Beverage powder and method

Abstract

The present invention provides an agglomerated beverage ingredient powder having a median particle size (D50) between 200 and 1000 microns and a density between 250 and 950 g / l.

Description

[0001] The present invention is a divisional application with application date of February 6, 2019, application number 201980012226.4, and invention name “Beverage Powder and Method”. Technical Field

[0002] The invention relates to beverage ingredient powders, in particular agglomerated beverage powders, for use in beverage preparation machines. The invention also relates to methods for preparing beverage ingredient powders and containers, methods for preparing beverages and beverage ingredient containers containing the beverage ingredient itself. Background Art

[0003] When preparing beverages from powdered ingredients, it is known in the art that powder solubility can be a problem, resulting in beverages with a grainy texture or weak concentration and undesirable remaining wet powder residues. The technician has many options when faced with powder solubility issues, including, for example, changing the type or blend of solvents, increasing the temperature or volume of solvents, introducing shear, or increasing powder-solvent contact time. Some of these options have limited use in certain situations; for example, in applications containing milk powder, the effect of increasing temperature can reduce solubility. It is also known that the physical properties of a powder can have a significant effect on its solubility. Powders with the same chemical structure but different physical properties such as density, particle size, particle size distribution, or porosity, for example, can have significantly different solubility. In some applications, such as containers for beverage preparation machines, various levers of these levers known to adjust solubility are limited / limited or unavailable.

[0004] Many beverage preparation systems are known in the art. These systems typically include a beverage preparation machine and a beverage ingredient container used in conjunction with the beverage preparation machine. The beverage ingredient container may be in the form of a pouch, a soft pad, a semi-rigid pad, a rigid pad, a capsule, a plastic or aluminum tray and a pod, and may contain extractable and / or soluble beverage ingredients. The beverage preparation machine typically includes a water source, a heat source and a pump, which are used to deliver hot water through the beverage ingredient container and into the cup.

[0005] Typically, when preparing a beverage, a consumer inserts a beverage ingredient container into a beverage preparation machine.

[0006] A typical beverage preparation machine is configured to deliver a predetermined volume and / or flow rate of water to a beverage ingredient container in use in order to dissolve, suspend and / or extract some or all of the beverage ingredients contained therein and then dispense a beverage of desired volume and solids content. Typically, the amount of water delivered to the beverage ingredient container is determined by timed activation of a water pump or by a set threshold on a flow meter, in either case, the volume of water passing through the beverage ingredient container is limited.

[0007] In known systems, when the beverage ingredients contained in the beverage ingredient container are soluble, once the beverage preparation machine has dispensed the required volume of water, there is usually a residual amount of beverage ingredients in the beverage ingredient container. This usually results in the beverage containing a beverage ingredient whose dissolved amount is less than the required amount, and / or once the beverage is prepared, the discarded beverage ingredients will remain in the beverage ingredient container. A known method to overcome this problem is to add excess beverage ingredients to the beverage ingredient container to ensure that even if there are residues, the required volume of water will dissolve enough beverage ingredients, and there are enough beverage ingredients in the prepared beverage. This improves the solid content of the beverage, but increases the amount of discarded beverage ingredients left in the beverage ingredient container, and causes the significant difficulty of assembling excess beverage ingredients into a container of a limited size for each system. In addition, this effect has a practical upper limit. When it is above a threshold, the addition of more beverage ingredient powder has no effect on the solid content of the prepared beverage.

[0008] Furthermore, it is known that the amount of residue in a given beverage ingredient container may increase after the beverage ingredients have been extracted, dissolved or suspended if the beverage ingredient container is stored incorrectly or for several months prior to use.

[0009] It would be advantageous to provide an agglomerated beverage ingredient and / or an agglomeration method for producing an agglomerated beverage ingredient that can withstand the manufacturing methods required to fill a beverage ingredient container without significantly breaking up or disintegrating into significant amounts of fine particles ("fines").

[0010] It is also known in the art to manipulate the physical properties of beverage ingredients in order to influence their solubility, however, known solutions to increase solubility all have some other properties that are detrimental to the desired properties in the beverage preparation system. For example, known agglomeration techniques increase the solubility of beverage powders, which may therefore have an effect on reducing residues within beverage ingredient containers; however, the same known agglomerated beverage ingredient powders have a reduced density, and therefore a sufficient mass of beverage ingredients cannot be easily added to a relatively small volume of beverage ingredient containers in order to form a beverage of the desired volume and solids content. In addition, such known agglomerated powders may also be incompatible with the methods involved in the manufacture of beverage ingredient containers, such that their increased friability causes the agglomerated powders to break during manufacture and handling; thereby increasing fine particles and therefore reducing solubility; which in turn generates more dust and hinders container sealing.

[0011] High levels of fines (>15%) and low porosity can also generate a lot of dust in the filling line, leading to frequent cleaning of the line, thereby reducing efficiency.

[0012] Additionally, known beverage ingredient powders may lose solubility during the shelf life of a commercial product, and thus, residues may increase above acceptable levels over a reasonable storage period of several months.

[0013] Such disadvantages are known to be associated in particular with beverage ingredients which contain a certain amount of fat.

[0014] Known powders include those described in the following documents: WO2016 / 014503; WO2011 / 063322; WO2011 / 039027; WO2009 / 103592; WO2004 / 064585. Each of these documents has one or more of the above-mentioned disadvantages, such as low porosity, high fine particle percentage, suboptimal particle size, etc. In addition, it is known that the properties of the fluid used to dissolve or otherwise transport the beverage ingredients to the prepared beverage may affect the amount of the beverage ingredients in the prepared beverage. Parameters of the fluid such as, but not limited to, temperature, pressure, flow rate and / or aeration can be adjusted by adjusting the settings and / or components of the beverage preparation machine. Specifically, the beverage powder solubility of the beverage preparation machine operated at a relatively low fluid pressure (i.e., those below about 5 bar-10 bar) is poorer than the beverage powder solubility of the beverage preparation machine operated at a higher pressure (i.e., those above about 10 bar).

[0015] An object of embodiments of the present invention is to form an optimal combination of beverage ingredient properties paired with optimal fluid properties provided by a beverage preparation machine in order to maximize the amount of beverage ingredient delivered to the prepared beverage by the fluid. Another object of embodiments of the present invention is to achieve this result in a beverage preparation machine that provides a range of beverage ingredients and / or beverage ingredient containers for a range of alternative beverages.

[0016] It would be advantageous to provide a beverage ingredient container containing a soluble beverage ingredient which produces less residue after use in a beverage preparation machine.

[0017] It is an object of embodiments of the present invention to increase the solubility of a beverage ingredient within the confines of a beverage ingredient container.

[0018] It would also be advantageous to provide a fat-containing beverage ingredient for use in a beverage container of the type described herein which reduces problems associated with storage, shelf life, residue generation and lack of solubility.

[0019] It is therefore an object of embodiments of the present invention to mitigate or reduce the disadvantages presented by the prior art. Summary of the invention

[0020] According to a first aspect of the present invention there is provided an agglomerated beverage ingredient powder for use in a beverage preparation machine, the agglomerated beverage ingredient powder having a median particle size between 150 and 1000 microns and a density between 250 and 950 g / l.

[0021] In agglomerated powders, the median particle size refers to the size of the agglomerate cluster or aggregate itself, rather than the size of the individual particles that make up the agglomerate cluster or aggregate. Likewise, agglomerated particles hereinafter refer to the aggregates, agglomerates or clusters formed by the particles, rather than the particles themselves.

[0022] Agglomerated powders are particularly useful in the present invention, providing optimum solubility, reduced fines and this enables the bulk density size to be maintained within the range of the first aspect of the invention.Powders formed from agglomerated particles may also be referred to as aggregates or agglomerates.

[0023] The beverage powder of the present invention provides a variety of beneficial features and advantages for use in beverage containers, including:

[0024] a) Better powder flowability in the processing line;

[0025] b) the opportunity to create a more concentrated beverage with little / no residue from a given packaging volume, both initially and over time; and

[0026] c) Increased consumer preference.

[0027] It is believed that the specific combination of average particle size (with minimal fines) and density imparts optimal physical characteristics to the powder, making it free-flowing, leaving minimal residue in the beverage container after extraction with water, and yet useful for filling beverage containers without overpackaging.

[0028] In some embodiments, the beverage ingredient powder has a median particle size (sometimes described as D50) of at least 175 microns, 200 microns, 225 microns, 250 microns, 275 microns and / or no more than 900 microns, 800 microns, 700 microns, 600 microns, 550 microns, 500 microns, or 450 microns. In preferred embodiments, the median particle size is greater than 200 microns or 250 microns, as this produces an optimal balance of powder flowability and solubility while avoiding the possibility of fines after packaging.

[0029] In some preferred embodiments, the median particle size of the beverage ingredient powder is between 150 microns and 600 microns, between 175 microns and 600 microns; between 200 microns and 600 microns; between 200 microns and 550 microns; or in particular between 200 microns and 500 microns or between 250 microns and 450 microns. The median particle size can be measured by laser diffraction (e.g., Helos). The median particle size can be measured by the method used in Example 2.

[0030] At such relatively large particle sizes, the beneficial effect of increased solubility is particularly felt / perceived.

[0031] In some embodiments, the density of the beverage ingredient powder is at least 250g / l, 300g / l, 350g / l or 400g / l and / or is no more than 950g / l, 850g / l, 650g / l or 600g / l and / or between 250g / l and 950g / l, between 250g / l and 850g / l; 350g / l to 850g / l; 250g / l to 600g / l or 350g / l to 600g / l. A density of at least 350g / L is preferred because it can achieve enough packaging volume in a suitable beverage container while avoiding or alleviating dust formation and excessive powder compaction. The density of the beverage ingredient powder is preferably bulk density, sometimes referred to as free-flowing density. Bulk density can be measured, for example, using a graduated cylinder by the method listed in Example 2. It should be noted that "bulk density" is different from vibration / tapped density; bulk density is the density of a powder that has not been compressed, agitated or otherwise allowed to settle and reduce the void spaces between agglomerated particles; while "tapped density" refers to the density of a powder that has been tapped, compressed, agitated, vibrated or otherwise manipulated to reduce the void spaces between agglomerated particles, aggregates or agglomerates in the powder.

[0032] Embodiments having such bulk density have the particular advantage of allowing sufficient amounts of powder to be added to a small container without adversely affecting powder flow, solubility, or beverage characteristics.

[0033] The beverage ingredient powder may comprise a powder selected from chocolate beverage powder, milk powder, dairy creamer and non-dairy creamer powder. In a preferred embodiment, the beverage ingredient powder comprises fat, and in a more preferred embodiment, the beverage ingredient powder is a fat-containing powder selected from chocolate beverage powder, milk powder and non-dairy creamer powder.

[0034] In embodiments wherein the beverage ingredient powder comprises fat, the beverage ingredient powder may comprise at least 5%, 6%, 7%, 8%, 9% or 10% fat by weight and / or no more than 70%, 60%, 50%, 30% or 20% fat by weight, and / or between 5% and 25%, 70% fat, preferably between 10% and 25%, 5% to 20% or 10% to 20% fat. In embodiments where the beverage ingredient powder is chocolate powder, the beverage ingredient powder may comprise at least 4, 4.5, 5, 5.5 or 6 wt% fat and / or no more than 9, 8.5, 8, 7.5 or 7 wt% fat and / or between 4 and 9, 4 and 8, 4 and 7, 5 and 9, 5 and 8 or 6 and 8 wt% fat. In other embodiments where the beverage ingredient powder is milk powder, the beverage ingredient powder may comprise at least 10, 11 or 12 wt% and / or no more than 30, 25, 22 or 20 wt% fat and / or between 10 and 25, 10 and 20, 12 and 25 or 12 and 20 wt% fat. In further embodiments wherein the beverage ingredient powder is a dairy creamer powder or a non-dairy creamer powder, the beverage ingredient powder may comprise at least 25 wt % and / or no more than 70 wt % fat and / or between 25 wt % and 70 wt % fat.

[0035] Beverage powders containing such amounts of fat as described herein are known in the art to have lower solubility in water. Embodiments of the present invention having such fat content have the particular advantage of being sufficiently soluble to produce beverages with adequate solids content and low beverage ingredient residues.

[0036] In a specific embodiment, the beverage ingredient powder has a median particle size (D50) between 150 microns and 1000 microns (or between 200 microns and 1000 microns) and a density between 700 g / l and 950 g / l and a fat between 5 wt % and 25 wt %. It has been found that this formulation has the specific advantage of further optimized solubility. Without being bound by theory, the inventors believe that this specific fat range imparts sufficient wettability to the powder for agglomeration processing.

[0037] In some embodiments, the beverage ingredient powder has a water activity of less than 0.45, 0.40, 0.39, 0.38 or less than 0.37, which can be measured, for example, by a standard dew point measurement method on an Aqua Lab 3TE series, as described in Example 2, and in preferred embodiments, the water activity is less than 0.35 or less than 0.32, and most preferably between 0.20 and 0.30. Preferably, the powder maintains a water activity of less than 0.45 throughout long-term storage.

[0038] Embodiments having low water activity have the added advantage of excellent solubility after storage.

[0039] In some embodiments, the porosity of the beverage ingredient powder is at least 0.1 or preferably at least 0.2, and / or not more than 0.8 or preferably not more than 0.7, and / or between 0.1 and 0.8, 0.4 and 0.8, 0.4 and 0.7 or preferably between 0.3 and 0.7, which porosity can be calculated from the particle density (measured by a pycnometer) and the bulk density, for example, by the method of Example 2. Preferably, the porosity refers to the total porosity including the porosity of the powder and the powder bed.

[0040] In some embodiments, the amount of fine particles ("fines", particles less than 90 microns, sometimes described as Q90) in the beverage ingredient powder does not exceed 20%, 18%, 17%, 16%, 15%, 14%, 13%, 12% or 11% of the beverage ingredient powder and / or is at least 2%, 3%, 4% or 5%. In some embodiments, the amount of fines is between 2% and 20%, preferably between 2% and 15%, more preferably between 3% and 15%, and most preferably between 3% and 12%. Fines can be measured, for example, by laser diffraction particle size measurement (e.g., Helos), and a description of this measurement technique is included in Example 2.

[0041] Embodiments of fine powders having such levels have the particular advantage of increased solubility compared to beverage ingredient powders having alternative levels of fine particles.

[0042] According to a second aspect of the present invention, there is provided a method for preparing the agglomerated beverage ingredient powder of the first aspect of the present invention, the method comprising the following steps:

[0043] A. Fluidizing the beverage ingredient powder bed by introducing gas;

[0044] B. spraying the droplets onto a fluidized bed of beverage ingredient powder;

[0045] C. a fluidized bed for drying beverage ingredient powders; and

[0046] D. Cooling a fluidized bed of beverage ingredient powder.

[0047] In some embodiments, the beverage ingredient powder is selected from chocolate powder, milk powder, dairy creamer powder, or non-dairy creamer powder.

[0048] In some embodiments, the gas used to fluidize the beverage ingredient powder bed is heated and / or cooled at different stages of the process.

[0049] In some embodiments, the gas used to fluidize the beverage ingredient powder bed is heated in steps A, B and / or C to between 50° C. and 70° C., preferably between 55° C. and 65° C. In embodiments where the gas is heated in step B, the gas is preferably heated to between 50° C. and 70° C., more preferably between 55° C. and 65° C. In embodiments where the gas is heated in step C, the gas is preferably heated to between 60° C. and 80° C., more preferably between 65° C. and 75° C.

[0050] In some embodiments, the gas used to fluidize the beverage ingredient powder bed is cooled in step D to between 5°C and 25°C, preferably to between 10°C and 20°C.

[0051] Such heating and / or cooling embodiments with gas have the additional advantage of low fines content in the agglomerated beverage powder during further processing due to strong adhesion between beverage powder particles and low particle breakage.

[0052] In some embodiments, the gas used to fluidize the beverage ingredient powder bed is delivered at a flow rate of between 400 and 700 Nm3 / h, preferably between 500 and 600 Nm3 / h.

[0053] Embodiments having such gas flow rates have the added advantage of good particle size distribution for beverage ingredient applications.

[0054] In some embodiments, the droplets comprise water. In some embodiments, the pressure at which the droplet spray is formed is between 1 bar and 3 bar, preferably between 1.5 bar and 2.5 bar.

[0055] In some embodiments, the spray rate of liquid water droplets is between 0.5 kg / h and 3.0 kg / h, preferably between 0.7 kg / h and 2.0 kg / h, and most preferably between 0.8 kg / h and 1.6 kg / h.

[0056] In some embodiments, step B comprises a percentage of droplet volume to beverage ingredient powder volume of between 4% and 6%, more preferably between 4.5% and 5.5%. In some embodiments, the ratio of droplet volume to beverage ingredient powder volume is between 1:99 and 1:9, preferably between 1:24 and 3:47, and more preferably between 4.5:95.5 and 5.5:94.5.

[0057] Embodiments having such ratios of pressure, spray rate and / or droplet volume to beverage ingredient powder have the added advantage of low levels of fines in the agglomerated beverage ingredient powder.

[0058] In some embodiments, the beverage ingredient powder spends a time in step B of 5 minutes to 15 minutes.

[0059] Embodiments having this residence time in the wetting zone have the added advantage of lower fines.

[0060] In some embodiments, the beverage ingredient powder spends a time in step C of 10 minutes to 30 minutes.

[0061] Embodiments with such residence times in the drying zone have the added advantage of lower fines and less breakage during further processing.

[0062] In some embodiments, the beverage ingredient powder spends a time in step D of 5 minutes to 15 minutes.

[0063] In some embodiments, the total residence time of the beverage ingredient powder in the continuous agglomerator is between 20 minutes and 60 minutes, preferably between 30 minutes and 50 minutes, most preferably between 35 minutes and 50 minutes.

[0064] Embodiments having such total residence times have the best characteristics of the first aspect of the invention.

[0065] According to a third aspect of the present invention, there is provided a method for preparing an agglomerated beverage ingredient powder according to the first aspect of the present invention, the method comprising steps A, B, C and D according to the second aspect of the present invention, wherein the gas used to fluidize the beverage ingredient powder bed is heated to between 50°C and 70°C in steps A, B and / or C, and the gas used to fluidize the beverage ingredient powder bed is heated to between 400 and 700 Nm 3 Delivered at a flow rate of / h.

[0066] According to a fourth aspect of the present invention, there is provided a method for preparing the agglomerated beverage ingredient powder of the first aspect of the present invention, the method comprising steps A, B, C and D of the second aspect of the present invention, wherein the gas used to fluidize the beverage ingredient powder bed is heated to between 50°C and 70°C in steps A, B and / or C; the gas used to fluidize the beverage ingredient powder bed is heated to between 400 and 700 Nm 3 / h, and the gas used to fluidize the beverage ingredient powder bed is cooled in step D to between 5°C and 25°C.

[0067] According to a fifth aspect of the present invention, there is provided a method for preparing the agglomerated beverage ingredient powder of the first aspect of the present invention, the method comprising steps A, B, C and D of the second aspect of the present invention, wherein the gas used to fluidize the beverage ingredient powder bed is heated to between 50°C and 70°C in steps A, B and / or C; the gas used to fluidize the beverage ingredient powder bed is heated to between 400 and 700 Nm 3 / h; the gas used to fluidize the beverage ingredient powder bed is cooled to between 5°C and 25°C in step D, and the spray rate of liquid water droplets is between 0.5kg / h and 3.0kg / h.

[0068] According to a sixth aspect of the present invention, there is provided a method for preparing the agglomerated beverage ingredient powder of the first aspect of the present invention, the method comprising steps A, B, C and D of the second aspect of the present invention, wherein the gas used to fluidize the beverage ingredient powder bed is heated to between 50°C and 70°C in steps A, B and / or C; the gas used to fluidize the beverage ingredient powder bed is heated to between 400 and 700 Nm 3 / h; the gas used to fluidize the beverage ingredient powder bed is cooled to between 5°C and 25°C in step D; the spray rate of liquid water droplets is between 0.5kg / h and 3.0kg / h, and the pressure when forming the droplet spray is between 1 bar and 3 bar.

[0069] According to a seventh aspect of the present invention, there is provided a beverage ingredient container insertable into a beverage preparation machine, the beverage ingredient container comprising the beverage ingredient powder of the first aspect of the present invention.

[0070] The container is preferably a container which is insertable into a beverage preparation machine.

[0071] In some embodiments, the beverage ingredient container insertable into the agglomerated beverage preparation machine is selected from the group consisting of: capsules, trays, pods, pads, semi-rigid pads, filter bags, pouches, and cartridges. In a preferred embodiment, the volume of the beverage ingredient container is between 25 ml and 65 ml. In a more preferred embodiment, the beverage ingredient container insertable into the beverage preparation machine comprises a beverage preparation machine readable portion.

[0072] Embodiments having such a container volume have the added advantage of being compatible with beverage preparation machines.

[0073] In some embodiments, the beverage ingredient powder accounts for at least 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% and / or no more than 95% or 90% of the total volume of the beverage ingredient container. In some preferred embodiments, the beverage ingredient powder accounts for between 45% and 95%, or between 55% and 95%, or between 65% and 95%, or between 75% and 95%, or between 45% and 90%, or between 55% and 90%, or between 65% and 90%, or between 75% and 90% of the total volume of the beverage ingredient container.

[0074] The above preferred ranges of density and median particle size enable significant fill volumes while also enabling optimal extraction, suspension and / or dissolution, and reducing residues per fill volume compared to the prior art.

[0075] According to an eighth aspect of the present invention, there is provided a method of preparing a beverage, the method comprising: a) providing a beverage ingredient container according to the seventh aspect of the present invention; b) conveying a fluid through the container; and c) dissolving and / or suspending at least some of the beverage ingredient powder in the fluid, so that the fluid leaving the container contains at least a portion of the beverage ingredient powder extracted, dissolved and / or suspended therein.

[0076] In some embodiments, the fluid conveyed in step b) is conveyed at a pressure of less than 10 bar, 9 bar, 8 bar, 7 bar, 6 bar or preferably less than 5 bar.

[0077] In some embodiments, the beverage ingredient container is first inserted into the beverage preparation machine.

[0078] In a preferred embodiment, the beverage preparation machine reads the information related to the beverage ingredients from the beverage ingredient capsule. The type of data read by the beverage preparation machine relates to but is not limited to the date of manufacture of the beverage ingredient capsule, the size, shape and / or volume of the container, one or more ingredients contained therein, the type and / or volume of the beverage to be prepared, or a combination thereof. In a more preferred embodiment, the fluid flow rate, delay, pressure and / or temperature of the fluid transported through the beverage ingredient container are determined by the information read by the beverage preparation machine. The example of a machine or system interacting with the capsule in this way is the Tassimo T20 manufactured by Bosch, as disclosed in GB2397510. GB2397510 relates to a material box and a machine for preparing beverages, wherein each material box carries a code including multiple data bits in the form of a bar code. When the material box is inserted into the machine, the bar code is read by the beverage preparation machine.

[0079] Embodiments in which the beverage preparation machine can adjust the parameters of the fluid conveyed through the beverage ingredient container are particularly preferred, as such embodiments have the additional advantage associated with tailoring the parameters of the fluid according to the properties of the beverage ingredient and / or the beverage ingredient container to further increase the amount of beverage ingredient conveyed into the prepared beverage. In such embodiments, the beverage preparation machine can modify the parameters of the fluid based on the information read from the beverage ingredient capsule, such as: volume; flow rate; pressure and / or temperature, to further optimize the dissolution of the beverage ingredient powder.

[0080] In some embodiments, the amount of beverage ingredient remaining as residue in the beverage ingredient container after preparation of the beverage is less than 20%, 15%, 10%, 5% or 2.5% of the starting volume or weight of the ingredient.

[0081] Such low residues have the advantage of low waste of beverage ingredient powder and reduced need to add excess beverage ingredient powder to enable sufficient powder to be delivered to the beverage. They also have the advantage of more desirable beverage in the cup solids for better mouthfeel and taste.

[0082] In some embodiments, the amount of beverage ingredient carried by the fluid into the prepared beverage is greater than 80%, 85%, 90%, 95% or 97.5% of the beverage ingredient within the beverage ingredient container.

[0083] In some embodiments, the amount of fluid conveyed through the beverage ingredient container is between 50 ml and 350 ml, preferably between 100 ml and 300 ml, most preferably between 150 ml and 300 ml.

[0084] The agglomerated beverage ingredient powder of the present invention may be stored in the container of the seventh aspect of the present invention for normal storage periods, for example up to 52 weeks, without significant loss of product quality.

[0085] Specifically, the present invention is an improvement in fat-containing soluble powders dispensed from flexible or rigid chambers. The fat-containing soluble powders include milk powders, dairy creamer powders, non-dairy creamers, and cocoa-based powders. Compared to the prior art, embodiments of the fat-containing soluble powders of the present invention leave significantly less undissolved powder after preparation with water.

[0086] According to a ninth aspect of the invention, there is provided an agglomerated beverage ingredient powder for use in a beverage preparation machine, the agglomerated beverage ingredient powder having a median particle size (D50) between 150 and 600 microns, a density between 350 and 850 g / l and a porosity between 0.1 and 0.8.

[0087] According to a tenth aspect of the present invention, there is provided an agglomerated beverage ingredient powder for use in a beverage preparation machine, the agglomerated beverage ingredient powder having a median particle size (D50) between 150 and 600 microns, a density between 350 and 850 g / l and a water activity of less than 0.4.

[0088] According to an eleventh aspect of the present invention, there is provided an agglomerated beverage ingredient powder for use in a beverage preparation machine, the agglomerated beverage ingredient powder having a median particle size (D50) between 150 and 600 microns, a density between 350 and 850 g / l, a porosity between 0.1 and 0.8 and a water activity less than 0.4.

[0089] According to a twelfth aspect of the present invention there is provided an agglomerated beverage ingredient powder for use in a beverage preparation machine, the agglomerated beverage ingredient powder having a median particle size (D50) between 150 and 600 microns and a fat content between 5 and 70 wt%.

[0090] According to a thirteenth aspect of the present invention, there is provided an agglomerated beverage ingredient powder for use in a beverage preparation machine, the agglomerated beverage ingredient powder having a median particle size (D50) between 150 microns and 600 microns, a fat content between 5 wt% and 70 wt%, a water activity less than 0.4 and a porosity preferably between 0.1 and 0.8.

[0091] All other parameter ranges and features as described in the ninth to thirteenth aspects of the present invention may be as described in the preferred ranges, features and limitations of the parameters described for the first aspect of the present invention. DETAILED DESCRIPTION

[0092] definition

[0093] "Milk powder" refers to a composition comprising at least milk from an animal source such as goat, cow, sheep, etc. and a milk substitute derived from a plant source, including those derived from: nuts; seeds; drupes, cereals, including but not limited to almonds, cashews, soy, coconut, rice, horchata, peanuts. The milk powder may be derived from whole milk, semi-skimmed milk, skimmed milk, heat-treated milk, homogenized milk, etc. Specifically, the milk powder may be whole milk powder, semi-skimmed milk powder and / or skimmed milk powder.

[0094] "Chocolate powder" refers to any powder containing cocoa. It may also contain additional ingredients such as milk powder, fat; sweeteners, leavening agents, desiccants, anti-caking agents, etc. The fat may be cocoa butter, cocoa butter equivalent, cocoa butter substitute, or any fat of animal or plant origin. The sweetener may be selected from carbohydrate-based sweeteners or non-carbohydrate-based sweeteners. Carbohydrate-based sweeteners may be selected from: sugars such as fructose, glucose, maltose, sucrose, lactose, dextrose, high fructose corn syrup, or sugar substitutes, for example polyols such as sorbitol, mannitol, xylitol, or combinations thereof, maltodextrin, dry glucose syrup, malt extract, starch, trehalose, inulin (raftiline), oligofructose (raftilose), galactose, maltose, oligosaccharides, honey powder, and mixtures thereof. Non-carbohydrate-based sweeteners may be artificial sweeteners, for example Acesulfame Aspartame or and mixtures thereof.

[0095] "Non-dairy creamer" refers to a product that replicates the mouthfeel and / or flavor of dairy milk and comprises fat or oil, protein and sweetener. For example, any suitable food grade fat / oil, protein and sweetener can be used in the compositions disclosed in WO 98 / 07329 and WO 2010 / 040727.

[0096] "Dairy creamer" refers to the product commercially known as "dairy creamer." Dairy creamer is generally a composition comprising at least vegetable fat and an amount of sodium caseinate.

[0097] "Agglomeration" includes the merging of particles to produce larger particles (agglomerates, aggregates or clusters), for example by binder bonding or compacting of small powder particles.

[0098] Agglomeration can be achieved by press agglomeration, compaction, briquetting, granulation, extrusion, mixing, continuous and batch fluidized bed processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0099] In order that the present invention may be more clearly understood, embodiments will now be described, by way of example only, with reference to the accompanying drawings, in which:

[0100] Figure 1 Schematic diagram of a continuous agglomeration system for preparing the agglomerated powder of the present invention in the method of the present invention.

[0101] Figure 2 A comparison of an agglomerated chocolate powder according to the invention with a control chocolate powder from the prior art.

[0102] Figure 3A comparison of the residues remaining in a beverage ingredient container after beverage preparation in a series of different beverage preparation machines.

[0103] Figure 4a The figure shows a comparison of the water activities of the third chocolate powder of the present invention and the improved chocolate powder of the present invention during their shelf life.

[0104] Figure 4b The figure shows a comparison between the third chocolate powder of the present invention and the improved chocolate powder of the present invention during their shelf lives.

[0105] Example

[0106] Example 1: Apparatus for use in the method for producing agglomerated powders of the present invention

[0107] See also Figure 1 , shows a continuous agglomeration system (2) used in the method for manufacturing the powder of the present invention. The continuous agglomeration system (2) comprises an inlet (6) and an outlet (8) for beverage ingredient powder (4). The system (2) also comprises a wetting zone (10) with a nozzle (12); a drying zone (14) without a nozzle and a cooling zone (15) without a nozzle, a plurality of air inlets (16), an air distributor (18) and an exhaust port (20).

[0108] Beverage ingredient powder (4) passes through the continuous agglomeration system (2) from the inlet (6) to the outlet (8); leaving the system (2) in the form of agglomerated beverage ingredient powder.

[0109] The inlet (6) is configured to deliver the pre-beverage ingredient powder (4) to the start of the agglomeration process. The nozzle (12) is configured to form a wetting zone (10) in which the surface of the beverage ingredient powder (4) is wetted and particles of the beverage ingredient powder can agglomerate. The air inlet (16) and air distributor (18) are configured to deliver air to the beverage ingredient powder bed and provide agitation (to avoid excessive agglomeration) and drying (to complete the agglomeration process). The outlet (8) is configured to deliver the agglomerated beverage ingredient powder for further processing or packaging.

[0110] In use, the beverage ingredient powder (4) may be a single ingredient or a pre-blended blend of suitable different ingredients. The beverage ingredient powder (4) passes through the inlet (6) to form a bed of beverage ingredient powder. The bed of beverage ingredient powder is fluidized by a gas which is directed through a distributor (18) below the powder bed via the inlet (16). The gas may be heated or cooled before reaching the fluidized bed of beverage ingredient powder.

[0111] First, a fluidized bed of beverage ingredient powder enters a wetting zone (10) during a continuous agglomeration process. The wetting zone (10) is formed by a plurality of nozzles (12) which dispense droplets of fluid in the form of water which may contain additional ingredients such as emulsifiers or sweeteners onto the fluidized bed of beverage ingredient powder. The droplets are defined by the pressure of the fluid when it reaches the nozzle (12), the flow rate of the fluid and the geometry of the nozzle (12) itself, all of which can be controlled by the operator. The residence time of the beverage ingredient powder in the wetting zone (10) can be defined by the operator to change the properties of the processed beverage ingredient powder (4).

[0112] After a period of time in the wetting zone (10), the fluidized bed of beverage ingredient powder moves to the drying zone (14) of the continuous agglomerator, away from the addition of water droplets. In the drying zone (14), the gas used to fluidize the bed of beverage ingredient powder is usually heated to a higher temperature than the gas used in the wetting zone (10) in order to facilitate efficient drying of the beverage ingredient powder. The residence time of the beverage ingredient powder in the drying zone (14) is also controlled by the operator and will affect the final properties of the beverage ingredient powder (4).

[0113] After a period of time in the drying zone (14), the fluidized bed of beverage ingredient powder moves to the cooling zone (15) of the continuous agglomerator. In the cooling zone (15), the gas used to fluidize the bed of beverage ingredient powder is usually cooled (or less heated) to a lower temperature than the gas used in the wetting zone (10) or the drying zone (14) in order to facilitate cooling and hardening of the beverage ingredient powder (4). The residence time of the fluidized bed of beverage ingredient powder in the cooling zone (15) can be controlled by the operator and has an impact on the final properties of the beverage ingredient powder (4).

[0114] After a period of time in the cooling zone, the beverage ingredient powder (4) leaves the continuous agglomerator via the outlet (8) and continues to be further processed, such as blended with other ingredients or packaged.

[0115] Example 2 - Preparation of an embodiment of a chocolate beverage powder of the invention

[0116] One embodiment of the beverage ingredient powder of the first aspect of the invention in the form of a chocolate powder is prepared as follows:

[0117] Embodiments of the agglomeration method using the second aspect of the present invention, with reference to Figure 1 Using the process parameters listed in Table 1, a control chocolate powder comprising 42% sucrose, 22% skimmed milk powder, 10% whole milk powder, 9% cocoa powder, 3% coconut oil, 6% glucose syrup solids, 5% sweet whey powder and some additional trace ingredients such as flavorings was passed from inlet (6) through the continuous agglomeration system (2) to outlet (8); and left the system (2) in the form of an agglomerated chocolate powder of the present invention.

[0118] Table 1: Agglomeration process parameters for preparing chocolate powder of Example 2

[0119]

[0120]

[0121] The agglomerated chocolate powder prepared in this way has the physical properties shown in Table 2, which also indicate equivalent properties of the control chocolate powder before agglomeration:

[0122] Table 2: Physical properties of chocolate powder of Example 2

[0123]

[0124] Bulk density and tap density

[0125] These densities are measured by calculation from mass and volume. Bulk density, sometimes called free-flowing density, is measured before any tapping or vibration to settle the powder. Tap density is measured after the vibration procedure.

[0126] The steps for measuring these two densities are as follows:

[0127] Bulk density

[0128] 1- Place the powder in a plastic bag and mix gently by hand 15 times using circular motions to ensure it is free flowing.

[0129] 2- Pour enough powder to fill a 250 ml beaker into a graduated cylinder in a steady, free-flowing motion and read the volume occupied by the powder.

[0130] 3- Use the ratio of the mass and volume of the powder to calculate the bulk volume / free-flowing density.

[0131] Tap density

[0132] 1- After measuring the bulk density as described above, place the powder of Example 2 in a tap volumeter, such as that manufactured by Agilent Technologies.

[0133] 2- The tap volumeter is set to a cycle of 150 strokes / tap, after which the volume occupied by the powder is read from the graduated cylinder.

[0134] 3- After the tapping cycle, the ratio of mass and volume is used to calculate the tap density.

[0135] Porosity

[0136] Porosity is measured using the following formula:

[0137] Porosity = (1 – bulk density / particle density)

[0138] The particle density was measured using an Accupyc 1300 helium pycnometer (manufactured by Micromeritics Instrument Corporation, USA) by the following method:

[0139] 1- Weigh 3g-4g of powder in a cylinder

[0140] 2- Insert the cylinder into the pycnometer and measure the particle density.

[0141] Hausner Ratio

[0142] The Hausner ratio is calculated as the tapped density of the powder divided by the bulk density of the powder.

[0143] Fine particles / particle size

[0144] These are measured by using laser diffraction methods on a Helos particle size distribution measuring device (Helos / KF manufactured by Sympatec GmbH) in the following manner:

[0145] 1- Place the powder sample in a plastic bag and mix gently by hand 15 times using circular motions to ensure it is free flowing. The chocolate powder is then placed in a Turbula mixer and allowed to equilibrate to ambient temperature (approximately 22°C).

[0146] 2- Charge about 35g-50g of powder in a Vibri funnel and set up the instrument to analyze the median particle size (D50) and the amount of particles with a maximum dimension below 90 microns (Q90).

[0147] Various powders were measured using the settings in Tables 3 and 4:

[0148]

[0149]

[0150] Table 3: Settings used for analyzing particle size

[0151] Table 4: Lens parameters

[0152]

[0153] Water activity

[0154] Water activity was measured using the standard dew point measurement method on an Aqualab 3TE series manufactured by Labcell Ltd, UK as follows:

[0155] 1- The Aqualab instrument was calibrated prior to each measurement using 0.250 and 0.500 water activity standards to ensure that the instrument was accurately calibrated prior to each measurement.

[0156] 2- Mix the powder sample lightly by hand to ensure it is free flowing and add a small amount of sample to the sample cup so that the powder covers the bottom of the cup in a thin layer.

[0157] 3- Place the sample cup on the drawer of the Aqualab 3TE instrument and allow it to equilibrate to ambient temperature.

[0158] 4- Once equilibrium is reached, the instrument gives a water activity reading.

[0159] Compared with the control chocolate powder, the chocolate powder of Example 2 according to the present invention prepared by the continuous agglomeration method shows a reduced bulk density, improved fluidity and a reduced Hausner ratio. In addition, the D50 of the continuously agglomerated chocolate powder is higher than that of the control chocolate powder, and the Q90 (amount of fine particles) is significantly reduced from 27% of the control chocolate powder to about 14%, resulting in an increase in porosity of about 0.1.

[0160] By these parameters, the chocolate powder according to the invention prepared by continuous agglomeration shows better flowability, lower fines content, higher median particle size and increased porosity compared to standard chocolate powder.

[0161] Example 3: Use of the chocolate powder according to Example 2 of the present invention in beverage preparation

[0162] 30 g of chocolate powder according to the invention prepared by continuous agglomeration were filled into a commercial Tassimo large T-dish at a volume of 53.2 ml (88% fill volume) and the chocolate powder residue was measured and compared in a series of Tassimo beverage preparation machines with the same Tassimo large T-dish filled with 30 g of a control chocolate powder at a volume of 46 ml (76% fill volume).

[0163] This range of Tassimo machines are all capable of reading a barcode located on a T-disc (or any other capsule, pod, container etc.) in order to adjust the machine's brewing parameters such as water flow rate, temperature etc. according to the information read from the barcode.

[0164] This range of Tassimo machines offers water heated to between 85°C and 95°C and drink weights ranging from 160ml to 235ml.

[0165] Chocolate powder residues were significantly reduced in all machine series tested, such as Figure 3 For each pair of results, the shorter line on the right is the control. Residue was calculated as the percentage of chocolate powder remaining in the pan after the brew cycle was completed.

[0166] Example 4: Second embodiment of the chocolate powder of the present invention

[0167] The second control chocolate powder, characterized by 36% fines and a bulk density of 690 g / l, had an undesirable residue of 38% after brewing.

[0168] The second control chocolate powder was then processed by the continuous agglomeration method of Example 1 to form a second agglomerated chocolate powder according to the invention.

[0169] The second agglomerated chocolate powder according to the invention showed the characteristics of a significantly lower fines content (11%) and a lower bulk density (550 g / l) than the second control.

[0170] A second agglomerated chocolate powder of the invention and a second control chocolate powder were then added to respective Tassimo large T-pans and both were prepared in a Tassimo Chassis 6 machine.

[0171] The resulting used large T-shaped discs showed a significant reduction in chocolate residue after brewing in the discs containing the second chocolate powder according to the invention relative to the discs containing the second control chocolate powder: the discs containing the second control had 37% residue, while the discs containing the second chocolate powder according to the invention had 8% residue; Figure 2 shown.

[0172] In addition, the water activity of the second agglomerated chocolate powder according to the invention after continued agglomeration was lower than the water activity of the second control chocolate powder before processing. The water activity of the second chocolate powder according to the invention was 0.37, while the water activity of the second control chocolate powder was 0.48.

[0173] The low water activity of the agglomerated chocolate powder (<0.37) maintained low residue in the pan over time after brewing compared to the 2nd Control.

[0174] Example 5: Optimizing the powder of the present invention to extend shelf life

[0175] A 3rd agglomerated chocolate powder of the invention having a water activity of 0.59, a median particle size (D50) of 338 microns, a fines content (Q90) of 3.7% and a density of 420 g / l was brewed in a Tassimo Chassis 6 brewing machine to give a 4% residue.

[0176] The third agglomerated chocolate powder of the present invention was further processed in the agglomerator of Example 1 to produce an improved agglomerated chocolate powder of the present invention having an extended shelf life.

[0177] The improved agglomerated chocolate powder of the present invention having an extended shelf life had a water activity of 0.33, a median particle size (D50) of 295 microns, a fines content (Q90) of 5.3% and a density of 486 g / l.

[0178] Both powders were placed in a 23°C shelf life cabinet at 55% relative humidity (RH) and the water activity and residue were measured monthly after preparation in a standard Chassis 6 machine.

[0179] like Figure 4a As shown: at 9 months shelf life, the 3rd agglomerated chocolate powder of the present invention had a water activity of 0.61; while the improved agglomerated chocolate powder of the present invention with an extended shelf life had a water activity level of 0.378.

[0180] like Figure 4b As shown: at 9 months shelf life, the 3rd agglomerated chocolate powder of the present invention produced 31.7% residue; while the improved chocolate powder of the present invention with extended shelf life produced 0.2% residue. Figure 4a and Figure 4b The performance of both chocolate powders over a 9 month shelf life is shown, and the performance of the improved chocolate powder of the present invention with an extended shelf life over the product shelf life is further optimized.

[0181] Example 6: Dairy Creamer

[0182] 6.2g of a control dairy creamer comprising 64% skimmed milk powder, 27.5% sugar and 8.25% milk fat powder (7.9% total fat) was loaded into a standard Senseo filter bag. This control dairy creamer had a solubility of 75% (25% residue left in the pod after use) when used in a standard Senseo Original beverage preparation machine.

[0183] The control dairy creamer was then agglomerated in a batch process to prepare the agglomerated dairy creamer of the present invention. The batch agglomeration process differs from the continuous agglomeration process of Example 1 in the following aspects:

[0184] - Wetting, drying and cooling steps are all carried out in the same zone of the batch agglomerator

[0185] - The batch process starts with filling a batch agglomerator with beverage ingredient powder and ends with emptying the batch agglomerator of beverage ingredient powder

[0186] The batch agglomerator was a Strea-1 agglomerator manufactured by GEA.During processing, the beverage ingredient powder temperature was kept below 45°C and the total residence time of the powder in the agglomerator was kept shorter than 30 minutes.

[0187] After continued agglomeration, the physical properties of the dairy creamer according to the present invention were improved compared to the control dairy creamer as described below:

[0188] - The D50 of the control dairy creamer was 198 μm, while the D50 of the dairy creamer according to the invention after continuous agglomeration was 293 μm

[0189] - The fine particle content (Q90) of the control dairy creamer was 23%, while the Q90 of the dairy creamer according to the invention after continuous agglomeration was 5%

[0190] - The bulk density of the control dairy creamer was 508 g / l, whereas the bulk density of the dairy creamer according to the invention after continuous agglomeration was 465 g / l

[0191] When used in a standard Senseo Original beverage preparation machine, the solubility of the dairy creamer according to the invention after agglomeration increases to 90% (leaving a 10% residue in the pod after use).

[0192] Example 7 - High Shear Agglomerated Powder

[0193] 11.5 g of a control milk powder (19.5 wt% total fat, 440 g / l bulk density, median particle size (D50) of less than 100 microns and a fines content (Q90) of 26.8%) comprising 75% whole milk powder and 25% icing sugar was filled into a standard Tassimo pan to form a control milk powder T-pan.

[0194] The agglomerated milk powder of the present invention is prepared from the control milk powder by adding the second control milk powder to the mixer and mixing at a speed between 180RPM and 125RPM by an impeller mounted on a vertical axis to generate high shear during the entire process. The powder is then wetted for 10 minutes with a liquid binder (water) sprayed at a rate of 30g / min through a nozzle. The powder is then fluidized bed dried for 35 minutes with hot air so that the powder temperature is maintained below 50°C. The resulting powder has a bulk density of 800g / l.

[0195] The powder is then ground and passed through a 0.8 mm sieve to obtain the agglomerated milk powder of the present invention having a bulk density of 700 g / l, a water activity of less than 0.37, a D50 particle size of 710 microns and a Q90 of <5%. Without wishing to be bound by theory, the inventors believe that the 0.8 mm sieve is important for the development of the present invention because particles exceeding 1 mm contribute to reducing the solubility of the powder, especially when used in conjunction with a beverage preparation machine operating at relatively low pressure (i.e., pressures below about 5-10 bars).

[0196] 18 g of the agglomerated milk powder of the present invention was filled into a standard Tassimo pan to obtain a second milk powder T-shaped pan of the present invention.

[0197] Two T-shaped dishes were brewed in a Tassimo T20 machine and the residue left in the dish after preparation was measured.

[0198] The control milk powder T-pan with 11.5 g of control powder loaded into the pan prior to brewing produced a 12% residue in the pan after brewing.

[0199] The agglomerated milk powder T-shaped pan of the present invention, with 18 g of the powder of the present invention loaded into the pan before brewing, produced a 4% residue in the pan after brewing.

[0200] The above embodiments are described by way of example only. Many variations are possible without departing from the scope of the present invention as defined in the appended claims.

Claims

1. An agglomerated beverage ingredient powder having a median particle size between 175 microns and 1000 microns and a bulk density between 350 g / l and 950 g / l, and the beverage ingredient powder also having a water activity of less than 0.45 and a porosity between 0.4 and 0.8, and the amount of particles with a particle size of less than 90 microns in the beverage ingredient powder does not exceed 20% by weight of the beverage ingredient powder.

2. An agglomerated beverage ingredient powder according to claim 1, wherein the powder has a median particle size between 175 and 600 microns and a bulk density between 350 and 850 g / l.

3. Beverage ingredient powder according to claim 2, wherein the powder has a median particle size between 200 and 600 microns and a bulk density between 350 and 650 g / l.

4. The beverage ingredient powder according to any one of claims 1 to 3, wherein the beverage ingredient powder further has a percentage of particles having a largest dimension less than 90 microns of between 2% and 20%.

5. The beverage ingredient powder according to any one of claims 1 to 3, wherein the beverage ingredient powder comprises fat.

6. The beverage ingredient powder according to claim 5, wherein the beverage ingredient powder comprises between 5% and 70% by weight of fat.

7. Beverage ingredient powder according to claim 6, wherein the beverage ingredient powder has a median particle size between 175 microns and 1000 microns and a bulk density between 700 g / l and 950 g / l and between 5 wt% and 25 wt% fat.

8. The beverage ingredient powder according to any one of claims 1 to 3, wherein the beverage ingredient powder is selected from chocolate powder; milk powder; or non-dairy creamer powder.

9. A method for preparing a beverage ingredient powder according to any one of claims 1 to 8, the method comprising the following steps: a) fluidizing a bed of beverage ingredient powder by introducing gas; b) spraying the droplets onto a fluidized bed of beverage ingredient powder; c) fluidizing the bed to dry the beverage ingredient powder; d) cooling the fluidized bed of beverage ingredient powder.

10. The method of claim 9, wherein the gas is heated to between 50°C and 70°C during at least part of steps b) and / or c) and is cooled to between 5°C and 25°C during at least part of step d).

11. The method according to any one of claims 9 or 10, wherein the gas is at a speed between 400 Nm 3 / h to 700Nm 3 Delivered at flow rates between / h.

12. The method according to any one of claims 9 or 10, wherein the droplets are sprayed at a pressure between 1 bar and 3 bar and a rate between 0.5 kg / h and 3 kg / h.

13. The method according to any one of claims 9 or 10, wherein the ratio of the volume of the sprayed droplets to the volume of the beverage ingredient powder is between 1:99 and 1:

9.

14. The method according to any one of claims 9 or 10, wherein the total residence time of the beverage ingredient powder in steps a) - d) is between 20 minutes and 60 minutes.

15. A beverage ingredient container insertable into a beverage preparation machine, the beverage ingredient container comprising an agglomerated beverage ingredient powder according to claims 1 to 8.

16. A beverage ingredient container insertable into a beverage preparation machine according to claim 15, wherein the beverage ingredient powder occupies between 45% and 95% of the total volume of the beverage ingredient container.

17. A method for preparing a beverage, comprising: a) providing a beverage ingredient container according to claim 15 or 16; b) conveying a fluid through the container; as well as c) dissolving and / or suspending at least some of the beverage ingredient powder in the fluid, such that the fluid exiting the container contains at least a portion of the beverage ingredient powder dissolved and / or suspended therein.

18. The method according to claim 17, wherein the fluid conveyed in step b) is conveyed at a pressure of less than 10 bar.

19. Method according to claim 17 or 18, wherein the beverage ingredient container is inserted into a beverage preparation machine before step b).

20. The method of claim 19, wherein the beverage preparation machine reads a code on or in the beverage ingredient container prior to step b) and adjusts at least one parameter of the fluid conveyed through the beverage ingredient container based on information read from the code.

21. A method according to claim 17 or 18, wherein the volume of the fluid conveyed through the container is between 50ml and 300ml.

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