Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles

Patent metadata

Field	Value
Publication number	US-10368565-B2
Application number	US-201715729385-A
Country	US
Kind code	B2
Filing date	Oct 10, 2017
Priority date	Oct 8, 2013
Publication date	Aug 6, 2019
Grant date	Aug 6, 2019

Abstract

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavor component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.

First claim

The invention claimed is:

1. A composition in the form of a dry mixture in particulate form for preparation of a liquid food composition containing dispersed gas bubbles in a continuous liquid phase, the dry mixture in particulate form comprising:
an instant flavour component in particulate form;
a water-soluble gas release agent in particulate form that releases gas bubbles upon reconstitution in water; and
a hydrocolloid in particulate form that provides an apparent yield stress of at least 0.3 Pa within a period of 30 seconds after the addition of water to reconstitute the hydrocolloid, wherein the hydrocolloid is present in the composition at a weight fraction of at least 1.0 wt %;
wherein:
the instant flavour component is suitable to prepare ice cream and/or desserts and/or milk shakes, which are intended for serving at a temperature below 0° C.; and
the hydrocolloid comprises xanthan gum obtained from the fermentation of Xanthomonas campestris , deposited with the American Type Culture Collection (ATCC) under the accession no. PTA-11272.

2. The composition according to claim 1 , wherein the hydrocolloid provides an apparent yield stress of at least 0.3 Pa within a period of 15 seconds after the addition of water to reconstitute the hydrocolloid.

3. The composition according to claim 1 , wherein the hydrocolloid provides an apparent yield stress of at least 0.5 Pa within a period of 30 seconds after the addition of water to reconstitute the hydrocolloid.

4. The composition according to claim 1 , wherein the hydrocolloid has a hydration rate in water at a temperature of 23° C. at a concentration of 1 wt % and a volume weighted mean diameter D4.3 of the hydrocolloid ranging from 40 to 200 micrometer, of less than 3 minutes.

5. The composition according to claim 1 , wherein the hydrocolloid comprises a xanthan gum, having the following properties in solution at 23±2° C.:
a hydration rate of less than 3 minutes in a 1 wt % NaCl solution at a 1 wt % concentration of xanthan gum; and
an ability to fully hydrate in less than 10 minutes in a 6 wt % NaCl solution at a 1 wt % concentration of xanthan gum.

6. The composition according to claim 2 , wherein the composition comprises one or more native starches.

7. The composition according to claim 1 , wherein the dry mixture in particulate form comprises pregelatinised starch or pregelatinised modified starch at a concentration of less than 0.5 wt %, based on dry weight.

8. A method for preparation of ice cream and/or desserts and/or milk shakes, comprising bringing a composition according to claim 1 into contact with water.

9. The method according to claim 8 , wherein the weight ratio between dry mixture in particulate form and water ranges from 1:100 to 1:1.

10. The method according to claim 8 , wherein the temperature of the water ranges from 0° C. to 25° C.

11. An ice cream and/or dessert and/or milk shake composition in the form of a liquid food product containing gas bubbles in the continuous liquid phase, obtainable by the method according to claim 8 .

12. The composition according to claim 11 , wherein after reconstitution a composition is obtained which maintains gas bubbles throughout the continuous liquid phase of the product for at least 10 minutes.

13. The composition according to claim 11 , wherein after reconstitution, the gas bubbles constitute from 1% to 50% of the volume of the dispersion.

14. The composition according to claim 11 , wherein at least 90% of the gas volume directly after reconstitution is formed by gas bubbles having a diameter of 200 micrometer or less.

15. The composition according to claim 1 , wherein the water-soluble gas release agent comprises particles containing pressurized gas.

16. The composition according to claim 1 , wherein the weight fraction of the hydrocolloid in the composition is from 1.0 wt % to 4.0 wt %.

Assignees

• Arnaudov Luben Nikolaev
• Poortinga Albert Thijs
• Van Seeventer Paul Bastiaan
• Stoyanov Simeon Dobrev
• Conopco Inc

Inventors

• Arnaudov Luben Nikolaev
• Poortinga Albert Thijs
• Van Seeventer Paul Bastiaan
• Stoyanov Simeon Dobrev

Classifications

• A23P10/47 Primary

  using additives, e.g. emulsifiers, wetting agents or dust-binding agents · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23L2/54 Primary

  Mixing with gases · CPC title

• A23G9/52

  Liquid products; Solid products in the form of powders, flakes or granules for making liquid products {; Finished or semi-finished solid products, frozen granules} · CPC title

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title