Powder composition for an aerated food product

Patent metadata

Field	Value
Publication number	US-10709153-B2
Application number	US-201415027748-A
Country	US
Kind code	B2
Filing date	Oct 7, 2014
Priority date	Oct 8, 2013
Publication date	Jul 14, 2020
Grant date	Jul 14, 2020

Abstract

The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

First claim

The invention claimed is:

1. A powder composition for preparing a food product comprising gas bubbles dispersed in a continuous phase, which food product is selected from the group consisting of
coffee and other coffee-based beverages;
chocolate milk and other cocoa-based beverages;
fruit and/or vegetable-based beverages;
fluid dairy products, other than fluid ice-cream and liquid dairy products labelled as weight management meal replacers;
dry dairy products, other than dry powder dairy products labelled as weight management meal replacers;
infant nutrition products;
bakery and confectionary products;
toppings and desserts, other than ice-cream;
animal feeds;
pet food products;
clinical nutrition food products;
the powder composition comprising:
(a) 5-95 wt. % a gas release agent in particulate form;
(b) 0.5-5 wt. % a thixotropic hydrocolloid in particulate form; and
(c) an instant food component in particulate form for the food product, wherein the thixotropic hydrocolloid provides an apparent yield stress of at least 0.5 Pa within a period of 60 seconds after reconstitution of the hydrocolloid with water;

wherein the thixotropic xanthan gum is obtained from the fermentation of Xanthomonas campestris pathover campestris , deposited with the American Type Culture Collection (ATCC) under the accession no. PTA-11272.

2. The powder composition according to claim 1 , wherein the gas release agent comprises particles containing a pressurised gas or a non-pressurised gas.

3. The powder composition according to claim 1 , wherein the gas release agent is a chemical gas release agent.

4. The powder composition according to claim 1 , wherein the thixotropic hydrocolloid has a hydration rate in water at a temperature of 23° C. at a concentration of 1 wt % of less than 3 minutes.

5. The powder composition according to claim 1 , wherein the gas release agent comprises at least one component selected from the group of carbohydrates, proteins, fats and emulsifiers.

6. The powder composition according to claim 1 , wherein the thixotropic 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.

7. A method for preparing a food product comprising gas bubbles dispersed in a continuous phase, selected from the group of
coffee and other coffee-based beverages;
chocolate milk and other cocoa-based beverages;
fruit and/or vegetable-based beverages;
fluid dairy products other than fluid ice-cream and liquid products labelled as weight management meal replacers;
infant nutrition products;
bakery and confectionary products;
toppings and desserts, other than ice cream;
animal feeds;
pet food products;
clinical nutrition food products;
the method comprising reconstituting a composition according to claim 1 in an aqueous liquid of the food product.

8. The method according to claim 7 , wherein the aqueous liquid has a temperature in the range of 4-25° C.

9. The method according to claim 7 , wherein the aqueous liquid has a temperature within the range of 60-100° C.

10. A food product containing gas bubbles dispersed in a continuous phase, obtainable by the method according to claim 7 .

11. The food product according to claim 10 , which maintains the gas bubbles in the product for at least 10 minutes after its preparation.

12. The powder according to claim 1 , wherein the thixotropic hydrocolloid in particulate form comprises a thixotropic xanthan gum.

13. The powder according to claim 1 , wherein upon reconstitution of the powder composition in an aqueous fluid, the thixotropic hydrocolloid is reconstituted, thereby thickening the fluid to form the continuous phase, forming gas bubbles from the gas release agent, and entrapping the gas bubbles in the continuous phase.

14. The food product according to claim 10 , selected from the group consisting of coffee and coffee-based beverages; chocolate milk and cocoa-based beverages; fruit and/or vegetable-based beverages; fluid dairy products other than fluid ice-cream and liquid products labelled as weight management meal replacers; infant nutrition products; bakery and confectionary products; toppings and desserts, other than ice cream; animal feeds; pet food products; clinical nutrition food products.

Assignees

• Frieslandcampina Nederland Bv

Inventors

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

Classifications

• A23L2/02 Primary

  containing fruit or vegetable juices · CPC title

• A23P10/47

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

• A23L29/015

  Inorganic compounds · CPC title

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title

• A23L33/40

  Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula · CPC title