Sparkling foods

Abstract

The present invention relates to a method for releasing food from a container in order to prepare food packed in a container and foamed food. [Solution] The present invention relates to a container filling system for dispensing effervescent food, comprising a single-chamber pressure-resistant container 1 having a bottom 2, side walls 3, and a nozzle 4, a food composition including food and water, and a propellant. The invention also relates to a process in which the food composition and propellant are mixed to form an effervescent mixture, and the effervescent mixture is placed in the container such that when the mixture is released from the container, its volume expands to form an effervescent food.

Description

Technical Field

[0001] The present invention relates to a method for discharging food from a container for preparing food packed in a container and foamed food. The present invention further relates to a foaming food mixture suitable for preparing foamed food.

Background Art

[0002] Pressurized containers (e.g., aerosol containers) for dispensing products have found wide applications in the food field, from dispensing cheese products to whipped cream. For example, EASY CHEESE (registered trademark) and REDDI-WIP (registered trademark), respectively. The products are often packaged in aerosol cans together with a pressurizing agent that acts as an ejector for dispensing the liquid product. Such aerosol cans include a dispensing valve that may be used when dispensing a liquid as a foamed product. Such a valve may be operated intermittently to dispense a small amount of the product as needed. Generally, in such an assembly, nitrous oxide is used as the ejector. Since nitrous oxide is a fat-soluble gas, it dissolves well in fatty foods, such as cream. When the valve of the pressurized container is opened, the fatty product (e.g., cream) is extruded from the nozzle under high pressure. When this pressure is released from the product, the dissolved nitrous oxide expands into foam, transforming the fatty food into a foamed form.

[0003] There are problems when trying to fill high-oil foods into containers. For example, foods that tend to separate into an oil phase and at least one additional phase. If the oil content of the food is too high for filling, the mixture will leak or spill out of the container valve when the contents come into contact with the valve. High-viscosity foods face similar problems. Viscous foods such as cheese spreads are generally served in containers with the food located above the barrier piston and the propellant located below the barrier piston. As the valve is activated and the food is dispensed, the barrier piston moves towards the valve inside the container. When trying to prepare a peanut butter mixture to be filled in such a container, oil leakage is a significant problem. In fact, the peanut butter mixture will separate into an oil phase and a peanut fiber phase in the container, and subsequently, the oil will leak out of the container through the valve.

[0004] There is still a need for suitable high-oil and / or high-viscosity foods, as well as packaging methods or systems, that can be held under pressure, properly dispersed as foamed foods, while simultaneously avoiding known problems in this field. [Overview of the Initiative]

[0005] High-oil and / or high-viscosity foods suitable for packaging and dispensing from containers as foamed foods are provided herein. The present invention also relates to packaging systems in which high-oil and / or high-viscosity foods are filled into containers and appropriately dispensed as foamed foods. The compositions and systems of the present invention are storage-stable and satisfy other commercially essential characteristics, such as taste, texture, mouthfeel, etc.

[0006] In short, the present invention relates to a container-filling system for dispensing effervescent food, the container being a single-chamber pressure-resistant container having a bottom, side walls, and a nozzle. The system comprises a propellant and a food composition comprising about 30% to about 80% by weight of food, which is easily separated into an oil phase and at least one additional phase, and about 20% to about 70% by weight of a diluent. The propellant and food composition are sealed within a single chamber of the container. When the container is in an upright position and not being shaken, at least a portion of the propellant can remain on top of the food composition. The oil phase does not leak from the nozzle of the container during storage of the system. When the container is shaken, the food composition can form an effervescent food mixture by at least a portion of the propellant. When the container is inverted after being shaken, the effervescent food mixture can flow towards the nozzle of the container, and as a result, when the nozzle is activated, the effervescent food mixture is dispensed from the nozzle. When dispensed from the nozzle, the effervescent food mixture can expand in volume to form an effervescent food.

[0007] In other embodiments, the present invention relates to a packaging system, where the food composition comprises a food containing sugar and a diluent containing water and oil.

[0008] Generally, container nozzles are equipped with dispensing valves. When the valve opens, the effervescent food mixture is pushed out of the nozzle under high pressure. When this pressure is released from the container, the dissolved propellant expands to form bubbles, transforming the effervescent food mixture into a foamy form.

[0009] The present invention overcomes known problems in the art by enabling the dispensing of high-oil and / or high-viscosity foods in the form of foam and in containers without leakage of the formulation from the container when not in use. For example, the present invention particularly solves known problems in the art for the containerization of bean-based foods such as peanut butter, nut-based foods such as almond butter, or guacamole or avocado-based foods.

[0010] In particular, this is achieved by diluting the food and mixing high-oil (i.e., easily separated into an oil phase and at least one additional phase) and / or high-viscosity food with a diluent to form a food composition. This process yields several advantages. Such a process reduces the viscosity of high-oil and / or high-viscosity food, allowing the propellant to dissolve more easily in the food. Food dilution also results in reduced processing costs, processing time, and a more homogeneous foamed product. Furthermore, diluting food prior to packaging reduces the total volume of food in a given container, generally resulting in a lighter final product. This results in commercial benefits such as reduced shipping and transportation costs. From a consumer's perspective, using a smaller amount of food in a given container also results in a product with a lower calorie content per serving compared to the calorie content of the food alone per serving.

[0011] Therefore, the present invention not only solves the problem of bottling and dispensing foamed, high-oil and / or high-viscosity foods, but also solves the problem of desirable products.

[0012] Other purposes and features are partially obvious and will be pointed out later. [Brief explanation of the drawing]

[0013] [Figure 1] An example of a single-chamber pressure-resistant vessel comprising a bottom, cylindrical side walls, and a nozzle is provided.

[0014] [Figure 2] Another diagram of a single-chamber pressure-resistant vessel comprising a bottom, cylindrical side walls, and a nozzle is provided.

[0015] [Figure 3] An example of a nozzle configuration with a valve is provided. [Modes for carrying out the invention]

[0016] Prior to the present invention, it was impossible to fill containers with high-oil (i.e., easily separated into an oil phase and at least one additional phase) and / or high-viscosity foods for dispensing as effervescent foods. In particular, with regard to high-oil foods, if the oil content of the food is too high, the contents will leak or spill out of the container valve when they come into contact with the valve. This problem is especially common when attempting to prepare bean-based foods, such as peanut butter, to be filled into containers.

[0017] We have discovered that diluting food prior to packaging overcomes these previous drawbacks and brings several advantages. For example, diluting food with water reduces the viscosity of high-oil and / or high-viscosity foods, forming a food composition. The food composition and propellant are then filled into a single-chamber pressure-resistant container. The initial dilution of the food allows the propellant to dissolve more easily in the resulting food composition.

[0018] In contrast to conventional configurations where high-fat foods tend to leak from the valve, the present invention results in a configuration where the high-fat food is diluted and the propellant (neither food nor diluent) holds the nozzle when not in use. This creates a pressure barrier between the food and the nozzle, which prevents the food from leaking out of the container. When ready to dispense the product, shake the can to ensure that the propellant is thoroughly mixed and / or dissolved in the food composition to form a foaming food mixture. Next, invert the container so that the valve is in position for dispensing the foaming food mixture. The foaming food mixture then flows to the end of the container housing the valve / nozzle. The nozzle is then activated and the foaming food mixture is dispensed. As the product is released from the container, the dissolved propellant expands into bubbles, transforming the foaming food mixture into a foaming food.

[0019] Because high-oil and / or high-viscosity foods are diluted, when the can is tilted or inverted to dispense the food, the contents of the container can flow from one end of the container to the other. Thus, the described dispensing system not only prevents leakage of the product during storage but also allows for the dispensing of a uniform product from the container within a commercially acceptable time, without undesirable loss of propellant from the can (as would occur if the food did not flow into the valve before the valve was activated).

[0020] Furthermore, the use of a single-chamber pressure-resistant container requires that the propellant and the diluted food (i.e., the food composition including the food and diluent) be in direct contact during storage. Conventional containerization systems or "bag-in-can" configurations involving two or more chambers faced the problem of oil separation, which led to leakage through the container's seal. This was particularly common in conventional attempts to produce containerized peanut butter food. In this configuration, the propellant forms a pressure barrier at the top of the container, making leakage through the container's seal, following oil separation of the diluted food, highly unlikely. Another advantage of this configuration is that, because the propellant is in the same chamber as the food, the container does not need to contain substantially any oxygen. Therefore, since the food does not oxidize when the propellant is inert, the containerized foaming food mixture is more stable for longer periods at room temperature and does not need to contain preservatives. Moreover, the containerized system does not need to be refrigerated or otherwise preserved when transporting and storing the product, or after initial or subsequent use.

[0021] Food dilution also results in reduced processing costs, processing time, and a more homogeneous foamed product. Furthermore, food dilution reduces the total volume of food in a given container, generally resulting in a lighter final product. This offers commercial benefits such as reduced shipping and transportation costs, as well as consumer benefits such as a lower calorie content per serving. Because foamed foods have a lower density than conventional foods (e.g., peanut butter), the system of the present invention allows for the same coverage area to be obtained with significantly less product.

[0022] The present invention is directed to a container filling system for dispensing foamed food from a single-chamber pressure-resistant container having a bottom, sidewalls, and a nozzle.

[0023] The system further includes a propellant and a food composition within the single chamber of the container. The food composition includes from about 30 to about 80 weight percent food and from about 20 to about 70 weight percent diluent.

[0024] When the container is shaken, the food, diluent, and propellant are mixed to form a foaming food mixture that expands in volume when released from the container to form a foamed food.

[0025] In the context of the present invention, the terms "foam," "foamed," "foaming," "whipped," and similar terms are understood to refer to products that can expand in volume when released from a pressurized container.

[0026] The term "high oil content" means that the food is likely to separate into an oil phase and at least one additional phase.

[0027] When selecting a food suitable for the present container filling system, the melting point of the food can be an important consideration. In some embodiments, it has been found that foods having a melting point between about 75°F and about 90°F result in a food composition and a final foamed food having desired properties (e.g., viscosity and / or mouthfeel). For example, in certain embodiments, a food having a melting point between about 75°F and about 90°F, between about 80°F and about 90°F, or between about 85°F and about 90°F may be selected. If the container filling system is intended to be stored at refrigerated temperatures, a food having a melting point between about 38°F and about 45°F may be selected. If the product is intended to be frozen for storage, a food having a melting point between about -4°F and about 38°F may be selected.

[0028] The food may include bean-based foods. For example, the food may include beans, clover, peas, lentils, honey beans, mesquite, or a combination thereof. In certain embodiments, the food may include alfalfa, chickpeas (i.e., chana dal, garbanzo beans, or Egyptian peas), carob, soybeans, peanuts, tamarind, or a combination thereof. In certain other embodiments, the food may include beans selected from the group consisting of chickpeas, soybeans, peanuts, or a combination thereof. In one embodiment, the food includes chickpeas. In another embodiment, the food is hummus. In yet another embodiment, the food includes peanuts. In yet another embodiment, the food is peanut butter.

[0029] The food may include nut-based foods. For example, almond butter, cashew butter, pecan butter, coconut butter, and hazelnut butter are suitable foods for use in the system of the present invention.

[0030] The food could be a berry-based food. For example, the food could be an avocado-based product such as guacamole.

[0031] The food may include a high-viscosity diary-based product. For example, the food may be cream cheese.

[0032] The food may include non-protein foods. For example, the food may contain sugars. In certain embodiments, the food may include toffee, marshmallows, nougat, caramel, jam, syrup, or any combination thereof. In one embodiment, the food contains sucrose.

[0033] Preferably, the food includes bean butter such as peanut butter, nut butter such as almond butter, avocado-based food such as guacamole, cream cheese, or sour cream.

[0034] If the food is a bean-based food, the food may contain a variety of additives such as nuts, beans, seeds, sweeteners, emulsifiers, preservatives, flavorings, colorings, humectants, wetting agents, binders, stabilizers, flow modifiers, oils, or any combination thereof.

[0035] If a food is a nut-based food, it may contain various additives such as nuts, beans, seeds, sweeteners, emulsifiers, preservatives, flavorings, colorings, humectants, wetting agents, binders, stabilizers, flow modifiers, oils, or any combination thereof.

[0036] If a food is an avocado-based food, it may contain a variety of additives such as avocado pulp, juice, herbs, fruits, vegetables, sweeteners, emulsifiers, preservatives, flavorings, colorings, humectants, wetting agents, binders, stabilizers, fluidity modifiers, oils, or any combination thereof.

[0037] If the food is cream cheese or sour cream, the food may contain various additives such as milk, cream, sweeteners, emulsifiers, preservatives, flavorings, colorings, humectants, wetting agents, binders, stabilizers, fluidity modifiers, oils, or any combination thereof.

[0038] Examples of nuts used in food include almonds, cashews, hazelnuts, Brazil nuts, or any combination thereof. In other embodiments, examples of nuts used in food include any tree nuts.

[0039] Seeds used in food include, for example, chia seeds, flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, or any combination thereof.

[0040] Examples of fruit juices used in food products include lime juice, lemon juice, or any combination thereof.

[0041] Examples of herbs used in food include cilantro, coriander, basil, or any combination thereof.

[0042] Examples of fruits and / or vegetables used in food include onions, jalapeños, tomatoes, or any combination thereof.

[0043] Generally, food compositions may further contain one or more additives selected from the group consisting of sweeteners, emulsifiers, preservatives, flavorings, colorings, humectants, wetting agents, binders, stabilizers, fluidity modifiers, oils, or combinations thereof.

[0044] The sweetener may be selected from the group consisting of sugars, artificial sweeteners, sugar alcohols, maple syrup, agave, stevia, or combinations thereof. The sugar may be selected from the group consisting of sucrose, fructose, glucose, molasses, or combinations thereof. In other embodiments, the sugar may be invert sugar syrup. The sugar alcohol may be selected from the group consisting of sorbitol, xylitol, or combinations thereof. The food composition may contain about 0.25% or more by weight, about 0.50% or more by weight, about 0.75% or more by weight, about 1% or more by weight, about 1.25% or more by weight, about 1.5% or more by weight, about 1.75% or more by weight, about 2% or more by weight, about 3% or more by weight, about 4% or more by weight, or about 5% or more by weight of the sweetener. For example, a food composition may contain sweeteners in amounts of approximately 0.25% to 10% by weight, approximately 0.25% to 9% by weight, approximately 0.25% to 8% by weight, approximately 0.25% to 7% by weight, approximately 0.25% to 6% by weight, approximately 0.25% to 5% by weight, approximately 0.25% to 4% by weight, approximately 0.5% to 4% by weight, approximately 0.75% to 4% by weight, approximately 1% to 4% by weight, approximately 1% to 3% by weight, or approximately 1% to 2% by weight.

[0045] The oil may be selected from the group consisting of peanut oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, sunflower oil, coconut oil, or a combination thereof.

[0046] The emulsifier may be selected from the group consisting of monoglycerides, diglycerides, or combinations thereof. For example, the monoglyceride or diglyceride may be selected from the group consisting of DurEm124, Alphadim90 PBK, Grindsted ps105 KA, Grindsted Mono-di P52 KA, Grindsted PS106 KA, Trancendium 130, or combinations thereof. The emulsifier may also be selected from the group consisting of lecithin, polysorbate, Durtan60, or combinations thereof. In certain embodiments, the polysorbate may be polysorbate 60. The food composition may contain emulsifiers in amounts of approximately 0.25% by weight or more, approximately 0.50% by weight or more, approximately 0.75% by weight or more, approximately 1% by weight or more, approximately 1.25% by weight or more, approximately 1.5% by weight or more, approximately 1.75% by weight or more, approximately 2% by weight or more, approximately 3% by weight or more, approximately 4% by weight or more, or approximately 5% by weight or more. For example, the food composition may contain an emulsifier in an amount of about 0.25% to about 10% by weight, about 0.25% to about 9% by weight, about 0.25% to about 8% by weight, about 0.25% to about 7% by weight, about 0.25% to about 6% by weight, about 0.25% to about 5% by weight, about 0.25% to about 4% by weight, about 0.5% to about 4% by weight, about 0.75% to about 4% by weight, about 1% to about 4% by weight, about 1% to about 3% by weight, or about 1% to about 2% by weight.

[0047] The flavorings may be selected from the group consisting of salt, chocolate, coconut, or a combination thereof.

[0048] The humectant may be selected from the group consisting of glycerol (glycerin), sorbitol, propylene glycol, butylene glycol, polydextrose, or a combination thereof. The food composition may contain about 1% or more by weight, about 2% or more by weight, about 3% or more by weight, about 4% or more by weight, about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more by weight, or about 10% or more by weight of the humectant. For example, the food composition may contain about 1% to about 15% by weight, about 1% to about 10% by weight, about 2% to about 10% by weight, about 3% to about 10% by weight, about 4% to about 10% by weight, about 5% to about 10% by weight, about 5% to about 9% by weight, about 5% to about 8% by weight, about 5% to about 7% by weight, or about 5% to about 6% by weight of the humectant.

[0049] The stabilizer may be selected from the group consisting of xanthan gum, guar gum, locust bean gum, carboxymethylcellulose, pectin, carrageenan, tic gum, pea protein, or a combination thereof. The food composition may contain stabilizers in amounts of about 0.1% or more by weight, about 0.2% or more by weight, about 0.3% or more by weight, about 0.4% or more by weight, about 0.5% or more by weight, about 0.6% or more by weight, about 0.7% or more by weight, about 0.8% or more by weight, about 0.9% or more by weight, or about 0% or more by weight. For example, the food composition may contain stabilizers in amounts of about 0.1% to about 2% by weight, about 0.2% to about 2% by weight, about 0.3% to about 2% by weight, about 0.4% to about 2% by weight, about 0.5% to about 2% by weight, or about 0.5% to about 1% by weight.

[0050] The fluidity modifier may be selected from the group consisting of gelatin, cellulose ether, starch, starch ester, starch ether, and combinations thereof.

[0051] The food composition may also contain further additives such as baking soda or coconut cream.

[0052] When food is packed into a container, the container generally contains a food composition comprising about 30 to about 80% by weight of food and about 20 to about 70% by weight of a diluent. In certain embodiments, the diluent includes water.

[0053] The food composition may contain approximately 30% to 80% by weight, approximately 30% to 75% by weight, approximately 35% to 70% by weight, approximately 40% to 70% by weight, approximately 40% to 65% by weight, approximately 45% to 65% by weight, approximately 45% to 60% by weight, or approximately 50% to 60% by weight of food. For example, approximately 40% to 60% by weight, approximately 40% to 55% by weight, approximately 40% to 50% by weight, or approximately 45% to 50% by weight of food are suitable.

[0054] The food composition may contain a diluent in an amount of approximately 20% to approximately 70% by weight, approximately 20% to approximately 65% ​​by weight, approximately 20% to approximately 60% by weight, approximately 20% to approximately 55% by weight, approximately 20% to approximately 50% by weight, approximately 20% to approximately 45% by weight, approximately 20% to approximately 40% by weight, approximately 20% to approximately 35% by weight, approximately 20% to approximately 30% by weight, or approximately 20% to approximately 25% by weight. For example, the food composition may contain a diluent in an amount of approximately 25% to approximately 65% ​​by weight, approximately 25% to approximately 60% by weight, approximately 25% to approximately 55% by weight, approximately 25% to approximately 50% by weight, approximately 25% to approximately 45% by weight, approximately 25% to approximately 40% by weight, or approximately 25% to approximately 35% by weight. In certain other embodiments, the food composition may contain a diluent in an amount of about 20 to about 50% by weight, about 20 to about 40% by weight, about 25 to about 40% by weight, about 25 to about 35% by weight, about 26 to about 35% by weight, about 26 to about 34% by weight, about 27 to about 34% by weight, about 27 to about 33% by weight, about 28 to about 33% by weight, about 28 to about 32% by weight, about 29 to about 32% by weight, or about 30 to about 32% by weight.

[0055] In certain embodiments, the diluent includes water. In another embodiment, the diluent includes oil. In yet another embodiment, the diluent includes both water and oil.

[0056] The oil diluent may be selected based on the melting point of the oil. When the product is intended to be stored under ambient conditions, it has been found that an oil diluent with a melting point near room temperature (i.e., about 72°F to about 76°F) yields a desirable final product. When the product is intended to be stored at refrigerated temperatures, an oil diluent with a melting point of about 38°F to about 72°F is preferred. When the product is intended to be frozen for storage, an oil diluent with a melting point of about -4°F to about 38°F is preferred. An oil diluent with such a melting point allows the material to remain in a liquid state in the container, but to form a semi-solid state when dispersed from the container. Release from the container results in a decrease in temperature due to reduced pressure of the material, contributing to the semi-solid state of the oil component in the final product.

[0057] If the diluent contains oil, the oil may be selected from the group consisting of peanut oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, sunflower oil, coconut oil, or a combination thereof. The diluent may be selected based on the total weight of the diluent in the following proportions: about 10% to about 99% by weight, about 15% to about 99% by weight, about 20% to about 99% by weight, about 25% to about 99% by weight, about 30% to about 99% by weight, about 35% to about 99% by weight, about 40% to about 99% by weight, about 45% to about 99% by weight, about 50% to about 99% by weight, about 55% to about 99% by weight, about 60% to about 99% by weight, and about 65% to about 9% by weight. Contains 9% by weight of oil, approximately 70% to 99% by weight, approximately 75% to 99% by weight, approximately 80% to 99% by weight, approximately 85% to 99% by weight, approximately 90% to 99% by weight, approximately 90% to 98% by weight, approximately 90% to 97% by weight, approximately 90% to 96% by weight, approximately 90% to 95% by weight, approximately 91% to 95% by weight, approximately 92% to 95% by weight, or approximately 93% to 95% by weight. In other embodiments, if the diluent contains oil, the diluent may contain oil in amounts of about 20% to about 95% by weight, about 25% to about 95% by weight, about 30% to about 95% by weight, about 40% to about 95% by weight, about 50% to about 95% by weight, about 50% to about 95% by weight, about 50% to about 90% by weight, about 50% to about 85% by weight, about 50% to about 80% by weight, about 55% to about 80% by weight, about 60% to about 80% by weight, about 65% to about 80% by weight, or about 70% to about 80% by weight, based on the total weight of the diluent.

[0058] If the diluent contains water, the diluent may contain water in an amount of approximately 1% to 65% by weight, approximately 1% to 60% by weight, approximately 1% to 55% by weight, approximately 1% to 50% by weight, approximately 1% to 45% by weight, approximately 1% to 40% by weight, approximately 1% to 35% by weight, approximately 1% to 30% by weight, approximately 1% to 25% by weight, approximately 1% to 20% by weight, approximately 1% to 15% by weight, approximately 1% to 10% by weight, approximately 2% to 10% by weight, approximately 3% to 10% by weight, approximately 4% to 10% by weight, or approximately 5% to 10% by weight, based on the total weight of the diluent. In certain embodiments, if the diluent contains water, the diluent may contain less than about 20% by weight, less than about 10% by weight, less than about 5% by weight, less than about 4% by weight, less than about 3% by weight, less than about 2% by weight, or less than about 1% by weight of water, based on the total weight of the diluent.

[0059] In some cases, a food composition containing food and diluents to have a specific moisture content is desirable. To determine the moisture content of a food composition, the weight percentage of water includes all endogenous water in the food and exogenous water from the food. Moisture content can be determined by weighing the as-prepared food composition compared to the same composition after dehydration by heating the composition at 66°C for 12 hours or at 52°C for 24 hours. For example, in some embodiments, the food composition has a moisture content of about 1% to about 65% by weight, about 1% to about 60% by weight, about 1% to about 55% by weight, about 1% to about 50% by weight, about 1% to about 45% by weight, about 1% to about 40% by weight, about 1% to about 35% by weight, about 1% to about 30% by weight, about 1% to about 25% by weight, about 1% to about 20% by weight, about 1% to about 15% by weight, about 1% to about 10% by weight, about 2% to about 10% by weight, about 3% to about 10% by weight, about 4% to about 10% by weight, or about 5% to about 10% by weight, based on the total weight of the food composition.

[0060] In certain embodiments, the food composition has a water activity (a) of about 0.8 or less, about 0.7 or less, about 0.6 or less, about 0.5 or less, about 0.4 or less, about 0.3 or less, or about 0.2 or less.w ) may have a water activity of, for example, about 0.2 to about 0.8, about 0.2 to about 0.7, about 0.2 to about 0.6, about 0.2 to about 0.5, about 0.2 to about 0.4, or about 0.2 to about 0.3. In other embodiments, the food composition may have a water activity of about 0.3 to about 0.8, about 0.4 to about 0.8, about 0.5 to about 0.8, or about 0.5 to about 0.7.

[0061] In certain embodiments, the food composition is an emulsion. Forming the food composition as an emulsion can improve the overall appearance of the final product and suppress the "slump" of the final product. "Slump" is understood to refer to the tendency of the final product to lose its initial structure and hardness. Final products that exhibit rapid slump or shrinkage in appearance are generally not commercially desirable. By forming an emulsion, the food composition is considered to have a tendency to be a shear-thickening composition. Therefore, the shear action of the propellant detaching from the food mixture after it has been dispensed from the container results in a harder final product. This, in turn, can improve the appearance and volume of the dispensed product and delay the onset of slump.

[0062] In certain other embodiments, the food composition is not an emulsion.

[0063] The propellant may include air, carbon dioxide, nitrogen gas, nitrous oxide, 1,1,1,2-tetrafluoroethane (i.e., R134a), or any combination thereof. For example, the propellant may include carbon dioxide, nitrous oxide, or a combination thereof. Preferably, the propellant contains nitrous oxide. Naturally, any propellant suitable for use with food in accordance with local food regulations may be used in the present invention.

[0064] While propellants are generally in liquid form, it will be understood that a certain amount of liquid may be in equilibrium with a gaseous form, and / or not all propellants described herein can be pressurized to become liquid. For example, compressed air will exist in gaseous form.

[0065] An effervescent food mixture containing a food composition and a propellant may contain, based on the total weight of the effervescent food mixture, more than about 80% by weight, more than about 85% by weight, more than about 90% by weight, more than about 91% by weight, more than about 92% by weight, more than about 93% by weight, more than about 94% by weight, more than about 95% by weight, more than about 95.5% by weight, or more than about 96% by weight of the food composition. For example, an effervescent food mixture may contain, based on the total weight of the effervescent food mixture, more than about 80% by weight to more than 96% by weight, more than about 85% by weight to more than 96% by weight, more than about 90% by weight to more than 96% by weight, more than about 91% by weight to more than 96% by weight, more than about 92% by weight to more than 96% by weight, more than about 93% by weight to more than 96% by weight, more than about 94% by weight to more than 96% by weight, more than about 95% by weight to more than 96% by weight, or more than about 95.5% by weight to more than 96% by weight of the food composition.

[0066] The effervescent food mixture may contain less than about 20% by weight, less than about 15% by weight, less than about 10% by weight, less than about 9% by weight, less than about 8% by weight, less than about 7% by weight, less than about 6% by weight, less than about 5% by weight, less than about 4.5% by weight, or less than about 4% by weight of propellant, based on the total weight of the effervescent food mixture. For example, the effervescent food mixture may contain about 20% to about 4% by weight, about 15% to about 4% by weight, about 10% to about 4% by weight, about 9% to about 4% by weight, about 8% to about 4% by weight, about 7% to about 4% by weight, about 6% to about 4% by weight, about 5% to about 4% by weight, or about 4.5% to about 4% by weight of propellant, based on the total weight of the effervescent food mixture.

[0067] The viscosity of food compositions at 25°C and atmospheric pressure of 1 bar is less than approximately 1,100,000 centipoise (cP), less than approximately 1,000,000 centipoise (cP), less than approximately 900,000 cP, less than approximately 800,000 cP, less than approximately 700,000 cP, less than approximately 600,000 cP, less than approximately 500,000 cP, less than approximately 400,000 cP, and approximately 3 The levels are less than 00,000 cP, less than approximately 200,000 cP, less than approximately 150,000 cP, less than approximately 100,000 cP, less than approximately 50,000 cP, less than approximately 25,000 cP, less than approximately 10,000 cP, less than approximately 5,000 cP, less than approximately 1,000 cP, less than approximately 750 cP, less than approximately 600 cP, less than approximately 500 cP, or less than approximately 450 cP. For example, the viscosity may be approximately 450 to approximately 1,000,000 centipoise (cP), approximately 500 to approximately 500,000 cP, approximately 1,000 to approximately 500,000 cP, approximately 5,000 to approximately 500,000 cP, approximately 5,000 to approximately 250,000 cP, approximately 10,000 to approximately 200,000 cP, approximately 25,000 to approximately 100,000 cP, or approximately 25,000 to approximately 50,000 cP. Furthermore, the viscosity may be approximately 10,000 to approximately 200,000 cP, approximately 25,000 to approximately 100,000 cP, or approximately 25,000 to approximately 50,000 cP.

[0068] The viscosity of a food composition affects how easily the product flows over itself within a container and between the ends of the container when inverted. Another important consideration when formulating food compositions and / or food mixtures (i.e., mixtures of food composition and propellant) is the stickiness of the mixture or the static friction of the mixture in contact with the container walls. Static friction (i.e., the static friction that must be overcome to allow relative motion between stationary objects in contact) is a useful factor in determining the amount of food mixture that will stick to the inside of the container. As static friction increases, more mixture remains inside the container after all the propellant has been used up. This can result in considerable waste. Reducing static friction while maintaining the desired viscosity of the mixture is another goal of this packaging system. Commercially acceptable static friction is such that the amount of mixture remaining in the container after all the propellant has been used up is about 10% by weight or less. This container filling system can achieve a mixture remaining in the container after the propellant has been used up of approximately 10% by weight or less, approximately 9% by weight or less, approximately 8% by weight or less, approximately 7% by weight or less, approximately 6% by weight or less, or even approximately 5% by weight or less.

[0069] The compositions of the present invention and the compositions packaged in containers are generally storage-stable. For example, the contents of food compositions and packaging systems may be storage-stable for at least about 1 day, at least about 5 days, at least about 1 week, at least about 2 weeks, at least about 1 month, at least about 2 months, at least about 4 months, at least about 6 months, at least about 1 year, or at least about 2 years when measured at a temperature of 25°C and an atmospheric pressure of 1 bar. More specifically, in certain embodiments, the compositions of the present invention and the compositions packaged in containers are storage-stable for at least about 1 day, at least about 5 days, at least about 1 week, at least about 2 weeks, at least about 1 month, at least about 2 months, at least about 4 months, at least about 6 months, at least about 1 year, or at least about 2 years at atmospheric pressure and a maximum temperature of about 30°C. In another embodiment, the compositions of the present invention and compositions packaged in containers are storage stable for a period of at least about 1 day, at least about 5 days, at least about 1 week, at least about 2 weeks, at least about 1 month, at least about 2 months, at least about 4 months, at least about 6 months, at least about 1 year, or at least about 2 years at atmospheric pressure and temperatures as low as about -20°C. For example, the compositions of the present invention and compositions packaged in containers may also be storage stable for a period of at least about 1 day, at least about 5 days, at least about 1 week, at least about 2 weeks, at least about 1 month, at least about 2 months, at least about 4 months, at least about 6 months, at least about 1 year, or at least about 2 years at atmospheric pressure and temperatures between about -20°C and about 30°C, between about -10°C and about 30°C, between about -5°C and about 30°C, between about 0°C and about 30°C, between about 0°C and about 25°C, or between about 0°C and about 20°C.

[0070] The calorie content of a single serving of foamed food (when dispensed from a container to form foam) may be less than 90%, 80%, 70%, 60%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, or 15% of the conventional calorie content of a single serving of food. For example, the calorie content of a single serving of foamed food may be between 90% and 15%, between 80% and 20%, between 70% and 15%, between 60% and 15%, between 50% and 15%, between 50% and 20%, between 45% and 20%, between 40% and 20%, between 35% and 20%, or between 35% and 25%. For food products, "conventional single serving" means food that does not contain diluents, propellants, and / or any additives.

[0071] For example, certain high-fat foods such as peanut butter, almond butter, cashew butter, pecan butter, hazelnut butter, and coconut butter do not readily mix with water at room temperature. Therefore, food compositions can be prepared by mixing the food and diluent at high temperatures to form product food compositions. The food composition and propellant are then filled into a single-chamber pressure-resistant container having a bottom, side walls, and a nozzle. For example, the food may be heated to at least about 30°C, at least about 31°C, at least about 32°C, at least about 33°C, at least about 34°C, at least about 35°C, at least about 40°C, at least about 45°C, at least about 50°C, at least about 55°C, at least about 60°C, at least about 70°C, at least about 80°C, at least about 90°C, or at least about 100°C. For example, suitable temperatures are approximately 30°C to 350°C, 30°C to 325°C, 30°C to 320°C, 30°C to 310°C, 30°C to 300°C, 30°C to 250°C, 30°C to 200°C, 30°C to 150°C, 30°C to 100°C, 30°C to 75°C, 30°C to 70°C, 30°C to 60°C, 40°C to 60°C, or 50°C to 60°C. In relation to peanut butter products, peanut butter is generally heated to at least approximately 30°C, at least approximately 31°C, or at least approximately 32°C. For example, suitable temperatures are approximately 30°C to 100°C, 31°C to 75°C, or 32°C to 65°C.

[0072] The food composition packaged in the container of the present invention generally contains about 30 to about 80% by weight of food and about 20 to about 70% by weight of diluent. Dilution of food allows for a reduction in weight, shipping costs, and / or total calorie content, but the above values ​​also define food that, when mixed with a propellant and dispensed from the container, readily foams while maintaining a commercially acceptable taste.

[0073] As described above, the food composition is filled into a container. The container is a single-chamber pressure-resistant container having a bottom, side walls, and a nozzle. The container may be, for example, an aerosol can. The side walls may be, for example, cylindrical. Generally, the nozzle is equipped with a dispensing valve. The valve may be operated intermittently to dispense small amounts of the effervescent food mixture as needed. The propellant component of the effervescent food mixture allows the contents of the container to be dispensed as an effervescent product. When the valve of the container is opened, the food component of the effervescent food mixture (e.g., peanut butter) is pushed out of the nozzle under high pressure. When this pressure is released from the container, the dissolved propellant expands to form bubbles, transforming the effervescent food mixture into a foamed or effervescent form.

[0074] When used throughout the container disclosure, terms that define the relative locations and positions of the container's structure and components, including but not limited to the terms “inside,” “outside,” “top,” “bottom,” “summit,” and “bottom,” are intended to provide reference points for such components and structures shown in the figures, and naturally, the relative location of each such component and structure will depend on the orientation of the container in use.

[0075] Referring to Figure 1, container 1 is configured to store and dispense a foaming food mixture containing a mixture of food composition and propellant. The container 1 shown generally includes a bottom 2, cylindrical side walls 3, and a nozzle 4. Figure 2 shows another diagram of the container, with the bottom 2 more clearly visible.

[0076] Referring to Figures 1 and 2, in the illustrated embodiment, the bottom 2, cylindrical side wall 3, and nozzle 4 form a single container 1. In Figures 1 and 2, the bottom 2 defines the bottom side of the container 1, and the nozzle 4 is located on the top side. The relative positions of the bottom 2 and nozzle 4 of the container 1 will change during use. The top side of the container 1 has a rim 5 that extends circumferentially around the opening. Preferably, the rim 5 (commonly called a bead or curl) defines a structure for securing the nozzle 4 to the container 1. When the nozzle 4 is secured to the rim 5 and closed, as shown in Figures 1 and 2, the foaming food mixture is sealed inside the container. A material such as a lathe-cut gasket or a plastic laminate film (not shown) may be provided to form a leak-proof seal between the nozzle and the wall.

[0077] Figure 3 provides an example of the nozzle components of a container. Nozzle 4 acts as an actuation mechanism configured to selectively actuate a valve, generally collectively shown as 6. When actuated by nozzle 4, valve 6 opens, defining the outlet of the container that fluidly connects the internal volume of container 1 to nozzle 4. When valve 6 is open, the propellant in the effervescent food mixture, which contains a mixture of diluted food and propellant, causes the effervescent food mixture to be dispensed through nozzle 4.

[0078] Naturally, many types of valves may be suitable for the described invention. For example, inclined valves (an industry term for valves that are operated by tilting the valve to the side to open, but may also be operated by pressing it down vertically) or vertically acting valves (also known as spring valves or spray valves).

[0079] Single-chamber vessels and nozzle or valve assemblies are commercially available from various manufacturers, including Clayton Corporation in Saint Louis, Missouri. [Examples]

[0080] To further illustrate the present invention, the following non-limiting embodiments are shown.

[0081] Example 1: Peanut butter Several peanut butter food products were prepared. The peanut butter food products were heated between approximately 32°C and 65°C and mixed with water as a diluent to form peanut butter food compositions (i.e., diluted peanut butter food products) as shown in Table 1 below. The peanut butter food compositions were prepared in the range of 30% by weight peanut butter to 80% by weight peanut butter. [Table 1]

[0082] After mixing the peanut butter food with a water diluent, the peanut butter food compositions were allowed to cool to room temperature. Next, the viscosity of each composition was measured under atmospheric conditions. The results are shown in Table 2 below. [Table 2]

[0083] Next, 186 grams of peanut butter food composition were filled into a single-chamber pressure-resistant container and mixed with a nitrous oxide propellant to form an effervescent peanut butter food mixture. The nitrous oxide readily dissolved in the peanut butter food composition. Five effervescent peanut butter food mixtures were prepared for each of the above peanut butter food compositions. The amount of nitrous oxide absorbed into the composition, in grams, is shown in Table 3 below. [Table 3]

[0084] Next, to determine whether a foamy food product could be produced, the foamy peanut butter food mixture was dispensed from a single-chamber pressure-resistant container at room temperature. The results of dispensing the samples in Table 3 are shown in Table 4 below. "Pass" means that a foamy food product was formed, and "Fail" means that the food product was not dispensed as foam. [Table 4]

[0085] Example 2: Almond butter An experiment similar to that in Example 1 was carried out using almond butter. The almond butter food was heated to approximately 32°C to 65°C and mixed with water as a diluent to form the almond butter food compositions shown in Table 5 below. The almond butter food compositions were prepared in the range of 30% by weight almond butter to 80% by weight almond butter. [Table 5]

[0086] After mixing the almond butter food with a water diluent, the almond butter food composition was allowed to cool to room temperature. Next, the viscosity of each almond butter food composition was measured under atmospheric conditions. The results are shown in Table 6 below. [Table 6]

[0087] All almond butter food compositions except for the 80% by weight almond butter food formed a foamy food when dispensed.

[0088] Example 3 Further experiments were conducted using peanut butter food, peanut oil and water as diluents, and lecithin as an emulsifier.

[0089] The composition was prepared according to the procedure of Example 1. The materials of the composition in this example are shown in Table 7. [Table 7]

[0090] This food composition resulted in a foaming food that exhibited desirable properties when dispensed.

[0091] Example 4 Further experiments were conducted to prepare effervescent peanut butter food compositions for specific containers. Compositions containing varying amounts of peanut butter food, peanut oil, water, glycerin, and / or lecithin were prepared. Water activity and viscosity were evaluated for each composition. "NM" indicates that a given value could not be measured. Furthermore, these compositions were evaluated for appearance, taste, and texture. Each composition was given a rating of 1, 3, or 9, with 9 being the highest rating. The results are reported below. [Table 8] [Table 9]

[0092] Some compositions outside the scope of the present invention exhibited an aesthetic, taste, or texture score of 9, but these compositions were otherwise commercially unacceptable. For example, compositions outside the scope of the present invention did not maintain their effervescence for an acceptable period, nor did they have acceptable storage stability.

[0093] When describing elements or preferred embodiments of the present invention, the articles "a," "an," "the," and "the" are intended to indicate that there are one or more elements. The terms "comprising," "including," and "having" are intended to be comprehensive and mean that there may be additional elements other than those listed.

[0094] Having described the present invention in detail, it will be clear that modifications and changes are possible without departing from the scope of the invention as defined in the appended claims.

[0095] Various modifications can be made to the above configurations, products, and methods without departing from the scope of the present invention; therefore, all subject matter included in the above description and shown in the accompanying drawings is intended to be illustrative and not to be limited.

Claims

1. A single-chamber pressure-resistant vessel comprising a bottom, side walls, and nozzle, Propellant and Foods that are easily separated into an oil phase and at least one additional phase, comprising about 30% to about 80% by weight, and Diluent in an amount of approximately 20% to 70% by weight Food composition containing and A container filling system for dispensing foamed food products, including, The propellant and the food composition are sealed within the single chamber of the container, and when the container is in an upright position without being shaken, at least a portion of the propellant can remain on the food composition. The oil phase does not leak from the nozzle of the container during storage of the system. The food composition can form a foaming food mixture with at least a portion of the propellant when the container is shaken. The effervescent food mixture can flow towards the nozzle of the container when the container is shaken and then turned upside down, and as a result when the nozzle is activated, the effervescent food mixture is dispensed from the nozzle. The system wherein the effervescent food mixture, when dispensed from the nozzle, expands in volume to form an effervescent food.

2. The system according to claim 1, wherein the food composition comprises about 30 to about 75% by weight, about 35 to about 75% by weight, about 40% to about 65% by weight, about 45 to about 65% by weight, about 45% to about 60% by weight, or about 50% to about 60% by weight of food.

3. The system according to claim 1 or 2, wherein the food composition comprises the diluent in an amount of about 20% to about 70% by weight, about 20% to about 65% by weight, about 20% to about 60% by weight, about 20% to about 55% by weight, about 20% to about 50% by weight, about 20% to about 45% by weight, about 20% to about 40% by weight, about 20% to about 35% by weight, about 20% to about 30% by weight, or about 20% to about 25% by weight.

4. The system according to any one of claims 1 to 3, wherein the diluent comprises water and oil.

5. The system according to claim 4, wherein the oil is selected from the group consisting of peanut oil, rapeseed oil, soybean oil, cottonseed oil, palm oil, sunflower oil, coconut oil, or a combination thereof.

6. The diluent is approximately 10% to approximately 99% by weight, approximately 15% to approximately 99% by weight, approximately 20% to approximately 99% by weight, approximately 25% to approximately 99% by weight, approximately 30% to approximately 99% by weight, approximately 35% to approximately 99% by weight, approximately 40% to approximately 99% by weight, approximately 45% to approximately 99% by weight, approximately 50% to approximately 99% by weight, approximately 55% to approximately 99% by weight, approximately 60% to approximately 99% by weight, approximately 65% ​​to approximately 99% by weight, and approximately 7% by weight, based on the total weight of the diluent. The system according to claim 4 or 5, comprising oil in an amount of 0% to about 99% by weight, about 75% to about 99% by weight, about 80% to about 99% by weight, about 85% to about 99% by weight, about 90% to about 99% by weight, about 90% to about 98% by weight, about 90% to about 97% by weight, about 90% to about 96% by weight, about 90% to about 95% by weight, about 91% to about 95% by weight, about 92% to about 95% by weight, or about 93% to about 95% by weight.

7. The system according to any one of claims 4 to 6, wherein the diluent comprises water in an amount of about 1% to about 65% by weight, about 1% to about 60% by weight, about 1% to about 55% by weight, about 1% to about 50% by weight, about 1% to about 45% by weight, about 1% to about 40% by weight, about 1% to about 35% by weight, about 1% to about 30% by weight, about 1% to about 25% by weight, about 1% to about 20% by weight, about 1% to about 15% by weight, about 1% to about 10% by weight, about 2% to about 10% by weight, about 3% to about 10% by weight, about 4% to about 10% by weight, or about 5% to about 10% by weight, based on the total weight of the diluent.

8. The system according to any one of claims 1 to 7, wherein the food composition has a moisture content of about 1% to about 65% by weight, about 1% to about 60% by weight, about 1% to about 55% by weight, about 1% to about 50% by weight, about 1% to about 45% by weight, about 1% to about 40% by weight, about 1% to about 35% by weight, about 1% to about 30% by weight, about 1% to about 25% by weight, about 1% to about 20% by weight, about 1% to about 15% by weight, about 1% to about 10% by weight, about 2% to about 10% by weight, about 3% to about 10% by weight, about 4% to about 10% by weight, or about 5% to about 10% by weight, based on the total weight of the food composition.

9. The system according to any one of claims 1 to 8, wherein the propellant comprises air, carbon dioxide, nitrogen gas, nitrous oxide, 1,1,1,2-tetrafluoroethane, or any combination thereof.

10. The system according to claim 9, wherein the propellant comprises nitrous oxide.

11. The system according to any one of claims 1 to 10, wherein the food includes a nut-based food.

12. The system according to any one of claims 1 to 11, wherein the food comprises chickpeas, soybeans, peanuts, or any combination thereof.

13. The system according to any one of claims 1 to 12, wherein the food includes peanut butter, almond butter, cashew butter, pecan butter, coconut butter, hazelnut butter, guacamole or avocado-based food, cream cheese, sour cream, hummus, or any combination thereof.

14. The system according to claim 13, wherein the food comprises peanut butter.

15. The system according to claim 13, wherein the food comprises almond butter.

16. The system according to claim 13, wherein the food includes an avocado-based food.

17. The system according to any one of claims 1 to 16, wherein the food composition further comprises peanuts, almonds, cashews, hazelnuts, Brazil nuts, chickpeas, sugar, molasses, chocolate, chia seeds, flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, coconut, or any combination thereof.

18. The system according to any one of claims 1 to 17, wherein the food composition further comprises one or more additives selected from the group consisting of sweeteners, emulsifiers, preservatives, flavorings, colorings, humectants, wetting agents, binders, stabilizers, flow modifiers, oils, or combinations thereof.

19. The system according to any one of claims 1 to 18, wherein the food composition has a water activity of about 0.8 or less, about 0.7 or less, about 0.6 or less, about 0.5 or less, about 0.4 or less, about 0.3 or less, or about 0.2 or less.

20. The system according to any one of claims 1 to 19, wherein the food composition is an emulsion.

21. The system according to any one of claims 1 to 19, wherein the food composition is not an emulsion.

22. The viscosity of the food composition before being sealed in the container, when measured at a temperature of 25°C and an atmospheric pressure of 1 bar, is less than approximately 1,100,000 centipoise (cP), less than approximately 1,000,000 centipoise (cP), less than approximately 900,000 cP, less than approximately 800,000 cP, less than approximately 700,000 cP, less than approximately 600,000 cP, less than approximately 500,000 cP, less than approximately 400,000 cP, and approximately A system according to any one of claims 1 to 21, wherein the saturation level is less than 300,000 cP, less than approximately 200,000 cP, less than approximately 150,000 cP, less than approximately 100,000 cP, less than approximately 50,000 cP, less than approximately 25,000 cP, less than approximately 10,000 cP, less than approximately 5,000 cP, less than approximately 1,000 cP, less than approximately 750 cP, less than approximately 600 cP, less than approximately 500 cP, or less than 450 cP.

23. The system according to any one of claims 1 to 21, wherein the viscosity of the food composition before it is sealed in the container is, when measured at a temperature of 25°C and an atmospheric pressure of 1 bar, about 450 to about 1,100,000 centipoise (cP), about 500 to about 500,000 cP, about 1,000 to about 500,000 cP, about 5,000 to about 500,000 cP, about 5,000 to about 250,000 cP, about 10,000 to about 200,000 cP, about 25,000 to about 100,000 cP, or about 25,000 to about 50,000 cP.

24. The system according to claim 23, wherein the viscosity of the food composition before it is sealed in the container is about 10,000 to about 200,000 cP, about 25,000 to about 100,000 cP, or about 25,000 to about 50,000 cP, when measured at a temperature of 25°C and an atmospheric pressure of 1 bar.

25. The containerized system according to any one of claims 1 to 24, wherein the contents of the containerized system are stable for storage for at least about 1 day, at least about 5 days, at least about 1 week, at least about 2 weeks, at least about 1 month, at least about 2 months, at least about 4 months, at least about 6 months, at least about 1 year, or at least about 2 years when measured at a temperature of 25°C and an atmospheric pressure of 1 bar.

26. The system according to any one of claims 1 to 25, wherein the effervescent food mixture is released from the container by activating the nozzle.

27. The system according to claim 26, wherein the nozzle comprises a valve selected from the group consisting of an inclined valve, a spring valve, or a spray valve.

28. The system according to claim 26 or 27, wherein the nozzle is actuated by a vertical downward push.

29. The system according to any one of claims 1 to 28, wherein the dispensed foaming food maintains a foamy state for at least about 1 minute, at least about 5 minutes, at least about 15 minutes, at least about 30 minutes, at least about 1 hour, at least about 2 hours, or at least about 5 hours.

30. The system according to any one of claims 1 to 29, wherein the side wall is cylindrical and attached to the bottom.

31. A single-chamber pressure-resistant vessel comprising a bottom, side walls, and nozzle, Propellant and Foods containing approximately 30% to 80% by weight of sugar, and A diluent containing water and oil, in an amount of approximately 20% to 70% by weight. Food composition containing and A container filling system for dispensing foamed food products, including, The propellant and the food composition are sealed within the single chamber of the container, and when the container is in an upright position without being shaken, at least a portion of the propellant can remain on the food composition. The food does not leak from the nozzle of the container during storage of the system. The food composition can form a foaming food mixture with at least a portion of the propellant when the container is shaken. The effervescent food mixture can flow towards the nozzle of the container when the container is shaken and then turned upside down, and as a result when the nozzle is activated, the effervescent food mixture is dispensed from the nozzle. The system wherein the effervescent food mixture, when dispensed from the nozzle, expands in volume to form an effervescent food.

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