foam material

Abstract

The present invention relates to an effervescent material comprising one or more branched polysaccharides. The present invention also relates to a beverage powder comprising the effervescent material, a method for preparing the effervescent material, and the use of the effervescent material for preparing effervescent beverages or foodstuffs.

Description

[Technical Field]

[0001] The present invention relates to an effervescent material comprising a trapped gas. The present invention also relates to a beverage powder comprising the effervescent material, a method for preparing the effervescent material, and the use of the effervescent material for preparing a sparkling beverage or foodstuff. [Background technology]

[0002] Foaming materials capable of providing foam upon the addition of a liquid have many uses. For example, these foaming materials can be used to provide foam in powdered milkshakes and cappuccino drinks. The soluble coffee beverage products that produce cappuccino drinks are typically dry mixtures of coffee powder, a soluble creamer base, sugar, and a foaming material. The soluble foaming material may contain gas pockets that generate foam upon dissolution of the powder. Thus, upon addition of water or milk, a white-colored coffee beverage with a foam on top is formed, making the beverage more or less similar to a traditional Italian cappuccino.

[0003] While there is consumer demand for clean-label foam materials and it is possible to replace some specified ingredients with clean-label alternatives, the clean-label alternatives may have some drawbacks, such as: (1) the 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) the clean-label alternatives may increase the viscosity of the liquid slurry, increasing production costs. Summary of the Invention

[0004] The inventors have surprisingly found that branched polysaccharides can be used as a substitute for glucose syrup in foamed materials without compromising shelf life, foaming properties, and production costs. Indeed, branched polysaccharides can actually significantly improve the internal packing, resulting in improved gas loading and gas retention compared to linear polysaccharides. Furthermore, foaming properties are not compromised, and an ideal viscosity can be reached before spray drying, ensuring processability.

[0005] In one aspect, the present invention provides an expanded material 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 foam material, 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; (c) filling the porous powder with a gas to provide a foamed material containing trapped gas.

[0007] The one or more branched polysaccharides may 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. Preferably, the degree of branching is measured by glycosidic bond analysis. The one or more branched polysaccharides may 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. Preferably, the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3. The one or more branched polysaccharides may 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. Preferably, the MHS slope is determined by triple detection SEC in 0.1 M NaNO. The one or more branched polysaccharides may have a molecular weight of about 1 kDa or greater.

[0008] Any suitable branched polysaccharide may be used in any suitable amount. Preferably, the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more polydextroses, one or more arabinogalactans, or any combination thereof. In some embodiments, the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more arabinogalactans, or any combination thereof. In some embodiments, the one or more branched polysaccharides comprise or consist of one or more branched dextrins. In some embodiments, the one or more branched polysaccharides comprise or consist of one or more arabinogalactans. Preferably, the foamed material comprises 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. Preferably, the aqueous mixture comprises one or more branched polysaccharides in a total amount of about 50% to about 90%, about 55% to about 90%, or about 60% to about 90% by weight on a dry weight basis.

[0009] The foamed material (and aqueous mixture) may include one or more emulsifiers in any suitable amount. The one or more emulsifiers may include or consist of a protein. Preferably, the protein includes or consists of a milk protein, a vegetable protein, an egg protein, or any combination thereof. In some embodiments, the protein includes or consists of a milk protein, optionally including or consisting of one or more caseinates. In some embodiments, the protein includes or consists of a vegetable protein, optionally including or consisting of pea protein, fava protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, canola protein, rice protein, hemp protein, or any combination thereof. Preferably, the foamed material comprises one or more emulsifiers in an amount of about 5% to about 30%, about 5% to about 25%, about 5% to about 20%, or about 5% to about 15% by weight. Preferably, the aqueous mixture comprises protein in an amount of about 5% to about 30%, about 5% to about 25%, about 5% to about 20%, or about 5% to about 15% by weight on a dry weight basis.

[0010] The foamed material (and aqueous mixture) may include one or more plasticizers in any suitable amount. Preferably, the one or more plasticizers include 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. In some embodiments, the one or more plasticizers include or consist of sucrose. Preferably, the foamed material has a glass transition temperature (T g) of the foamed material is about 65°C to about 110°C (e.g., about 65°C to about 80°C). Preferably, the foamed material includes 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%. Preferably, the aqueous mixture is at least 10 wt% of the foamed material's glass transition temperature (T g ) is about 65°C to about 110°C (e.g., about 65°C to about 80°C). Preferably, the aqueous mixture contains 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.

[0011] The method of the present invention can be carried out using any suitable steps or conditions. Preferably, the aqueous mixture is mixed in a high shear mixer. Preferably, the aqueous mixture, or at least a portion thereof, is homogenized. Preferably, the aqueous mixture is pasteurized. Preferably, prior to spray drying, the aqueous mixture is heated to a temperature of 60°C and 100s. -1 The porous powder has a viscosity of about 50 MPa·s to about 100 MPa·s at a shear rate of 100°C. Preferably, prior to spray drying, the aqueous mixture has a total solids content (TS) of about 35% or more, about 40% or more, about 45% or more, or about 50% or more. Preferably, the gas charged into the porous powder comprises or consists of nitrogen, air, carbon dioxide, argon, or any combination thereof. In some embodiments, the gas charged into the porous powder is nitrogen. Preferably, during gas charging, the porous powder is exposed 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 above the glass transition temperature of the porous powder, or about 15°C to about 25°C above the glass transition temperature of the porous powder. Preferably, the porous powder is then cooled below its glass transition temperature and depressurized.

[0012] The foam material may be provided in any suitable form. The foam material may be in the form of a porous soluble powder. Preferably, the foam material has a particle size distribution D of about 10 μm to about 500 μm. 3,2It is in the form of a powder having the formula:

[0013] The foam material is approximately 37 x 10 -30 m 3 Below, approximately 36×10 -30 m 3 Below, approximately 35×10 -30 m 3 Below, approximately 34×10 -30 m 3 or less, or approximately 33 x 10 -30 m 3 The foamed material may have a glass transition temperature (T) 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. Preferably, the free volume is measured by Positron Annihilation Lifetime Spectroscopy (PALS). The foamed material may have a glass transition temperature (T) 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° g ) Preferably, the glass transition temperature (T g ) is measured by differential scanning calorimetry (DSC). The foamed material 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%. The foamed material 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%. The foamed material 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.

[0014] The trapped gas may 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 foamed material may 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%, or less than about 15% of the trapped gas during a 12 month period at room temperature. The foamed material, when reconstituted with a liquid, may have a volume of about 8 cm 3 / g or more, approximately 9cm 3 / g or more, or about 10cm 3 / g or more of lather volume. About 60% or more, about 65% or more, about 70% or more, or about 75% or more of the lather volume may be retained 5 minutes after lather generation.

[0015] In another aspect, the present invention provides a foamed material obtained or obtainable by the manufacturing method of the present invention.

[0016] In another aspect, the present invention provides a soluble beverage powder comprising a foaming material according to the present invention or obtained or obtainable by the process of the present invention. The soluble beverage powder may be a creamer or a foaming agent.

[0017] In another aspect, the present invention provides a foamed beverage or foodstuff comprising the foamed material according to the present invention, or comprising the foamed material obtained or obtainable by the method of the present invention, or comprising the soluble beverage powder according to the present invention.

[0018] In another aspect, the present invention provides the use of an effervescent material according to the present invention, or an effervescent material obtained or obtainable by the method of the present invention, or a soluble beverage powder according to the present invention, for preparing an effervescent beverage or foodstuff.

[0019] The sparkling beverage or food item may be selected from cappuccino-type beverages, milkshakes, instant chocolate drinks, instant teas, soups, sauces, and desserts. [Brief explanation of the drawings]

[0020] [Figure 1]Figure 1 shows the free volume and glass transition temperature (Tg) of foamed materials. (A) Free volume of foamed materials containing either glucose syrup DE21 or Nutriose FM10 as the primary matrix, varying the sucrose content (ratio of sucrose to total carbohydrate content: 0-30%), and a fixed pea protein concentration of 6% by weight. (B) Free volume of foamed materials containing 84% by weight of primary matrix, 9% by weight of sucrose, and 6% by weight of pea protein. The primary matrices were glucose syrup DE21 (linear polymer), Nutriose FM10, Fibersol 2, or Promitor 70 (branched dextrins), or Fibergum B or Instantgum AA (acacia gum). [Figure 2] Schematic diagram of the method for measuring IGL and GLK: (A) Schematic diagram of the method for measuring initial gas fill (IGL); (B) Schematic diagram of the method for measuring gas loss kinetics (GLK). DETAILED DESCRIPTION OF THE INVENTION

[0021] Various preferred features and embodiments of the present invention will now be described by way of non-limiting example. The present disclosure is not limited by the exemplary methods and materials disclosed herein; any methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present disclosure. Those skilled in the art will appreciate that they can combine all features of the invention disclosed herein without departing from the scope of the disclosed invention.

[0022] It should be noted that as used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise.

[0023] As used herein, the terms "comprising," "comprises," and "comprised of" are synonymous with "including," "includes," "containing," or "contains," and are all-inclusive, i.e., open-ended, and do not exclude additional, unrecited components, elements, or steps. The terms "comprising," "comprises," and "comprised of" also include the term "consisting of."

[0024] Numerical ranges are inclusive of the numbers defining the range. As used herein, the term "about" means approximately, in the region of, roughly, or in the vicinity of. When the term "about" is used in conjunction with a numerical value or range, the value or range modifies that value or range by extending the upper and lower boundaries of the stated numerical values. In general, the terms "about" and "approximately" are used herein to adjust numerical values ​​above and below the stated value by 10%.

[0025] Unless otherwise specified, wt% is weight percentage on a dry weight basis.

[0026] The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Any reference cited herein should not be construed as an admission that such reference constitutes prior art to the claims appended hereto.

[0027] All publications mentioned herein are incorporated herein by reference.

[0028] foam material In one aspect, the present invention provides a foamed material comprising one or more branched polysaccharides.

[0029] As used herein, a "foaming material" (also referred to as a "foam booster" or "foaming aid") may refer to, for example, an ingredient that can generate foam when added to a liquid (e.g., an aqueous solution or water). The foaming material may be capable of generating foam without the application of mechanical energy, such as whipping. The foaming material of the present invention may be suitable for generating high amounts of foam in food products and beverages.

[0030] The foam material of the present invention may be a soluble foam material. As used herein, a "soluble" foam material may refer to a foam material that is soluble in water. The foam material may, for example, have a solubility of at least about 20 g / 100 mL of water at 25°C.

[0031] The foam material of the present invention may be a porous foam material. As used herein, a "porous" soluble foam material may have closed pores and open pores. The term "open pores" is used to define voids that exist within the particle and have connections to the particle's surface. The term "closed pores" is used to define voids that are completely closed. Therefore, liquids such as water cannot penetrate the closed pores before the particle dissolves.

[0032] The foam material of the present invention can be a porous soluble foam material.

[0033] Branched polysaccharides The foamed material of the present invention comprises one or more branched polysaccharides.

[0034] Polysaccharides (also called polycarbohydrates) are long-chain polymeric carbohydrates composed of monosaccharide units linked together by glycosidic bonds, ranging from linear to highly branched structures. As used herein, "polysaccharide" can refer to any carbohydrate polymer having a degree of polymerization (DP) of 5 or more, 6 or more, 7 or more, 8 or more, 9 or more, 10 or more, 11 or more, or 12 or more. The degree of polymerization can be determined by SEC-MALS.

[0035] As used herein, "branched polysaccharides" may refer to polysaccharides having a degree of branching greater than that of glucose syrup. Glucose syrup is obtained by partial hydrolysis of starch and typically consists of substantially linear polysaccharides having about 95% 1,4-glycosidic bonds and only about 5% 1,6-gluglycosidic 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.

[0036] Any suitable method may be used to determine that a polysaccharide is a branched polysaccharide, such as glycosyl bond analysis, conformation plot, Mark-Houwink-Sakurada plot, or any other suitable method known to one of skill in the art (e.g., branching ratio).

[0037] Exemplary branched polysaccharides include branched dextrins, which can be obtained by heat-treating starch under acidic conditions, and polydextrose, which can be obtained by condensing dextrose under acidic conditions. Exemplary branched polysaccharides also include arabinogalactan, a high-molecular-weight polysaccharide naturally occurring in coffee and some plants. Other naturally occurring branched polysaccharides, such as galactomannans, can also be used. In some embodiments, the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more polydextroses, one or more arabinogalactans, or any combination thereof.

[0038] The foamed material of the present invention can contain one or more branched polysaccharides in any suitable amount. Preferably, the foamed material contains at least about 20% by weight, at least about 25% by weight, at least about 30% by weight, at least about 35% by weight, at least about 40% by weight, at least about 45% by weight, at least about 50% by weight, at least about 55% by weight, at least about 60% by weight, at least about 65% by weight, at least about 70% by weight, or at least about 75% by weight. Preferably, the foamed material contains at most about 95% by weight, at most about 90% by weight, at most about 85% by weight, or at most about 80% by weight. Preferably, the foamed material contains at most about 50% by weight to about 90% by weight, at most about 55% by weight to about 90% by weight, or at most about 60% by weight to about 90% by weight.

[0039] The carbohydrates present in the foamed material may include 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 foamed material may consist essentially of one or more branched polysaccharides (e.g., other carbohydrates may be present, but in amounts such that these carbohydrates may be considered negligible). The carbohydrates present in the foamed material may consist of one or more branched polysaccharides (e.g., no other carbohydrates are present).

[0040] Degree of branching The one or more branched polysaccharides may have a degree of branching of about 20% or greater.

[0041] Preferably, the degree of branching of the one or more branched polysaccharides is 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. Preferably, the degree of branching of the one or more branched polysaccharides is about 90% or less, about 85% or less, or about 80% or less. Preferably, the degree of branching of the one or more branched polysaccharides is 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%.

[0042] The "degree of branching" can be measured by glycosidic bond analysis. Suitable methods for performing glycosidic bond analysis are known to those skilled in the art (see, for example, Sims, I. M., et al., 2018. Carbohydrate Polymers, 39(188), pp. 1-7). Glycosidic bond analysis typically involves derivatizing individual component sugars of a polysaccharide into partially methylated alditol acetates (PMAA), which are then analyzed and quantified by gas chromatography-mass spectrometry. The linkage position of each component sugar can be determined by accurately identifying the partially methylated alditol acetate.

[0043] The degree of branching can be calculated by the method described in Hoelter, 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 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 in branched dextrins can be determined as 2D / (2D+L), where D is the number of dendritic or branching units bonded 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 gum acacia can be determined as 2D / (2D+L), where D is the number of dendritic or branched units linked at three or more sites (e.g., 1→3.4 Galp) and L is the number of linear units with two glycosidic bonds (e.g., 1→3 Galp) (see, for example, Lopez-Torrez, L., et al., 2015. Food hydrocolloids, 51, pp. 41-53).

[0044] Conformational tilt The one or more branched polysaccharides may have a conformational slope of about 0.49 or less.

[0045] Preferably, the conformational slope of the one or more branched polysaccharides is 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. Preferably, the conformational slope of the one or more branched polysaccharides is about 0.35 or more, about 0.36 or more, about 0.37 or more, about 0.38 or more, about 0.39 or more, or about 0.40 or more. Preferably, the conformational slope of the one or more branched polysaccharides is 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.

[0046] "Conformational slope" can be calculated using a conformational plot (radius of gyration, Rg vs. molar mass, M). Conformational slope can be determined by triple-detection size-exclusion chromatography (SEC). As used herein, "triple-detection SEC" can refer to SEC using online multi-angle light scattering, viscometer, and refractometer (SEC-MALS-VI-RI) (see, for example, Saunders, GA and Maccreath, B., 2012. Guide to multi-detector gel permeation chromatography. Agilent Technologies, Inc.). Conformational slope can be determined in 0.1 M NaNO3 solution, optionally at 30°C. Conformational slope can be determined as described in the Examples.

[0047] Mark-Houwink-Sakurada (MHS) tilt The slope of the MHS of the one or more branched polysaccharides may be about 0.48 or less.

[0048] Preferably, the slope of the MHS of the one or more branched polysaccharides is 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. Preferably, the slope of the MHS of the one or more branched polysaccharides is about 0.10 or more, about 0.15 or more, or about 0.20 or more. Preferably, the MHS slope of the one or more branched polysaccharides is 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.

[0049] The "MHS slope" can be calculated using an MHS plot (intrinsic viscosity [η] vs. molar mass M). The MHS slope can be determined by triple detection size exclusion chromatography (SEC). The conformational slope can be determined in 0.1 M NaNO3 solution, optionally at 30°C. The conformational slope can be determined as described in the Examples.

[0050] Branching ratio The one or more branched polysaccharides may have a branching ratio g' of about 0.90 or less.

[0051] Preferably, the branching ratio g' of the one or more branched polysaccharides is 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. Preferably, the branching ratio g' of the one or more branched polysaccharides is 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. Preferably, the branching ratio g' of the one or more branched polysaccharides is from about 0.60 to about 0.90, from about 0.60 to about 0.89, from about 0.60 to about 0.88, from about 0.60 to about 0.87, from about 0.60 to about 0.86, from about 0.60 to about 0.85, from about 0.60 to about 0.84, from about 0.60 to about 0.83, from about 0.60 to about 0.82, from about 0.60 to about 0.81, or from about 0.60 to about 0.80.

[0052] The "branching ratio" (g') can be determined by the method described in Zimm, BH and Kilb, RW, 1959. Journal of Food Science, 37(131), pp. 19-42. For example, using the following formula:

number

[0053] Branched dextrin In some embodiments, the one or more branched polysaccharides comprise or consist of one or more branched dextrins.

[0054] As used herein, "branched dextrin," also sometimes referred to as "resistant dextrin," refers to soluble fiber derived from starch prepared by a controlled dextrinization process. During dextrinization, starch is decomposed under the action of acid and heat, followed by repolymerization. New linkages, including β-1,6, β-1,2, α-1,6, and α-1,2 linkages, can be formed. Exemplary commercially available branched dextrins include Nutriose (available from Rockete), Fibersol-2 (available from Archer Daniels Midland Company), and Promitor SCF (available from Tate & Lyle) (see, e.g., Wlodarczyk, M. and Slizewska, K., 2021. Nutrients, 13(11), p. 3808).

[0055] In some embodiments, the one or more branched polysaccharides comprise or consist of Nutriose (e.g., Nutriose FM06, Nutriose FM10, and / or Nutriose FM15S). Nutriose can be made from either wheat starch (Nutriose FM family of products) or corn starch (Nutriose FM family of products) using a highly controlled process of dextrinization. Nutriose can have about 32% 1,6 glycosidic linkages, about 13% 1,2 glycosidic linkages, and about 14% 1,3 glycosidic linkages (see Lefranc-Millot, C., 2008. Nutrition Bulletin, 33(3), pp. 234-239 and U.S. Pat. No. 6,630,586).

[0056] In some embodiments, the one or more branched polysaccharides comprise or consist of Fibersol-2. Fibersol-2 is produced by a series of controlled enzymatic hydrolysis reactions of cornstarch molecules. This reaction results in cornstarch molecules in which normal α-1,4-linkages are replaced with α- and β-1,2-linkages, α- and β-1,3-linkages, α- and β-1,4-linkages, and α- and β-1,6-linkages, making such molecules resistant to digestion. Such molecules are available as tasteless, water-soluble, non-viscous powders or liquids that can be added to foods and drinks (see, e.g., Chen, S. and Martirosyan, D., 2021. Bioactive Compounds in Health and Disease, 4(5), 79-89. U.S. Pat. No. 5,620,873 and U.S. Pat. No. 5,358,729).

[0057] In some embodiments, the one or more branched polysaccharides comprise or consist of Promitor SCF (e.g., Promitor SCF 90, Promitor SCF 85, and / or Promitor SCF 70). Promitor products are produced by enzymatic hydrolysis of corn starch. Promitor soluble glucofiber (SCF) contains a mixture of α1-6, α1-4, and α1-2 glycosidic linkages, 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).

[0058] Polydextrose In some embodiments, the one or more branched polysaccharides comprise or consist of one or more polydextroses.

[0059] As used herein, "polydextrose" may refer to a polysaccharide composed of randomly linked glucose polymers prepared by bulk melt polycondensation of glucose and sorbitol with small amounts of food-grade acids. All possible glycosidic linkages at the anomeric carbon of glucose are present: α and β1,2, α and β1,3, α and β1,4, and α and β1,6. (See, e.g., Flood, MT, Auerbach, MH, and Craig, SAS, 2004. Food and Chemical Toxicology, 42(9), pp. 1531-1542.) Exemplary commercially available polydextroses include Sta-Lite polydextrose (available from Tate & Lyle) and Litesse (available from DuPont Nutrition and Biosciences).

[0060] Arabinogalactan In some embodiments, the one or more branched polysaccharides comprise or consist of one or more arabinogalactans.

[0061] As used herein, "arabinogalactan" may refer to a biopolymer composed of the monosaccharides arabinose and galactose. In plants, arabinogalactan is the major component of many gums, including gum arabic and gum ghatti.

[0062] In some embodiments, the one or more branched polysaccharides comprise or consist of one or more acacia gums. Acacia gum (also known as gum arabic) is a natural arabinogalactan protein-type polysaccharide widely used in industrial applications and may refer to the air-dried exudate from the branches and stems of the Acacia Senegal Willdenow tree or related species such as Acacia seyal. Acacia gum is primarily composed of D-galactose, L-arabinose, L-rhamnose, D-glucuronic acid, and 4-O-methyl-D-glucuronic acid, along with small amounts of protein. (See, e.g., Lopez-Torrez, L., et al., 2015. Food Hydrocolloids, 51, pp. 41-53.)

[0063] In some embodiments, the one or more branched polysaccharides comprise or consist of acacia Senegal and / or acacia seyal. In some embodiments, the one or more branched polysaccharides comprise or consist of acacia Senegal. An exemplary commercially available acacia Senegal includes InstantGum AA (available from Nexira). In some embodiments, the one or more branched polysaccharides comprise or consist of acacia seyal. An exemplary commercially available acacia seyal includes FiberGum B (available from Nexira).

[0064] Trapped gas The foam material of the present invention comprises a gas trapped within its matrix.

[0065] 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. Preferably, the trapped gas comprises or consists of nitrogen, carbon dioxide, air, or any combination thereof. In some embodiments, the gas comprises or consists of nitrogen.

[0066] The gas can be trapped in closed pores within the foam material under pressure. The gas can be trapped at pressures greater than atmospheric pressure (e.g., greater than about 101.3 kPa).

[0067] The entrapped gas can be present in the foam material in any suitable amount. Preferably, the entrapped 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. Preferably, the entrapped 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. Preferably, the entrapped gas is present in an amount of from about 6.0 mL / g to about 12.0 mL / g, from about 6.5 mL / g to about 12.0 mL / g, from about 7.0 mL / g to about 12.0 mL / g, from about 7.5 mL / g to about 12.0 mL / g, or from about 8.0 mL / g to about 12.0 mL / g.

[0068] The amount of trapped gas present in the foam material can be measured by any suitable method.For example, the amount of trapped gas can be measured by the amount of gas released when reconstituted with liquid (for example, 1 g of powder in 5 mL of water) under ambient conditions (for example, 25 ° C and atmospheric pressure).The amount of trapped gas can be determined by the method described in the examples.

[0069] emulsifier The foam material may include one or more emulsifiers.

[0070] As used herein, "emulsifier" may refer to a substance that includes a surface-active component. The emulsifier may stabilize the formation of closed pores in the foamed material and / or maintain a closed pore structure when the foamed material is heated and pressurized gas is charged into the foamed material. Furthermore, when the foamed material is reconstituted with a liquid, the emulsifier may improve foam formation and the stability of the generated foam. Exemplary emulsifiers include proteins and low molecular weight emulsifiers.

[0071] In some embodiments, no additional emulsifier is required, for example, gum acacia may contain small amounts of protein that act as an emulsifier.

[0072] In some embodiments, one or more emulsifiers comprise or consist of a 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, such as a native protein, a protein isolate, a protein concentrate, a hydrolyzed protein, a fractionated protein, or a combination thereof. In some embodiments, the protein is a protein isolate or a protein concentrate.

[0073] In some embodiments, the protein comprises or consists of a milk protein. A suitable source of protein is non-fat milk solids. These solids can be provided in dry or liquid form (as skim milk). Another suitable source of protein is sweet whey, for example, in the form of sweet whey powder. Sweet whey powder typically contains a mixture of lactose and whey protein. In some embodiments, the milk protein comprises or consists of casein and / or whey, and derivatives thereof. In some embodiments, the milk protein comprises or consists of caseinate, acid or rennet casein, native casein micelles, whey protein isolate, or any combination thereof. In some embodiments, the milk protein comprises or consists of one or more caseinates (e.g., sodium caseinate and / or calcium caseinate). In some embodiments, the milk protein comprises or consists of sodium caseinate.

[0074] 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, canola 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, canola protein, rice protein, hemp protein, or any combination thereof. In some embodiments, the protein comprises or consists of pea protein.

[0075] In some embodiments, one or more emulsifiers comprise or consist of a low molecular weight emulsifier. In the context of the present invention, the term "low molecular weight emulsifier" refers to an emulsifier having a molecular weight of less than about 1.5 kDa. Low molecular weight emulsifiers include, but are not limited to, monoacylglycerol, diacylglycerol, diacetyltartaric acid monoglyceride ester, 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, sorbitan monopalmitate, succinic acid esters of monoglycerides and diglycerides, lactate esters of monoglycerides and diglycerides, lysophospholipids, phospholipids, galactolipids, and sucrose esters of fatty acids. The low molecular weight emulsifier may be added in the form of a component comprising a phospholipid or galactolipid, such as lecithin.

[0076] The foamed material of the present invention can include one or more emulsifiers in any suitable amount. Preferably, the foamed material includes one or more emulsifiers in an amount of at least about 5 wt%, at least about 6 wt%, at least about 7 wt%, at least about 8 wt%, or at least about 9 wt%. Preferably, the foamed material includes one or more emulsifiers in an amount of about 50 wt% or less, about 45 wt% or less, about 40 wt% or less, about 35 wt% or less, about 30 wt% or less, about 25 wt% or less, or about 20 wt% or less. Preferably, the foamed material includes 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%.

[0077] plasticizer The foam material may include one or more plasticizers.

[0078] As used herein, "plasticizer" may refer to a substance (other than water) that has a lower glass transition temperature (Tg) than the branched polysaccharide. Plasticizers may be used, for example, before spray drying, to lower the Tg. Exemplary plasticizers include maltodextrin, glucose syrup, monosaccharides, disaccharides, salts, and polyols.

[0079] In some embodiments, the plasticizer comprises or consists of one or more maltodextrins or one or more glucose syrups. Maltodextrins and glucose syrups are produced from starch by partial hydrolysis and are classified by DE (dextrose equivalent) depending on the degree of hydrolysis. Maltodextrins typically have a DE of about 3 to about 20, and glucose syrups typically have a DE of about 20 to about 70. In some embodiments, the plasticizer comprises or consists of one or more glucose syrups, for example, a glucose syrup having a DE of about 47.

[0080] 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.

[0081] In some embodiments, the plasticizer comprises or consists of one or more disaccharides. A disaccharide is formed when two monosaccharides are linked by a glycosidic bond. Suitable disaccharides include sucrose, lactose, maltose, lactulose, and trehalose. In some embodiments, the plasticizer comprises or consists of sucrose, lactose, maltose, or any combination thereof. In some embodiments, the plasticizer comprises or consists of sucrose.

[0082] In some embodiments, the plasticizer comprises or consists of one or more polyols. Polyols are organic compounds containing multiple hydroxyl groups. Suitable polyols include erythritol, maltitol, mannitol, lactitol, sorbitol, inositol, isomalt, xylitol, glycerol, propylene glycol, threitol, and galactitol. In some embodiments, the plasticizer comprises or consists of glycerol, erythritol, sorbitol, mannitol, xylitol, maltitol, lactitol, or isomalt. In some embodiments, the plasticizer comprises or consists of glycerol.

[0083] In some embodiments, the plasticizer comprises or consists of one or more salts. Suitable salts include sodium chloride, calcium chloride, potassium chloride, potassium carbonate, and sodium dihydrogen phosphate.

[0084] The foam material of the present invention can contain one or more plasticizers in any suitable amount. Preferably, the foam material contains one or more plasticizers in an amount of 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. Preferably, the foam material contains one or more plasticizers 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. Preferably, the foam material contains one or more plasticizers in an amount of 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.

[0085] Preferably, the foamed material includes one or more plasticizers in an amount such that the foamed material has a glass transition temperature (Tg) of about 50° C. to about 100° C., about 55° C. to about 90° C., about 60° C. to about 85° C., or about 65° C. to about 80° C. Models for selecting the appropriate amount and type of plasticizer to achieve a desired glass transition temperature are known (see, e.g., Brostow, W., et al., 2008. Materials Letters, 62(17-18), pp. 3152-3155), for example, by combining the Gordon-Taylor equation or other models with literature values ​​for the glass transition temperatures of individual plasticizers.

[0086] Other components The foamed material of the present invention may include any other suitable components, such as artificial sweeteners, flow agents, colors, flavors, aromas, and the like.

[0087] In some embodiments, the foamed material comprises less than about 0.5% fat, less than about 0.1% fat, or less than about 0.05% fat by weight, which may tend to reduce the amount of foam released by the foamed material after reconstitution with a liquid.

[0088] Preferably, the foamed material does not contain one or more substances that may be food allergens. In some embodiments, the foamed material does not contain one or more of celery, gluten-containing grains, shellfish, eggs, fish, lupin, milk, mollusks, mustard, peanuts, sesame, soybeans, and tree nuts. For example, the foamed material may be free of milk, peanuts, and soybeans.

[0089] Preferably, the foamed material is suitable for people who follow a vegan diet. People who follow a vegan diet avoid consuming all animal products, including meat, eggs, and dairy products. In some embodiments, the foamed material is free of animal proteins, such as milk proteins and egg proteins. In some embodiments, the foamed material is free of lactose.

[0090] Examples of Foam Material Compositions The foam material may include one or more branched polysaccharides, one or more emulsifiers, one or more plasticizers, and an entrapped gas.

[0091] For example, the foamed material may include one or more branched polysaccharides (e.g., branched dextrin, polydextrose, and / or arabinogalactan) in an amount of about 50% to about 90% by weight, one or more emulsifiers (e.g., proteins) in an amount of about 5% to about 30% by weight, one or more plasticizers (e.g., sucrose) in an amount of about 1% to about 50% by weight, and entrapped gas in an amount of about 6.0 mL / g or greater.

[0092] For example, the foamed material may include one or more branched polysaccharides (e.g., branched dextrin, polydextrose, and / or arabinogalactan) in an amount of about 60% to about 90% by weight, one or more emulsifiers (e.g., proteins) in an amount of about 5% to about 15% by weight, one or more plasticizers (e.g., sucrose) in an amount of about 10% to about 30% by weight, and entrapped gas in an amount of about 7.0 mL / g or greater.

[0093] Structural parameters of foam materials The foam material can be provided in any suitable form. Typically, the foam material is provided in powder form (e.g., in the form of a porous soluble powder). Preferably, the foam material is in the form of a powder having a particle size distribution D3,2 of about 10 μm to about 500 μm. The average particle size D3,2, sometimes referred to as the Sauter mean diameter, can be determined by laser light scattering.

[0094] The foamed material may have a free volume of about 40×10 m3 or less, about 39×10 m3 or less, about 38×10 m3 or less, about 37×10 m3 or less, about 36×10 m3 or less, about 35×10 m3 or less, about 34×10 m3 or less, or about 33×10 m3 or less. The foamed material may have a free volume of about 25×10 m3 or more, about 26×10 m3 or more, about 27×10 m3 or more, about 28×10 m3 or more, 29×10 m3 or more, or 30×10 m3 or more. The foamed material may have a free volume of about 25×10 m to about 40×10 m, about 25×10 m to about 39×10 m, about 25×10 m to about 38×10 m, about 25×10 m to about 37×10 m, about 25×10 m to about 36×10 m, about 25×10 m to about 35×10 m, about 25×10 m to about 34×10 m, or about 25×10 m to about 33×10 m. Preferably, the free volume is determined 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.

[0095] The foamed material may have a glass transition temperature (Tg) of about 50°C or higher, about 55°C or higher, about 60°C or higher, about 65°C or higher, about 70°C or higher, about 75°C or higher, or about 80°C or higher. The foamed material may have a glass transition temperature (Tg) of about 110°C or lower, about 105°C or lower, about 100°C or lower, about 95°C or lower, about 90°C or lower, or about 85°C or lower. The foamed material may have a glass transition temperature (Tg) 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.

[0096] As used herein, the term "glass transition temperature" is generally understood as the temperature at which an amorphous solid becomes soft (rubber-like) upon heating or brittle (glassy) upon cooling. The glass transition temperature is always lower than the melting temperature (Tm) of the material in its crystalline state. Therefore, amorphous materials can be characterized based on their glass transition temperature, usually designated as Tg. A material is in the form of a glassy solid when below its glass transition temperature. The foam material of the present invention can be a glassy solid. Preferably, the glass transition temperature (Tg) is measured by differential scanning calorimetry (DSC) or dynamic mechanical thermal analysis (DMTA). Preferably, the glass transition temperature (Tg) is measured by DSC. Preferably, the term "about" with respect to the glass transition temperature (Tg) can mean ±3°C. The glass transition temperature (Tg) can be measured by the method described in the Examples.

[0097] The foamed material 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 foamed material 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 foamed material 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%.

[0098] The closed porosity may be calculated from the matrix density and apparent density according to the following formula:

number

[0099] Matrix density (ρ matrix) is the density of the solid material that forms the foam material, sometimes referred to as "true density." Matrix density can be measured using a densitometer. Apparent density (ρ apparent), sometimes referred to as "skeletal density," is the ratio of the mass of the foam material to the total volume of the foam material, including closed pores. Apparent density can be obtained by measuring the volume of weighed amounts of components using a helium pycnometer. Closed porosity can be measured by the methods described in the Examples.

[0100] Preferably, the foamed material has pores with a size distribution D3,2 of about 0.1 μm to about 40 μm. For the same overall closed porosity, smaller closed pores may result in finer bubbles upon dissolution. The pore size distribution can be measured by X-ray tomography based on the void volume distribution.

[0101] The foamed material may have a moisture content of about 6% or less, about 5% or less, about 4% or less, or about 3% or less. The foamed material 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 foamed material 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%. Preferably, the moisture content is determined by thermogravimetric analysis. The moisture content may be determined by the method described in the Examples.

[0102] The foamed material 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 foamed material may have a water activity of about 0.1 or less. The foamed material may have a water activity of about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.04 or more, about 0.05 or more, about 0.06 or more, about 0.07 or more, about 0.08 or more, or about 0.09 or more. The foamed material 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 may be determined using a water activity meter. The water activity may be determined by the method described in the Examples.

[0103] The foamed material may have one or more structural parameters described herein. For example, the foamed material may have a free volume of about 40×10 m or less, a glass transition temperature (Tg) 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 foamed material may have a free volume of about 37×10 m or less, 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.

[0104] Functional parameters of foam materials The foam material may have improved gas retention. The foam material may lose 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 its trapped gas during a 12-month period at room temperature (e.g., about 20°C to about 25°C). Preferably, the foam material loses about 5% or more, or about 10% or more of its trapped gas during a 12-month period at room temperature (e.g., about 20°C to about 25°C). Preferably, the foam material loses about 5% to about 30%, about 5% to about 25%, or about 5% to about 20% of the trapped gas over a 12-month period at room temperature (e.g., about 20°C to about 25°C). Gas loss can be measured by sealing the foam material in a sealed airtight vial, quantifying the amount of gas that accumulates in the headspace, and comparing it to the initial amount of trapped gas. Gas loss can be measured by the methods described in the Examples.

[0105] The foam material may generate a large foam volume when reconstituted with a liquid (e.g., an aqueous solution or water). The foam material may generate a foam volume of about 5 cm3 / g or more, about 6 cm3 / g or more, about 7 cm3 / g or more, about 8 cm3 / g or more, about 9 cm3 / g or more, or about 10 cm3 / g or more when reconstituted with a liquid (e.g., an aqueous solution or water). Preferably, the foam material generates a foam volume of about 12 cm3 / g or less or about 11 cm3 / g or less when reconstituted with a liquid (e.g., an aqueous solution or water). Preferably, the foam material, when reconstituted with a liquid (e.g., an aqueous solution or water), produces a foam volume of about 5 cm3 / g to about 12 cm3 / g, about 6 cm3 / g to about 12 cm3 / g, about 7 cm3 / g to about 12 cm3 / g, about 8 cm3 / g to about 12 cm3 / g, about 9 cm3 / g to about 12 cm3 / g, or about 10 cm3 / g to about 12 cm3 / g. Foam volume can be measured by adding 200 mL of water at about 85°C to 2 to 10 g of material in a beaker having a diameter of 6.5 cm, stirring the resulting liquid 20 times clockwise and 20 times counterclockwise after 5 seconds, and then immediately measuring the foam volume. Foam volume can be measured by the method described in the Examples.

[0106] The foam generated after reconstitution with a liquid may have good stability. Preferably, about 60% or more, about 65% or more, about 70% or more, or about 75% or more of the foam volume may be retained 5 minutes after foam generation. Preferably, about 90% or less, about 85% or less, or about 80% or less of the foam volume is retained 5 minutes after foam generation. Preferably, about 60% to about 90%, about 60% to about 85%, or about 60% to about 80% of the foam volume is retained 5 minutes after foam generation. Foam stability may be measured by the method described in the Examples.

[0107] The foam material may have one or more of the functional parameters described herein. For example, the foam material may contain trapped gas in an amount of about 6.0 mL / g or more, lose less than about 30% of the trapped gas over a 12-month period at room temperature, generate a foam volume of about 8 cm3 / g or more when reconstituted with a liquid, and retain about 60% or more of the foam volume after foam generation. For example, the foam material may contain trapped gas in an amount of about 7.0 mL / g or more, lose less than about 20% of the trapped gas over a 12-month period at room temperature, generate a foam volume of about 10 cm3 / g or more when reconstituted with a liquid, and retain about 70% or more of the foam volume after foam generation.

[0108] Method for preparing foam material In one aspect, the present invention provides a method for preparing a foamed material. The foamed material can be any foamed material described herein in the section entitled "Foamed Materials."

[0109] The method for preparing the foam material may include any suitable steps. For example, the method for preparing the foam material may include: (a) providing an aqueous mixture comprising one or more branched polysaccharides; (b) spray drying the aqueous mixture to provide a porous powder; (c) filling the porous powder with a gas to provide a foamed material containing trapped gas.

[0110] The method of the invention may include any other suitable steps, for example any steps described below or in the Examples.

[0111] In one aspect, the present invention provides an aqueous mixture for preparing a foamed material, the aqueous mixture comprising one or more branched polysaccharides. The aqueous mixture can be any of those described herein.

[0112] In one aspect, the present invention provides a porous powder for preparing a foamed material, comprising one or more branched polysaccharides. The porous powder may have the same composition as any of the foamed materials described herein in the section entitled "Foamed Materials," but is at least partially absent or substantially absent of gas entrapped in the porous powder.

[0113] In one aspect, the present invention provides a foamed material obtained or obtainable by the method of the present invention. The foamed material may be any foamed material described herein in the section entitled "Foamed Materials."

[0114] Step (a), providing an aqueous mixture The aqueous mixture can be any aqueous mixture suitable for preparing a foamed material according to the present invention and can be prepared by any suitable step.

[0115] The carbohydrates present in the aqueous mixture may include 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 in amounts such that these carbohydrates 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).

[0116] The one or more branched polysaccharides can be any of those described herein in the section entitled "Branched Polysaccharides." The aqueous mixture can contain any suitable amount of one or more branched polysaccharides. Preferably, the aqueous mixture contains one or more branched polysaccharides in 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, on a dry weight basis. Preferably, the aqueous mixture contains one or more branched polysaccharides in a total amount of about 90% by weight or less, about 85% by weight or less, or about 80% by weight or less, on a dry weight basis. Preferably, the aqueous mixture comprises one or more branched polysaccharides in a total amount of about 50% to about 90%, about 55% to about 90%, or about 60% to about 90% by weight on a dry weight basis.

[0117] The aqueous mixture may include one or more emulsifiers. The emulsifiers may be any of those described herein in the section entitled "Emulsifiers." The aqueous mixture may include one or more emulsifiers in any suitable amount. Preferably, the aqueous mixture includes one or more emulsifiers in an amount of at least about 5 wt.%, at least about 6 wt.%, at least about 7 wt.%, at least about 8 wt.%, or at least about 9 wt.% on a dry weight basis. Preferably, the aqueous mixture includes one or more emulsifiers in an amount of about 50 wt.% or less, about 45 wt.% or less, about 40 wt.% or less, about 35 wt.% or less, about 30 wt.% or less, about 25 wt.% or less, or about 20 wt.% or less on a dry weight basis. Preferably, the aqueous mixture comprises one or more emulsifiers in an amount of from about 5% to about 30%, from about 5% to about 25%, or from about 5% to about 20%, or from about 5% to about 15% by weight on a dry weight basis.

[0118] The aqueous mixture may include one or more plasticizers. The plasticizers may be any of those described herein in the section entitled "Plasticizers." The aqueous mixtures of the present invention may include one or more plasticizers in any suitable amount. Preferably, the aqueous mixture includes one or more plasticizers in an amount of 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, on a dry weight basis. Preferably, the aqueous mixture includes one or more plasticizers 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, on a dry weight basis. Preferably, the aqueous mixture contains one or more plasticizers in an amount of about 2% to about 50%, about 2% to about 40%, about 2% to about 30%, about 5% to about 30%, or about 10% to about 30% by weight, based on dry weight. Preferably, the aqueous mixture contains one or more plasticizers in an amount such that the glass transition temperature (Tg) of the foamed material is about 50°C to about 100°C, about 55°C to about 90°C, about 60°C to about 85°C, or about 65°C to about 80°C.

[0119] The aqueous mixture may contain one or more branched polysaccharides, one or more emulsifiers, and one or more plasticizers. For example, the aqueous mixture may contain one or more branched polysaccharides (e.g., branched dextrin, polydextrose, and / or arabinogalactan) in an amount of about 50% to about 90% by weight on a dry weight basis, one or more emulsifiers (e.g., proteins) in an amount of about 5% to about 30% by weight on a dry weight basis, and one or more plasticizers (e.g., sucrose) in an amount of about 1% to about 50% by weight on a dry weight basis. For example, the aqueous mixture may include one or more branched polysaccharides (e.g., branched dextrin, polydextrose, and / or arabinogalactan) in an amount of about 60% to about 90% by weight on a dry weight basis, one or more emulsifiers (e.g., proteins) in an amount of about 5% to about 15% by weight on a dry weight basis, and one or more plasticizers (e.g., sucrose) in an amount of about 10% to about 30% by weight on a dry weight basis.

[0120] The step of providing the aqueous mixture may include any other suitable processing steps.

[0121] Preferably, the aqueous mixture is mixed in a high shear mixer, which can be used to disperse one phase or component (e.g., liquid, solid, gas) into a main continuous phase (e.g., liquid) with which the one phase or component is normally immiscible.

[0122] Preferably, the aqueous mixture, or at least a portion thereof, is homogenized. Homogenization may be used to ensure that the components are uniformly distributed throughout the aqueous mixture. Preferably, homogenization is performed at about 200 bar / 50 bar. In some embodiments, homogenization is performed using a high-pressure homogenizer, e.g., by applying high pressure to force a fluid through small holes. In some embodiments, an emulsifier (e.g., a vegetable protein) is homogenized. For example, homogenizing a vegetable protein in an aqueous mixture may improve the solubility and foaming performance of such a protein. The vegetable protein may be homogenized in the presence of a carbohydrate (e.g., one or more branched polysaccharides), or the carbohydrate (e.g., one or more branched polysaccharides) may be added after homogenization.

[0123] Preferably, the aqueous mixture is pasteurized. Pasteurization may refer to a mild heat treatment, typically below 100° C., to partially sterilize the aqueous mixture. Preferably, pasteurization is carried out at about 75° C. for about 5 minutes.

[0124] Step (b), spray drying the aqueous mixture The aqueous mixture may be dried by any suitable method. Preferably, the aqueous mixture is spray dried to provide a porous powder.

[0125] Any suitable process may be used to prepare the aqueous mixture for spray drying.

[0126] Preferably, prior to 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. 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 to about 60°C).

[0127] Preferably, prior to spray drying, the aqueous mixture has a total solids content (TS) of about 35% or more, about 40% or more, about 45% or more, or about 50% or more. Preferably, prior to spray drying, the aqueous mixture has a total solids content (TS) of about 70% or less, 65% or less, or 60% or less. Preferably, prior to spray drying, the aqueous mixture has a total solids content (TS) of about 35% to about 70%, about 40% to about 70%, about 45% to about 70%, or about 50% to about 70%.

[0128] Preferably, the gas is dissolved in the aqueous mixture before spray drying. The gas dissolved in the aqueous mixture during spray drying can act to form the initial porous structure. The gas dissolved in the aqueous mixture can be any suitable food-grade gas described herein in the section entitled "Entrapped Gas." The aqueous mixture containing the dissolved gas can be kept under high pressure until the time of spraying. For example, the gas can be nitrogen, and can be added over a long period of time until complete dissolution of the gas in the mixture is achieved. For example, the time to achieve complete 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.

[0129] Any suitable spray-drying conditions and equipment may be used. Preferably, the atomization pressure is about 100 bar to about 150 bar, about 110 bar to about 140 bar, or about 120 bar to about 130 bar. Preferably, the injection pressure is about 1 bar to about 5 bar, about 1 bar to about 3 bar, or about 2 bar higher than the atomization pressure. Preferably, the nozzle diameter is about 0.1 mm to about 0.4 mm, or about 0.2 mm to about 0.3 mm.

[0130] Step (c) filling the porous powder with a gas The porous powder may be filled with gas by any suitable method.

[0131] For example, gas can be introduced into a foamed material by heating a porous powder having a glassy continuous phase to a temperature above its glass transition temperature and then exposing the porous powder to the gas under pressure, which fills the pores of the powder and then reduces the temperature of the powder below its glass transition temperature, trapping the pressurized gas within the pores.

[0132] Without being bound by theory, gas can be filled into the closed pores of the porous powder under pressure because the matrix material that constitutes the continuous phase of the component is in a rubbery state and exceeds its glass transition temperature, making it permeable to gas. As the foamed material cools, the matrix material becomes glassy and traps the pressurized gas. The external pressure can then be released, leaving the gas contained in the closed pores of the foamed material under pressure. Alternatively, rapid release of pressure can be used to rapidly cool the porous powder.

[0133] The gas may be loaded into the porous powder by a method comprising the steps of: (i) pressurizing the porous powder with the 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.

[0134] 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. Preferably, the trapped gas comprises or consists of nitrogen, carbon dioxide, air, or any combination thereof. In some embodiments, the gas comprises or consists of nitrogen.

[0135] 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. Preferably, 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. Preferably, 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.

[0136] The porous powder may be exposed to a temperature of at least about 5° C., at least about 10° C., at least about 15° C., or at least about 20° C. above the glass transition temperature of the porous powder. Preferably, the porous powder is exposed to a temperature of about 10° C. to about 30° C. above the glass transition temperature of the porous powder, or about 15° C. to about 25° C. above the glass transition temperature of the porous powder. The duration of heating at a temperature above 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.

[0137] The porous powder can then be cooled below its glass transition temperature and depressurized. Preferably, the porous powder is cooled to ambient temperature (e.g., about 20°C to about 25°C). Preferably, the porous powder is depressurized to ambient pressure (e.g., atmospheric pressure).

[0138] soluble beverage powder In another aspect, the present invention provides a soluble powder comprising an expandable material according to the present invention or an expandable material obtained or obtainable by the process of the present invention.

[0139] The soluble powder may contain any suitable amount of foaming material, such as about 5% by weight or more, about 10% by weight or more, or about 15% by weight or more. For example, about 80% by weight or less, about 70% by weight or less, about 60% by weight or less, about 50% by weight or less, about 40% by weight or less, or about 30% by weight or less. For example, about 5% by weight to about 80% by weight, about 10% by weight to about 60% by weight, or about 15% by weight to about 50% by weight.

[0140] The soluble powder may be a soluble beverage powder. The soluble beverage powder may be a foaming agent or a creamer. As used herein, "foaming agent" may refer to a product that provides foam upon dissolution. As used herein, "creamer" may refer to a whitening powder that may also provide foam.

[0141] In some embodiments, the soluble powder is a foaming agent. A foaming agent component may be used in the soluble foaming powder to increase foam volume when the foaming powder is reconstituted with a liquid. The foaming agent may be used in instant beverages and food products, particularly soluble beverages such as instant milkshakes and instant cappuccinos. In some embodiments, the foaming agent is a cappuccino foaming agent.

[0142] In some embodiments, the soluble powder is a creamer. Creamers are widely used as whitening agents in hot and cold beverages, such as coffee, cocoa, and tea. Creamers are commonly used in place of milk and / or dairy cream. To prepare the soluble creamer powder, the foaming material may be dry-mixed with the creamer components, agglomerated with the creamer components, or the creamer components may be included in the foaming material.

[0143] In some embodiments, the soluble powder is a mixture comprising a foaming agent, soluble coffee, and a powdered creamer. In some embodiments, the soluble beverage powder is an instant cappuccino powder mixture, for example, comprising a foaming agent, soluble coffee, and a creamer. Such an instant cappuccino mixture may be suitable for those following a vegan diet.

[0144] The soluble powders that comprise the effervescent material may contain other components such as artificial sweeteners, emulsifiers, stabilizers, flow agents, colors, flavors, aromas, and the like.

[0145] Sparkling drinks or food The foaming material or soluble powder according to the present invention can be used to prepare foaming beverages or food products. Examples of such beverages are instant cappuccino, instant chocolate drink, instant tea and instant milkshake. Examples of non-beverage food products include soups, sauces and desserts.

[0146] In one aspect, the present invention provides an effervescent beverage or foodstuff comprising an effervescent material according to the present invention, comprising an effervescent material obtained or obtainable by a method of the present invention, or comprising a soluble powder according to the present invention.

[0147] In one aspect, the present invention provides a food powder comprising a foamed material, for example a powder to be reconstituted as an aerated dessert. [Example]

[0148] The present invention will now be further described by way of examples. These examples are meant to aid those skilled in the art in practicing the invention, and are not intended to limit the scope of the invention in any way.

[0149] Example 1 Determination of structural parameters of glucose syrup substitutes Glucose syrup has been used as the main matrix for foamed materials. It is produced by enzymatically treating starch. Maltodextrin = DE<20 and glucose syrup = DE>20, and typically consists essentially of linear polysaccharides.

[0150] The following polysaccharides were investigated for use in foamed materials as replacements for glucose syrup:

[0151] Nutriose and Fibersol are branched dextrins made by enzymatic treatment of starch followed by acid condensation. Promitor is a branched dextrin made by acid condensation of corn syrup.

[0152] Polydextrose, produced by condensation of dextrose / glucose with acid.

[0153] Inulin, a linear polysaccharide consisting of β1-2 linked fructose units.

[0154] Arabinogalactan is a high molecular weight polysaccharide that occurs naturally in coffee and some plants. A common source of edible arabinogalactan is acacia gum.

[0155] result Key structural parameters of commercially available glucose syrup substitutes were determined and are summarized in the table below. The three branched dextrins have a high degree of branching, as confirmed by the conformational slope, MHS slope, and branching ratio (g'), respectively. In contrast, inulin is a linear polysaccharide, as confirmed by the conformational slope and MHS slope. Acacia seyal and acacia Senegal are known to have a high degree of branching (approximately 55-80%, see, e.g., Lopez-Torrez, L., et al., 2015. Food Hydrocolloids, 51, pp. 41-53). [Table 1]

[0156] Materials and Methods The following commercially available polysaccharides were used: [Table 2]

[0157] Various ranges, such as Promitor (70, 85, and 90) and Nutriose (FM06, FM10), are manufactured according to the same process but are subsequently purified to various degrees to remove oligosaccharides. Thus, for example, the structural analysis of any member of the Nutriose or Promitor derivatives will be the same and the results are applicable to other commercial products.

[0158] The molecular weight and branching of the polysaccharides comprising the booster matrix were evaluated by size-exclusion chromatography (SEC) using an Agilent 1200 HPLC coupled to three detectors: a multi-angle laser light scattering (MALLS) detector (Dawn Heleos II, Wyatt, CA, USA) operating at 18 angles, an online viscometer (VISCOSTAR II, Wyatt, CA, USA), and a differential refractometer (Optilab T-REx, Wyatt, CA, USA). The system consisted of one Tosoh PWH precolumn followed by three columns in series (Tosoh G6000PW, G3000PW, and GP2500).

[0159] All samples were prepared in 0.1 M NaNO3 solution (20-30 mg / mL), filtered through a 0.22 μm filter, and eluted in triplicate using 0.1 M NaNO3 solution containing 0.05% ProClin 2000 at a constant flow rate of 0.6 mL / min at 30°C.

[0160] Data were analyzed using ASTRA software 7.3.1 (Wyatt Technologies, Santa Barbara, CA). 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), intrinsic viscosity (representing the solute's contribution to the solution viscosity, η, [η]), and polydispersity index (PDI, Mw / Mn) were calculated using a refractive index increment (dn / dc) of 0.15 mL / g.

[0161] Branching was examined using conformational plots (Rh vs. Mw) and Mark-Houwink-Sakurada (MHS) plots ([η] vs. Mw). In conformational plots, linear polymers that adopt a random coil structure in solution typically exhibit a slope of 0.6, whereas branched polymers exhibit a lower slope of 0.3–0.5. As a rule of thumb, the lower the slope, the more branching there is. The same rule applies to MHS plots, where random coil structures exhibit a slope of 0.7 and branched polymers exhibit a slope of 0.1–0.6.

[0162] The branching ratio g' was calculated as described in Zimm, BH and Kilb, RW, 1959. Journal of Polymer Science, 37(131), pp. 19-42.

number

[0163] Example 2 Preparation of a foamed material containing branched polysaccharides The foam material was prepared as follows.

[0164] The glucose syrup substitute, sucrose, and protein mixture was reconstituted at ambient temperature and mixed in a high-shear mixer. The amount of plasticizer was adjusted to achieve a final Tg of 65-80°C for the foamed material. When vegetable proteins were used, there was a homogenization step (200 bar / 50 bar) that allowed the vegetable protein solubility to increase from 30-40% to over 90%. During pasteurization, the aqueous mixture was heated to 75°C for 5 minutes.

[0165] The aqueous mixture was stabilized at 60°C and then spray-dried. The high-pressure pump was followed by nitrogen gassing at 0.5 NL / kg. The atomization pressure was approximately 120-130 bar, and the injection pressure was approximately 2 bar higher than the atomization pressure. The typical flow rate was approximately 15 L / h, depending on the nozzle diameter and solution composition. The diameter of the high-pressure nozzle was 0.2-0.3 mm.

[0166] The foam material was gas-filled using a high-pressure reaction, with the following gas-filling program: pressurize to 45 bar, heat to Tg + 21 °C, hold at Tg + 21 °C for 1 minute, cool to -20 °C, and depressurize to ambient pressure.

[0167] Example 3 Characterization of foamed materials containing branched polysaccharides result The properties of foamed materials containing branched polysaccharides (e.g., Nutriose FM10 and InstantGum AA) as the main matrix were compared with foamed materials containing glucose syrup (e.g., DE21) or linear polysaccharides (e.g., Fibruline XL) as the main matrix.

[0168] When glucose syrup DE21 and Nutriose FM10 are used as the primary matrix, the addition of sucrose results in a decrease in free volume. However, in all cases, the free volume for the same recipe is lower when Nutriose FM10 is used as the primary matrix compared to DE21 (see Figure 1A). All foamed materials containing branched polysaccharides had lower free volumes compared to the booster base formed with DE21 as the primary matrix (see Figure 1B). Free volume in a polymer can be defined as the volume of the total mass not occupied by the polymer chains themselves, and therefore, where diffusing molecules can be located. Therefore, a smaller free volume can limit gas diffusion into the matrix and, accordingly, reduce gas loss.

[0169] Nutriose FM10 and InstantGum AA were further compared with DE21 and Fibruline XL using a booster composition of 77% main matrix, 14% sucrose and 9% NaCas. The following table shows the properties of the foamed materials. [Table 3]

[0170] method The density of the matrix is ​​determined by a DMA4500M (Anton Paar, Switzerland AG). The sample is introduced into a U-shaped borosilicate glass tube and excited to vibrate at its characteristic frequency depending on the density of the sample. The precision of the instrument is 0.00005 g / cm3 for density and 0.03 °C for temperature. The sample is prepared as follows: 1 g of test sample is dissolved in 100 g of demineralized water for 1 hour with magnetic stirring. The sample is then degassed for 5 minutes in an ultrasonic bath (Sonorex). The matrix density is determined by comparing the exact weight of the sample and water with the density of water according to the following formula:

number

[0171] The closed porosity is calculated from the matrix density and the apparent density according to the following formula:

number

[0172] The moisture content was measured by TG-DTA (Mettler Toledo GmbH, Switzerland AG) or Q600 (TA Instruments, US). The moisture content was determined by recording the mass loss of a given homogeneous material under conditions of a constant heating rate and controlled dry gas flow. 25 mg (±5 mg) of each sample was subjected to a heating rate of 2 °C / min from 25 °C to 180 °C under a dry nitrogen flow (100 mL / min). STARe ver. 11 software from Mettler-Toledo or TA Universal was used to analyze the TGA data for moisture content determination. The moisture content (g / 100 g) was the average of duplicate measurements with an uncertainty of 5%.

[0173] Water activity was measured using an AquaLab 4 TE Decagon (Decagon Devices Inc., US). Measurements are based on the detection of condensation on a mirror when the sample has the same RH and temperature as the headspace of the measurement chamber. The instrument records measurements approximately every 5 minutes. Water activity is the average of the last 15 minutes in which the difference between water activities is less than 0.001. The water activity precision from duplicate measurements is ±0.007. All measurements were performed at 25.0°C (±0.1°C).

[0174] The glass transition temperature (Tg) was measured by differential scanning calorimetry (TA Instrument Q2000). A double-scan method was used to eliminate the relaxation enthalpy and make the glass transition easier to observe. The scan rate was 5°C / min. The system was then cooled at 20°C / min. The glass transition was detected during the second scan and defined as the occurrence of a step change in heat capacity. The uncertainty of this measurement is typically ±3°C.

[0175] The free volume was obtained using positron annihilation lifetime spectroscopy (PALS). Measurements were performed by placing the sample around a 22Na positron source. The positron annihilation lifetime was measured by the time difference between the photon emission corresponding to the creation of a positron (start) and the photon emission occurring upon the annihilation of the positron (stop). These signals were detected using two different detectors. To obtain stable positron lifetime and intensity levels, the samples were kept in a humidity chamber with saturated LiCl salt solution for 35 hours before measurements. The pore radius was calculated using the Tao-Eldrup model, and the pore volume was calculated assuming the open volume was spherical. The concentration of free volume pores linearly depends on the intensity of the stop signal. The relative free volume fraction in the sample can be calculated using the formula Fr = Io - PsVf, where Vf is the average volume of the free volume pores and Io - Ps is the intensity of the stop signal.

[0176] Example 4 Performance of foamed materials containing branched polysaccharides result The performance of foamed materials containing branched polysaccharides (e.g., Nutriose FM10 and InstantGum AA) as the primary matrix was compared to foamed materials containing glucose syrup (e.g., DE21) or linear polysaccharides (e.g., Inulin Fibruline XL) as the primary matrix.

[0177] IGL or initial gas charge corresponds to the initial amount of gas charged into the booster, while GLK or gas loss kinetics corresponds to the amount of gas predicted to be lost over a year compared to the initial gas charged.

[0178] For DE21 and Nutriose FM10, the amount and type of plasticizer were varied and the results for closed porosity, IGL, GLK, foam volume (FV) and foam stability (FS) are shown below. [Table 4] [Table 5]

[0179] Samples using DE21 as the main matrix and sucrose or DE47 as the plasticizer exhibit GLK of 30-40% when the IGL is 7-8.7 and the closed porosity is 47-51%. In the case of Nutriose FM10, the booster samples have lower GLK (15-28%) when the IGL is 7-7.5. All samples have FV of 40 cm3 or greater and FS of over 70%.

[0180] In the table below, the isolated porosity, IGL, GLK, foam volume and foam stability of linear and branched polysaccharides as the main matrix are shown for the same compositions and compared with the target values. [Table 6]

[0181] Branched polysaccharides (e.g., branched dextrins or arabinogalactans) generally function better as the primary matrix than linear polysaccharides (e.g., glucose syrup or inulin). Foamed materials in which the primary matrix was a branched polymer exhibited very low GLK values ​​(less than 15.2%) at similar closed porosity compared to linear polymers. The low GLK of the foamed material with inulin as the primary matrix can be explained by the low IGL (less than 7 mL / g), which resulted in a very low foam volume (28.8 cm).

[0182] method By dissolving the foam material in a sealed, airtight vial, the trapped gas accumulates in the headspace. This gas can then be quantified by transferring it to an inverted burette filled with water. This is the initial gas load (IGL) (see Figure 2A).

[0183] To calculate gas loss kinetics (GLK), the foam material is sealed in a set of vials and left at room temperature (20°C-25°C) for extended periods (1-14 days). At the end of each period, the gas released from the foam material (still present in the headspace of the vial) is transferred to an inverted burette filled with water (see Figure 2B). Data (IGL and GLK data over the four periods) are recorded to allow prediction of gas loss over its shelf life (12 months).

[0184] To measure the foam volume, a cappuccino dry mix containing 1.9 g of coffee, 3.9 g of foaming material, 4.6 g of creamer, and 5 g of sugar was prepared at ambient conditions. To replicate consumer habits, the reconstitution was carried out in a 6.5 cm diameter, 400 mL beaker. The principle is: 1. Add 200 mL of boiling water at 85°C to the product; 2. Five seconds after adding the water, stir the beverage 20 times clockwise and 20 times counterclockwise, all stirring in rapid succession; 3. Measure the amount of foam immediately after the final stirring.

[0185] Foam stability was obtained by comparing the initial foam volume with the foam volume 5 minutes after foam generation.

[0186] Embodiment Various preferred features and embodiments of the present invention are described with reference to the following numbered paragraphs.

[0187] Paragraph 1. An expanded material comprising a carbohydrate and an entrapped gas, wherein the carbohydrate comprises or consists of one or more branched polysaccharides.

[0188] Paragraph 2. The foam material of Paragraph 1, wherein the degree of branching of the one or more branched polysaccharides is 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, preferably, the degree of branching is measured by glycosidic bond analysis.

[0189] Paragraph 3. The foam material of Paragraphs 1 or 2, wherein the conformational slope of the one or more branched polysaccharides is 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, preferably, the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3.

[0190] Paragraph 4. The foam material of any one of Paragraphs 1-3, 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, preferably, the MHS slope is determined by triple detection SEC in 0.1 M NaNO.

[0191] Paragraph 5. The foam material of any one of Paragraphs 1 to 4, wherein the one or more branched polysaccharides have a molecular weight of about 1 kDa or greater.

[0192] Paragraph 6. The foamed material of any one of Paragraphs 1 to 5, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more polydextroses, one or more arabinogalactans, or any combination thereof.

[0193] Paragraph 7. The foamed material of any one of Paragraphs 1 to 6, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins.

[0194] Paragraph 8. The foamed material of any one of Paragraphs 1 to 7, wherein the one or more branched polysaccharides comprise or consist of one or more arabinogalactans.

[0195] Paragraph 9. The foam material of any one of Paragraphs 1 to 8, wherein the foam material comprises 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.

[0196] Paragraph 10. The foam material of any one of Paragraphs 1 to 9, wherein the foam material comprises one or more emulsifiers.

[0197] Paragraph 11. The foamed material according to Paragraph 10, wherein the one or more emulsifiers comprise or consist of a protein, suitably the protein comprises or consists of a milk protein, a vegetable protein, an egg protein, or any combination thereof.

[0198] Paragraph 12. Proteins are (a) milk proteins, optionally comprising or consisting of one or more caseinates, and / or (b) the expanded material of paragraph 10 or 11, comprising or consisting of vegetable protein, optionally comprising or consisting of pea protein, fava protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, canola protein, rice protein, hemp protein, or any combination thereof.

[0199] Paragraph 13. The foam material of any one of Paragraphs 1 to 12, wherein the foam material comprises one or more emulsifiers in an amount of about 5% to about 30% by weight, about 5% to about 25% by weight, about 5% to about 20% by weight, or about 5% to about 15% by weight.

[0200] Paragraph 14. The foam material of any one of Paragraphs 1 to 13, wherein the foam material comprises one or more plasticizers.

[0201] Paragraph 15. The foamed material of 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.

[0202] Paragraph 16. The foam material of any one of Paragraphs 1 to 15, wherein the foam material comprises one or more plasticizers in an amount of about 1% to about 50% by weight, about 2% to about 50% by weight, about 5% to about 50% by weight, or about 10% to about 50% by weight.

[0203] Paragraph 17. The foam material of any one of Paragraphs 1 to 16, wherein the foam material is in the form of a porous soluble powder.

[0204] Paragraph 18. The foam material of Paragraph 17, wherein the foam material is in the form of a powder having a particle size distribution D3,2 of about 10 μm to about 500 μm.

[0205] Paragraph 19. The foam material of any one of Paragraphs 1 to 18, wherein the foam material has a free volume of about 37×10-30 m3 or less, about 36×10-30 m3 or less, about 35×10-30 m3 or less, about 34×10-30 m3 or less, or about 33×10-30 m3 or less, preferably, the free volume is determined by Positron Annihilation Lifetime Spectroscopy (PALS).

[0206] Paragraph 20. The foam material of any one of Paragraphs 1 to 19, wherein the foam material 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, preferably, the glass transition temperature (Tg) is determined by differential scanning calorimetry (DSC).

[0207] Paragraph 21. The foam material of any one of Paragraphs 1 to 20, wherein the foam material 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%.

[0208] Paragraph 22. The foam material of any one of Paragraphs 1 to 21, wherein the foam material 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%.

[0209] Paragraph 23. The foam material of any one of Paragraphs 1 to 22, wherein the foam material has a water activity of from about 0.02 to about 0.20, from about 0.06 to about 0.16, from about 0.09 to about 0.13, or about 0.11.

[0210] Paragraph 24. The foam material of any one of Paragraphs 1 to 23, wherein the entrapped gas is present in an amount of about 6.0 mL / g or greater, about 6.5 mL / g or greater, about 7.0 mL / g or greater, about 7.5 mL / g or greater, or about 8.0 mL / g or greater.

[0211] Paragraph 25. The foam material of any one of Paragraphs 1-24, wherein the foam material 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%, or less than about 15% of the trapped gas during a 12-month period at room temperature.

[0212] Paragraph 26. The foam material of any one of Paragraphs 1 to 25, wherein the foam material, when reconstituted with a liquid, produces a foam volume of about 8 cm3 / g or more, about 9 cm3 / g or more, or about 10 cm3 / g or more.

[0213] Paragraph 27. The foam material of any one of Paragraphs 1-26, 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.

[0214] Paragraph 28. A method for preparing a foam material, comprising: (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; (c) filling the porous powder with a gas to provide a foamed material containing trapped gas.

[0215] Paragraph 29. The method of Paragraph 28, wherein the degree of branching of the one or more branched polysaccharides is 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, and preferably the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3.

[0216] Paragraph 30. The method of Paragraphs 28 or 29, wherein the conformational slope of the one or more branched polysaccharides is 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, preferably, the conformational slope is determined by triple detection size exclusion chromatography (SEC) in 0.1 M NaNO3.

[0217] Paragraph 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, preferably wherein the MHS slope is determined by triple detection SEC in 0.1 M NaNO3.

[0218] Paragraph 32. The method of any one of Paragraphs 28 to 31, wherein the one or more branched polysaccharides have a molecular weight of about 1 kDa or greater.

[0219] Paragraph 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 polydextroses, one or more arabinogalactans, or any combination thereof.

[0220] Paragraph 34. The method of any one of Paragraphs 28 to 33, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins.

[0221] Paragraph 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.

[0222] Paragraph 36. The method of any one of Paragraphs 28 to 35, wherein the aqueous mixture comprises the one or more branched polysaccharides in a total amount, on a dry weight basis, of about 50% to about 90% by weight, about 55% to about 90% by weight, or about 60% to about 90% by weight.

[0223] Paragraph 37. The method of any one of Paragraphs 28 to 36, wherein the aqueous mixture comprises one or more emulsifiers.

[0224] Paragraph 38. The method of Paragraph 37, wherein the one or more emulsifiers comprise or consist of a protein, suitably the protein comprises or consists of a milk protein, a vegetable protein, an egg protein, or any combination thereof.

[0225] Paragraph 39. Proteins: (a) milk proteins, optionally comprising or consisting of one or more caseinates, and / or (b) the method of paragraph 37 or 38, comprising or consisting of a vegetable protein, optionally comprising or consisting of pea protein, fava protein, chickpea protein, lentil protein, potato protein, wheat protein, soy protein, canola protein, rice protein, hemp protein, or any combination thereof.

[0226] Paragraph 40. The method of any one of Paragraphs 28 to 39, wherein the aqueous mixture comprises the protein in an amount, on a dry weight basis, of about 5% to about 30%, about 5% to about 25%, about 5% to about 20%, or about 5% to about 15% by weight.

[0227] Paragraph 41. The method of any one of Paragraphs 28 to 40, wherein the aqueous mixture comprises one or more plasticizers.

[0228] Paragraph 42. The method of 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.

[0229] Paragraph 43. The method of any one of Paragraphs 28 to 42, wherein the aqueous mixture includes one or more plasticizers in an amount such that the foamed material has a glass transition temperature (Tg) of about 65°C to about 80°C.

[0230] Paragraph 44. The method of any one of Paragraphs 28 to 43, wherein the aqueous mixture comprises one or more plasticizers in an amount, on a dry weight basis, of about 1% to about 50% by weight, about 2% to about 50% by weight, about 5% to about 50% by weight, or about 10% to about 50% by weight.

[0231] Paragraph 45. The method of any one of Paragraphs 28 to 44, wherein the aqueous mixture is mixed in a high shear mixer.

[0232] Paragraph 46. The method of any one of Paragraphs 28 to 45, wherein the aqueous mixture, or at least a portion thereof, is homogenized.

[0233] Paragraph 47. The method of any one of Paragraphs 28 to 46, wherein the aqueous mixture is pasteurized.

[0234] Paragraph 48. The method of any one of Paragraphs 28 to 47, wherein prior to spray drying, the aqueous mixture has a viscosity of about 50 MPa.s to about 100 MPa.s at a temperature of 60°C and a shear rate of 100 s-1.

[0235] Paragraph 49. The method of any one of Paragraphs 28 to 48, wherein prior to 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.

[0236] Paragraph 50. The method of any one of Paragraphs 28 to 49, wherein the gas charged to the porous powder comprises or consists of nitrogen, air, carbon dioxide, argon, or any combination thereof.

[0237] Paragraph 51. The method of any one of Paragraphs 28 to 50, wherein during the gas charging, the porous powder is exposed 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 above the glass transition temperature of the porous powder that is about 10°C to about 30°C, or about 15°C to about 25°C above the glass transition temperature of the porous powder.

[0238] Paragraph 52. The method of Paragraph 51, wherein the porous powder is subsequently (ii) cooled below its glass transition temperature, and (iii) depressurized.

[0239] Paragraph 53. The method of any one of Paragraphs 28 to 52, wherein the foam material is defined by any one of Paragraphs 1 to 27.

[0240] Paragraph 54. A foamed material obtained or obtainable by a method according to any one of paragraphs 28 to 53.

[0241] Paragraph 55. A soluble beverage powder comprising an effervescent material according to any one of Paragraphs 1 to 27 or Paragraph 54.

[0242] Paragraph 56. The soluble beverage powder of Paragraph 55, wherein the soluble beverage powder is a creamer or a foaming agent.

[0243] Paragraph 57. An effervescent beverage or foodstuff comprising an effervescent material according to any one of Paragraphs 1 to 27 or Paragraph 54, or comprising a soluble beverage powder according to Paragraph 55 or 56.

[0244] Paragraph 58. A sparkling beverage or foodstuff according to Paragraph 57, wherein the sparkling beverage or foodstuff is selected from cappuccino-type drinks, milkshakes, instant chocolate drinks, instant teas, soups, sauces, and desserts.

[0245] Paragraph 59. Use of an effervescent material according to any of paragraphs 1 to 27 or paragraph 54 or a soluble beverage powder according to paragraph 55 or 56 to prepare an effervescent beverage or foodstuff.

[0246] Paragraph 60. The use according to paragraph 59, wherein the sparkling beverage or foodstuff is selected from cappuccino-type beverages, milkshakes, instant chocolate drinks, instant teas, soups, sauces, and desserts.

Claims

1. 1. An expanded material comprising a carbohydrate and an entrapped gas, wherein the carbohydrate comprises or consists of one or more branched polysaccharides.

2. 2. The foam material of claim 1, wherein the one or more branched polysaccharides have a degree of branching of (i) 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; (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. 3. The foam material of claim 1 or 2, wherein the one or more branched polysaccharides comprise or consist of one or more branched dextrins, one or more polydextroses, one or more arabinogalactans, or any combination thereof.

4. 4. The foam material of claim 1, wherein the foam material comprises 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. 5. The foam material of any one of claims 1 to 4, wherein the foam material comprises one or more emulsifiers in an amount of from about 5% to about 30%, from about 5% to about 25%, from about 5% to about 20%, or from about 5% to about 15% by weight, and optionally the one or more emulsifiers comprise or consist of a protein.

6. 6. The foamed material of any one of claims 1 to 5, wherein the foamed material comprises one or more plasticizers in an amount of about 1% to about 50%, about 2% to about 50%, about 5% to about 50%, or about 10% to about 50% by weight, and optionally 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. The foam material of any one of claims 1 to 6, wherein the foam material is in the form of a porous soluble powder.

8. 8. The foam material of any one of claims 1 to 7, wherein the entrapped gas is present in an amount of about 6.0 mL / g or greater, about 6.5 mL / g or greater, about 7.0 mL / g or greater, about 7.5 mL / g or greater, or about 8.0 mL / g or greater.

9. 9. The foam material of any one of claims 1-8, wherein the foam material 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%, or less than about 15% of the trapped gas during a 12 month period at room temperature.

10. The foam material, when reconstituted with liquid, has a volume of about 8 cm ３ / g or more, approximately 9cm ３ / g or more, or about 10 cm ３ 10. The foam material of claim 1, wherein the foam material produces a lather volume of at least about 60%, at least about 65%, at least about 70%, or at least about 75% of the lather volume is retained 5 minutes after lather generation.

11. 1. A method for preparing a foam material, comprising: (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; (c) filling the porous powder with a gas to provide a foamed material containing trapped gas; A method comprising:

12. 12. A foamed material obtained or obtainable by the method of claim 11.

13. A soluble beverage powder comprising the effervescent material of any one of claims 1 to 10 or 12.

14. A sparkling beverage or foodstuff comprising the foaming material of any one of claims 1 to 10 or 12, or comprising the soluble beverage powder of claim 11.

15. Use of the effervescent material according to any one of claims 1 to 10 or claim 12 or the soluble beverage powder according to claim 13 for preparing an effervescent beverage or foodstuff.

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