Non-carbohydrate foaming compositions and methods of making the same

Abstract

A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids.

Description

FIELD OF THE INVENTION [0001] The present invention relates to soluble foaming compositions, and in particular, carbohydrate-free foaming protein compositions which contain pressurized gas. BACKGROUND OF THE INVENTION [0002] Some conventionally prepared food items include froth or foam. For example, cappuccino, milk shakes, and some soups may have froth or foam. While conventionally prepared food items may be considered preferable by some consumers, other consumers are increasingly demanding the convenience of consumer prepared instant food alternatives. In order to accommodate consumer preferences, manufactures have developed instant food products which give consumers the food products they demand from a convenient instant food product by developing instant food items which have the same or similar characteristics as conventionally prepared food items. One challenge for manufacturers is how to produce a food product having froth or foam from an instant food item. [0003] One prior s...

AI Technical Summary

Benefits of technology

[0015] The present invention relates to a non-carbohydrate, i.e., carbohydrate-free foaming composition which provides excellent resistance to browning and can provide additional advantages. For example, the carbohydrate-free foaming composition can support low-carbohydrate diets. In addition, the improved foaming composition can be used in a wide variety of hot and cold beverage mixes and other instant food products to provide froth or foamed texture.

Problems solved by technology

One challenge for manufacturers is how to produce a food product having froth or foam from an instant food item.

However, powdered ingredients containing both carbohydrate and protein are susceptible to nonoxidative browning reactions that can adversely affect the appearance, flavor, and shelf life of packaged food products.

These complex chemical reactions occur between proteins and carbohydrates, especially reducing sugars, to form polymeric pigments that can severely discolor and diminish the flavor quality of food products.

Browning can occur very rapidly at high temperatures commonly used in food processing and susceptibility to browning can limit the range of heating conditions used to produce foaming compositions of the type disclosed in the aforementioned prior art.

However, the use of protein itself also poses some problems.

More importantly, none of the disclosed examples in the published patent application are devoid of carbohydrate.

However, improved dissolution or dispersability of powders, foaming or non-foaming, containing entrapped gas is not demonstrated in any working example therein.

More importantly, this reference does not disclose a soluble composition containing pressurized gas nor a method for manufacturing a soluble composition containing pressurized gas.

A disadvantage of prior foaming additives, as well as of many prior products, is that both proteins and carbohydrates are present.

More importantly, even art directed to forming substantially protein-only compositions, such as WO-A-2004 / 019699, fail to disclose a working example devoid of carbohydrate.

In fact, none of the relevant prior art discloses a working example or any reduction to practice of a foaming protein composition devoid of carbohydrate.

In fact, none of the relevant prior art discloses a working example or any reduction to practice of a foaming carbohydrate composition devoid of protein.

Most of the time these (Maillard) reactions lead to undesired coloring and / or formation of off-flavor.

Further, since prior foaming coffee additives include both a carbohydrate component and a protein component, people on restrictive diets wishing to avoid one of the two components will not be able to consume beverages including any of the prior additives.

For example, prior resulting cappuccino beverages containing foaming additives lack sufficient foam, the foam dissipates too quickly or there is a combination of both.

In addition, none of the relevant prior art discloses a working example or any reduction to practice of a foaming protein composition devoid of carbohydrate.