Foaming composition

Abstract

The present invention relates to foaming ingredients comprising one or more branched polysaccharides. The invention also relates to a beverage powder comprising said foaming ingredient, to a method for preparing said foaming ingredient, and to the use of said foaming ingredient for preparing a foaming beverage or food product.

Description

Technical Field

[0001] The invention relates to a foaming ingredient comprising an entrained gas. The invention also relates to a beverage powder comprising the foaming ingredient, a method for preparing the foaming ingredient, and the use of the foaming ingredient for preparing a foaming beverage or food. Background Art

[0002] There are many uses for foaming ingredients that can provide foam after adding liquid. For example, these foaming ingredients can be used to provide foam in powdered milk shakes and cappuccino drinks. The soluble coffee beverage product that produces cappuccino drinks is usually a dry mixture of coffee powder, soluble creamer base, sugar and foaming ingredients. The soluble foaming ingredients may contain air pockets that produce foam after the powder dissolves. Thus, after adding water or milk, a whitened coffee beverage with foam on its upper surface is formed. The beverage is more or less similar to a traditional Italian cappuccino.

[0003] Consumers are demanding “clean label” foaming ingredients; however, while it may be possible to replace some specified ingredients with “clean label” alternatives, there are several disadvantages that may be associated with “clean label” alternatives, such as: (1) “clean label” alternatives may have a reduced shelf life; (2) the foam properties may not be as good as the reference product; and / or (3) “clean label” alternatives may increase the viscosity of the liquid slurry, thereby increasing production costs. Summary of the invention

[0004] The inventors surprisingly found that branched polysaccharides can be used as a substitute for glucose syrup in the foaming ingredient without compromising shelf life, foaming properties and production costs. In fact, branched polysaccharides can actually significantly improve internal filling, such that both gas loading and gas retention are improved compared to linear polysaccharides. In addition, foaming properties are not compromised, and the ideal viscosity can be achieved before spray drying to ensure processability.

[0005] In one aspect, the present invention provides a foaming component comprising a carbohydrate and an entrapped gas, wherein the carbohydrate comprises or consists of one or more branched polysaccharides.

[0006] In another aspect, the present invention provides a method for preparing a foaming composition, comprising the steps of:

[0007] (a) providing an aqueous mixture comprising a carbohydrate, wherein the carbohydrate comprises or consists of one or more branched polysaccharides;

[0008] (b) spray drying the aqueous mixture to provide a porous powder; and

[0009] (c) gas loading the porous powder to provide a foamed composition comprising an entrapped gas.

[0010] One or more branched polysaccharides can have a degree of branching of about 20% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 45% or more, or about 50% or more. Suitably, the degree of branching is determined by glycosyl linkage analysis. One or more branched polysaccharides can have a conformational slope of about 0.49 or less, about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, or about 0.43 or less. Suitably, the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1M NaNO3. One or more branched polysaccharides can have a Mark-Houwink-Sakurada (MHS) slope of about 0.40 or less, about 0.39 or less, about 0.38 or less, about 0.37 or less, or about 0.36 or less. Suitably, the MHS slope is determined by triple detection SEC in 0.1 M NaNO 3. The one or more branched polysaccharides may have a molecular mass of about 1 kDa or greater.

[0011] Any suitable branched polysaccharide can be used in any suitable amount. Suitably, one or more branched polysaccharides include or consist of the following items: one or more branched dextrins, one or more polydextroses, one or more arabinogalactans, or any combination thereof. In some embodiments, one or more branched polysaccharides include or consist of the following items: one or more branched dextrins, one or more arabinogalactans, or any combination thereof. In some embodiments, one or more branched polysaccharides include or consist of one or more branched dextrins, or consist of one or more branched dextrins. In some embodiments, one or more branched polysaccharides include or consist of one or more arabinogalactans. Suitably, the foaming ingredient includes a total amount of about 50% by weight to about 90% by weight, about 55% by weight to about 90% by weight, or about 60% by weight to about 90% by weight of one or more branched polysaccharides. Suitably, the aqueous mixture includes, based on dry weight, a total amount of about 50% by weight to about 90% by weight, about 55% by weight to about 90% by weight, or about 60% by weight to about 90% by weight of one or more branched polysaccharides.

[0012] The foaming ingredients (and aqueous mixture) can include one or more emulsifiers of any suitable amount. One or more emulsifiers can include protein, or consist of protein. Suitably, protein includes or consists of the following items: milk protein, vegetable protein, egg protein, or any combination thereof. In some embodiments, protein includes milk protein or consists of milk protein, optionally wherein milk protein self-includes one or more caseinates, or consists of one or more caseinates. In some embodiments, protein includes or consists of vegetable protein, optionally wherein vegetable protein includes or consists of the following items: pea protein, broad bean protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, rapeseed protein, rice protein, hempseed protein, or any combination thereof. Suitably, the foaming ingredients include one or more emulsifiers in an amount of about 5 wt % to about 30 wt %, about 5 wt % to about 25 wt %, about 5 wt % to about 20 wt %, or about 5 wt % to about 15 wt %. Suitably, the aqueous mixture comprises protein in an amount of about 5 wt % to about 30 wt %, about 5 wt % to about 25 wt %, about 5 wt % to about 20 wt %, or about 5 wt % to about 15 wt % on a dry weight basis.

[0013] The foaming ingredients (and aqueous mixture) may include any suitable amount of one or more plasticizers. Suitably, the one or more plasticizers include or consist of the following: one or more maltodextrins, one or more glucose syrups, one or more monosaccharides (e.g., glucose, fructose, galactose), one or more disaccharides (e.g., sucrose, lactose, maltose), glycerol, one or more salts, one or more polyols, or any combination thereof. In some embodiments, the one or more plasticizers include sucrose, or consist of sucrose. Suitably, the foaming ingredients include an amount such that the glass transition temperature (T g ) is from about 65°C to about 110°C (e.g., from about 65°C to about 80°C). Suitably, the foaming component comprises one or more plasticizers in an amount of from about 1 wt % to about 50 wt %, from about 2 wt % to about 50 wt %, from about 5 wt % to about 50 wt %, or from about 10 wt % to about 50 wt %. Suitably, the aqueous mixture comprises an amount such that the glass transition temperature (T g ) is about 65° C. to about 110° C. (e.g., about 65° C. to about 80° C.). Suitably, the aqueous mixture comprises one or more plasticizers in an amount of about 1 wt % to about 50 wt %, about 2 wt % to about 50 wt %, about 5 wt % to about 50 wt %, or about 10 wt % to about 50 wt % on a dry weight basis.

[0014] The method of the present invention may be carried out using any suitable steps or conditions. Suitably, the aqueous mixture is mixed using a high shear mixer. Suitably, the aqueous mixture or at least a portion thereof is homogenized. Suitably, the aqueous mixture is pasteurized. Suitably, prior to spray drying, the aqueous mixture is heated at a temperature of 60°C and for 100 s. -1 The shear rate has a viscosity of about 50mPa.s to about 100mPa.s. Suitably, before spray drying, the aqueous mixture has a total solids (TS) of about 35% or more, about 40% or more, about 45% or more, or about 50% or more. Suitably, the gas loaded into the porous powder comprises or consists of the following items: nitrogen, air, carbon dioxide, argon, or any combination thereof. In some embodiments, the gas loaded into the porous powder is nitrogen. Suitably, during gas loading, the porous powder is subjected to a pressure of about 10 bar to about 200 bar, about 20 bar to about 100 bar, or about 35 bar to about 55 bar; and a temperature of about 10°C to about 30°C higher than the glass transition temperature of the porous powder, or a temperature of about 15°C to about 25°C higher than the glass transition temperature of the porous powder. Suitably, the porous powder is then cooled below its glass transition temperature and decompressed.

[0015] The foaming component can be provided in any suitable form. The foaming component may be in the form of a porous soluble powder. Suitably, the foaming component is a particle size distribution D of about 10 μm to about 500 μm. 3,2 In the form of powder.

[0016] The foaming component may have a value of about 37×10 -30 m 3 or smaller, about 36×10 -30 m 3 or smaller, about 35×10 -30 m 3 or smaller, about 34×10 -30 m 3 or smaller, or about 33×10 -30 m 3Or less free volume. Suitably, the free volume is measured by positron annihilation lifetime spectrum (PALS). The foaming component can have a glass transition temperature (Tg) of about 65°C to about 110°C, about 65°C to about 105°C, about 65°C to about 100°C, about 65°C to about 80°C, about 70°C to about 95°C, about 70°C to about 90°C, or about 75°C to about 85°C. Suitably, the glass transition temperature (Tg) is measured by differential scanning calorimetry (DSC). The foaming component can have a closed porosity of about 20% to about 80%, about 30% to about 70%, about 40% to about 60%, about 45% to about 55%, about 46% to about 53%, or about 47% to about 51%. The foaming component can have a moisture content of about 0.5% to about 6%, about 1% to about 5%, about 2% to about 4%, or about 2.5% to about 3.0%. The foaming ingredient may have a water activity of about 0.02 to about 0.20, about 0.06 to about 0.16, about 0.09 to about 0.13, or about 0.11.

[0017] The encapsulating gas can be present in an amount of about 6.0 ml / g or more, about 6.5 ml / g or more, about 7.0 ml / g or more, about 7.5 ml / g or more, or about 8.0 ml / g or more. The foaming component can lose less than about 30%, less than about 29%, less than about 28%, less than about 27%, less than about 26%, less than about 25%, less than about 24%, less than about 23%, less than about 22%, less than about 21%, less than about 20%, less than about 19%, less than about 18%, less than about 17%, less than about 16%, less than about 15% of the encapsulating gas at room temperature over a period of 12 months. The foaming component, when reconstituted in the liquid, can produce about 8 cm 3 / g or more, about 9cm 3 / g or more, or about 10cm 3 About 60% or more, about 65% or more, about 70% or more, or about 75% or more of the foam volume may remain for 5 minutes after the foam is generated.

[0018] In another aspect, the present invention provides a foaming ingredient obtained or obtainable by the process of the present invention.

[0019] In another aspect, the present invention provides a soluble beverage powder comprising a foaming ingredient according to the present invention, or a foaming ingredient obtained or obtainable by a method of the present invention.The soluble beverage powder may be a creamer or a foaming agent.

[0020] In another aspect, the present invention provides a foaming beverage or food comprising a foaming ingredient according to the present invention, a foaming ingredient obtained or obtainable by the process of the present invention, or a soluble beverage powder according to the present invention.

[0021] In another aspect, the present invention provides use of a foaming ingredient according to the present invention, a foaming ingredient obtained or obtainable by a method of the present invention, or a soluble beverage powder according to the present invention in the preparation of a foaming beverage or food.

[0022] The foamed beverage or food product may be selected from a cappuccino type beverage, a milkshake, an instant chocolate drink, an instant tea, a soup, a sauce and a dessert. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 - Free volume and glass transition temperature (Tg) of the foaming components

[0024] (A) Free volume of foaming ingredients containing glucose syrup DE21 or Nutriose FM10 as main matrix with varying sucrose content (ratio between sucrose and total carbohydrate content from 0% to 30%) and a fixed pea protein concentration of 6 wt%. (B) Free volume of foaming ingredients containing 84 wt% main matrix, 9 wt% sucrose and 6 wt% pea protein. The main matrix is: glucose syrup DE21 (linear polymer); Nutriose FM10, Fibersol 2 or Promitor 70 (branched dextrin); or Fibergum B or Instantgum AA (acacia gum).

[0025] Figure 2 -Schematic diagram of the IGL and GLK determination method

[0026] (A) Schematic diagram of the method for determining the initial gas loading (IGL). (B) Schematic diagram of the method for determining the gas loss kinetics (GLK). DETAILED DESCRIPTION

[0027] Each preferred feature and embodiment of the present invention will now be described by non-limiting examples. The present disclosure is not limited by the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein can be used for the practice or testing of the embodiments of the present disclosure. The skilled person will understand that they can combine all features of the present invention disclosed herein without departing from the disclosed scope of the present invention.

[0028] It must be noted that as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0029] As used herein, the terms "comprising" and "consisting of" are synonymous with "including", "containing", and are inclusive or open-ended and do not exclude additional unrecited members, elements or steps. The terms "comprising" and "consisting of" also include the term "composed of".

[0030] Numerical ranges include the numbers that define the range. As used herein, the term "about" means approximately, in the vicinity, roughly, or around. When the term "about" is used in conjunction with a numerical value or range, it modifies the value or range by extending the boundaries above and below the numerical value shown. Generally speaking, the terms "about" and "approximately" are used herein to modify numerical values ​​above and below the stated value by 10%.

[0031] Unless otherwise indicated, weight % is weight percent based on dry mass.

[0032] The publications discussed herein are provided solely for their disclosure prior to the filing date of the present patent application. Nothing herein should be construed as an admission that such publications constitute prior art to the claims appended hereto.

[0033] All publications mentioned in this specification are herein incorporated by reference.

[0034] Foaming ingredients

[0035] In one aspect, the present invention provides a foaming ingredient comprising one or more branched polysaccharides.

[0036] As used herein, "foaming ingredient" (also referred to as "foam booster" or "foaming aid") may refer to an agent capable of producing foam, for example, when added to a liquid (e.g., an aqueous solution or water). The foaming ingredient may be capable of producing foam without the application of mechanical energy (such as whipping). The foaming ingredients of the present invention may be suitable for producing enhanced foam in foods and beverages.

[0037] The foaming ingredient of the present invention may be a soluble foaming ingredient. As used herein, a "soluble" foaming ingredient may refer to a foaming ingredient that is soluble in water. The foaming ingredient may, for example, have a solubility of at least about 20 g / 100 mL of water at 25°C.

[0038] The foaming composition of the present invention can be a porous foaming composition. As used herein, a "porous" soluble foaming composition can have closed cells and open cells. The term "open cells" can be used to define voids present in a particle that are connected to the surface of the particle. The term "closed cells" can be used to define completely closed voids. Therefore, liquids (such as water) cannot penetrate into the closed cells before the particles dissolve.

[0039] The foaming component of the present invention may be a porous soluble foaming component.

[0040] Branched polysaccharides

[0041] The foaming ingredient of the present invention comprises one or more branched polysaccharides.

[0042] Polysaccharides (also known as polycarbohydrates) are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic bonds, ranging in structure from linear to highly branched. As used herein, "polysaccharide" may refer to any carbohydrate polymer having a degree of polymerization (DP) of 5 or greater, 6 or greater, 7 or greater, 8 or greater, 9 or greater, 10 or greater, 11 or greater, or 12 or greater. The degree of polymerization may be determined by SEC-MALS.

[0043] As used herein, "branched polysaccharide" may refer to a polysaccharide having a higher degree of branching than glucose syrup. Glucose syrup is obtained by partial hydrolysis of starch and generally consists of substantially linear polysaccharides having about 95% 1,4-glycosidic bonds and only about 5% 1,6-glycosidic bonds. The one or more branched polysaccharides may have a molecular weight of about 1 kDa or greater, 1.5 kDa or greater, or 2 kDa or greater.

[0044] Any suitable method can be used to determine that a polysaccharide is a branched polysaccharide, such as glycosyl linkage analysis, conformational plots, Mark-Houwink-Sakurada plots, or any other suitable method known to those skilled in the art (eg, branching ratio).

[0045] Exemplary branched polysaccharides include branched dextrins and polydextrose, branched dextrins can be obtained by heat treating starch under acidic conditions, and polydextrose can be obtained by condensing dextrose under acidic conditions. Exemplary branched polysaccharides also include arabinogalactan, which is a high molecular weight polysaccharide naturally present in coffee and several plants. Other naturally occurring branched polysaccharides (such as galactomannan) are also available. In some embodiments, one or more branched polysaccharides include or consist of the following items: one or more branched dextrins, one or more polydextrose, one or more arabinogalactans, or any combination thereof.

[0046] The foaming ingredients of the present invention can include one or more branched polysaccharides of any suitable amount. Suitably, the foaming ingredients include a total amount of about 20 % by weight or more, about 25 % by weight or more, about 30 % by weight or more, about 35 % by weight or more, about 40 % by weight or more, about 45 % by weight or more, about 50 % by weight or more, about 55 % by weight or more, about 60 % by weight or more, about 65 % by weight or more, about 70 % by weight or more, or about 75 % by weight or more of one or more branched polysaccharides. Suitably, the foaming ingredients include a total amount of about 95 % by weight or less, about 90 % by weight or less, about 85 % by weight, or about 80 % by weight or less of one or more branched polysaccharides. Suitably, the foaming ingredients include a total amount of about 50 % by weight to about 90 % by weight, about 55 % by weight to about 90 % by weight, or about 60 % by weight to about 90 % by weight of one or more branched polysaccharides.

[0047] The carbohydrates present in the foaming ingredients may comprise one or more branched polysaccharides and one or more additional carbohydrates (e.g. one or more plasticizers, such as sucrose or maltodextrin). The carbohydrates present in the foaming ingredients may consist essentially of one or more branched polysaccharides (e.g. other carbohydrates may be present but the amount may be considered negligible). The carbohydrates present in the foaming ingredients may consist of one or more branched polysaccharides (e.g. no other carbohydrates are present).

[0048] Degree of branching

[0049] The one or more branched polysaccharides may have a degree of branching of about 20% or greater.

[0050] Suitably, one or more branched polysaccharides have a degree of branching of about 20% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 45% or more, about 50% or more, about 55% or more, or about 60% or more. Suitably, one or more branched polysaccharides have a degree of branching of about 90% or less, about 85% or less, or about 80% or less. Suitably, one or more branched polysaccharides have a degree of branching of about 20% to about 80%, about 25% to about 80%, about 30% to about 80%, about 35% to about 80%, about 40% to about 80%, about 45% to about 80%, or about 50% to about 80%.

[0051] "Degree of branching" can be determined by glycosyl linkage analysis. Suitable methods for performing glycosyl linkage analysis will be known to those skilled in the art (see, for example, Sims, IM et al., 2018.Carbohydrate Polymers, 188, pp. 1-7). Glycosyl linkage analysis generally involves deriving each carbohydrate component of the polysaccharide into partially methylated sugar alcohol acetate (PMAA), which is then analyzed and quantified by gas chromatography-mass spectrometry. By correctly identifying partially methylated sugar alcohol acetate, the attachment position of each carbohydrate component can be determined.

[0052] The degree of branching can be determined by D., Burgath, A. and Frey, H., 1997. Acta polymerica, 48 (1-2), pp. 30-35. For example, the degree of branching can be determined as 2D / (2D+L), where D is the number of dendritic units or branching units having three or more glycosidic bonds and L is the number of linear units having two glycosidic bonds. For example, the degree of branching of a branched dextrin can be determined as 2D / (2D+L), where D is the number of dendritic units or branching units connected at three or more sites (e.g., having at least one 1,2 glycosidic bond, 1,3 glycosidic bond or 1,6 glycosidic bond) and L is the number of linear units having two glycosidic bonds (e.g., having only 1,4 glycosidic bonds). For example, the degree of branching in acacia gum can be determined as 2D / (2D+L), where D is the number of dendritic units or branching units connected at three or more sites (e.g. 1->3.4Galp) and L is the number of linear units with two glycosidic bonds (e.g. 1->3Galp) (see, e.g., Lopez-Torrez, L et al., 2015. Food Hydrocolloids, 51, pp. 41-53), respectively.

[0053] Conformation slope

[0054] The one or more branched polysaccharides may have a conformational slope of about 0.49 or less.

[0055] Suitably, one or more branched polysaccharides have a conformational slope of about 0.49 or less, about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, or about 0.43 or less. Suitably, one or more branched polysaccharides have a conformational slope of about 0.35 or greater, about 0.36 or greater, about 0.37 or greater, about 0.38 or greater, about 0.39 or greater, or about 0.40 or greater. Suitably, one or more branched polysaccharides have a conformational slope of about 0.35 to about 0.49, about 0.35 to about 0.48, about 0.35 to about 0.47, about 0.35 to about 0.46, about 0.35 to about 0.45, about 0.35 to about 0.44, or about 0.35 to about 0.43.

[0056] "Conformational slope" can be calculated using a conformational plot (radius of gyration Rg versus molar mass M). The conformational slope can be determined by triple detection size exclusion chromatography (SEC). As used herein, "triple detection SEC" can refer to SEC (SEC-MALS-VI-RI) with online multi-angle light scattering, viscometer, and refractometer (see, e.g., Saunders, GA and Maccreath, B., 2012. Guide to multi-detector gel permeation chromatography. Agilent Technologies, Inc). The conformational slope can be measured in a 0.1M NaNO3 solution, optionally at 30°C. The conformational slope can be measured as described in the Examples.

[0057] Mark-Houwink-Sakurada (MHS) slope

[0058] The one or more branched polysaccharides may have a MHS slope of about 0.48 or less.

[0059] Suitably, the one or more branched polysaccharides have an MHS slope of about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, about 0.43 or less, about 0.42 or less, about 0.41 or less, about 0.40 or less, about 0.39 or less, about 0.38 or less, about 0.37 or less, about 0.36 or less, about 0.35 or less, about 0.34 or less, about 0.33 or less, about 0.32 or less, about 0.31 or less, or about 0.30 or less. Suitably, the one or more branched polysaccharides have an MHS slope of about 0.10 or more, about 0.15 or more, or about 0.20 or more. Suitably, the one or more branched polysaccharides have an MHS slope of about 0.10 to about 0.40, about 0.10 to about 0.39, about 0.10 to about 0.38, about 0.10 to about 0.37, about 0.10 to about 0.36, about 0.10 to about 0.35, about 0.10 to about 0.34, about 0.10 to about 0.33, about 0.10 to about 0.32, about 0.10 to about 0.31, or about 0.10 to about 0.30.

[0060] The "MHS slope" can be calculated using the MHS plot (intrinsic viscosity [η] versus molar mass M). The MHS slope can be determined by triple detection size exclusion chromatography (SEC). The conformational slope can be determined in a 0.1 M NaNO3 solution, optionally at 30°C. The conformational slope can be determined as described in the Examples.

[0061] Branching ratio

[0062] The one or more branched polysaccharides may have a branching ratio g' of about 0.90 or less.

[0063] Suitably, the one or more branched polysaccharides have a branching ratio g' of about 0.90 or less, about 0.89 or less, about 0.88 or less, about 0.87 or less, about 0.86 or less, about 0.85 or less, about 0.84 or less, about 0.83 or less, about 0.82 or less, about 0.81 or less, or about 0.80 or less. Suitably, the one or more branched polysaccharides have a branching ratio g' of about 0.60 or more, 0.61 or more, 0.62 or more, 0.63 or more, 0.64 or more, 0.65 or more, 0.66 or more, 0.67 or more, 0.68 or more, 0.69 or more, or 0.70 or more. Suitably, the one or more branched polysaccharides have a branching ratio g' of about 0.60 to about 0.90, about 0.60 to about 0.89, about 0.60 to about 0.88, about 0.60 to about 0.87, about 0.60 to about 0.86, about 0.60 to about 0.85, about 0.60 to about 0.84, about 0.60 to about 0.83, about 0.60 to about 0.82, about 0.60 to about 0.81, or about 0.60 to about 0.80.

[0064] The "branching ratio" (g') can be determined by the method described in Zimm, BH and Kilb, RW, 1959. Journal of Polymer Science, 37 (131), pp. 19-42. For example, the following formula is used:

[0065]

[0066] Wherein [η] is the intrinsic viscosity of a branched polymer molecule and a linear polymer molecule having the same molar mass (M). Any suitable linear polymer can be used as a reference, for example, for branched dextrins, dextran can be used as a linear polymer. The branching ratio can be determined by triple detection size exclusion chromatography (SEC). The branching ratio can be determined in a 0.1 M NaNO3 solution, optionally at 30°C. The branching ratio can be determined as described in the Examples.

[0067] Branched dextrin

[0068] In some embodiments, the one or more branched polysaccharides comprise or consist of one or more branched dextrins.

[0069] As used herein, "branched dextrin" may also be referred to as "resistant dextrin" and may refer to soluble fibers derived from starch prepared by a controlled dextrinization process. During dextrinization, starch is degraded under the action of acid and heat and then repolymerized. New bonds may be formed, including β-1,6 bonds, β-1,2 bonds, α -1, 6 keys and α-1,2 bonds. Exemplary commercially available branched dextrins include Nutriose (available from Roquette), Fibersol-2 (available from Archer Daniels Midland Company), and Promitor SCF (available from Tate & Lyle) (see, e.g., M. and K., 2021.Nutrients, 13(11), p. 3808).

[0070] In some embodiments, the one or more branched polysaccharides comprise Nutriose (e.g., Nutriose FM06, Nutriose FM10 and / or Nutriose FM15S) or consist of Nutriose. Nutriose can be made from wheat starch (Nutriose FB series) or corn starch (Nutriose FM series) using a highly controlled dextrinization process. Nutriose can have about 32% 1,6 glycosidic bonds, about 13% 1,2 glycosidic bonds, and about 14% 1,3 glycosidic bonds (see Lefranc-Millot, C., 2008. Nutrition Bulletin, 33 (3), pp. 234-239, and US6630586).

[0071] In some embodiments, one or more branched polysaccharides include Fibersol-2, or consist of Fibersol-2. Fibersol-2 is produced by a series of controlled enzymatic hydrolysis reactions of corn starch molecules. This causes the normal α-1,4-bonds of corn starch molecules to be replaced with α and β1,2-bonds, 1,3-bonds, 1,4-bonds and 1,6-bonds, making them resistant to digestion. Fibersol-2 is obtained as a tasteless, water-soluble, non-sticky powder or liquid that can be added to food and drinks (see, for example, Chen, S. and Martirosyan, D., 2021. Bioactive Compounds in Health and Disease, 4 (5), pp. 79-89; US5620873 and US5358729).

[0072] In some embodiments, one or more branched polysaccharides include Promitor SCF (e.g., Promitor SCF90, Promitor SCF 85 and / or Promitor SCF 70) or consist of Promitor SCF. Promitor products are produced by enzymatic hydrolysis of corn starch. Promitor soluble glucose fiber (SCF) contains a mixture of α 1-6 glycosidic bonds, α 1-4 glycosidic bonds and α 1-2 glycosidic bonds, which contribute to the low digestibility of the ingredient (see, e.g., Adam-Perrot, A. et al., 2009. Resistant starch and starch-derived oligosaccharides as prebiotics. Prebiotics and Probiotics Science and Technology, pp. 259-291).

[0073] Polydextrose

[0074] In some embodiments, the one or more branched polysaccharides comprise or consist of one or more polydextrose.

[0075] As used herein, "polydextrose" may refer to a polysaccharide composed of randomly bonded glucose polymers, which is prepared by bulk melt polycondensation of glucose and sorbitol with a small amount of food-grade acid. All possible glycosidic bonds to the anomeric carbon of glucose are present: α and β 1,2, 1,3, 1,4 and 1,6. (See, e.g., Flood, MT, Auerbach, MH and Craig, SAS, 2004. Food and chemical toxicology, 42 (9), pp. 1531-1542). Exemplary commercially available polydextrose include Sta-Lite polydextrose (available from Tate & Lyle) and Litesse (available from DuPont Nutrition and Biosciences).

[0076] Arabinogalactan

[0077] In some embodiments, the one or more branched polysaccharides comprise or consist of one or more arabinogalactans.

[0078] As used herein, "arabinogalactan" may refer to a biopolymer composed of arabinose and galactose monosaccharides. In plants, arabinogalactan is the main component of many gums, including gum arabic and gum ghatti.

[0079] In some embodiments, one or more branched polysaccharides include one or more acacia gums, or are composed of one or more acacia gums. Acacia gum (also referred to as gum arabic) is a natural arabinogalactan-protein type polysaccharide widely used in industrial applications, and can refer to the air-dried exudate from the branches of Senegalese acacia gum tree (Acacia Senegal Willdenow) or closely related species such as Seyil acacia gum tree (Acacia seyal). Acacia gum is mainly composed of D-galactose, L-arabinose, L-rhamnose, D-glucuronic acid and 4-O-methyl-D-glucuronic acid and a small portion of protein. (see, for example, Lopez-Torrez, L et al., 2015.Food Hydrocolloids, 51, pp. 41-53).

[0080] In some embodiments, one or more branched polysaccharides comprise Senegalese gum and / or Seychelles gum, or consist of Senegalese gum and / or Seychelles gum. In some embodiments, one or more branched polysaccharides comprise Senegalese gum, or consist of Senegalese gum. Exemplary commercially available Senegalese gum includes InstantGum AA (available from Nexira). In some embodiments, one or more branched polysaccharides comprise Seychelles gum, or consist of Seychelles gum. Exemplary commercially available Seychelles gum includes FiberGum B (available from Nexira).

[0081] Carrier gas

[0082] The foaming component of the present invention comprises a gas entrapped in its matrix.

[0083] The gas can be any suitable food grade gas. For example, the gas can be nitrogen, carbon dioxide or air, or a mixture of one or more of these gases. Inert or substantially inert gases are preferred. Suitably, the carrier gas comprises or consists of nitrogen, carbon dioxide, air, or any combination thereof. In some embodiments, the gas comprises or consists of nitrogen.

[0084] The gas may be entrapped under pressure inside closed cells within the foaming composition. The gas may be entrapped above atmospheric pressure (eg, above about 101.3 kPa).

[0085] The entrained gas can be present in the foaming component in any suitable amount. Suitably, the entrained gas is present in an amount of about 1.0 ml / g or more, about 2.0 ml / g or more, about 3.0 ml / g or more, about 4.0 ml / g or more, about 5.0 ml / g or more, about 6.0 ml / g or more, about 6.5 ml / g or more, about 7.0 ml / g or more, about 7.5 ml / g or more, or about 8.0 ml / g or more. Suitably, the entrained gas is present in an amount of about 12.0 ml / g or less, about 11.0 ml / g or less, or about 10.0 ml / g or less. Suitably, the carrier gas is present in an amount of about 6.0 ml / g to about 12.0 ml / g, about 6.5 ml / g to about 12.0 ml / g, about 7.0 ml / g to about 12.0 ml / g, about 7.5 ml / g to about 12.0 ml / g, or about 8.0 ml / g to about 12.0 ml / g.

[0086] The amount of entrapped gas present in the foaming composition can be determined by any suitable method. For example, it can be determined by the amount of gas released when reconstituted with a liquid (e.g., 1 g of powder dissolved in 5 ml of water) under ambient conditions (e.g., at 25° C. and atmospheric pressure). The amount of entrapped gas can be determined by the method described in the Examples.

[0087] Emulsifier

[0088] The foaming component may include one or more emulsifiers.

[0089] As used herein, "emulsifier" may refer to a substance containing a surface active component. An emulsifier may stabilize the formation of closed cells in the foaming composition and / or maintain a closed cell structure when the foaming composition is heated to allow pressurized gas to be loaded into the foaming composition. In addition, when the foaming composition is reconstituted with a liquid, the emulsifier may improve the formation and stability of the resulting foam. Exemplary emulsifiers include proteins and low molecular weight emulsifiers.

[0090] In some embodiments, no additional emulsifier is needed. For example, acacia gum may contain a small portion of protein that acts as an emulsifier.

[0091] In some embodiments, the one or more emulsifiers comprise protein, or consist of protein. The protein can be any suitable food grade protein, such as milk protein, vegetable protein, egg protein, or any combination thereof. The protein can be in any form, for example, can be selected from the group consisting of: native protein, protein isolate, protein concentrate, hydrolyzed protein, fractionated protein, and combinations of these proteins. In some embodiments, the protein is a protein isolate or a protein concentrate.

[0092] In some embodiments, protein comprises milk protein or is composed of milk protein. Suitable protein sources are non-fat milk solids. These solids can be provided in dry or liquid form (such as skim milk). Another suitable protein source is sweet whey, for example in the form of sweet whey powder. Sweet whey powder generally contains a mixture of lactose and whey protein. In some embodiments, milk protein comprises the following items or is composed of the following items: casein and / or whey, and derivatives thereof. In some embodiments, milk protein comprises the following items or is composed of the following items: caseinate, acid casein or rennet casein, natural micellar casein, whey protein isolate, or any combination thereof. In some embodiments, milk protein comprises one or more caseinates (such as sodium caseinate and / or calcium caseinate), or is composed of one or more caseinates. In some embodiments, milk protein comprises sodium caseinate or is composed of sodium caseinate.

[0093] In some embodiments, the protein comprises or consists of a plant protein. In some embodiments, the plant protein comprises or consists of pea protein, fava bean protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, rapeseed protein, rice protein, hemp protein, or any combination thereof. In some embodiments, the plant protein comprises or consists of pea protein, fava bean protein, chickpea protein, lentil protein, potato protein, rapeseed protein, rice protein, hemp protein, or any combination thereof. In some embodiments, the protein comprises or consists of pea protein.

[0094] In some embodiments, one or more emulsifiers include low molecular weight emulsifiers, or are composed of low molecular weight emulsifiers. In the context of the present invention, the term "low molecular weight emulsifier" can refer to an emulsifier with a molecular weight lower than about 1.5kDa. Low molecular weight emulsifiers include but are not limited to monoacylglycerol, diacylglycerol, diacetyl tartaric acid monoglyceride, acetylated monoglyceride, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinate of monoglyceride and diglyceride, lactate of monoglyceride and diglyceride, lysophospholipids, phospholipids, galactolipids and sucrose esters of fatty acids. The low molecular weight emulsifier can be added in the form of a composition containing phospholipids or galactolipids (eg, lecithin).

[0095] The foaming ingredients of the present invention can include one or more emulsifiers of any suitable amount. Suitably, the foaming ingredients include one or more emulsifiers in an amount of at least about 5 % by weight, at least about 6 % by weight, at least about 7 % by weight, at least about 8 % by weight or at least about 9 % by weight. Suitably, the foaming ingredients include one or more emulsifiers in an amount of about 50 % by weight or less, about 45 % by weight or less, about 40 % by weight or less, about 35 % by weight or less, about 30 % by weight or less, about 25 % by weight or less, or about 20 % by weight or less. Suitably, the foaming ingredients include one or more emulsifiers in an amount of about 5 % by weight to about 30 % by weight, about 5 % by weight to about 25 % by weight, about 5 % by weight to about 20 % by weight, or about 5 % by weight to about 15 % by weight.

[0096] Plasticizers

[0097] The foaming composition may contain one or more plasticizers.

[0098] As used herein, "plasticizer" may refer to a substance (except water) having a lower glass transition temperature (Tg) than the branched polysaccharide. Plasticizers can be used to reduce Tg, for example, before spray drying. Exemplary plasticizers include maltodextrin, glucose syrup, monosaccharides, disaccharides, salts and polyols.

[0099] In some embodiments, plasticizer comprises or consists of one or more maltodextrins or one or more glucose syrups.Maltodextrin and glucose syrup are produced by partial hydrolysis of starch, classified by DE (dextrose equivalent) according to degree of hydrolysis.Maltodextrin has a DE of about 3 to about 20 usually, and glucose syrup has a DE of about 20 to about 70 usually.In some embodiments, plasticizer comprises one or more glucose syrups (for example, glucose syrup with a DE of about 47), or consists of one or more glucose syrups.

[0100] In some embodiments, the plasticizer comprises or consists of one or more monosaccharides. Suitable monosaccharides include glucose, fructose and galactose. In some embodiments, the plasticizer comprises or consists of glucose, fructose, or any combination thereof.

[0101] In some embodiments, plasticizer comprises one or more disaccharides, or is composed of one or more disaccharides. Disaccharides are formed when two monosaccharides are connected by glycosidic bonds. Suitable disaccharides include sucrose, lactose, maltose, lactulose and trehalose. In some embodiments, plasticizer comprises the following items or is composed of the following items: sucrose, lactose, maltose, or any combination thereof. In some embodiments, plasticizer comprises sucrose, or is composed of sucrose.

[0102] In some embodiments, plasticizer comprises one or more polyols, or is made up of one or more polyols.Polyol is an organic compound containing multiple hydroxyls.Suitable polyol comprises erythritol, maltitol, mannitol, lactitol, sorbitol, inositol, isomalt, xylitol, glycerine, propylene glycol, threitol and galactitol.In some embodiments, plasticizer comprises following item or is made up of following item: glycerine, erythritol, sorbitol, mannitol, xylitol, maltitol, lactitol or isomalt.In some embodiments, plasticizer comprises glycerine, or is made up of glycerine.

[0103] In some embodiments, the plasticizer comprises one or more salts, or consists of one or more salts. Suitable salts include sodium chloride, calcium chloride, potassium chloride, potassium carbonate and sodium dihydrogen phosphate.

[0104] Foaming composition of the present invention can comprise one or more plasticizers of any suitable amount.Suitably, foaming composition comprises that its amount is about 2 % by weight or more, about 3 % by weight or more, about 4 % by weight or more, about 5 % by weight or more, about 6 % by weight or more, about 7 % by weight or more, about 8 % by weight or more, about 9 % by weight or more, or about 10 % by weight or more one or more plasticizers.Suitably, foaming composition comprises that its amount is about 50 % by weight or less, about 45 % by weight or less, about 40 % by weight or less, about 35 % by weight or less, about 30 % by weight or less, about 25 % by weight or less, or about 20 % by weight or less one or more plasticizers.Suitably, foaming composition comprises that its amount is about 2 % by weight to about 50 % by weight, about 2 % by weight to about 40 % by weight, about 2 % by weight to about 30 % by weight, about 5 % by weight to about 30 % by weight, or about 10 % by weight to about 30 % by weight one or more plasticizers.

[0105] Suitably, the foaming component comprises one or more plasticizers in an amount such that the glass transition temperature (Tg) of the foaming component is from about 50° C. to about 100° C., from about 55° C. to about 90° C., from about 60° C. to about 85° C., or from about 65° C. to about 80° C. Models for selecting the appropriate amount and type of plasticizer to achieve the desired glass transition temperature are well known, for example, the Gordon-Taylor equation or other models (see, for example, Brostow, W. et al., 2008. Materials Letters, 62 (17-18), pp. 3152-3155), combined with literature values ​​for the glass transition temperature of each plasticizer.

[0106] Other components

[0107] The foaming composition of the present invention may contain any other suitable components, such as artificial sweeteners, glidants, colorants, flavoring agents, fragrances, and the like.

[0108] In some embodiments, the foaming ingredient comprises less than about 0.5 wt% fat, less than about 0.1 wt% fat, or less than about 0.05 wt% fat.Fat can tend to reduce the amount of foam released after the foaming ingredient is reconstituted in a liquid.

[0109] Suitably, the foaming ingredient is free of one or more potential food allergens. In one embodiment, the foaming ingredient is free of one or more of the following: celery, gluten-containing grains, crustaceans, eggs, fish, lupine, milk, molluscs, mustard, peanuts, sesame, soy and tree nuts. For example, the foaming ingredient may be free of milk, peanuts and soy.

[0110] Suitably, the foaming ingredient is suitable for people following a vegan diet. People following a vegan diet avoid all animal products, including meat, eggs and dairy products. In some embodiments, the foaming ingredient is free of animal proteins, such as dairy proteins and egg proteins. In some embodiments, the foaming ingredient is free of lactose.

[0111] Example Foaming Component Composition

[0112] The foaming ingredients may include one or more branched polysaccharides, one or more emulsifiers, one or more plasticizers, and an entrapped gas.

[0113] For example, the foaming ingredients may include: one or more branched polysaccharides (e.g., branched dextrins, polydextrose and / or arabinogalactan) in an amount of about 50 wt % to about 90 wt %; one or more emulsifiers (e.g., proteins) in an amount of about 5 wt % to about 30 wt %; one or more plasticizers (e.g., sucrose) in an amount of about 1 wt % to about 50 wt %; and a carrier gas in an amount of about 6.0 ml / g or more.

[0114] For example, the foaming ingredients may include: one or more branched polysaccharides (e.g., branched dextrins, polydextrose and / or arabinogalactan) in an amount of about 60 wt % to about 90 wt %; one or more emulsifiers (e.g., proteins) in an amount of about 5 wt % to about 15 wt %; one or more plasticizers (e.g., sucrose) in an amount of about 10 wt % to about 30 wt %; and a carrier gas in an amount of about 7.0 ml / g or more.

[0115] Foaming component structure parameters

[0116] The foaming component can be provided in any suitable form. Typically, the foaming component is provided in powder form (e.g., in the form of a porous soluble powder). Suitably, the foaming component is a particle size distribution D of about 10 μm to about 500 μm. 3，2 In the form of powder. Average particle size D3，2 Sometimes called the Sauter mean diameter, it can be determined by laser light scattering.

[0117] The foaming component may have a size of about 40×10 -30 m 3 or smaller, about 39×10 -30 m 3 or smaller, about 38×10 -30 m 3 or smaller, about 37×10 -30 m 3 or smaller, about 36××10 -30 m 3 or smaller, about 35×10 -30 m 3 or smaller, about 34×10 -30 m 3 or smaller, or about 33×10 -30 m 3 or less free volume. The foaming component may have a free volume of about 25×10 -30 m 3 or larger, about 26×10 -30 m 3 or larger, about 27×10 -30 m 3 or larger, about 28×10 -30 m 3 or larger, 29×10 -30 m 3 or larger, or 30×10 -30 m 3 or greater free volume. The foaming component may have a free volume of about 25×10 -30 m 3 About 40×10 -30 m 3 , about 25×10 -30 m 3 About 39×10 -30 m 3 , about 25×10 -30 m 3 About 38×10 -30 m 3 , about 25×10 -30 m 3 About 37×10 -30 m 3 , about 25×10 -30 m 3 About 36×10 -30 m 3 , about 25×10 -30 m 3 About 35×10-30 m 3 , about 25×10 -30 m 3 About 34×10 -30 m 3 , or about 25×10 -30 m 3 About 33×10 -30 m 3 Suitably, the free volume is measured by positron annihilation lifetime spectroscopy (PALS) (see, for example, Jean, AC, 1990. Microchemical Journal, 42 (1), pp. 72-102). The free volume can be measured by the method described in the examples.

[0118] The foaming component may have a glass transition temperature (Tg) of about 50°C or more, about 55°C or more, about 60°C or more, about 65°C or more, about 70°C or more, about 75°C or more, or about 80°C or more. g The foaming component may have a glass transition temperature (T) of about 110°C or less, about 105°C or less, about 100°C or less, about 95°C or less, about 90°C or less, or about 85°C or less. The foaming component may have a glass transition temperature (T) of about 70°C to about 110°C, about 70°C to about 105°C, about 70°C to about 100°C, about 70°C to about 95°C, about 70°C to about 90°C, or about 75°C to about 85°C. g ).

[0119] As used herein, the term "glass transition temperature" is generally understood to be the temperature at which an amorphous solid becomes soft (rubbery) when heated or becomes brittle (glassy) when cooled. The glass transition temperature is always below the melting temperature (T m Therefore, amorphous materials can usually be characterized by their glass transition temperature (denoted as T g ). The material is in the form of a glassy solid below its glass transition temperature. The foaming component of the present invention may be a glassy solid. Suitably, the glass transition temperature (T g ) is determined by differential scanning calorimetry (DSC) or dynamic mechanical thermal analysis (DMTA). Suitably, the glass transition temperature (T g ) is measured by DSC. Suitably, the glass transition temperature (T g ) The term "about" in relation to may refer to ±3°C. Glass transition temperature (T g ) can be determined by the method described in the Examples.

[0120] The foaming component may have a closed porosity of about 20% or more, about 25% or more, about 30% or more, about 35% or more, about 40% or more, about 41% or more, about 42% or more, about 43% or more, about 44% or more, about 45% or more, about 46% or more, or about 47% or more. The foaming component may have a closed porosity of about 80% or less, about 75% or less, about 70% or less, about 65% or less, about 60% or less, about 55% or less, about 54% or less, about 53% or less, about 52% or less, or about 51% or less. The foaming component may have a closed porosity of about 20% to about 80%, about 30% to about 70%, about 40% to about 60%, about 45% to about 55%, about 46% to about 53%, or about 47% to about 51%.

[0121] The closed porosity can be calculated from the matrix density and the apparent density according to the following formula:

[0122]

[0123] Matrix density (ρ 基质 ) is the density of the solid material forming the foaming component, which is sometimes referred to as the "true density". The matrix density can be determined using a densitometer. The apparent density (ρapparent), sometimes referred to as the "skeleton density", is the ratio of the mass of the foaming component to the sum of the volumes of the foaming components including closed cells. The apparent density can be obtained by measuring the volume of the component weighed using a helium pycnometer. The closed porosity can be determined by the method described in the Examples.

[0124] Suitably, the foaming ingredients have a size distribution D 3,2 The pore size distribution is about 0.1 μm to about 40 μm. For the same total closed porosity, smaller closed pores can cause the foam to be finer upon dissolution. The pore size distribution can be measured by X-ray tomography based on the void volume distribution.

[0125] The foaming ingredients may have a moisture content of about 6% or less, about 5% or less, about 4% or less, or about 3% or less. The foaming ingredients may have a moisture content of about 0.5% or more, about 1% or more, about 1.5% or more, about 2% or more, or about 2.5% or more. The foaming ingredients may have a moisture content of about 0.5% to about 6%, about 1% to about 5%, about 2% to about 4%, or about 2.5% to about 3.0%. Suitably, the moisture content is determined by thermogravimetric analysis. The moisture content may be determined by the method described in the embodiments.

[0126] The foaming component may have a water activity of about 0.20 or less, about 0.19 or less, about 0.18 or less, about 0.17 or less, about 0.16 or less, about 0.15 or less, about 0.14 or less, about 0.13 or less, about 0.12 or less, or about 0.11 or less. The foaming component may have a water activity of about 0.1 or less. The foaming component may have a water activity of about 0.01 or greater, about 0.02 or greater, about 0.03 or greater, about 0.04 or greater, about 0.05 or greater, about 0.06 or greater, about 0.07 or greater, about 0.08 or greater, or about 0.09 or greater. The foaming component may have a water activity of about 0.01 to about 0.20, about 0.06 to about 0.16, about 0.09 to about 0.13, or about 0.11. The water activity can be measured by a water activity meter. The water activity can be measured by the method described in the examples.

[0127] The foaming component may have one or more structural parameters as described herein. For example, the foaming component may have a structural parameter of about 40×10 -30 m 3 or less, a free volume of about 70°C to about 110°C, a closed porosity of about 20% to about 80%, a moisture content of about 0.5% to about 6%, and a water activity of about 0.01 to about 0.20. For example, the foaming component may have a free volume of about 37×10 -30 m 3 or less free volume, a glass transition temperature (Tg) of about 70°C to about 110°C, a closed porosity of about 47% to about 51%, a moisture content of about 2.5% to about 3.0%, and a water activity of about 0.09 to about 0.13.

[0128] Functional parameters of foaming ingredients

[0129] The foaming component may have improved gas retention. The foaming component loses about 30% or less, about 29% or less, about 28% or less, about 27% or less, about 26% or less, about 25% or less, about 24% or less, about 23% or less, about 22% or less, about 21% or less, about 20% or less, about 19% or less, about 18% or less, about 17% or less, about 16% or less, or about 15% or less of the encapsulated gas over a period of 12 months at room temperature (e.g., about 20° C. to about 25° C.). Suitably, the foaming component loses about 5% or more, or about 10% or more of the encapsulated gas over a period of 12 months at room temperature (e.g., about 20° C. to about 25° C.). Suitably, the foaming component loses about 5% to about 30%, about 5% to about 25%, or about 5% to about 20% of the entrapped gas over a period of 12 months at room temperature (e.g., about 20° C. to about 25° C.). The gas loss can be determined by sealing the foaming component in a sealed, airtight vial, quantifying the gas accumulated in the headspace, and then comparing it to the initial amount of entrapped gas. The gas loss can be determined by the method described in the Examples.

[0130] The foaming component, when reconstituted in a liquid (e.g., an aqueous solution or water), can produce a large foam volume. The foaming component, when reconstituted in a liquid (e.g., an aqueous solution or water), can produce a foam volume of about 5 cm 3 / g or larger, about 6cm 3 / g or larger, about 7cm 3 / g or larger, about 8cm 3 / g or larger, about 9cm 3 / g or larger, or about 10cm 3 / g or more foam volume. Suitably, the foaming component, when reconstituted in a liquid (e.g., an aqueous solution or water), produces a foam volume of about 12 cm 3 / g or less or about 11cm 3 / g or less foam volume. Suitably, the foaming component, when reconstituted in a liquid (e.g., an aqueous solution or water), produces a foam volume of about 5 cm 3 / g to about 12cm 3 / g, about 6cm 3 / g to about 12cm 3 / g, about 7cm 3 / g to about 12cm 3 / g, about 8cm 3 / g to about 12cm 3 / g, about 9cm 3 / g to about 12cm 3 / g, or about 10cm 3 / g to about 12cm 3 / g foam volume. The foam volume can be measured as follows: add 200 mL of water at about 85°C to between 2g and 10g of the material in a beaker with a diameter of 6.5cm, after 5 seconds, stir the resulting liquid 20 times clockwise and 20 times counterclockwise, and then immediately measure the foam volume. The foam volume can be measured by the method described in the examples.

[0131] The foam produced after reconstitution in the liquid can have good stability. Suitably, about 60% or more, about 65% or more, about 70% or more, or about 75% or more of the foam volume can be retained for 5 minutes after the foam is generated. Suitably, about 90% or less, about 85% or less, or about 80% or less of the foam volume is retained for 5 minutes after the foam is generated. Suitably, about 60% to about 90%, about 60% to about 85%, or about 60% to about 80% of the foam volume is retained for 5 minutes after the foam is generated. Foam stability can be determined by the method described in the examples.

[0132] The foaming component may have one or more functional parameters described herein. For example, the foaming component may include an amount of about 6.0 ml / g or more of entrapped gas, lose less than about 30% of the entrapped gas over a period of 12 months at room temperature, and produce about 8 cm 3 / g or more of foam volume, and retain about 60% or more of the foam volume after the foam is generated. For example, the foaming component can include an amount of about 7.0 ml / g or more of entrapped gas, lose less than about 20% of the entrapped gas over a period of 12 months at room temperature, and produce about 10 cm 3 / g or more of foam volume, and retaining about 70% or more of the foam volume after foam generation.

[0133] Method for preparing foaming composition

[0134] In one aspect, the present invention provides a method for preparing a foaming ingredient. The foaming ingredient can be any foaming ingredient described herein in the section entitled "Foaming Ingredient".

[0135] The method for preparing the foaming component may include any suitable steps. For example, the method for preparing the foaming component may include the following steps:

[0136] (a) providing an aqueous mixture comprising one or more branched polysaccharides;

[0137] (b) spray drying the aqueous mixture to provide a porous powder; and

[0138] (c) gas loading the porous powder to provide a foamed composition comprising an entrapped gas.

[0139] The methods of the invention may comprise any other suitable steps, such as any of the steps described below or in the Examples.

[0140] In one aspect, the present invention provides an aqueous mixture for preparing a foaming ingredient, comprising one or more branched polysaccharides. The aqueous mixture may be any mixture described herein.

[0141] In one aspect, the present invention provides a porous powder for preparing a foaming component, comprising one or more branched polysaccharides. The porous powder can have the same composition as any foaming component described herein in the subsection entitled "Foaming Component", but wherein the gas entrapped by the porous powder is at least partially absent or substantially absent.

[0142] In one aspect, the present invention provides a foaming ingredient obtained or obtainable by the method of the present invention.The foaming ingredient may be any foaming ingredient described herein in the section entitled "Foaming ingredient".

[0143] Step (a) - Providing an aqueous mixture

[0144] The aqueous mixture may be any aqueous mixture suitable for preparing the foaming ingredients according to the present invention and may be prepared by any suitable procedure.

[0145] The carbohydrates present in the aqueous mixture may comprise one or more branched polysaccharides, and one or more additional carbohydrates (e.g., one or more plasticizers). The carbohydrates present in the aqueous mixture may consist essentially of one or more branched polysaccharides (e.g., other carbohydrates may be present, but their amounts may be considered negligible). The carbohydrates present in the aqueous mixture may consist of one or more branched polysaccharides (e.g., no other carbohydrates are present).

[0146] One or more branched polysaccharides can be any branched polysaccharide described in the subsection of "branched polysaccharide" herein. The aqueous mixture can include any suitable amount of one or more branched polysaccharides. Suitably, the aqueous mixture includes based on dry weight, and a total amount is about 20% by weight or more, about 25% by weight or more, about 30% by weight or more, about 35% by weight or more, about 40% by weight or more, about 45% by weight or more, about 50% by weight or more, about 55% by weight or more, about 60% by weight or more, about 65% by weight or more, about 70% by weight or more, or about 75% by weight or more of one or more branched polysaccharides. Suitably, the aqueous mixture includes based on dry weight, and a total amount is about 90% by weight or less, about 85% by weight, or about 80% by weight or less of one or more branched polysaccharides. Suitably, the aqueous mixture includes based on dry weight, and a total amount is about 50% by weight to about 90% by weight, about 55% by weight to about 90% by weight, or about 60% by weight to about 90% by weight of one or more branched polysaccharides.

[0147] Aqueous mixture can include one or more emulsifiers. Emulsifier can be any emulsifier described in the subsection of "emulsifier" herein. Aqueous mixture can include one or more emulsifiers of any suitable amount. Aqueous mixture can include one or more emulsifiers of any suitable amount. Suitably, aqueous mixture includes based on dry weight, and its amount is at least about 5 weight %, at least about 6 weight %, at least about 7 weight %, at least about 8 weight % or at least about 9 weight % one or more emulsifiers. Suitably, aqueous mixture includes based on dry weight, and its amount is about 50 weight % or less, about 45 weight % or less, about 40 weight % or less, about 35 weight % or less, about 30 weight % or less, about 25 weight % or less, or about 20 weight % or less one or more emulsifiers. Suitably, the aqueous mixture comprises one or more emulsifiers in an amount of about 5 wt % to about 30 wt %, about 5 wt % to about 25 wt %, about 5 wt % to about 20 wt %, or about 5 wt % to about 15 wt % on a dry weight basis.

[0148] Aqueous mixture can include one or more plasticizers.Plasticizer can be any plasticizer described in the subsection of "plasticizer" herein.Aqueous mixture of the present invention can include one or more plasticizers of any suitable amount.Suitably, aqueous mixture includes based on dry weight, and its amount is about 2 % by weight or more, about 3 % by weight or more, about 4 % by weight or more, about 5 % by weight or more, about 6 % by weight or more, about 7 % by weight or more, about 8 % by weight or more, about 9 % by weight or more, or about 10 % by weight or more of one or more plasticizers.Suitably, aqueous mixture includes based on dry weight, and its amount is about 50 % by weight or less, about 45 % by weight or less, about 40 % by weight or less, about 35 % by weight or less, about 30 % by weight or less, about 25 % by weight or less, or about 20 % by weight or less of one or more plasticizers. Suitably, the aqueous mixture comprises one or more plasticizers in an amount of about 2 wt % to about 50 wt %, about 2 wt % to about 40 wt %, about 2 wt % to about 30 wt %, about 5 wt % to about 30 wt %, or about 10 wt % to about 30 wt %, based on dry weight. Suitably, the aqueous mixture comprises an amount such that the glass transition temperature (T g ) is one or more plasticizers from about 50°C to about 100°C, from about 55°C to about 90°C, from about 60°C to about 85°C, or from about 65°C to about 80°C.

[0149] The aqueous mixture may include one or more branched polysaccharides, one or more emulsifiers, and one or more plasticizers. For example, the aqueous mixture may include: based on dry weight, one or more branched polysaccharides (e.g., branched dextrins, polydextrose, and / or arabinogalactan) in an amount of about 50% by weight to about 90% by weight; based on dry weight, one or more emulsifiers (e.g., proteins) in an amount of about 5% by weight to about 30% by weight; and based on dry weight, one or more plasticizers (e.g., sucrose) in an amount of about 1% by weight to about 50% by weight. For example, the aqueous mixture may include: based on dry weight, one or more branched polysaccharides (e.g., branched dextrins, polydextrose, and / or arabinogalactan) in an amount of about 60% by weight to about 90% by weight; based on dry weight, one or more emulsifiers (e.g., proteins) in an amount of about 5% by weight to about 15% by weight; and based on dry weight, one or more plasticizers (e.g., sucrose) in an amount of about 10% by weight to about 30% by weight.

[0150] The step of providing an aqueous mixture may include any other suitable processing steps.

[0151] Suitably, the aqueous mixture is mixed using a high shear mixer.High shear mixers may be used to disperse one phase or ingredient (eg liquid, solid, gas) into a main continuous phase (eg liquid) with which it is normally immiscible.

[0152] Suitably, the aqueous mixture or at least a portion thereof is homogenized. Homogenization can be used to ensure that components are uniformly distributed throughout the aqueous mixture. Suitably, homogenization is carried out at about 200 bar / 50 bar. In some embodiments, homogenization is performed by a high pressure homogenizer, for example, wherein the fluid is forced to pass through a small hole by applying high pressure. In some embodiments, an emulsifier (such as vegetable protein) is homogenized. Homogenization (such as vegetable protein in an aqueous mixture) can increase solubility and foaming properties. Vegetable protein can be homogenized in the presence of carbohydrates (such as one or more branched polysaccharides), or carbohydrates (such as one or more branched polysaccharides) can be added after homogenization.

[0153] Suitably, the aqueous mixture is pasteurised. Pasteurisation may refer to treatment with mild heat (usually below 100°C) to partially sterilise the aqueous mixture. Suitably, pasteurisation is carried out at about 75°C for about 5 minutes.

[0154] Step (b) - spray drying the aqueous mixture

[0155] The aqueous mixture may be dried by any suitable method. Suitably, the aqueous mixture is spray dried to provide a porous powder.

[0156] Any suitable procedure may be used to prepare the aqueous mixture for spray drying.

[0157] Suitably, before spray drying, the aqueous mixture has a viscosity of about 30 mPa.s to about 200 mPa.s, about 40 mPa.s to about 150 mPa.s, or about 50 mPa.s to about 100 mPa.s at a temperature of 60°C and a shear rate of 100 s-1. The viscosity of the aqueous mixture can be adjusted by any suitable method (e.g., heating the aqueous mixture to about 50°C to about 70°C or about 60°C).

[0158] Suitably, before spray drying, the aqueous mixture has a total solids (TS) of about 35% or more, about 40% or more, about 45% or more, or about 50% or more. Suitably, before spray drying, the aqueous mixture has a total solids (TS) of about 70% or less, 65% or less, or 60% or less. Suitably, before spray drying, the aqueous mixture has a total solids (TS) of about 35% to about 70%, about 40% to about 70%, about 45% to about 70%, or about 50% to about 70%.

[0159] Suitably, before spray drying, gas is dissolved in the aqueous mixture. Gas dissolved in the aqueous mixture during spray drying can be used to form the initial porous structure. The gas dissolved in the aqueous mixture can be any suitable food grade gas described in the subsection of "encapsulated gas" herein. The aqueous mixture comprising dissolved gas can remain under high pressure until the spray point. For example, the gas can be nitrogen, and can be added as long as the gas is fully dissolved in the mixture. For example, the time to reach full dissolution can be at least about 2 minutes, at least about 4 minutes, at least about 10 minutes, at least about 20 minutes, or at least about 30 minutes.

[0160] Any suitable spray drying conditions and equipment can be used. Suitably, the spray pressure is about 100 bar to about 150 bar, about 110 bar to about 140 bar, or about 120 bar to about 130 bar. Suitably, the spray pressure is about 1 bar to about 5 bar, about 1 bar to about 3 bar, or about 2 bar higher than the spray pressure. Suitably, the nozzle diameter is about 0.1 mm to about 0.4 mm, or about 0.2 mm to about 0.3 mm.

[0161] Step (c) - Gas loading of porous powder

[0162] The porous powder may be loaded with gas by any suitable method.

[0163] For example, introducing a gas into the foaming composition can be performed by heating a porous powder having a glassy continuous phase to a temperature above its glass transition temperature, then subjecting the porous powder to a gas under pressure, filling the pores of the powder with the gas under pressure, and then reducing the temperature of the powder to below its glass transition temperature to trap the pressurized gas in the pores.

[0164] Without wishing to be bound by theory, the gas under pressure can fill the closed pores of the porous powder because the matrix material constituting the continuous phase of the composition is in a rubbery state, at a temperature higher than its glass transition temperature and becomes permeable to gas. Once the foaming component cools, the matrix material becomes a glassy state and captures the pressurized gas. The external pressure can then be released so that the closed pores of the foaming component contain the gas under pressure. Alternatively, rapid release of pressure can be used to quench the porous powder.

[0165] Gas can be loaded into the porous powder by a method comprising the following steps: (i) pressurizing the porous powder with gas; (ii) heating the porous powder to a temperature above its glass transition temperature; (iii) cooling the porous powder to a temperature below its glass transition temperature; and (iv) depressurizing the porous powder.

[0166] The gas can be any suitable food grade gas. For example, the gas can be nitrogen, carbon dioxide or air, and mixtures of these gases. Inert or substantially inert gases are preferred. Suitably, the carrier gas comprises or consists of nitrogen, carbon dioxide, air, or any combination thereof. In some embodiments, the gas comprises or consists of nitrogen.

[0167] The porous powder may be subjected to a pressure of at least about 10 bar, at least about 15 bar, at least about 20 bar, at least about 25 bar, at least about 30 bar, or at least about 35 bar. Suitably, the porous powder is subjected to a pressure of about 200 bar or less, about 150 bar or less, about 100 bar or less, or about 55 bar or less. Suitably, the porous powder is subjected to a pressure of about 10 bar to about 200 bar, about 20 bar to about 100 bar, or about 35 bar to about 55 bar.

[0168] The porous powder may be subjected to a temperature at least about 5° C., at least about 10° C., at least about 15° C., or at least about 20° C. higher than the glass transition temperature of the porous powder. Suitably, the porous powder is subjected to a temperature of about 10° C. to about 30° C. higher than the glass transition temperature of the porous powder, or a temperature of about 15° C. to about 25° C. higher than the glass transition temperature of the porous powder. The duration of heating at a temperature higher than the glass transition temperature may be at least about 10 seconds, at least about 20 seconds, at least about 30 seconds, or at least about 1 minute.

[0169] The porous powder may then be cooled to below its glass transition temperature and depressurized. Suitably, the porous powder is cooled to ambient temperature (eg, about 20°C to about 25°C). Suitably, the porous powder is depressurized to ambient pressure (eg, atmospheric pressure).

[0170] Soluble beverage powder

[0171] In another aspect, the present invention provides a soluble powder comprising an effervescent ingredient according to the present invention or an effervescent ingredient obtained or obtainable by a process according to the present invention.

[0172] The soluble powder can comprise the foaming component of any suitable amount. For example, about 5 wt % or more, about 10 wt % or more, or about 15 wt % or more. For example, about 80 wt % or less, about 70 wt % or less, about 60 wt % or less, about 50 wt % or less, about 40 wt % or less, or about 30 wt % or less. For example, about 5 wt % to about 80 wt %, about 10 wt % to about 60 wt %, or about 15 wt % to about 50 wt %.

[0173] The soluble powder may be a soluble beverage powder. The soluble beverage powder may be a foaming agent or a creamer. As used herein, a "foaming agent" may refer to a product that provides foam after dissolution. As used herein, a "creamer" may refer to a whitening powder that is also capable of providing foam.

[0174] In some embodiments, the soluble powder is a foaming agent. A foaming agent component can be used in a soluble foaming agent powder to produce an incremental amount of foam when the foaming agent powder is reconstituted with a liquid. The foaming agent can be used in instant beverages and foods, particularly soluble beverages, such as instant milkshakes and instant cappuccinos. In some embodiments, the foaming agent is a cappuccino foaming agent.

[0175] In some embodiments, the soluble powder is a creamer. Creamers are widely used as whitening agents for hot and cold beverages such as, for example, coffee, cocoa and tea. They are often used to replace milk and / or dairy cream. The foaming ingredient can be dry mixed with the creamer component, agglomerated with the creamer component, or the creamer component can be included in the foaming ingredient to prepare a soluble creamer powder.

[0176] In some embodiments, the soluble powder is a mixture comprising a foaming ingredient, soluble coffee, and powdered creamer. In one embodiment, the soluble powder is an instant cappuccino powder mixture, which, for example, comprises a foaming ingredient, soluble coffee, and creamer. The instant cappuccino mixture may be suitable for people following a vegan diet.

[0177] The soluble powder comprising the effervescent ingredient may contain other components such as artificial sweeteners, emulsifiers, stabilizers, glidants, colorants, flavorings, fragrances, and the like.

[0178] Foaming drinks or food

[0179] The foaming ingredients or soluble powders according to the present invention can be used to prepare foaming beverages or foods. Examples of such beverages are instant cappuccino, instant chocolate drinks, instant teas and instant milkshakes. Examples of non-beverage foods include soups, sauces and desserts.

[0180] In one aspect, the present invention provides a foaming beverage or food comprising a foaming ingredient according to the present invention, a foaming ingredient obtained or obtainable by a method of the present invention, or a soluble powder according to the present invention.

[0181] In one aspect, the invention provides a food powder comprising an effervescent ingredient, for example, a powder to be reconstituted into an aerated dessert.

[0182] Example

[0183] The present invention will now be further described by way of examples, which are intended to help those skilled in the art to practice the present invention but are not intended to limit the scope of the present invention in any way.

[0184] Example 1 - Determination of structural parameters of glucose syrup substitutes

[0185] Glucose syrup has been used as the main base in foaming ingredients. Glucose syrup is produced by enzymatic treatment of starch, where maltodextrin = DE < 20, glucose syrup = DE > 20, and is generally composed of essentially linear polysaccharides.

[0186] The following polysaccharides were investigated as replacements for glucose syrup in foaming ingredients:

[0187] Branched dextrins - Nutriose and Fibersol are branched dextrins produced by enzymatic treatment of starch followed by acid-mediated condensation. Promitor is a branched dextrin produced by acid-mediated condensation of corn syrup.

[0188] • Polydextrose - produced by acid-mediated condensation of dextrose / glucose.

[0189] Inulin - a linear polysaccharide composed of β1-2 linked fructose units.

[0190] Arabinogalactan - a high molecular weight polysaccharide found naturally in coffee and several plants.

[0191] A common source of food-grade arabinogalactan is gum acacia.

[0192] result

[0193] The key structural parameters of commercially available glucose syrup substitutes were determined and are summarized in the table below. Each of the three branched dextrins has a high degree of branching, as demonstrated by the conformational slope, MHS slope, and branching ratio (g'). In contrast, inulin is a linear polysaccharide, as demonstrated by the conformational slope and MHS slope. Acacia Seyil and Acacia Senegal are known to have a high degree of branching (about 55% to 80%, see, e.g., Lopez-Torrez, L et al., 2015. Food Hydrocolloids, 51, pp. 41-53).

[0194]

[0195] ND = Not Determined

[0196] Materials and methods

[0197] The following commercially available polysaccharides were used.

[0198] Polysaccharide Type source Promitor 70EU Branched dextrin Tate & Lyle Nutriose FM10 Branched dextrin Roquette Fibersol 2 Branched dextrin ADM Sta-Lite Polydextrose Tate & Lyle Fibruline XL Inulin Cosucra FiberGum B Acacia Seychelles Nexira InstantGum AA Senegalese Acacia Gum Nexira

[0199] Different series such as Promitor (70, 85 and 90) and Nutriose (FM06, FM10) are produced according to the same process, but are subsequently purified to a greater or lesser degree to remove smaller sugars. Therefore, the structural analysis of any member (e.g. of a Nutriose or Promitor derivative) is identical and the results apply to other commercial products.

[0200] The molecular weight and degree of branching of these polysaccharides constituting the reinforcing matrix were characterized by size exclusion chromatography (SEC) using an Agilent 1200 HPLC coupled to the following three detectors: a multi-angle laser light scattering instrument (MALLS) operating at eighteen angles (Dawn Heleos II, Wyatt, CA, USA), an online viscometer (VISCOSTAR II, Wyatt, CA, USA) and a differential refractometer (Optilab T-rEX, Wyatt, CA, USA). The system consisted of a Tosoh PWH precolumn followed by three tandem chromatographic columns (Tosoh G6000PW, G3000PW and GP2500).

[0201] All samples were prepared in 0.1 M NaNO3 solution (20 mg / mL to 30 mg / mL), filtered through a 0.22 μm filter, and then diluted in 0.1 M NaNO3 solution containing 0.05% ProClin 2000 at 0.6 mL min -1 A constant flow rate of 500 μL was eluted through the system in triplicate at 30 °C.

[0202] Data were analyzed using ASTRA software 7.3.1 (Wyatt Technologies, Santa Barbara, CA). A refractive index increment (dn / dc) of 0.15 mL g was used. -1 To calculate the weight average molecular weight (or molecular weight, Mw), hydrodynamic radius (defined as the radius of a hard sphere diffusing at the same rate as the solute Rh, Rh), intrinsic viscosity (which represents the contribution of the solute to the solution viscosity η, [η]) and polydispersity index (PDI, Mw / Mn).

[0203] The degree of branching is studied using conformational plots (Rh vs. Mw) and Mark-Houwink-Sakurada (MHS) plots ([η] vs. Mw). On conformational plots, linear polymers that adopt a random coil conformation in solution typically exhibit a slope of 0.6, while branched polymers show lower slopes of 0.3 to 0.5. As a rule of thumb, the lower the slope, the higher the degree of branching. The same rule applies to MHS plots, with random coil conformations showing a slope of 0.7 and branched polymers showing slopes of 0.1 to 0.6.

[0204] The branching ratio g' is calculated as described in Zimm, BH and Kilb, RW, 1959. Journal of Polymer Science, 37 (131), pp. 19-42:

[0205]

[0206] Where [η] is the intrinsic viscosity of a branched polymer molecule and a linear polymer molecule with the same molar mass distribution and the same chemical structure. The higher the g', the lower the degree of branching. Dextran was used as a reference for a linear polymer of the same chemical structure.

[0207] Example 2 - Preparation of a foaming ingredient comprising a branched polysaccharide

[0208] The foaming ingredients were prepared as follows:

[0209] Reconstitute the glucose syrup substitute with the mixture of sucrose and protein at ambient temperature, mixing with a shear mixer. The amount of plasticizer is adjusted to achieve a final Tg of the foaming ingredients between 65°C and 80°C. When vegetable proteins are used, there is a homogenization step (200 bar / 50 bar) that allows the solubility of the vegetable proteins to be increased from 30% to 40% to more than 90%. The aqueous mixture is heated at 75°C for 5 minutes during pasteurization.

[0210] The temperature of the aqueous mixture was stabilized at 60°C before spray drying. Nitrogen aeration was performed after the high pressure pump at 0.5 NL / kg. The spray pressure was 120 bar to 130 bar, while the injection pressure was 2 bar higher than the spray pressure. The typical flow rate was about 15 L / h, depending on the nozzle diameter and the solution composition. The high pressure nozzle diameter was 0.2 mm to 0.3 mm.

[0211] Gas loading of the foaming components is carried out as a high pressure reaction. The gas loading procedure is: pressurizing at 45 bar; heating until Tg+21°C; maintaining at Tg+21°C for 1 min; cooling to 20°C; decompressing at ambient pressure

[0212] Example 3 - Characterization of foaming ingredients containing branched polysaccharides

[0213] result

[0214] The characteristics of foaming ingredients comprising branched polysaccharides (eg Nutriose FM10 and InstantGum AA) as main matrix were compared with those comprising glucose syrup (eg DE21) or linear polysaccharides (eg Fibruline XL) as main matrix.

[0215] When glucose syrup DE21 and Nutriose FM10 were used as the main matrix, the addition of sucrose resulted in a decrease in free volume. However, when Nutriose FM10 was used as the main matrix, the free volume of the same formulation was smaller in all cases compared to DE21 (see Figure 1 A) All foaming components including branched polysaccharides have a smaller free volume when compared to a reinforced base material formed from DE21 as the main matrix (see Figure 1 B). Free volume in a polymer can be defined as the volume of the total mass that is not occupied by polymer chains and in which diffusing molecules can therefore be located. Therefore, a smaller free volume can be associated with lower gas diffusion through the matrix, which corresponds to smaller gas losses.

[0216] Nutriose FM10 and InstantGum AA were further compared with DE21 and Fibruline XL, now with a boost composition of 77% main base, 14% sucrose and 9% NaCas. The properties of the foaming ingredients are shown in the table below.

[0217]

[0218] method

[0219] The matrix density was determined by DMA 4500M (Anton Paar, Switzerland AG). The sample was introduced into a U-shaped borosilicate glass tube and excited to vibrate at its characteristic frequency (which depends on the density of the sample). The accuracy of the instrument is 0.00005 g / cm 3 and temperature 0.03°C. The sample preparation was carried out as follows: 1 g of the variant was dissolved in 100 g of demineralized water by magnetic stirring for 1 hour. The sample was then placed in an ultrasonic bath (Sonorex) for degassing for 5 min. The matrix density was determined by comparing the exact weight of the sample and water with the density of water following the formula:

[0220]

[0221] The sample weight in wt% corresponds to the sample weight divided by the total amount of water and sample; the water weight in wt% corresponds to the water weight divided by the total amount of water and sample. The density of water is 0.99816 g / cm 3 The measurements were performed in triplicate. The apparent density of the powders was measured by an Accupyc 1330 pycnometer (Micrometrics Instrument Corporation, US). The instrument determines density and volume by measuring the change in pressure of helium in a calibrated volume with an accuracy of within 0.03% of reading plus 0.03% of nominal full scale cell volume.

[0222] The closed porosity was calculated from the matrix density and the apparent density according to the following formula:

[0223]

[0224] The moisture content is determined by thermogravimetric analysis using TG-DTA (Mettler Toledo Gmbh, Switzerland AG) or Q600 (TAInstruments, US). This includes recording the mass loss of any homogeneous material under constant heating rate and controlled dry gas flow conditions. Take 25 mg (± 5 mg) of each sample and heat from 25 ° C to 180 ° C at a heating rate of 2 ° C / min under a dry nitrogen flow (100 mL / min). Use STARe ver.11 software from Mettler-Toledo or TA Universal to analyze the TGA data for determining the moisture content. The moisture content in g / 100g is the average value of the parallel samples with an uncertainty of 5%.

[0225] Water activity was measured by AquaLab 4TE Decagon (Decagon Devices Inc., US). The measurement is based on the detection of dew on the mirror when the sample has the same RH and temperature as the headspace of the measurement chamber. The instrument records the measurement results approximately every 5 minutes. The water activity is the average of the last 15 minutes when the difference between the water activities is less than 0.001. The precision of the water activity for repeated measurements is ± 0.007. All measurements were performed at 25.0°C (± 0.1°C).

[0226] Glass transition temperature (T g ) was measured by differential scanning calorimetry (TA Instrument Q2000). A double scan procedure was used to eliminate the relaxation enthalpy and better observe the glass transition. The scanning speed was 5°C / min. The system was then cooled at 20°C / min. The glass transition was detected during the second scan and was defined as the onset of the step change in heat capacity. The uncertainty of the measurement was typically ±3°C.

[0227] The free volume was obtained by using positron annihilation lifetime spectroscopy (PALS). 22 The measurements are performed around a Na positron source. The positron annihilation lifetime is determined by the time difference between the emission of a photon corresponding to the formation of a positron (start) and the emission of a photon produced during positron annihilation (stop). These signals are detected using two different detectors. The samples are placed in a humidity chamber with a saturated LiCl salt solution and the measurements are performed after 35 hours to obtain a stable positron lifetime and intensity level. The pore radius is calculated using the Tao-Eldrup model and the pore volume is calculated by assuming a spherical shape for the open volume. The concentration of free volume pores depends linearly on the intensity of the stop signal. The formula F is used. r =I o-Ps V f , the relative free volume fraction in the sample can be calculated, where Vf is the average volume of the free volume pores, I o-ps is the strength of the stop signal.

[0228] Example 4 - Properties of Foaming Ingredients Comprising Branched Polysaccharides

[0229] result

[0230] The performance of foaming ingredients comprising branched polysaccharides (eg Nutriose FM10 and InstantGum AA) as main matrix was compared with foaming ingredients comprising glucose syrup (eg DE21) or linear polysaccharides (eg Inulin Fibruline XL) as main matrix.

[0231] IGL or initial gas load corresponds to the initial amount of gas loaded in the supercharger, while GLK or gas loss kinetics corresponds to the predicted amount of gas lost in one year compared to the initial loaded gas.

[0232] The results of closed porosity, IGL, GLK, foam volume (FV) and foam stability (FS) for DE21 and Nutriose FM10 in which the amount and type of plasticizer were varied are shown below.

[0233]

[0234] The samples using DE21 as the main matrix and sucrose or DE47 as plasticizers exhibited a GLK between 30% and 40% when IGL was between 7 and 8.7 and closed porosity between 47% and 51%. For NutrioseFM10, the reinforced samples had a lower GLK (between 15% and 28%) when IGL was between 7 and 7.5. All samples had a GLK of 40 cm 3or greater FV, and greater than 70% FS.

[0235] In the table below, closed porosity, IGL, GLK, foam volume and foam stability for linear and branched polysaccharides as main matrix are given for the same composition and compared with the target values.

[0236]

[0237] Branched polysaccharides (e.g. branched dextrins or arabinogalactans) generally perform better as a main matrix when compared to linear polysaccharides (e.g. glucose syrup or inulin). Foaming ingredients where the main matrix is ​​a branched polymer exhibit very low GLK values ​​(less than 15.2%) for similar closed porosity when compared to linear polymers. The low GLK of foaming ingredients using inulin as the main matrix can be explained by the low IGL, which is less than 7 mL / g, and the very low foam volume (28.8 cm 3 ).

[0238] method

[0239] By dissolving the foaming ingredients in a sealed, airtight vial, the entrapped gas will accumulate in the headspace and can then be transferred to an inverted burette filled with water for quantification. This is the Initial Gas Load (IGL) (see Figure 2 A).

[0240] To calculate the gas loss kinetics (GLK), the foaming ingredients were sealed in a set of vials and placed at room temperature (between 20°C and 25°C) for increasing periods of time (from 1 day to 14 days). At each period, the gas that had been released from the foaming ingredients (still in the vial headspace) was transferred to an inverted burette filled with water (see Figure 2 B). Data were recorded (IGL and GLK data for 4 periods) allowing prediction of gas losses during its shelf life (more than 12 months).

[0241] To determine the foam volume, a cappuccino dry mix was prepared under ambient conditions, containing: 1.9 g coffee, 3.9 g foaming ingredients, 4.6 g creamer and 5 g sugar. To simulate the consumer's habits, reconstitution was carried out in a beaker with a diameter of 6.5 cm and a volume of 400 mL. The principle is:

[0242] 1. Add 200mL of boiled water at 85℃ to the product.

[0243] 2. Five seconds after adding water, stir the drink 20 times clockwise and 20 times counterclockwise. All stirring should be done quickly and continuously.

[0244] 3. Measure the amount of foam immediately after the final stir.

[0245] Foam stability was obtained by comparing the initial foam volume and the foam volume 5 minutes after foam generation.

[0246] Implementation

[0247] Various preferred features and embodiments of the present invention will now be described with reference to the following numbered paragraphs (paragraphs).

[0248] 1. A foaming component comprising a carbohydrate and an entrained gas, wherein the carbohydrate comprises or consists of one or more branched polysaccharides.

[0249] 2. The foaming ingredient of paragraph 1, wherein the one or more branched polysaccharides have a degree of branching of about 20% or greater, about 25% or greater, about 30% or greater, about 35% or greater, about 40% or greater, about 45% or greater, or about 50% or greater, suitably, wherein the degree of branching is determined by glycosyl linkage analysis.

[0250] 3. The foaming ingredient of paragraph 1 or 2, wherein the one or more branched polysaccharides have a conformational slope of about 0.49 or less, about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, or about 0.43 or less, suitably, wherein the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3.

[0251] 4. The foaming ingredient of any preceding paragraph, wherein the one or more branched polysaccharides have a Mark-Houwink-Sakurada (MHS) slope of about 0.40 or less, about 0.39 or less, about 0.38 or less, about 0.37 or less, or about 0.36 or less, suitably wherein the MHS slope is determined by triple detection SEC in 0.1 M NaNO3.

[0252] 5. The foaming ingredient according to any preceding paragraph, wherein the one or more branched polysaccharides have a molecular mass of about 1 kDa or greater.

[0253] 6. The foaming ingredient according to any preceding paragraph, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more polydextrose, one or more arabinogalactans, or any combination thereof.

[0254] 7. A foaming ingredient according to any preceding paragraph, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins.

[0255] 8. The foaming ingredient according to any preceding paragraph, wherein the one or more branched polysaccharides comprise or consist of one or more arabinogalactans.

[0256] 9. The foaming ingredient according to any of the preceding paragraphs, wherein the foaming ingredient comprises a total amount of about 50 wt % to about 90 wt %, about 55 wt % to about 90 wt %, or about 60 wt % to about 90 wt % of the one or more branched polysaccharides.

[0257] 10. The foaming component according to any preceding paragraph, wherein the foaming component comprises one or more emulsifiers.

[0258] 11. A foaming ingredient according to paragraph 10, wherein the one or more emulsifiers comprises or consists of protein, suitably wherein the protein comprises or consists of milk protein, vegetable protein, egg protein, or any combination thereof.

[0259] 12. The foaming ingredient according to paragraph 10 or 11, wherein the protein comprises or consists of:

[0260] (a) milk protein, optionally wherein the milk protein comprises or consists of one or more caseinates; and / or

[0261] (b) plant protein, optionally wherein the plant protein comprises or consists of pea protein, faba bean protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, rapeseed protein, rice protein, hemp seed protein, or any combination thereof.

[0262] 13. The foaming component of any preceding paragraph, wherein the foaming component comprises one or more emulsifiers in an amount of about 5 wt % to about 30 wt %, about 5 wt % to about 25 wt %, about 5 wt % to about 20 wt %, or about 5 wt % to about 15 wt %.

[0263] 14. The foaming component according to any preceding paragraph, wherein the foaming component comprises one or more plasticizers.

[0264] 15. A foaming ingredient according to paragraph 14, wherein the one or more plasticizers comprise or consist of: one or more maltodextrins, one or more glucose syrups, one or more monosaccharides (e.g., glucose, fructose, galactose), one or more disaccharides (e.g., sucrose, lactose, maltose), glycerol, one or more salts, one or more polyols, or any combination thereof, optionally wherein the one or more plasticizers comprise or consist of sucrose.

[0265] 16. A foaming component according to any of the preceding paragraphs, wherein the foaming component comprises one or more plasticizers in an amount of about 1 wt % to about 50 wt %, about 2 wt % to about 50 wt %, about 5 wt % to about 50 wt %, or about 10 wt % to about 50 wt %.

[0266] 17. The foaming component according to any preceding paragraph, wherein the foaming component is in the form of a porous soluble powder.

[0267] 18. The foaming component according to paragraph 17, wherein the foaming component has a particle size distribution D of about 10 μm to about 500 μm. 3，2 In the form of powder.

[0268] 19. The foaming component according to any of the preceding paragraphs, wherein the foaming component has a -30 m 3 or smaller, about 36×10 -30 m 3 or smaller, about 35×10 -30 m 3 or smaller, about 34×10 -30 m 3 or smaller, or about 33×10 -30 m 3 or less, preferably wherein the free volume is determined by positron annihilation lifetime spectroscopy (PALS).

[0269] 20. The foaming component according to any of the preceding paragraphs, wherein the foaming component has a glass transition temperature (Tg) of about 65°C to about 110°C, about 65°C to about 105°C, about 65°C to about 100°C, about 65°C to about 80°C, about 70°C to about 95°C, about 70°C to about 90°C, or about 75°C to about 85°C. g ), preferably wherein the glass transition temperature (T g ) was determined by differential scanning calorimetry (DSC).

[0270] 21. A foaming component according to any of the preceding paragraphs, wherein the foaming component has a closed porosity of about 20% to about 80%, about 30% to about 70%, about 40% to about 60%, about 45% to about 55%, about 46% to about 53%, or about 47% to about 51%.

[0271] 22. The foaming component of any preceding paragraph, wherein the foaming component has a moisture content of about 0.5% to about 6%, about 1% to about 5%, about 2% to about 4%, or about 2.5% to about 3.0%.

[0272] 23. The foaming component of any preceding paragraph, wherein the foaming component has a water activity of about 0.02 to about 0.20, about 0.06 to about 0.16, about 0.09 to about 0.13, or about 0.11.

[0273] 24. A foaming component according to any preceding paragraph, wherein the encapsulating gas is present in an amount of about 6.0 ml / g or more, about 6.5 ml / g or more, about 7.0 ml / g or more, about 7.5 ml / g or more, or about 8.0 ml / g or more.

[0274] 25. A foaming component according to any of the preceding paragraphs, wherein the foaming component loses less than about 30%, less than about 29%, less than about 28%, less than about 27%, less than about 26%, less than about 25%, less than about 24%, less than about 23%, less than about 22%, less than about 21%, less than about 20%, less than about 19%, less than about 18%, less than about 17%, less than about 16%, less than about 15% of the encapsulating gas over a period of 12 months at room temperature.

[0275] 26. The foaming component according to any preceding paragraph, wherein the foaming component, when reconstituted in a liquid, produces a foaming effect of about 8 cm 3 / g or more, about 9cm 3 / g or more, or about 10cm 3 / g or more foam volume.

[0276] 27. The foaming component of paragraph 26, wherein about 60% or more, about 65% or more, about 70% or more, or about 75% or more of the foam volume is retained 5 minutes after foam generation.

[0277] 28. A method for preparing a foaming component, comprising the steps of:

[0278] (a) providing an aqueous mixture comprising a carbohydrate, wherein the carbohydrate comprises or consists of one or more branched polysaccharides;

[0279] (b) spray drying the aqueous mixture to provide a porous powder; and

[0280] (c) gas loading the porous powder to provide a foamed composition comprising an entrapped gas.

[0281] 29. The method of paragraph 28, wherein the one or more branched polysaccharides have a degree of branching of about 20% or greater, about 25% or greater, about 30% or greater, about 35% or greater, about 40% or greater, about 45% or greater, about 50% or greater, suitably wherein the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3.

[0282] 30. The method of paragraph 28 or 29, wherein the one or more branched polysaccharides have a conformational slope of about 0.49 or less, about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, or about 0.43 or less, suitably wherein the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3.

[0283] 31. The method of any one of paragraphs 28 to 30, wherein the one or more branched polysaccharides have a Mark-Houwink-Sakurada (MHS) slope of about 0.40 or less, about 0.38 or less, or about 0.36 or less, suitably wherein the MHS slope is determined by triple detection SEC in 0.1 M NaNO3.

[0284] 32. The method of any of paragraphs 28 to 31, wherein the one or more branched polysaccharides have a molecular mass of about 1 kDa or greater.

[0285] 33. The method of any one of paragraphs 28 to 32, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more polydextrose, one or more arabinogalactans, or any combination thereof.

[0286] 34. The method of any of paragraphs 28 to 33, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins.

[0287] 35. The method of any one of paragraphs 28 to 34, wherein the one or more branched polysaccharides comprise or consist of one or more arabinogalactans.

[0288] 36. The method of any one of paragraphs 28 to 35, wherein the aqueous mixture comprises, on a dry weight basis, a total amount of about 50 wt % to about 90 wt %, about 55 wt % to about 90 wt %, or about 60 wt % to about 90 wt % of the one or more branched polysaccharides.

[0289] 37. The method of any one of paragraphs 28 to 36, wherein the aqueous mixture comprises one or more emulsifiers.

[0290] 38. The method of paragraph 37, wherein the one or more emulsifiers comprises or consists of protein, suitably wherein the protein comprises or consists of milk protein, vegetable protein, egg protein, or any combination thereof.

[0291] 39. The method according to paragraph 37 or 38, wherein the protein comprises or consists of:

[0292] (a) milk protein, optionally wherein the milk protein comprises or consists of one or more caseinates; and / or

[0293] (b) plant protein, optionally wherein the plant protein comprises or consists of pea protein, faba bean protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, rapeseed protein, rice protein, hemp seed protein, or any combination thereof.

[0294] 40. The method of any one of paragraphs 28 to 39, wherein the aqueous mixture comprises, on a dry weight basis, an amount of about 5 wt % to about 30 wt %, about 5 wt % to about

[0295] 25%, about 5% to about 20%, or about 5% to about 15% protein by weight.

[0296] 41. The method of any of paragraphs 28 to 40, wherein the aqueous mixture comprises one or more plasticizers.

[0297] 42. A method according to paragraph 41, wherein the one or more plasticizers comprise or consist of: one or more maltodextrins, one or more glucose syrups, one or more disaccharides (e.g., sucrose, lactose, maltose), glycerol, one or more salts, one or more polyols, or any combination thereof, optionally wherein the one or more plasticizers comprise or consist of sucrose.

[0298] 43. The method of any of paragraphs 28 to 42, wherein the aqueous mixture comprises one or more plasticizers in an amount such that the foaming component has a glass transition temperature (Tg) of about 65°C to about 80°C.

[0299] 44. The method of any one of paragraphs 28 to 43, wherein the aqueous mixture comprises one or more plasticizers in an amount of about 1 wt % to about 50 wt %, about 2 wt % to about 50 wt %, about 5 wt % to about 50 wt %, or about 10 wt % to about 50 wt % on a dry weight basis.

[0300] 45. The method of any one of paragraphs 28 to 44, wherein the aqueous mixture is mixed with a high shear mixer.

[0301] 46. ​​The method of any one of paragraphs 28 to 45, wherein the aqueous mixture or at least a portion thereof is homogenized.

[0302] 47. The method of any one of paragraphs 28 to 46, wherein the aqueous mixture is pasteurized.

[0303] 48. The method according to any one of paragraphs 28 to 47, wherein before spray drying, the aqueous mixture is heated at a temperature of 60°C and for 100 s -1 The viscosity is from about 50 mPa.s to about 100 mPa.s at a shear rate of .

[0304] 49. The method of any of paragraphs 28 to 48, wherein the aqueous mixture has a total solids (TS) of about 35% or more, about 40% or more, about 45% or more, or about 50% or more prior to spray drying.

[0305] 50. The method of any of paragraphs 28 to 49, wherein the gas loaded into the porous powder comprises or consists of nitrogen, air, carbon dioxide, argon, or any combination thereof.

[0306] 51. A method according to any one of paragraphs 28 to 50, wherein during gas loading, the porous powder is subjected to: (i) a pressure of about 10 bar to about 200 bar, about 20 bar to about 100 bar, or about 35 bar to about 55 bar; and a temperature of about 10°C to about 30°C, or about 15°C to about 25°C higher than the glass transition temperature of the porous powder.

[0307] 52. The method of paragraph 51, wherein the porous powder is subsequently: (ii) cooled to below its glass transition temperature; and (iii) depressurized.

[0308] 53. The method of any one of paragraphs 28 to 52, wherein the foaming ingredient is defined as in any one of paragraphs 1 to 27.

[0309] 54. A foaming ingredient obtained or obtainable by a method according to any one of paragraphs 28 to 53.

[0310] 55. A soluble beverage powder comprising a foaming ingredient according to any one of paragraphs 1 to 27 or paragraph 54.

[0311] 56. The soluble beverage powder of paragraph 55, wherein the soluble beverage powder is a creamer or a foaming agent.

[0312] 57. A foaming beverage or food comprising a foaming ingredient according to any one of paragraphs 1 to 27 or paragraph 54, or a soluble beverage powder according to paragraphs 55 or 56.

[0313] 58. The foaming beverage or food according to paragraph 57, wherein the foaming beverage or food is selected from the group consisting of cappuccino-type beverages, milkshakes, instant chocolate beverages, instant teas, soups, sauces and desserts.

[0314] 59. Use of a foaming ingredient according to any one of paragraphs 1 to 27 or paragraph 54 or a soluble beverage powder according to paragraph 55 or 56 for the preparation of a foaming beverage or food.

[0315] 60. The use according to paragraph 59, wherein the foaming beverage or food is selected from the group consisting of a cappuccino-type beverage, a milkshake, an instant chocolate drink, an instant tea, a soup, a sauce and a dessert.

Claims

1. A foaming composition comprising a carbohydrate and an entrapped gas, wherein the carbohydrate comprises or consists of one or more branched polysaccharides.

2. The foaming component of claim 1 , wherein the one or more branched polysaccharides have: (i) a degree of branching of about 20% or greater, about 25% or greater, about 30% or greater, about 35% or greater, about 40% or greater, about 45% or greater, or about 50% or greater; (ii) a conformational slope of about 0.49 or less, about 0.48 or less, about 0.47 or less, about 0.46 or less, about 0.45 or less, about 0.44 or less, or about 0.43 or less; and / or (iii) a Mark-Houwink-Sakurada (MHS) slope of about 0.40 or less, about 0.39 or less, about 0.38 or less, about 0.37 or less, or about 0.36 or less.

3. The foaming ingredient according to claim 1 or 2, wherein the one or more branched polysaccharides comprise or consist of: One or more branched dextrins, one or more polydextrose, one or more arabinogalactans, or any combination thereof.

4. The foaming component of any preceding claim, wherein the foaming component comprises the one or more branched polysaccharides in a total amount of about 50% to about 90% by weight, about 55% to about 90% by weight, or about 60% to about 90% by weight.

5. The foaming ingredient of any preceding claim, wherein the foaming ingredient comprises one or more emulsifiers in an amount of from about 5% to about 30% by weight, from about 5% to about 25% by weight, or from about 5% to about 20% by weight, or from about 5% to about 15% by weight, optionally wherein the one or more emulsifiers comprise or consist of a protein.

6. The foaming composition of any preceding claim, wherein the foaming composition comprises one or more plasticizers in an amount of from about 1 wt% to about 50 wt%, from about 2 wt% to about 50 wt%, from about 5 wt% to about 50 wt%, or from about 10 wt% to about 50 wt%, optionally wherein the one or more plasticizers comprise or consist of: One or more maltodextrins, one or more glucose syrups, one or more monosaccharides, one or more disaccharides, one or more salts, one or more polyols, or any combination thereof.

7. A foaming composition according to any preceding claim, wherein the foaming composition is in the form of a porous dissolvable powder.

8. The foaming composition of any preceding claim, wherein the entrained gas is present in an amount of about 6.0 ml / g or more, about 6.5 ml / g or more, about 7.0 ml / g or more, about 7.5 ml / g or more, or about 8.0 ml / g or more.

9. The foaming composition of any preceding claim, wherein the foaming composition loses less than about 30%, less than about 29%, less than about 28%, less than about 27%, less than about 26%, less than about 25%, less than about 24%, less than about 23%, less than about 22%, less than about 21%, less than about 20%, less than about 19%, less than about 18%, less than about 17%, less than about 16%, less than about 15% of the encapsulated gas over a period of 12 months at room temperature.

10. A foaming component according to any preceding claim, wherein the foaming component, when reconstituted in a liquid, produces a foaming 3 / g or more, about 9cm 3 / g or more, or about 10cm 3 / g or more of foam volume, optionally wherein about 60% or more, about 65% or more, about 70% or more, or about 75% or more of the foam volume remains 5 minutes after the foam is generated.

11. A method for preparing a foaming composition comprising the steps of: (a) providing an aqueous mixture comprising a carbohydrate, wherein the carbohydrate comprises or consists of one or more branched polysaccharides; (b) spray drying the aqueous mixture to provide a porous powder; and (c) gas loading the porous powder to provide a foamed composition comprising an entrapped gas.

12. Foaming composition obtained or obtainable by the process according to claim 11.

13. A soluble beverage powder comprising a foaming ingredient according to any one of claims 1 to 10 or claim 12.

14. A foaming beverage or food comprising the foaming ingredient according to any one of claims 1 to 10 or claim 12, or the soluble beverage powder according to claim 11.

15. Use of a foaming ingredient according to any one of claims 1 to 10 or claim 12 or a soluble beverage powder according to claim 13 for the preparation of a foaming beverage or food.

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