Process for preparing an edible bead

Abstract

A process for preparing an edible bead comprising the steps of a) preparing a metal salt solution; b) preparing a polysaccharide solution; and c) contacting the first solution with the second solution

Description

Technical Field of the Invention The present invention relates to a process for preparing an edible bead. More specifically, the invention relates to a process for preparing an edible bead comprising the application of ultrasonic radiation. Background to the Invention It is known in the art to provide edible beads comprising liquid fillings by contacting a first solution comprising a calcium salt with a second solution comprising an alginate. However, it has been observed that the preparation of these solutions often leads to the formation of micro air bubbles in the solutions which results in the creation of excess froth or foam on the surface of the solutions. This excess froth production provides difficulty during manufacturing, such as undesirable losses of the product, production delays and stops, as well as contamination of the containers into which the product is to be filled. Moreover, the production of excess foam and micro air bubbles during the process may disrupt the membrane formation and compromise the properties of the resulting edible beads. For example, the presence of excess foam during the formation of the beads may result in a less regular bead shape, such as the bead being more flattened with a lower sphericity. Additionally, the presence of excess foam during the formation of the beads may result in an irregular membrane thickness and can modify the edible beads properties during pasteurisation due to thermal expansion of the dispersed air bubbles. Additionally, the formation of micro air bubbles in the solutions results in a lower apparent density which has a negative impact on the contacting and immersion of the two solutions. This may negatively impact the shape and membrane of the edible beads. All of these deviations may affect the taste and taste sensation of the beads. One known solution is to incorporate anti-frothing agents in the solutions during preparation. However, in the case of edible products, it is preferred to minimise any additional chemical additives. Therefore, it is an aim of embodiments of the present invention to provide an improved process for preparing an edible bead. It is also an aim of embodiments of the present invention to provide an improved process for preparing an edible bead which has reduced froth and / or foam production. It is also an aim of embodiments of the present invention to provide an improved process for preparing an edible bead which has reduced micro air bubbles and / or micro air bubble production. It is also an aim of embodiments of the present invention to provide an improved process for preparing an edible bead which does not comprise the addition of an antifoaming agent. It is also an aim of embodiments of the present invention to produce an improved edible bead. It is also an aim of embodiments of the invention to overcome or mitigate at least one problem of the prior art, whether disclosed herein or not. Summary of the Invention According to a first aspect of the present invention, there is provided a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane, wherein the process comprises applying ultrasonic radiation during one or more of steps a), b) and c) to the first solution and / or second solution. Surprisingly, the inventors found that treating the first and / or second solution during one or more of steps a), b) and c) with ultrasonic radiation reduced the foam and foam production throughout the process, together with reducing the micro air bubbles and production of micro air bubbles throughout the process. Without being bound by theory, it is thought that the application of ultrasonic radiation to a body of the first and / or second solution induces acoustic cavitation by facilitating the coalescence of micro air bubbles present in the solutions into larger air bubbles. These larger air bubbles float upward towards the surface of the solutions, wherein application of ultrasonic radiation to the surface of the first and / or second solution induces surface waves in any foam on the surface of the solutions. This causes high local drainage rates on the foam surface causing the bubbles to collapse, thereby destroying the foam. Beneficially, the process of the present invention resulted in the production of edible beads having improved physical properties such as a more regular bead shape and uniform thickness. This improves the 'burst’ properties and taste of the beads. Moreover, the reduction in foam prevents the foam from disrupting the membrane formation of the edible beads and compromising the structure of the edible beads. The reduction in foam in the process also resulted in an improved manufacturing process by preventing losses of the product, production delays and stops, as well as contamination of the containers into which the product is to be filled. By “ultrasonic radiation” it is meant acoustic energy having a frequency greater than 20 kHz. The ultrasonic radiation may have a frequency of at least 20 kHz, 22 kHz, 24 kHz, 25 kHz, 26 kHz, 28 kHz, 30 kHz, 32 kHz, 34 kHz, 35 kHz, 36 kHz, 38 kHz, 40 kHz, 42 kHz, 44 kHz, 45 kHz, 46 kHz, 48 kHz, 50 kHz, 52 kHz, 54 kHz, 55 kHz, 56 kHz, 58 kHz, 60 kHz, 62 kHz, 64 kHz, 65 kHz, 66 kHz, 68 kHz, 70 kHz, 72 kHz, 74 kHz, 75 kHz, 76 kHz, 78 kHz, 80 kHz, 82 kHz, 84 kHz, 85 kHz, 86 kHz, 88 kHz, 90 kHz, 92 kHz, 94 kHz, 95 kHz, 96 kHz, 98 kHz, 100 kHz, 200 kHz, 250 kHz, 300 kHz, 350 kHz, 400 kHz, 450 kHz, 500 kHz, 550 kHz, 600 kHz, 650 kHz, 700 kHz, 750 kHz, 800 kHz, 850 kHz, 900 kHz, 950 kHz, or at least 1000 kHz. The ultrasonic radiation may have a frequency of no more than 1200 kHz, 1150 kHz, 1100 kHz, 1050 kHz, 1000 kHz, 950 kHz, 900 kHz, 850 kHz, 800 kHz, 750 kHz, 700 kHz, 650 kHz, 600 kHz, 550 kHz, 500 kHz, 450 kHz, 400 kHz, 350 kHz, 300 kHz, 250 kHz, 200 kHz, 198 kHz, 196 kHz, 194 kHz, 192 kHz, 190 kHz, 188 kHz, 186 kHz, 184 kHz, 182 kHz, 180 kHz, 178 kHz, 176 kHz, 174 kHz,172 kHz, 170 kHz, 168 kHz, 166 kHz, 164 kHz, 162 kHz, 160 kHz, 158 kHz, 156 kHz, 154 kHz, 152 kHz, 150 kHz, 148 kHz, 146 kHz, 144 kHz, 142 kHz, 140 kHz, 138 kHz, 136 kHz, 134 kHz, 132 kHz, 130 kHz, 128 kHz, 112 kHz, 110 kHz, 108 kHz, 106 kHz, 104 kHz, 102 kHz, 100 kHz, 98 kHz, 96 kHz, 94 kHz, 92 kHz, 90 kHz, 88 kHz, 86 kHz, 84 kHz, 82 kHz, 80 kHz, 78 kHz, 76 kHz, 74 kHz, 72 kHz, 70 kHz, 68 kHz, 66 kHz, 64 kHz, 62 kHz, 60 kHz, 58 kHz, 56 kHz, 54 kHz, 52 kHz, or no more than 50 kHz. The ultrasonic radiation may have a frequency of from 20 - 1200 kHz, 50 -1200 kHz, 100 - 1200 kHz, 150 - 1200 kHz, 200 - 1200 kHz, 250 - 1200 kHz, 300 - 1200 kHz, 350 - 1200 kHz, 400 - 1200 kHz, 450 - 1200 kHz, 500 - 1200 kHz, 550 - 1200 kHz, 600 - 1200 kHz, 650 - 1200 kHz, 700 - 1200 kHz, 750 - 1200 kHz, 800 - 1200 kHz, 850 - 1200 kHz, 900 - 1200 kHz, 950 - 1200 kHz, 1000 - 1200 kHz, 1050 - 1200 kHz, 1100 - 1200 kHz, 500 - 1150 kHz, 500 - 1100 kHz, 500 - 1050 kHz, 500 -1000 kHz, 500 - 950 kHz, 500 - 900 kHz, 500 - 850 kHz, 500 - 800 kHz, 500 - 750 kHz, 500 - 700 kHz, 500 - 650 kHz, 500 - 600 kHz, 20 - 200 kHz, 20- 195 kHz, 20 -190 kHz, 20 - 185 kHz, 20 - 180 kHz, 20 - 175 kHz, 20 - 170 kHz, 20 - 165 kHz, 20 -160 kHz, 20 - 155 kHz, 20 - 150 kHz, 20 - 145 kHz, 20 - 140 kHz, 20 - 135 kHz, 20 - 130 kHz, 20 - 125 kHz, 20 - 120 kHz, 20-115 kHz, 20-110 kHz, 20 - 105 kHz, 20 - 100 kHz, 20 - 95 kHz, 20 - 90 kHz, 20 - 85 kHz, 20 - 80 kHz, 20 - 75 kHz, 20 - 70 kHz, 20 - 65 kHz, 20 - 60 kHz, 20 - 55 kHz, 20 - 50 kHz, 20 - 40 kHz or from 20 - 30 kHz. Preferably, the ultrasonic radiation may have a frequency of from 20 - 50 kHz, 20 - 30 kHz, or from 500 - 1200 kHz. The ultrasonic radiation may apply an energy of at least 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, or at least 200 W / cm2 to the first and / or second solution. The ultrasonic radiation may apply an energy of no more than 200, 190, 180, 170, 160, 150, 140, 130, 120, 110, 100, 90, 80, 70, 60, or no more than 50 W / cm2 to the first and / or second solution. The ultrasonic radiation may apply an energy of from 0.1 - 200, 0.1 - 195,0.1 -190, 0.1 - 185, 0.1 - 180, 0.1 - 175, 0.1 - 170, 0.1 - 165, 0.1 - 160, 0.1 - 155, 0.1 - 150, 0.1 - 145, 0.1 - 140, 0.1 - 135, 0.1 - 130, 0.1 - 125, 0.1 - 120, 0.1 - 115, 0.1 - 110, 0.1 -105, 0.1 - 100, 0.1 - 95, 0.1 - 90, 0.1 - 85, 0.1 - 80, 0.1 - 75, 0.1 - 70, 0.1 - 65, 0.1 - 60, 0.1 - 55,0.1 - 50, 0.5 - 100, 1 - 95, 2 - 90, 3 - 85, 4 - 80, 5 - 75, 6 - 70,7 - 65, 8 - 60, 9 - 55, 10 - 50, 10 - 100, 10 - 95, 10 - 90, 10 - 85, 10 - 80, 10 - 75, 10 - 70, 10 - 65, 10 -60, 10 - 55, or from 10 - 50 W / cm2 to the first and / or second solution. In one embodiment, the ultrasonic radiation may apply an energy of at least 0.02, 0.021, 0.022, 0.023, 0.024, 0.025, 0.026, 0.027, 0.028, 0.029, 0.03, 0.031, 0.032, 0.033,0.034,0.035,0.036,0.037,0.038,0.039,0.04,0.041,0.042,0.043,0.044,0.045, 0.046, 0.047, 0.048, 0.049, or at least 0.05 W / ml. The ultrasonic radiation may apply an energy of no more than 0.02, 0.021, 0.022, 0.023,0.024, 0.025,0.026,0.027,0.028,0.029,0.03,0.031, 0.032, 0.033,0.034, 0.035, 0.036,0.037, 0.038,0.039,0.04,0.041,0.042,0.043,0.044, 0.045, 0.046,0.047, 0.048, 0.049, or no more than 0.05 W / ml. The ultrasonic radiation may apply an energy of from 0.02 - 0.05,0.021 - 0.049, 0.022 - 0.048, 0.023 - 0.047, 0.024 - 0.046, 0.025 - 0.045, 0.026 - 0.044, 0.027 - 0.043, 0.028 - 0.042, 0.029 - 0.041, 0.03 - 0.04, 0.02 - 0.05, 0.02 - 0.049, 0.02 - 0.048, 0.02 -0.047, 0.02 - 0.046, 0.02 - 0.045, 0.02 - 0.044, 0.02 - 0.043, 0.02 - 0.042, 0.02 - 0.041, 0.02 - 0.04, 0.03 - 0.05, 0.03 - 0.049, 0.03 - 0.048, 0.03 - 0.047, 0.03 - 0.046, 0.03 -0.045, 0.03 - 0.044, 0.03 - 0.043, 0.03 - 0.042, 0.03 - 0.041, or from 0.03 - 0.04 W / ml. Preferably, the ultrasonic radiation applies an energy of from 0.1-100 W / cm2 or from 0.02 - 0.05 W / ml to the first and / or second solution, most preferably from 10 -50 W / cm2 to the first and / or second solution. The ultrasonic radiation may be applied for a period of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28,29, or at least 30 minutes. The ultrasonic radiation may be applied for a period of no more than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14,15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or no more than 30 minutes. The ultrasonic radiation may be applied for a period for from 0.1 - 30, 0.1 - 29, 0.1 - 28, 0.1 - 27, 0.1 - 26, 0.1 - 25, 0.1 - 24, 0.1 - 23, 0.1 - 22, 0.1 - 21, 0.1 - 20, 0.1 -19, 0.1 -18, 0.1 - 17,0.1 - 16, 0.1 - 15,0.1 - 14, 0.1 - 13,0.1 - 12, 0.1 -11,0.1 -10, 0.1 - 9, 0.1 - 8,0.1 - 7, 0.1 - 6, 0.1 - 5, 0.1 - 4, 0.1 - 3, 0.1 - 2, 0.1 - 1, 1 - 30, 1 - 29, 1 - 28, 1 - 27, 1 - 26, 1 - 25, 1 - 24, 1 - 23, 1 - 22, 1 - 21, 1 - 20, 1 - 19, 1 - 18, 1 - 17, 1 - 16, 1 - 15, 1 - 14, 1 - 13, 1 - 12, 1 - 11, 1 - 10, 1 - 9, 1 - 8, 1 - 7, 1 - 6, 1 - 5, 1 - 4, 1 - 3, 1 - 2, 5 - 30, 5 - 29, 5 - 28, 5 - 27, 5 - 26, 5 - 25, 5 - 24, 5 - 23, 5 - 22, 5 - 21, 5 - 20, 5 - 19, 5 - 18, 5 - 17, 5 - 16, 5 - 15, 5 - 14, 5 - 13, 5 - 12, 5 - 11, 5 - 10, 5 - 9, 5 - 8, 5 - 7, 5 - 6, 10 - 30, 10 - 29, 10 - 28, 10 - 27, 10 - 26, 10 - 25, 10 - 24, 10 - 23, 10 - 22, 10 - 21, 10 - 20, 10 - 19, 10 - 18, 10 - 17, 10 - 16, 10 - 15, 10 - 14, 10 - 13, 10 - 12, 10 - 11, 15 -30, 15 - 29, 15 - 28, 15 - 27, 15 - 26, 15 - 25, 15 - 24, 15 - 23, 15 - 22, 15 - 21, 15 - 20, 15 - 19, 15 - 18, 15 - 17, 15 - 16, 20 - 30, 20 - 29, 20 - 28, 20 - 27, 20 - 26, 20 - 25, 20 - 24, 20 - 23, 20 - 22, 20 - 21, 25 - 30,25 - 29, 25 - 28, 25 - 27, or from 25 - 26 minutes. In one embodiment, the ultrasonic radiation may be applied to a surface of the first solution and / or second solution during one or more of steps a), b) and c). In such an embodiment, ultrasonic radiation may have a frequency of at least 20 kHz, 22 kHz, 24 kHz, 25 kHz, 26 kHz, 28 kHz, 30 kHz, 32 kHz, 34 kHz, 35 kHz, 36 kHz, 38 kHz, 40 kHz, 42 kHz, 44 kHz, 45 kHz, 46 kHz, 48 kHz, 50 kHz, 52 kHz, 54 kHz, 55 kHz, 56 kHz, 58 kHz, 60 kHz, 62 kHz, 64 kHz, 65 kHz, 66 kHz, 68 kHz, 70 kHz, 72 kHz, 74 kHz, 75 kHz, 76 kHz, 78 kHz, 80 kHz, 82 kHz, 84 kHz, 85 kHz, 86 kHz, 88 kHz, 90 kHz, 92 kHz, 94 kHz, 95 kHz, 96 kHz, 98 kHz, or at least 100 kHz. The ultrasonic radiation may have a frequency of no more than 200 kHz, 198 kHz, 196 kHz, 194 kHz, 192 kHz, 190 kHz, 188 kHz, 186 kHz, 184 kHz, 182 kHz, 180 kHz, 178 kHz, 176 kHz, 174 kHz,172 kHz, 170 kHz, 168 kHz, 166 kHz, 164 kHz, 162 kHz, 160 kHz, 158 kHz, 156 kHz, 154 kHz, 152 kHz, 150 kHz, 148 kHz, 146 kHz, 144 kHz, 142 kHz, 140 kHz, 138 kHz, 136 kHz, 134 kHz, 132 kHz, 130 kHz, 128 kHz, 126 kHz, 124 kHz, 122 kHz, 120 kHz, 118 kHz, 116 kHz, 114 kHz, 112 kHz, 110 kHz, 108 kHz, 106 kHz, 104 kHz, 102 kHz, 100 kHz, 98 kHz, 96 kHz, 94 kHz, 92 kHz, 90 kHz, 88 kHz, 86 kHz, 84 kHz, 82 kHz, 80 kHz, 78 kHz, 76 kHz, 74 kHz, 72 kHz, 70 kHz, 68 kHz, 66 kHz, 64 kHz, 62 kHz, 60 kHz, 58 kHz, 56 kHz, 54 kHz, 52 kHz, or no more than 50 kHz. The ultrasonic radiation may have a frequency of from 20 - 200 kHz, 20 - 195 kHz, 20 - 190 kHz, 20- 185 kHz, 20- 180 kHz, 20 - 175 kHz, 20 - 170 kHz, 20 - 165 kHz, 20 - 160 kHz, 20 - 155 kHz, 20 - 150 kHz, 20 - 145 kHz, 20 - 140 kHz, 20 - 135 kHz, 20 - 130 kHz, 20 - 125 kHz, 20 - 120 kHz, 20-115 kHz, 20-110 kHz, 20 - 105 kHz, 20 - 100 kHz, 20 - 95 kHz, 20 - 90 kHz, 20 - 85 kHz, 20 - 80 kHz, 20 - 75 kHz, 20 - 70 kHz, 20 - 65 kHz, 20 - 60 kHz, 20 - 55 kHz, or from 20 - 50 kHz. In one embodiment, the ultrasonic radiation may apply an energy of at least 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 50, 55, 60, 65, 70, 75, 80, 85, 90,95,100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, or at least 200 W / cm2 to the surface of the first and / or second solution. The ultrasonic radiation may apply an energy of no more than 200, 190, 180, 170, 160, 150, 140, 130, 120, 110, 100, 90, 80, 70, 60, or no more than 50 W / cm2 to the surface of the first and / or second solution. The ultrasonic radiation may apply an energy of from 0.1 - 200, 0.1 - 195,0.1 -190, 0.1 - 185, 0.1 - 180, 0.1 - 175, 0.1 - 170, 0.1 - 165, 0.1 - 160, 0.1 - 155, 0.1 - 150, 0.1 - 145, 0.1 - 140, 0.1 - 135, 0.1 - 130, 0.1 - 125, 0.1 - 120, 0.1 - 115, 0.1 - 110, 0.1 -105, 0.1 - 100, 0.1 - 95, 0.1 - 90, 0.1 - 85, 0.1 - 80, 0.1 - 75, 0.1 - 70, 0.1 - 65, 0.1 - 60, 0.1 - 55,0.1 - 50, 0.5 - 100, 1 - 95, 2 - 90, 3 - 85, 4 - 80, 5 - 75, 6 - 70,7 - 65, 8 - 60, 9 - 55, 10 - 50, 10 - 100, 10 - 95, 10 - 90, 10 - 85, 10 - 80, 10 - 75, 10 - 70, 10 - 65, 10 -60, 10 - 55, or from 10 - 50 W / cm2 to the surface of the first and / or second solution. The inventors observed that the application of ultrasonic radiation to a surface of the first and / or second solution induces surface waves in the foam which causes high local drainage rates on the foam surface, causing the bubbles to collapse and the foam to be reduced. The application of ultrasonic radiation to the surface of the first and / or second solution during one or more of steps a), b) and c) may comprise placing a means for generating ultrasonic radiation above a surface of the first and / or second solution and applying the ultrasonic radiation to the surface of the first and / or second solution. In such an embodiment, the means for generating ultrasonic radiation may be placed at least 1mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 80mm, 90mm, 100mm, 110mm, 120mm, 130mm, 140mm, 150mm, 160mm, 170mm, 180mm, 190mm, 200mm, 210mm, 220mm,230mm, 240mm, 250mm, 260mm, 270mm, 280mm, 290mm, 300mm, 310mm, 320mm, 330mm,340mm, 350mm, 360mm, 370mm, 380mm, 390mm, 400mm, 410mm, 420mm,430mm, 440mm, 450mm, 460mm, 470mm, 480mm, 490mm, 500 mm, 510 mm, 520 mm, 530 mm, 540 mm, 550 mm, 560 mm, 570 mm, 580 mm, 590 mm, 600 mm, 610 mm, 620 mm, 630 mm, 640 mm, 650 mm, 660 mm, 670 mm, 680 mm, 690 mm, 700 mm, 710 mm, 720 mm, 730 mm, 740 mm, 750 mm, 760 mm, 770 mm, 780 mm, 790 mm, 800 mm, 810 mm, 820 mm, 830 mm, 840 mm, 850 mm, 860 mm, 870 mm, 880 mm, 890 mm, 900 mm, 910 mm, 920 mm, 930 mm, 940 mm, 950 mm, 960 mm, 970 mm, 980 mm, 990 mm, or at least 1000 mm above the surface of the first and / or second solution. The means for generating ultrasonic radiation may be placed no more than 1000 mm, 990 mm, 980 mm, 970 mm, 960 mm, 950 mm, 940 mm, 930 mm, 920 mm, 910 mm, 900 mm, 890 mm, 880 mm, 870 mm, 860 mm, 850 mm, 840 mm, 830 mm, 820 mm, 810 mm, 800 mm, 790 mm, 780 mm, 770 mm, 760 mm, 750 mm, 740 mm, 730 mm, 720 mm, 710 mm, 700 mm, 690 mm, 680 mm, 670 mm, 660 mm, 650 mm, 640 mm, 630 mm, 620 mm, 610 mm, 600 mm, 590 mm, 580 mm, 570 mm, 560 mm, 550 mm, 540 mm, 530 mm, 520 mm, 510 mm, 500 mm„ 490mm, 480mm, 470mm, 460mm, 450mm, 440mm, 430mm, 420mm, 410mm, 400mm, 390mm, 380mm, 370mm, 360mm, 350mm, 340mm, 330mm, 320mm, 310mm, 300mm, 290mm, 280mm, 270mm, 260mm, 250mm, 240mm, 230mm, 220mm, 210mm, 200mm, 190mm, 180mm, 170mm, 160mm, 150mm, 140mm, 130mm, 120mm, 110mm, 100mm, 90mm, 80mm, 70mm, 60mm, 50mm, 40mm, 30mm, 20mm, or no more than 10mm above the surface of the first and / or second solution. The means for generating ultrasonic radiation may be placed from 0.1 - 1000 mm, 0.1 - 975 mm, 0.1 - 950 mm, 0.1 - 925 mm, 0.1 - 900 mm, 0.1 - 875 mm, 0.1 - 850 mm, 0.1 - 825 mm, 0.1 - 800 mm, 0.1 - 775 mm, 0.1 - 750 mm, 0.1 - 725 mm, 0.1 - 700 mm, 0.1 - 675 mm, 0.1 - 650 mm, 0.1 - 625 mm, 0.1 - 600 mm, 0.1 - 575 mm, 0.1 - 550 mm, 0.1 - 525 mm, 0.1 - 500 mm, 0.1 - 475 mm, 0.1 - 450 mm, 0.1 - 425 mm, 0.1 - 400 mm, 0.1 - 375 mm, 0.1 - 350 mm, 0.1 - 325 mm, 0.1 - 300 mm, 0.1 - 275 mm, 0.1 - 250 mm, 0.1 - 225 mm, 0.1 - 200 mm, 0.1 - 175 mm, 0.1 - 150 mm, 0.1 - 125 mm, or from 0.1 - 100 mm above the surface of the first and / or second solution. The ultrasonic radiation may be applied for a period of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or at least 30 minutes. The ultrasonic radiation may be applied for a period of no more than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or no more than 30 minutes. The ultrasonic radiation may be applied for a period for from 0.1 - 30, 0.1 - 29, 0.1 - 28, 0.1 - 27, 0.1 - 26, 0.1 - 25, 0.1 - 24, 0.1 - 23, 0.1 - 22, 0.1 - 21, 0.1 - 20, 0.1 -19, 0.1 -18, 0.1 - 17,0.1 - 16, 0.1 - 15,0.1 - 14, 0.1 - 13,0.1 - 12, 0.1 -11,0.1 -10, 0.1 - 9, 0.1 - 8,0.1 - 7, 0.1 - 6,0.1 - 5,0.1 - 4,0.1 - 3, 0.1 2,0.1 - 1,1 - 30,1 - 29,1 - 28, 1 - 27, 1 - 26, 1 - 25, 1 - 24, 1 - 23, 1 - 22, 1 - 21, 1 - 20, 1 - 19, 1 - 18, 1 - 17, 1 - 16, 1 - 15, 1 - 14, 1 - 13, 1 - 12, 1 - 11, 1 - 10, 1 - 9, 1 - 8, 1 - 7, 1 - 6, 1 - 5, 1 - 4, 1 - 3, 1 - 2, 5 - 30, 5 - 29, 5 - 28, 5 - 27, 5 - 26, 5 - 25, 5 - 24, 5 - 23, 5 - 22, 5 - 21, 5 - 20, 5 - 19, 5 - 18, 5 - 17, 5 - 16, 5 - 15, 5 - 14, 5 - 13, 5 - 12, 5 - 11, 5 - 10, 5 - 9, 5 - 8, 5 - 7, 5 - 6, 10 - 30, 10 - 29, 10 - 28, 10 - 27, 10 - 26, 10 - 25, 10 - 24, 10 - 23, 10 - 22, 10 - 21, 10 - 20, 10 - 19, 10 - 18, 10 - 17, 10 - 16, 10 - 15, 10 - 14, 10 - 13, 10 - 12, 10 - 11, 15 -30, 15 - 29, 15 - 28, 15 - 27, 15 - 26, 15 - 25, 15 - 24, 15 - 23, 15 - 22, 15 - 21, 15 - 20, 15 - 19, 15 - 18, 15 - 17, 15 - 16, 20 - 30, 20 - 29, 20 - 28, 20 - 27, 20 - 26, 20 - 25, 20 - 24, 20 - 23, 20 - 22, 20 - 21, 25 - 30,25 - 29, 25 - 28, 25 - 27, or from 25 - 26 minutes. In one embodiment, the means for generating ultrasonic radiation may be configured to rotate around an axis located above the surface of the first and / or second solution. Beneficially, this allows the application of ultrasonic radiation to a greater portion of the surface of the first and / or second solution. Additionally, or alternatively, the ultrasonic radiation may be applied to a body of the first solution and / or second solution during one or more of steps a), b) and c).ln such an embodiment, the ultrasonic radiation may have a frequency of at least 20 kHz, 22 kHz, 24 kHz, 25 kHz, 26 kHz, 28 kHz, 30 kHz, 32 kHz, 34 kHz, 35 kHz, 36 kHz, 38 kHz, 40 kHz, 42 kHz, 44 kHz, 45 kHz, 46 kHz, 48 kHz, 50 kHz, 52 kHz, 54 kHz, 55 kHz, 56 kHz, 58 kHz, 60 kHz, 62 kHz, 64 kHz, 65 kHz, 66 kHz, 68 kHz, 70 kHz, 72 kHz, 74 kHz, 75 kHz, 76 kHz, 78 kHz, 80 kHz, 82 kHz, 84 kHz, 85 kHz, 86 kHz, 88 kHz, 90 kHz, 92 kHz, 94 kHz, 95 kHz, 96 kHz, 98 kHz, 100 kHz, 200 kHz, 250 kHz, 300 kHz, 350 kHz, 400 kHz, 450 kHz, 500 kHz, 550 kHz, 600 kHz, 650 kHz, 700 kHz, 750 kHz, 800 kHz, 850 kHz, 900 kHz, 950 kHz, or at least 1000 kHz. The ultrasonic radiation may have a frequency of no more than 1200 kHz, 1150 kHz, 1100 kHz, 1050 kHz, 1000 kHz, 950 kHz, 900 kHz, 850 kHz, 800 kHz, 750 kHz, 700 kHz, 650 kHz, 600 kHz, 550 kHz, 500 kHz, 450 kHz, 400 kHz, 350 kHz, 300 kHz, 250 kHz, 200 kHz, 198 kHz, 196 kHz, 194 kHz, 192 kHz, 190 kHz, 188 kHz, 186 kHz, 184 kHz, 182 kHz, 180 kHz, 178 kHz, 176 kHz, 174 kHz,172 kHz, 170 kHz, 168 kHz, 166 kHz, 164 kHz, 162 kHz, 160 kHz, 158 kHz, 156 kHz, 154 kHz, 152 kHz, 150 kHz, 148 kHz, 146 kHz, 144 kHz, 142 kHz, 140 kHz, 138 kHz, 136 kHz, 134 kHz, 132 kHz, 130 kHz, 128 kHz, 126 kHz, 124 kHz, 122 kHz, 120 kHz, 118 kHz, 116 kHz, 114 kHz, 112 kHz, 110 kHz, 108 kHz, 106 kHz, 104 kHz, 102 kHz, 100 kHz, 98 kHz, 96 kHz, 94 kHz, 92 kHz, 90 kHz, 88 kHz, 86 kHz, 84 kHz, 82 kHz, 80 kHz, 78 kHz, 76 kHz, 74 kHz, 72 kHz, 70 kHz, 68 kHz, 66 kHz, 64 kHz, 62 kHz, 60 kHz, 58 kHz, 56 kHz, 54 kHz, 52 kHz, or no more than 50 kHz. The ultrasonic radiation may have a frequency of from 20 - 1200 kHz, 50 -1200 kHz, 100 - 1200 kHz, 150 - 1200 kHz, 200 - 1200 kHz, 250 - 1200 kHz, 300 - 1200 kHz, 350 - 1200 kHz, 400 - 1200 kHz, 450 - 1200 kHz, 500 - 1200 kHz, 550 - 1200 kHz, 600 - 1200 kHz, 650 - 1200 kHz, 700 - 1200 kHz, 750 - 1200 kHz, 800 - 1200 kHz, 850 - 1200 kHz, 900 - 1200 kHz, 950 - 1200 kHz, 1000 - 1200 kHz, 1050 - 1200 kHz, 1100 - 1200 kHz, 500 - 1150 kHz, 500 - 1100 kHz, 500 - 1050 kHz, 500 -1000 kHz, 500 - 950 kHz, 500 - 900 kHz, 500 - 850 kHz, 500 - 800 kHz, 500 - 750 kHz, 500 - 700 kHz, 500 - 650 kHz, 500 - 600 kHz, 20 - 200 kHz, 20- 195 kHz, 20 - 190 kHz, 20 - 185 kHz, 20 - 180 kHz, 20 - 175 kHz, 20 - 170 kHz, 20 - 165 kHz, 20 - 160 kHz, 20 - 155 kHz, 20 - 150 kHz, 20 - 145 kHz, 20 - 140 kHz, 20 - 135 kHz, 20 - 130 kHz, 20 - 125 kHz, 20 - 120 kHz, 20-115 kHz, 20-110 kHz, 20 - 105 kHz, 20 - 100 kHz, 20 - 95 kHz, 20 - 90 kHz, 20 - 85 kHz, 20 - 80 kHz, 20 - 75 kHz, 20 - 70 kHz, 20 - 65 kHz, 20 - 60 kHz, 20 - 55 kHz, 20 - 50 kHz, 20 - 40 kHz or from 20 - 30 kHz. Preferably, the ultrasonic radiation may have a frequency of from 20 - 50 kHz, 20 - 30 kHz, or from 500 - 1200 kHz. The ultrasonic radiation may apply an energy of at least 0.02, 0.021, 0.022, 0.023, 0.024,0.025, 0.026,0.027,0.028,0.029,0.03,0.031,0.032, 0.033, 0.034,0.035, 0.036, 0.037,0.038, 0.039,0.04,0.041,0.042,0.043,0.044,0.045, 0.046, 0.047,0.048, 0.049, or at least 0.05 W / ml. The ultrasonic radiation may apply an energy of no more than 0.02, 0.021, 0.022, 0.023, 0.024, 0.025, 0.026,0.027, 0.028, 0.029, 0.03, 0.031, 0.032, 0.033,0.034, 0.035, 0.036,0.037, 0.038,0.039,0.04,0.041,0.042,0.043,0.044, 0.045, 0.046,0.047, 0.048, 0.049, or no more than 0.05 W / ml. The ultrasonic radiation may apply an energy of from 0.02 - 0.05,0.021 - 0.049, 0.022 - 0.048, 0.023 - 0.047, 0.024 - 0.046, 0.025 - 0.045, 0.026 - 0.044, 0.027 - 0.043, 0.028 - 0.042, 0.029 - 0.041, 0.03 - 0.04, 0.02 - 0.05, 0.02 - 0.049, 0.02 - 0.048, 0.02 -0.047, 0.02 - 0.046, 0.02 - 0.045, 0.02 - 0.044, 0.02 - 0.043, 0.02 - 0.042, 0.02 - 0.041, 0.02 - 0.04, 0.03 - 0.05, 0.03 - 0.049, 0.03 - 0.048, 0.03 - 0.047, 0.03 - 0.046, 0.03 -0.045, 0.03 - 0.044, 0.03 - 0.043,0.03 - 0.042, 0.03 - 0.041, or from 0.03 - 0.04 W / ml. Surprisingly, the inventors observed that the application of ultrasonic radiation to the body of the first and / or second solution induces acoustic cavitation by facilitating the coalescence of microbubbles present in the body of the solutions into larger air bubbles. These larger air bubbles float upward towards the surface of the solutions, wherein they are more easily able to be removed. The ultrasonic radiation may be applied for a period of at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or at least 30 minutes. The ultrasonic radiation may be applied for a period of no more than 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or no more than 30 minutes. The ultrasonic radiation may be applied for a period for from 0.1 - 30, 0.1 - 29, 0.1 - 28, 0.1 - 27, 0.1 - 26, 0.1 - 25, 0.1 - 24, 0.1 - 23, 0.1 - 22, 0.1 - 21, 0.1 - 20, 0.1 -19, 0.1 -18,0.1 -17,0.1 -16, 0.1 - 15,0.1 - 14, 0.1 - 13,0.1 -12,0.1 -11,0.1 -10,0.1 - 9, 0.1 - 8,0.1 - 7, 0.1 - 6, 0.1 - 5, 0.1 - 4, 0.1 - 3, 0.1 - 2, 0.1 - 1, 1 - 30, 1 - 29, 1 - 28, 1 - 27, 1 - 26, 1 - 25, 1 - 24, 1 - 23, 1 - 22, 1 - 21, 1 - 20, 1 - 19, 1 - 18, 1 - 17, 1 - 16, 1 - 15, 1 - 14, 1 - 13, 1 - 12, 1 - 11, 1 - 10, 1 - 9, 1 - 8, 1 - 7, 1 - 6, 1 - 5, 1 - 4, 1 - 3, 1 - 2, 5 - 30, 5 - 29, 5 - 28, 5 - 27, 5 - 26, 5 - 25, 5 - 24, 5 - 23, 5 - 22, 5 - 21, 5 - 20, 5 - 19, 5 - 18, 5 - 17, 5 - 16, 5 - 15, 5 - 14, 5 - 13, 5 - 12, 5 - 11, 5 - 10, 5 - 9, 5 - 8, 5 - 7, 5 - 6, 10-30, 10-29, 10-28, 10-27, 10-26, 10-25, 10-24, 10-23, 10-22, 10-21, 10 - 20, 10 - 19, 10 - 18, 10 - 17, 10 - 16, 10 - 15, 10 - 14, 10 - 13, 10 - 12, 10 - 11, 15 -30, 15 - 29, 15 - 28, 15 - 27, 15 - 26, 15 - 25, 15 - 24, 15 - 23, 15 - 22, 15 - 21, 15 - 20, 15 - 19, 15 - 18, 15 - 17, 15 - 16, 20 - 30, 20 - 29, 20 - 28, 20 - 27, 20 - 26, 20 - 25, 20 - 24, 20 - 23,20 - 22, 20 - 21, 25 - 30,25 - 29, 25 - 28, 25 - 27, or from 25 - 26 minutes. In one embodiment, the application of ultrasonic radiation to the body of the first and / or second solution during one or more of steps a), b) and c) may comprise contacting a means for generating ultrasonic radiation with the first and / or second solution and applying the ultrasonic radiation to a body of the first and / or second solution. In one embodiment, the application of ultrasonic radiation to the body of the first and / or second solution during one or more of steps a), b) and c) may comprise immersing a means for generating ultrasonic radiation in the first and / or second solution and applying the ultrasonic radiation to a body of the first and / or second solution. In one embodiment, ultrasonic radiation may be applied to the first solution during step a). In one embodiment, the ultrasonic radiation may be applied to a surface of the first solution during step a). The application of ultrasonic radiation to the first solution during step a) may comprise placing a means for generating ultrasonic radiation above a surface of the first solution and applying the ultrasonic radiation to the surface of the first solution. Additionally, or alternatively, the ultrasonic radiation may be applied to a body of the first solution during step a). In such an embodiment, the application of ultrasonic radiation to the first solution during step a) may comprise contacting a means for generating ultrasonic radiation with the first solution and applying the ultrasonic radiation to a body of the first solution. In such an embodiment, the application of ultrasonic radiation to the first solution during step a) may comprise immersing a means for generating ultrasonic radiation in the first solution and applying the ultrasonic radiation to a body of the first solution. In one embodiment, the process may comprise applying ultrasonic radiation to the first and second solution during step c). In one embodiment, the ultrasonic radiation may be applied to the first solution during step c). In one embodiment, the ultrasonic radiation may be applied to a surface of the first solution during step c). In such an embodiment, the application of ultrasonic radiation to a surface of the first solution during step c) may comprise placing a means for generating ultrasonic radiation above a surface of the first solution and applying the ultrasonic radiation to the surface of the first solution. Additionally, or alternatively, the ultrasonic radiation may be applied to a body of the first solution during step c). In such an embodiment, the application of ultrasonic radiation to a body of the first solution during step c) may comprise contacting a means for generating ultrasonic radiation with the first solution during step c) and applying ultrasonic radiation to the body of the first solution. In one embodiment, the application of ultrasonic radiation to a body of the first solution during step c) may comprise immersing a means for generating ultrasonic radiation in the first solution during step c) and applying ultrasonic radiation to a body of the first solution. The ultrasonic radiation may be applied at or around a contact point of the first and second solution in step c). In such an embodiment, a means for generating ultrasonic radiation may be placed above a contact point of the first and second solution during step c). The means for generating ultrasonic radiation may be placed at least 1mm, 10mm, 20mm, 30mm, 40mm, 50mm, 60mm, 70mm, 80mm, 90mm, 100mm, 110mm, 120mm, 130mm, 140mm, 150mm, 160mm, 170mm, 180mm, 190mm, 200mm, 210mm, 220mm,230mm, 240mm, 250mm, 260mm, 270mm, 280mm, 290mm, 300mm, 310mm, 320mm, 330mm,340mm, 350mm, 360mm, 370mm, 380mm, 390mm, 400mm, 410mm, 420mm,430mm, 440mm, 450mm, 460mm, 470mm, 480mm, 490mm, 500 mm, 510 mm, 520 mm, 530 mm, 540 mm, 550 mm, 560 mm, 570 mm, 580 mm, 590 mm, 600 mm, 610 mm, 620 mm, 630 mm, 640 mm, 650 mm, 660 mm, 670 mm, 680 mm, 690 mm, 700 mm, 710 mm, 720 mm, 730 mm, 740 mm, 750 mm, 760 mm, 770 mm, 780 mm, 790 mm, 800 mm, 810 mm, 820 mm, 830 mm, 840 mm, 850 mm, 860 mm, 870 mm, 880 mm, 890 mm, 900 mm, 910 mm, 920 mm, 930 mm, 940 mm, 950 mm, 960 mm, 970 mm, 980 mm, 990 mm, or at least 1000 mm above or around a contact point of the first and second solution. The means for generating ultrasonic radiation may be placed no more than 1000 mm, 990 mm, 980 mm, 970 mm, 960 mm, 950 mm, 940 mm, 930 mm, 920 mm, 910 mm, 900 mm, 890 mm, 880 mm, 870 mm, 860 mm, 850 mm, 840 mm, 830 mm, 820 mm, 810 mm, 800 mm, 790 mm, 780 mm, 770 mm, 760 mm, 750 mm, 740 mm, 730 mm, 720 mm, 710 mm, 700 mm, 690 mm, 680 mm, 670 mm, 660 mm, 650 mm, 640 mm, 630 mm, 620 mm, 610 mm, 600 mm, 590 mm, 580 mm, 570 mm, 560 mm, 550 mm, 540 mm, 530 mm, 520 mm, 510 mm, 500 mm„ 490mm, 480mm, 470mm, 460mm, 450mm, 440mm, 430mm, 420mm, 410mm, 400mm, 390mm, 380mm, 370mm, 360mm, 350mm, 340mm, 330mm, 320mm, 310mm, 300mm, 290mm, 280mm, 270mm, 260mm, 250mm, 240mm, 230mm, 220mm, 210mm, 200mm, 190mm, 180mm, 170mm, 160mm, 150mm, 140mm, 130mm, 120mm, 110mm, 100mm, 90mm, 80mm, 70mm, 60mm, 50mm, 40mm, 30mm, 20mm, or no more than 10mm above or around a contact point of the first and second solution. The means for generating ultrasonic radiation may be placed from 0.1 - 1000 mm, 0.1 - 975 mm, 0.1 - 950 mm, 0.1 - 925 mm, 0.1 - 900 mm, 0.1 - 875 mm, 0.1 - 850 mm, 0.1 - 825 mm, 0.1 - 800 mm, 0.1 - 775 mm, 0.1 - 750 mm, 0.1 - 725 mm, 0.1 - 700 mm, 0.1 - 675 mm, 0.1 - 650 mm, 0.1 - 625 mm, 0.1 - 600 mm, 0.1 - 575 mm, 0.1 - 550 mm, 0.1 - 525 mm, 0.1 - 500 mm, 0.1 - 475 mm, 0.1 - 450 mm, 0.1 - 425 mm, 0.1 - 400 mm, 0.1 - 375 mm, 0.1 - 350 mm, 0.1 - 325 mm, 0.1 - 300 mm, 0.1 - 275 mm, 0.1 - 250 mm, 0.1 - 225 mm, 0.1 - 200 mm, 0.1 - 175 mm, 0.1 - 150 mm, 0.1 - 125 mm, or from 0.1 - 100 mm above or around a contact point of the first and second solution. Additionally, or alternatively, the application of ultrasonic radiation may comprise contacting a means for generating ultrasonic radiation with the second solution during step c) and applying ultrasonic radiation to a body of the second solution. In such an embodiment, the application of ultrasonic radiation may comprise immersing a means for generating ultrasonic radiation in a body of the second solution during step c) and applying ultrasonic radiation to a body of the second solution. The process may comprise applying ultrasonic radiation to the second solution during step b). The step of applying ultrasonic radiation to the second solution during step b) may comprise placing a means for generating ultrasonic radiation above a surface of the second solution and applying the ultrasonic radiation to the surface of the second solution. Additionally, or alternatively, ultrasonic radiation may be applied to the second solution during step b) by contacting a means for generating ultrasonic radiation with the second solution and applying the ultrasonic radiation to a body of the second solution. In such an embodiment, ultrasonic radiation may be applied to the second solution during step b) by immersing a means for generating ultrasonic radiation in the second solution and applying the ultrasonic radiation to a body of the second solution. The means for generating ultrasonic radiation may comprise at least one ultrasonic transducer. In one embodiment, the means for generating ultrasonic radiation may comprise at least two, three, four, five, six, seven, eight, nine or ten ultrasonic transducers. In one embodiment, the means for generating ultrasonic radiation may comprise a plurality of ultrasonic transducers. In one embodiment, the ultrasonic radiation may be applied continuously to the first and / or second solution during one or more of steps a), b) and c). Alternatively, the ultrasonic radiation may be applied periodically to the first and / or second solution during one or more of steps a), b) and c). Preferably, the ultrasonic radiation may be applied periodically to the first and / or second solution during one or more of steps a), b) and c). The required number of ultrasonic transducers, the required ultrasonic energy and the ultrasonic frequency may vary depending on the volume of the liquid phase, the volume fraction of the dispersed air bubbles, the size distribution of the air bubbles, liquid viscosity and the surface tension at the air-liquid interface. The metal salt may be an alkaline earth metal salt. Preferably, the metal salt is a calcium salt. In some embodiments, the calcium salt may be selected from the group consisting of calcium lactate, calcium chloride, calcium lactate gluconate and combinations thereof. The metal salt may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the metal salt may be present in an amount of 0.1-10 wt.% by weight of the first solution, or 0.2-10, 0.3-10, 0.4-9, 0.5-8 0.6-7, 0.7-6, 0.8-5, 0.9-4, 1-3, or l-2wt.% by weight of the first solution. The first solution may comprise at least one dietary fibre. The at least one soluble dietary fibre may comprise at least one dietary fibre selected from the group consisting of inulin, fructooligosaccharide (FOS), levan, polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2’-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble com fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof. In some embodiments the further soluble dietary fibre may comprises tapioca fibre and / or pea fibre. Preferably, the at least one soluble dietary fibre is inulin, galactooligosaccharide, polydextrose and / or fructooligosaccharide. The at least one soluble dietary fibre may be present in an amount of at least 5 wt.% by weight of the first solution, or at least 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or at least 20 wt.% by weight of the first solution. In some embodiments, the at least one soluble dietary fibre may be present in an amount of no more than 40 wt.% by weight of the first solution or no more than 39, 38, 37, 36, 35, 34, 33, 32, 31, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, or no more than 20 wt.% by weight of the first solution. In some embodiments, the at least one soluble dietary fibre may be present in an amount of 5-40 wt.% by weight of the first solution, or 6-35, 7-35, 8-35, 9-35, 10- 35, 11-35, 12-35, 13-35, 14-35, 15-35, 16-35, 17-35, 18-35, 19-35, or 20-30wt.% by weight of the first solution. The first solution may comprise one, two, three, four, five, six, seven, eight, nine or ten soluble dietary fibres. In some embodiments, the first solution may comprise a plurality of soluble dietary fibres. The at least one soluble dietary fibre may be a short chain fibre and / or medium chain fibre. The short chain fibre may have a degree of polymerisation of no more than 10, 9, 8,7, 6, 5, 4, 3 or no more than 2. In some embodiments, short chain fibre may have a degree of polymerisation of from 2-10, 2-9, or from 2-8. The medium chain fibre may have a degree of polymerisation of no more than 60, 50, 40, 30, 20, or no more than 15. In some embodiments, the medium chain fibre may have a degree of polymerisation of from 8-60, 8-50, 8-40, 8-30, 8-20, 10-60, 15-60, 20-60, 20-50, or from 20-40. Preferably, the at least one soluble fibre is a short and / or medium chain inulin. The short chain inulin may have a degree of polymerisation of no more than 10, 9, 8,7, 6, 5, 4, 3 or no more than 2. In some embodiments, short chain inulin may have a degree of polymerisation of from 2-10, 2-9, or from 2-8. The medium chain inulin may have a degree of polymerisation of no more than 60, 50, 40, 30, 20, or no more than 15. In some embodiments, the medium chain inulin may have a degree of polymerisation of from 8-60, 8-50, 8-40, 8-30, 8-20, 10-60, 15-60, 20-60, 20-50, or from 20-40. The first solution may comprise coffee. The coffee may be caffeinated and / or decaffeinated. The coffee may be liquid coffee, an instant soluble coffee, spray dried coffee, freeze dried coffee, a blend of freeze dried soluble coffee, roast and ground coffee, and / or microground roast and ground coffee. Preferably, the coffee is a liquid coffee. The liquid coffee may be a liquid coffee concentrate. The liquid coffee may be derived from roast and ground coffee. In some embodiments, the roast and ground coffee may be derived from pure Arabica whole coffee beans. In some embodiments, the roast and ground coffee may be derived from pure Robusta whole coffee beans. In other embodiments, the roast and ground coffee may be derived from a mixture of Arabica and Robusta whole coffee beans. The coffee may be present in an amount of at least 1 wt.% or at least 2, 3, 4, 5, 6, or at least 7 wt.% by weight of the first solution. In some embodiments, the coffee may be present in an amount of no more than 20 wt.% by weight of the first solution, or less than 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, or no more than 8 wt.% by weight of the first solution. In some embodiments, the coffee may be present in an amount of 1-20 wt.% by weight of the first solution, or 1-19, 1-18, 1-17, 1-16, 1-15, 2-15, 3-15, 4-15, 4-14, 4-13, 4-12, 5-11, 5-10, 6-9, or 6-8wt.% by weight of the first solution. The first solution may have total dissolved coffee solids amount of no more than 6%, 5.9%, 5.8%, 5.7%, 5.6%, 5.5%, 5.4%, 5.3%, 5.2%, 5.1%, 5.0%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4.0%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1% or no more than 3.0%. Preferably, the first solution may have total dissolved coffee solids amount of 1.0 - 7.0%, 1 - 7.0%, 1.5 - 7.0%, 1.5 - 6.0%, 1.5 - 5.5%, 1.5 - 5.0%, 1.5 - 5.0%, 1.5 - 4.5%, 1.5 - 4.0%, 1.5 - 3.5%, or 1.5 - 3.0%, 1.5 - 2.5%. The total amount of caffeine in the first solution may be at least 0.01wt.%, 0.02wt.%, 0.03wt.%, 0.04wt.%, 0.05wt.% by weight of the first solution. The total amount of caffeine in the filling may be no more than 0.15wt.%, 0.14wt.%, 0.13wt.%, 0.12wt.%, 0.1 lwt.%, 0.10wt.%, 0.09wt.%, 0.08 wt.% by weight of the first solution. The total amount of caffeine in the first solution may be from 0.01-0.15wt.%, 0.02-0.14wt.%, 0.03-0.13wt.%, 0.04-0.12wt.%, 0.04-0.11 wt.%, 0.04-0.10wt.%, 0.04-0.09wt.%, 0.05-0.09wt.% or 0.06-0.08wt.% by weight of the first solution. The first solution may comprise less than 14wt.%, 13wl.%, 12wt.%, 1 lwt.%, 10wt.%, 9wt.%, 8wt.%, 7wt.%, 6wt.%, 5wt.%, 4wt.%, 3wt.%. 2wt.%, lwt.%, 0.9wt.%, 0.8wt.%, 0.7wt.%, 0.6wt.%, 0.5wt.%, 0.4wt.%, 0.3wt.%, 0.2wt.% or less than 0.1wt.% sugars. In some embodiments the first solution may be essentially free from or free from sugar. In some embodiments, the first solution may comprise less than 10, 5,4, 3, 2, 1 or 0.5 wt.% sucrose, and comprise substantially no sucrose or no sucrose. In some embodiments, the first solution may comprise less than 10, 5, 4, 3, 2, 1 or 0.5 wt.% glucose, and comprise substantially no glucose or no glucose. Preferably, the first solution does not comprise a hydrocolloid. In some embodiments, the first solution does not comprise a polysaccharide selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof. The first solution may comprise a tea extract. The tea extract may be an extraction produced from the leaves of any part of a plant. The plant may be selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables and spices, including mixtures thereof, such as, for example, mixtures of herbs, vegetables and / or spices. The fruits, herbs, medicinal plants, tea, vegetables and spices may be selected from example selected from artemisia, balm, basil, chai, chamomile, chive, cloves, coffee, coriander, dill, garlic, ginger, ginseng, gingko, jasmine, lavender, matcha, mint, orange blossom, oregano, persil, rooibos, rosa centifolia, rosemary, thyme, turmeric, sage, pepper, chili pepper, rose, stevia rebaudiana, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, pu-erh tea, vanilla, red or green vine, violet and / or willow. The tea extract may also comprise added aromas, fruit parts and spices. The tea extract may be black tea, white tea, fruit tea, green tea, rooibos tea, oolong tea, chamomile tea, peppermint tea, ginger tea, cinnamon tea, lemongrass tea, rosemary tea, pu-erh tea, olive leaf tea, barley tea, liquorice tea, eucalyptus tea, gingko tea, sage tea, raspberry tea, valerian root tea, elderberry flower tea, lavender tea, turmeric tea, purple tea, pine needle tea, echinacea tea, honeybush tea, rose tea, jasmine tea, cranberry tea, dandelion tea, guava tea, thyme tea, matcha tea, chai tea, lemon balm tea, and any mixture thereof. The tea extract may be in the form of a liquid tea extract, infusion, an instant soluble tea extract, spray dried tea extract, freeze dried tea extract, and / or a blend of freeze dried soluble tea extract. Preferably, the tea extract is in the form of a liquid tea extract. The liquid tea extract may be a liquid tea extract concentrate. The tea extract may be present in an amount of at least 1 wt.% or at least 2, 3, 4, 5, 6, or at least 7 wt.% by weight of the first solution. In some embodiments, the tea extract may be present in an amount of no more than 20 wt.% by weight of the first solution, or less than 19, 18, 17, 16, 15, 14, 13, 12, 11, or no more than 10 wt.% by weight of the first solution. In some embodiments, the tea extract may be present in an amount of 1-20 wt.% by weight of the first solution, or 1-19, 1-18, 1-17, 1-16, 1-15, 2-15, 3-15, 4-15, 4-14, 4-13, 4-12, 5-12, 6-12, 7-12, or 9-llwt.% by weight of the first solution. The first solution may have a total dissolved tea solids amount of at least 0.5 %, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 6%, 7%, 8%, 9%, or at least 10%. The first solution may have a total dissolved tea solids amount of no more than 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, or no more than 10%. Preferably, the first solution may have a total dissolved tea solids amount of 1.0 - 20%, 1 - 15%, 5 - 15%, 6 - 15%, 7 - 15%, 8 - 15%, 6 - 14%, 7 - 13%, 8 - 12%, 9 - 12%, or 10-12%, 10.5 - 11.6%. The first solution may comprise a non-dairy creamer. In such an embodiment, the first solution may comprise a fat in an amount of at least 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or at least 20 wt.% by weight of the first solution. In some embodiments, the fat may be present in an amount of no more than 40 wt.% by weight of the first solution or no more than 39, 38, 37, 36, 35, 34, 33, 32, 31, 30, 29, 28, 27, 26, 25, 24, 23, 22, 21, or no more than 20 wt.% by weight of the first solution. In some embodiments, the fat may be present in an amount of 5-40 wt.% by weight of the first solution, or 6-35, 7-35, 8-35, 9-35, 10-35, 11-35, 12-35, 13-35, 14-35, 15-35, 16-35, 17-35, 18-35, 19-35, or 20-30wt.% by weight of the first solution. The non-dairy creamer may contain from about 0.1-95,10-95,15-95,20-95,25-95, 30-95, 35-95, 40-95, 45-95, 50-95, 55-95, 60-95, 65-95, 70-95, 75-95, 80-95, 85-95, 80-90, 85-90 wt.% of fats by weight of the non-dairy creamer. The fat may be a vegetable fat. The vegetable fat may be derived from a coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, or any combination thereof. Preferably, the vegetable fat is derived from a coconut. The vegetable fat may be a vegetable oil and / or a vegetable butter. The vegetable oil may be a partially or wholly hydrogenated oil. The vegetable oil may be a refined oil. The vegetable oil and / or vegetable butter may comprise 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of triglycerides. The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from about 5-60,25-60,40-60, or 40-50wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a palmitic acid content of from about 1-45, 1-40,1-30,1-20,1-15, or l-10wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a myristic acid content of from about 2-30, 5-30, 5-25, 5-20, or 10-20wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a stearic acid content of from about 0.1-40, 0.1-35, or 1-3wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a linoleic acid content of from about 0.1-10, 0.5-5, or l-3wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a caprylic acid content of from 1-30, 1-25, 1-20, 1-15, 1-10, 2-10, 3-10, 4-10, or 5-10wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a capric acid content of from 1-30, 1-25, 1-20, 1-15, 1-10, 2-10, 3-10, 4-10, or 5-10wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have an oleic acid content of from 1-40, 1-25, 1-20, 1-15, 1-10, 1-8, or 2-8wt.%, by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from about 5-60wt.% by weight of the total fatty acid content; a palmitic acid content of from about l-45wt.% by weight of the total fatty acid content; and a myristic acid content of from about 2-30wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from 40-50wt.% by weight of the total fatty acid content; a palmitic acid content of from l-10wt.% by weight of the total fatty acid content; and a myristic acid content of from 10-20wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a stearic acid content of from about 0.1-40wt.% by weight of the total fatty acid content; a palmitic acid content of from about I -45wt.% by weight of the total fatty acid content; and an oleic acid content of from about 2-40wt.% by weight of the total fatty acid content. The triglycerides of the vegetable oil and / or vegetable butter may have a stearic acid content of from about 30-40wt.%, by weight of the total fatty acid content; a palmitic acid content of from about 20-30wt.% by weight of the total fatty acid content; and an oleic acid content of from about 30-40wt.% by weight of the total fatty acid content. In some embodiments, the triglycerides of the vegetable oil and / or vegetable butter may have a lauric acid content of from about 5-60wt.%, by weight of the total fatty acid content; a palmitic acid content of from about 1 -45wt.% by weight of the total fatty acid content; a myristic acid content of from about 2-30wt.% by weight of the total fatty acid content; a stearic acid content of from about 0.1-5wt.% by weight of the total fatty acid content; a linoleic acid content of from about 0.1-10wt.% by weight of the total fatty acid content; a caprylic acid content of from l-30wt.% by weight of the total fatty acid content; a capric acid content of from 1 -30wt.% by weight of the total fatty acid content; and an oleic acid content of from l-30wt.% by weight of the total fatty acid content. Preferably, the triglycerides of the vegetable oil and / or vegetable butter have a lauric acid content of from 40-50wt.% by weight of the total fatty acid content; a palmitic acid content of from l-10wt.% by weight of the total fatty acid content; a myristic acid content of from 10-20wt.% by weight of the total fatty acid content; a stearic acid content of from 1-3 wt.% by weight of the total fatty acid content; a linoleic acid content of from l-3wt.% by weight of the total fatty acid content; a caprylic acid content of from 5-10wt.% by weight of the total fatty acid content; capric acid content of from 5- 10wt.% by weight of the total fatty acid content; and an oleic acid content of from 2-8wt.% by weight of the total fatty acid content. The vegetable butter may be soybean butter, coconut butter, palm butter, canola butter, sunflower butter, and other butters, or a combination thereof. The vegetable oil may be soybean oil coconut oil, palm oil, palm kernel oil, cotton seed oil, canola oil, olive oil, sunflower oil, safflower oil and other oils, or a combination thereof. Preferably, the vegetable oil is a coconut oil. More preferably, the vegetable oil is a refined coconut oil. The non-dairy creamer may also include an emulsifier. In such an embodiment, the emulsifier may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the emulsifier may be present in an amount of 0.1-10 wt.% by weight of the first solution, or 0.2-10, 0.3-10, 0.4-9, 0.5-8 0.6-7, 0.7-6, 0.8-5, 0.9-4, 1-3, or l-2wt.% by weight of the first solution. The emulsifier may be a monoglyceride, diglyceride, lecithin, diacetyl tartaric acid esters of mono-diglycerides (DATEM), stearoyl lactylates, modified food starches, polysorbates, polysorbate 20, polysorbate 60, polysorbate 80, PGA, and mixtures thereof. The non-dairy creamer may contain from about 0.1-10, 0.2-10, 0.3-10, 0.4-10, 0.5-10, 0.5-8, 0.5-5, 0.6-5, 0.7-5, 0.8-5, 0.9-5, 1-5, 1.5-4, 1.5-3.5, 2-3.5, 2-3wt.% of an emulsifier by weight of the non-dairy creamer. The non-dairy creamer may be a liquid, powder, gel, and / or emulsion Preferably, the non-dairy creamer is an emulsion. The non-dairy creamer may contain from about 0.1-10, 0.2-10, 0.3-10, 0.4-10, 0.5-10, 0.5-8, 0.5-5, 0.6-5, 0.7-5, 0.8-5, 0.9-5, 1-5, 1.5-4, 1.5-3.5, 2-3.5, 2-3wt.% of an emulsifier by weight of the non-dairy creamer. The non-dairy creamer may be present in an amount of at least 1 wt.% or at least 2, 3, 4, 5, 6,7, 8, 9, 10, 11, 12, 13,14, or at least 15 wt.% by weight of the first solution. In some embodiments, the non-dairy creamer may be present in an amount of less than 30 wt.% by weight of the first solution, or less than 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, or no more than 8 wt.% by weight of the first solution. In some embodiments, the non-dairy creamer may be present in an amount of 1-30 wt.% by weight of the first solution, or 5-30, 10-30, 11-30, 12-30, 13-30, 14-30, 15-30, 15-29, 15-28, 15-27, 15-26, 15-25, 16-25, 17-25, 18-25, 19-25, 15-24, 15-23, 15-22, 16-24, 17-23 or 18-22wt.% by weight of the first solution. The first solution may comprise one or more further ingredients. The further ingredients may be a flavouring, sweetener, organic acids, nutraceutical, colouring agent and / or thickening agent. The thickening agent may include starch, modified starch, xanthan, galactomannans, such as guar gum and locust bean gum (LBG), gum Arabic, gum karaya, gum tragacanth and carboxymethyl cellulose (CMC). The thickening agent may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the thickening agent may be present in an amount of 0.01-5 wt.% by weight of the first solution, or 0.01-4. 0.02-3, 0.03-2, 0.04-2, 0.05-2, 0.05-1, 0.05-0.5, 0.05-0.4, 0.05-0.3, 0.05- 0.3, 0.06-1.4, 0.07-0.3, 0.08-0.2, or 0.09-0.1 wt.% by weight of the first solution. The flavouring may include chocolate powder (or cocoa) or a flavouring selected from chocolate (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, biscuit, gingerbread, fruit flavouring, vegetable flavouring, spices, pumpkin spice, pistachio, eggnog, hash Cream, alcoholic beverage flavouring, liqueurs, beer, rum, wine, gin cognac, plant and herb flavourings, agrimony, alfalfa, aloe vera, amaranth, angelica, anise, barberry, basil, bayberry, bee pollen, birch, bistort, blackberry, black cohosh, black walnut, blessed thistle, blue cohosh, blue vervain, boneset, borage, buchu, buckthorn, bugleweed, burdock, capsicum, cayenne, caraway, catnip, celery, centaury, chamomile, chaparral, chickweed, chinchona, cloves, coltsfoot, comfrey, cornsilk, couch grass, cramp bark, culver's root, cyani, cornflower, damiana, dandelion, devils claw, dong quai, echinacea, elecampane, ephedra, eucalyptus, evening primrose, eyebright, false unicorn, fennel, fenugreek, figwort, flaxseed, guarana, garlic, gentian, ginger, ginkgo, ginseng, golden seal, gotu kola, gum weed, hawthorn, hops, horehound, horseradish, horsetail, hoshouwu, hydrangea, hyssop, iceland moss, irish moss, jojoba, juniper, kelp, lady's slipper, lemon grass, licorice, lobelia, mandrake, marigold, marjoram, marshmallow, mistletoe, mullein, mustard, myrrh, nettle, oatstraw, Oregon grape, papaya, parsley, passion flower, peach, pennyroyal, peppermint, periwinkle, plantain, pleurisy root, pokeweed, prickly ash, psyllium, quassia, queen of the meadow, red clover, red raspberry, redmond clay, rhubarb, rose hips, rosemary, rue, safflower, saffron, sage, St. John's wort, sarsaparilla, sassafras, saw palmetto, scullcap, senega, senna, shepherd's purse, slippery elm, spearmint, spikenard, squawvine, stillingia, strawberry, taheebo, uva ursi, valerian, violet, watercress, white oak bark, white pine bark, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, wood betony, wormwood, yarrow, yellow dock, yerba santa, yucca, lavender, thyme, or a combination of two or more thereof. The flavouring may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the flavouring may be present in an amount of 0.01-5 wt.% by weight of the first solution, or 0.01-4, 0.02-3, 0.03-1, 0.04-1, 0.05-1, 0.05-0.9, 0.05-0.8, 0.05-0.7, 0.05-0.6, 0.05-0.5, 0.06-0.4, 0.07-0.3, 0.08-0.2, or 0.09-0.2wt.% by weight of the first solution. The sweetener may be selected from a carbohydrate-based sweetener or a noncarbohydrate based sweetener. The carbohydrate-based sweetener may be a sugar substitutes like e.g. polyols such as sorbitol, mannitol, xylitol or combinations thereof, maltodextrins, dried glucose syrups, malt extracts, starches, trehalose, raftiline, raftilose, galactose, honey powders, and mixtures of same. The non-carbohydrate based sweetener may be an artificial sweetener like e.g. Splenda®, Acesulfame K®, or aspartame, and mixtures of the same. The non-carbohydrate based sweetener may be a natural sweetener, such as stevia. The sweetener may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the sweetener may be present in an amount of 0.1-10 wt.% by weight of the first solution, or 0.2-10, 0.3-10, 0.4-9, 0.5-8 0.6-7, 0.7-6, 0.8-5, 0.9-4, 1-3, or l-2wt.% by weight of the first solution. The organic acid may be citric acid, lactic acid, acetic acid, tannic acid, malic acid, and / or tartaric acid. The organic acid may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the organic acid may be present in an amount of 0.01-5 wt.% by weight of the first solution, or 0.01-4, 0.02-3, 0.03-2, 0.04-2, 0.05-2, 0.05-1, 0.05-0.5, 0.05-0.4, 0.05-0.3, 0.05- 0.3, 0.06-1.4, 0.07-0.3, 0.08-0.2, or 0.1-0.2wt.% by weight of the first solution. The nutraceutical may be selected from the group consisting of ascorbic acid (vitamin C), B vitamins, biotin, fat soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorbates, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (para-aminobenzoic acid), pantothenates, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin Bl), tocotrienols, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, vitamin oils, vitamin premixes, vitamin-mineral premixes, water soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorous, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof. The nutraceutical may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the nutraceutical may be present in an amount of 0.01-5 wt.% by weight of the first solution, or 0.01-4, 0.02-3, 0.03-1, 0.04-1, 0.05-1, 0.05-0.9, 0.05-0.8, 0.05-0.7, 0.05-0.6, 0.05-0.5, 0.06-0.4, 0.07-0.3, 0.08-0.2, or 0.09-0.2wt.% by weight of the first solution. The colouring agent may be selected from the group consisting of edible glitter and / or any edible food colouring. The use of a colouring agent may improve the appearance of the bead. The colouring agent may be present in an amount of no more than 10 wt.% by weight of the first solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the first solution. In some embodiments, the colouring agent may be present in an amount of 0.01-5 wt.% by weight of the first solution, or 0.01-4, 0.02-3, 0.03-1, 0.04-1, 0.05-1, 0.05-0.9,0.05-0.8,0.05-0.7,0.05-0.6,0.05-0.5,0.06-0.4,0.07-0.3,0.08-0.2, or 0.09-0.2wt.% by weight of the first solution. The first solution may comprise water in an amount of at least 5 wt.% by weight of the first solution, or at least 10, 15, 20, 25, 30, 35, 40, 45, or at least 50 wt.% by weight of the first solution. In some embodiments, the first solution may comprise water in an amount of no more than 80 wt.% by weight of the first solution or no more than 75, 70, 65, 60, 55, or no more than 50 wt.% by weight of the first solution. In some embodiments, the first solution may comprise water in an amount of 30-80 wt.% by weight of the first solution, or 35-75, 40-65, 45-65, or 45-60wt.% by weight of the first solution. The polysaccharide of the second solution may be a hydrocolloid. The polysaccharide of the second solution may comprise a polysaccharide selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof. Preferably, the polysaccharide is alginate. More preferably, the alginate is an alkali metal alginate. Preferably, the alginate is sodium alginate. The polysaccharide may be present in an amount of no more than 10 wt.% by weight of the second solution or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the second solution. In some embodiments, the polysaccharide may be present in an amount of 0.1-5 wt.% by weight of the second solution, or 0.1-4, 0.1-3, 0.1-2, 0.1-1.5, 0.1-1, 0.2-0.9, 0.2-0.8, 0.2-0.7, 0.3-0.7, or from 0.3-0.6wt.% by weight of the second solution. The second solution may comprise water. Preferably, the water is deionised. The second solution may comprise water in an amount of at least 90 wt.% by weight of the first solution, or at least 95, 96, 97, 98, 99, 99.1, 99.2, 99.3, or at least 99.4 wt.% by weight of the second solution. In a second aspect of the present invention, there is provided an edible bead obtainable by a process according to the first aspect of the invention. In a third aspect of the present invention there is provided a product comprising one or more edible beads according to the first aspect of the present invention. The product may comprise a beverage liquid. In some embodiments, the beverage liquid may be coffee, tea, an infusion of one or more plants, herbs, fruits or spices, chocolate, carbonated liquids (such as soda, pop and / or sparkling water), flavoured water, alcoholic liquid (such as beer, wine, fortified wine or a distilled spirit), and / or juices (such as a fruit juice, berry juice and / or a vegetable juice). In such an embodiment, the edible beads may be dispersed in the beverage liquid. In one embodiment, the product may comprise a food product. The food product may be a dairy product, confectionery product, savoury product, wholegrain product, frozen product and / or baked product. The dairy product may be ice cream, yoghurt, milk, cream and / or kefir. The baked product may be cakes, doughnuts, wafers, pastries, tarts, and / or a cookie. The frozen product may be a frozen dessert such as a sorbet, ice cream, frozen fruit juice, mousse and / or frozen flavoured water. The confectionery product may be a chocolate product. The wholegrain product may be oatmeal and / or cereal. In such an embodiment, the edible bead may be disposed on the food product. Alternatively, the product may comprise one or more edible beads dispersed in an aqueous solution. The aqueous solution may be a preservation solution. By ‘preservation solution’ it is meant a solution which allows the beads to be stored for a period of time without the beads degrading in quality, taste, texture and / or form. The period of time may be at least 1,5, 10 20, 30 days or at least 1, 2, 3, 6, 7, 8, 9, 10, 11, or at least 12 months. Preferably, the preservation solution comprises the same ingredients as the first solution of the first aspect of the present invention. Beneficially, a preservation solution comprising the same ingredients as the first solution prevents loss of ingredients from the edible beads due to diffusion during storage. In such an embodiment, the preservation solution does not comprise a metal salt. Beneficially, by not incorporating a metal salt in the preservation solution, the edible beads did not undergo further gelation when stored in the preservation solution. In a fourth aspect of the present invention, there is provided a method of preparing a product according to the third aspect of the invention comprising the steps of: a) providing an edible bead according to the first aspect of the invention; and b) adding the edible bead to an aqueous solution, liquid product and / or food product. The aqueous solution, liquid product and / or food product may be the same aqueous solution, liquid product and / or food product as described in the third aspect of the invention. In one embodiment, wherein the edible bead is added to an aqueous solution, the method may further comprise the step of applying ultrasonic radiation to the aqueous solution. The step of applying ultrasonic radiation to the aqueous solution may be performed during and / or after step b). The ultrasonic radiation may comprise the same properties and method of application as outlined under the first aspect of the invention. According to a fifth aspect of the invention, there is provided a container comprising the product of the third aspect of the invention. According to a sixth aspect of the invention there is provided a method of preparing a container of a fifth aspect of the invention comprising steps of: a) providing a product according to the third aspect of the present invention; and b) adding the product to a container according to the sixth aspect of the present invention. The further aspects of the present invention may incorporate any of the features of the other aspects of the invention described herein as desired or as appropriate. Detailed Description of the Invention In order that the invention may be more clearly understood one or more embodiments thereof will now be described, by way of example only, with reference to the accompanying drawings, of which: Example 1 50 L of a first solution was prepared comprising the ingredients shown below in table 1. During and after preparation of the first solution an ultrasonic transducer was placed above the surface of the first solution and ultrasonic radiation was applied continuously at a frequency of between 10-50 kHz and an energy of between 10-50 W / cm2. The first solution was then added dropwise to a second solution to form edible beads. The second solution comprised deionised water 99.5 wt.% and sodium alginate 0.5 wt.% by weight of the second solution. During the dropwise addition of the first solution to the second solution an ultrasonic transducer was placed above a surface of the first solution. The ultrasonic transducer applied ultrasonic radiation continuously at a frequency of between 10-50 kHz and an energy of between 10-50 W / cm2 for a period of 1-30 minutes. The edible beads were then removed from the solution and rinsed with deionised water. The resulting edible beads comprised a liquid filling having the same composition and weight amounts as the corresponding first solution detailed in table 1 below. The process only produced a minimal number of microbubbles in the first solution and did not result in the excessive production of foam. This was found to result in the formation of edible beads with improved membrane properties. Table 1 Ingredient Wt.% by weight of the first solution Deionised Water 55.1 Inulin 20 Fructo Oligosaccharides 5 Galacto Oligosaccharides 0 Flavouring agent 2 Sucrose 8 Fructose 0 Glucose 0 Calcium Lactate 2 Liquid Coffee 7.5 Citric Acid 0.3 Xanthan Gum 0.1 Example 2 100 L of a first solution was prepared comprising the ingredients shown below in table 2. 5 During and after preparation of the first solution an ultrasonic transducer was placed above the surface of the first solution and an ultrasonic transducer was immersed in the first solution. The transducer located above the surface of the first solution applied ultrasonic radiation continuously at a frequency of between 20 - 30 kHz and an energy of between 10-50 W / cm2. The immersed transducer applied ultrasonic radiation 10 continuously at a frequency of between 20 - 30 kHz or 500 - 1200 kHz and an energy of from 0.02 - 0.05 W / ml for a period of 1-30 minutes. The first solution was then added dropwise to a second solution to form edible beads. The second solution comprised deionised water 99.5 wt.% and sodium alginate 0.5 wt.% by weight of the second solution. During the dropwise addition of the first solution to the second solution an ultrasonic transducer was placed above the surface of the first solution and an ultrasonic transducer was immersed in the second solution. The ultrasonic transducer located above the surface of the first solution applied ultrasonic radiation continuously 5 at a frequency of between 20 - 30 kHz and an energy of between 10-50 W / cm2. The immersed transducer applied ultrasonic radiation continuously at a frequency of between 20 - 30 kHz or 500 - 1200 kHz and an energy of from 0.02 - 0.05 W / ml for a period of 1-30 minutes. The edible beads were then removed from the solution and rinsed with deionised 10 water. The resulting edible beads comprised a liquid filling having the same composition and weight amounts as the corresponding first solution detailed in table 2 below. The process only produced a minimal number of microbubbles in the first 15 solution and did not result in an excessive production of foam. This was found to result in the formation of edible beads with improved membrane properties. Table 2 Ingredient Wt.% by weight of the first solution Deionised Water 52.6 Inulin 20 Fructo Oligosaccharides 5 Galacto Oligosaccharides 0 Flavouring agent 2 Sucrose 8 Fructose 0 Glucose 0 Calcium Lactate 2 Tea extract 10 Citric Acid 0.3 Xanthan Gum 0.1 Example 3 50 L of a first solution was prepared comprising the ingredients shown below in table 3. During and after preparation of the first solution an ultrasonic transducer was placed above the surface of the first solution and an ultrasonic transducer was immersed in the first solution. The airborne transducer applied ultrasonic radiation continuously at a frequency of between 10-50 kHz and an energy of between 10-50 W / cm2. The immersed transducer applied ultrasonic radiation continuously at a frequency of between 20 - 30 kHz. The first solution was then added dropwise to a second solution to form edible beads. The second solution comprised deionised water 99.5 wt.% and sodium alginate 0.5 wt.% by weight of the second solution. During the dropwise addition of the first solution to the second solution an ultrasonic transducer was placed above the surface of the first solution and an ultrasonic transducer was placed above the contact point of the first solution and second solution. The ultrasonic transducers applied ultrasonic radiation continuously at a frequency of between 10-50 kHz and an energy of between 10-50 W / cm2. The edible beads were then removed from the solution and rinsed with deionised water. The resulting edible beads comprised a liquid filling having the same composition and weight amounts as the corresponding first solution detailed in table 3 below. The process only produced a minimal number of microbubbles in the first solution and did not result in an excessive production of foam. This was found to result in the formation of edible beads with improved membrane properties. Table 3 Ingredient Wt.% by weight of the first solution Deionised Water 38.7 Inulin 15 Fructo Oligosaccharides 10 Galacto Oligosaccharides 0 Flavouring agent 3 Sucrose 8 Fructose 0 Glucose 0 Calcium Lactate 2 Coconut Fat 20 Modified Starch Emulsifier (Starch sodium octenyl succinate, El 450) 3 Citric acid 0.3 The one or more embodiments are described above by way of example only. Many variations are possible without departing from the scope of protection afforded by the appended claims.

Claims

1. A process for preparing an edible bead, the process comprising the steps of:a) preparing a first solution comprising a metal salt;b) preparing a second solution comprising at least one polysaccharide; andc) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane,wherein the process comprises applying ultrasonic radiation during one or more of steps a), b) and c) to the first solution and / or second solution.

2. A process according to claim 1, wherein the ultrasonic radiation has a frequency of at least 20 kHz.

3. A process according to claim 1 or claim 2, wherein the ultrasonic radiation has a frequency of from 20 - 120 kHz, 20 - 200 kHz, 20 - 50 kHz or from 500 -1200 kHz.

4. A process according to any preceding claim, wherein the ultrasonic radiation applies an energy of from 0.1 - 200, 0.1-100 W / cm2, preferably from 10 - 50 W / cm2 to the first and / or second solution.

5. A process according to any preceding claim, wherein the ultrasonic radiation is applied to a surface of the first solution and / or second solution during one or more of steps a), b) and c).

6. A process according to any one of claims 4-5, wherein the application of ultrasonic radiation to the surface of the first and / or second solution during one or more of steps a), b) and c) comprises placing a means for generating ultrasonic radiation above a surface of the first and / or second solution and applying the ultrasonic radiation to the surface of the first and / or second solution.

7. A process according to any one of claims 5 or 6, wherein the ultrasonic radiation has a frequency of from 20 - 200 kHz, preferably from 20 - 50 kHz.

8. A process according to any one of claims 5-7, wherein the ultrasonic radiation applies an energy of from 0.1 - 200, 0.1-100 W / cm2 or 0.1-50 W / cm2 to the surface of the first and / or second solution.

9. A process according to any preceding claim, wherein the ultrasonic radiation is applied to a body of the first solution and / or second solution during one or more of steps a), b) and c).

10. A process according to claim 9, wherein the application of ultrasonic radiation to the body of the first and / or second solution during one or more of steps a), b) and c) comprises immersing a means for generating ultrasonic radiation in the first and / or second solution and applying the ultrasonic radiation to the body of the first and / or second solution.

11. A process according to any one of claims 9 or 10, wherein the ultrasonic radiation has a frequency of from 20 - 120 kHz, 20 - 200 kHz. 20 - 30 kHz or from 500 - 1200 kHz.

12. A process according to any preceding claim, wherein the ultrasonic radiation is applied to the first solution during step a).

13. A process according to claim 12, wherein the application of ultrasonic radiation to the first solution during step a) comprises placing a means for generating ultrasonic radiation above a surface of the first solution and applying the ultrasonic radiation to the surface of the first solution and / or immersing a means for generating ultrasonic radiation in the first solution and applying the ultrasonic radiation to a body of the first solution.

14. A process according to any preceding claim, wherein the ultrasonic radiation is applied to the first solution during step c).

15. A process according to claim 14, wherein the application of ultrasonic radiation to the first solution during step c) comprises placing a means for generating ultrasonic radiation above a surface of the first solution and applying the ultrasonic radiation to the surface of the first solution and / or immersing a means for generating ultrasonic radiation in the first solution and applying the ultrasonic radiation to a body of the first solution.

16. A process according to any preceding claim, wherein ultrasonic radiation is applied to the second solution during step c).

17. A process according to claim 16, wherein the application of ultrasonic radiation to the second solution during step c) comprises immersing a means for generating ultrasonic radiation in the second solution and applying the ultrasonic radiation to a body of the second solution.

18. A process according to any preceding claim, wherein the ultrasonic radiation is applied to the second solution during step b).

19. A process according to claim 18, wherein the application of ultrasonic radiation to the second solution during step b) comprises placing a means for generating ultrasonic radiation above a surface of the second solution and applying the ultrasonic radiation to the surface of the second solution and / or immersing a means for generating ultrasonic radiation in the second solution and applying the ultrasonic radiation to a body of the second solution.

20. A process according to any one of claims 6, 9, 13, 15, 17 or 19 wherein the means for generating ultrasonic radiation comprises at least one ultrasonic transducer, preferably a plurality of ultrasonic transducers.

21. A process according to any preceding claim, wherein the calcium salt is selected from the group consisting of calcium lactate, calcium chloride, calcium lactate gluconate and combinations thereof.

22. A process according to any preceding claim, wherein the polysaccharide of the second solution is a hydrocolloid, preferably wherein the hydrocolloid is selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof, preferably wherein the hydrocolloid is sodium alginate.

23. An edible bead obtainable by a process according to any one of claims 1-22.

24. A product comprising one or more edible beads according to claim 23, optionally wherein the product is a liquid product comprising a beverage liquid; or wherein the product is a food product; or optionally wherein the product isan aqueous solution comprising the same ingredients as the first solution of claims 1-22 and wherein the aqueous solution does not comprise a metal salt.

25. A method of preparing a product according to claim 24 comprising the steps of: a) providing an edible bead according to claim 19; and5 b) adding the edible bead to an aqueous solution, liquid product and / or foodproduct.

26. A method according to claim 25, wherein the edible bead is added to an aqueous solution, and the method further comprises the step of applying ultrasonic radiation to the aqueous solution after and / or during step b).10 27. A container comprising the product of claim 24.

28. A method of preparing a container according to claim 27 comprising steps of: a) providing a product according to claim 24; and b) adding the product to a container according claim 27.15