Powder composition for an aerated food product

Patent metadata

Field	Value
Publication number	US-2016242437-A1
Application number	US-201415027748-A
Country	US
Kind code	A1
Filing date	Oct 7, 2014
Priority date	Oct 8, 2013
Publication date	Aug 25, 2016
Grant date	—

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

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 (i.e. food products for use in enhancing, maintaining or restoring health and/or prevent a disease, prescribed by a
health care professional like a physician, nurse, or dietician, and
destined for and supplied to persons in need thereof);
the powder composition comprising
a) a gas release agent in particulate form;
b) a hydrocolloid in particulate form; and
c) an instant food component in particulate form for one of said food products
wherein upon reconstitution of the powder composition in an aqueous fluid, the hydrocolloid is reconstituted thereby thickening the fluid to form the continuous phase, gas bubbles are formed from the gas release agent, and formed gas bubbles are entrapped in the continuous phase.

2 . A powder composition for preparing a food product comprising gas bubbles dispersed in a continuous phase, the 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 (i.e. food products for use in enhancing, maintaining or restoring health and/or prevent a disease, prescribed by
a health care professional like a physician, nurse, or dietician, and
destined for and supplied to persons in need thereof;
the powder composition comprising
a) 5-95 wt. %. gas release agent in particulate form;
b) 0.5-5 wt. % xanthan gum,
c) one or more instant food ingredients for said food products other than the gas release agent and the xanthan gum.

3 . The powder composition according to claim 1 , wherein the gas release agent is a gas release agents comprising particles containing a pressurised gas or a non-pressurised gas.

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

5 . The powder composition according to claim 1 , wherein the hydrocolloid is present in an effective amount to provide an apparent yield stress of at least 0.5 Pa within a period of 60 seconds after the addition of water to reconstitute the hydrocolloid.

6 . The powder 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 % of less than 3 minutes.

7 . The powder composition according to claim 1 , wherein the hydrocolloid comprises a xanthan gum, having, in solution H a hydration rate at a temperature of 23° C. of less than 3 minutes in a 1 wt % NaCl solution at a 1 wt % concentration of xanthan gum; and/or
an ability to fully hydrate in less than 10 minutes in a 6 wt % NaCl solution at a 1 wt % concentration of xanthan gum at a temperature of 23° C.

8 . The powder composition according to claim 1 , wherein the hydrocolloid comprises a xanthan gum that has been obtained from the fermentation of Xanthomonas campestris pathover campestris , deposited with the American Type Culture Collection (ATCC) under the accession no. PTA-11272.

9 . The powder composition according to claim 1 , wherein the hydrocolloid is a thixotropic hydrocolloid.

10 . 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.

11 . The powder 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.

12 . A method for preparing a food product 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; 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 method comprising
reconstituting a composition according to claim 1 with an aqueous liquid.

13 . The method according to claim 12 , wherein the temperature of the aqueous liquid is in the range of 4-25° C.

14 . The method according to claim 12 , wherein the temperature of the aqueous liquid is within the range of 60-100° C.

15 . A food product containing gas bubbles in the bulk, obtainable by the method according to claim 12 .

16 . A food product according to claim 15 , which maintains gas bubbles throughout the bulk of the product for at least 10 minutes after its preparation.

17 - 26 . (canceled)

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

28 . The powder composition according to claim 2 , wherein the hydrocolloid comprises a xanthan gum that has been obtained from the fermentation of Xanthomonas campestris pathover campestris , deposited with the American Type Culture Collection (ATCC) under the accession no. PTA-11272.

29 . The powder composition according to claim 2 , wherein the hydrocolloid is a thixotropic hydrocolloid.

30 . A method for preparing a food product 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 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 method comprising
reconstituting a composition according to claim 2 with an aqueous liquid.

Assignees

• Frieslandcampina Nederland Bv

Inventors

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

Classifications

• A23P10/47

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

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title

• A23F5/40

  using organic additives, e.g. milk, sugar · CPC title

• A23L2/40

  Effervescence-generating compositions · CPC title

• A23L2/02 Primary

  containing fruit or vegetable juices · CPC title