Process of preparing foamed food

Abstract

The present invention relates to a process for preparing an effervescent food composition, comprising: mixing an emulsifier with a carrier liquid to prepare an emulsifier mixture; mixing a food with a diluent to prepare a diluted food composition; and mixing the emulsifier mixture with the diluted food composition to prepare an effervescent food composition. The present invention also relates to cooling the emulsifier mixture before combining it with the diluted food composition. The present invention further relates to a packaging process for an effervescent food composition, wherein the packaging process allows the effervescent food to be dispensed from a container.

Description

TECHNICAL FIELD

[0001] The present invention relates to a process for preparing a foamable food composition. The present invention further relates to a containerization processing system and process for containerizing a foamable food composition. Furthermore, the present invention relates to a process for preparing a foamed food product using the foamable food composition. BACKGROUND ART

[0002] Pressurized containers (e.g., aerosol containers) that dispense products find a wide range of uses in the food field, from dispensing cheese products to whipped cream (fresh cream). For example, these are EASY CHEESE (registered trademark) and REDDI-WIP (registered trademark), respectively. Products are often packaged in aerosol cans together with a pressurizing agent that functions as a propellant for dispensing the liquid product. These aerosol cans may be equipped with a dispensing valve that can be used to dispense the liquid as a foamed product. Such valves can be operated intermittently to dispense small amounts of product as needed. Typically, nitrous oxide is used as the propellant in such assemblies. Nitrous oxide is a fat-soluble gas, and thus substantially dissolves in fatty foods, such as cream. When the valve of the pressurized container is opened, the fatty food product (e.g., cream) is forced out of the nozzle under high pressure. When this pressure is released from the product, the dissolved nitrous oxide expands into bubbles, transforming the fatty food product into its whipped state.

[0003] There exists a problem that the underlying food product has a high oil content and / or high viscosity when attempting to prepare a composition for containerization processing. If the oil content of the food product for containerization processing is too high, the formulation will leak or escape from the container valve when the contents come into contact with the valve. For example, oil leakage is a significant problem when attempting to prepare a peanut butter formulation that has been containerized in such a container. Under certain specific conditions, the peanut butter formulation separates into an oil phase and a peanut fiber phase within the container, after which the oil leaks from the container through the valve.

[0004] Novel and improved processes are still needed to prepare effervescent food compositions that are suitable for packaging, satisfy consumers (e.g., in terms of taste and mouthfeel), and meet the requirements for long transport and storage times before use. [Overview of the Initiative]

[0005] In one embodiment, the present invention relates to a process for preparing a foaming food composition. This process includes: mixing an emulsifier and a carrier liquid at a temperature higher than the melting point of the emulsifier to form an emulsifier mixture; mixing a food and a diluent to form a diluted food composition; cooling the emulsifier mixture to form a cooled emulsifier mixture; and combining this cooled emulsifier mixture with the diluted food composition to form a foaming food composition.

[0006] Another embodiment of the present invention relates to a process for preparing a foaming food composition. This process involves heating an emulsifier and a carrier liquid to temperatures of approximately 100°F or higher, approximately 105°F or higher, approximately 110°F or higher, approximately 115°F or higher, approximately 120°F or higher, 125°F or higher, approximately 135°F or higher, approximately 140°F or higher, approximately 145°F or higher, approximately 150°F or higher, approximately 155°F or higher, approximately 160°F or higher, approximately 165°F or higher, approximately 170°F or higher, approximately 175°F or higher. Mix the emulsifier mixture at a temperature of approximately 180°F or higher, approximately 185°F or higher, approximately 190°F or higher, approximately 195°F or higher, approximately 200°F or higher, approximately 205°F or higher, approximately 210°F or higher, approximately 215°F or higher, approximately 220°F or higher, approximately 225°F or higher, approximately 230°F or higher, approximately 235°F or higher, approximately 240°F or higher, approximately 245°F or higher, or approximately 250°F or higher. The process includes: forming; mixing food and a diluent to form a diluted food composition; cooling an emulsifier mixture to approximately 200°F or below, approximately 175°F or below, approximately 150°F or below, approximately 145°F or below, approximately 140°F or below, approximately 135°F or below, approximately 130°F or below, approximately 125°F or below, approximately 120°F or below, approximately 115°F or below, approximately 110°F or below, approximately 105°F or below, approximately 100°F or below, approximately 95°F or below, approximately 90°F or below, approximately 85°F or below, approximately 80°F or below, approximately 75°F or below, approximately 70°F or below, approximately 65°F or below, or approximately 60°F or below to form a cooled emulsifier mixture; and combining this cooled emulsifier mixture with a diluted food composition to form a foaming food composition.

[0007] A further embodiment of the present invention relates to a process for a containerization process. This process includes adding an effervescent food composition or a cooled effervescent food composition to a container, adding a propellant to the container, and sealing the container. The sealed container has a headspace of about 70% by volume or less, about 65% by volume or less, about 60% by volume or less, about 55% by volume or less, about 50% by volume or less, about 45% by volume or less, about 40% by volume or less, about 35% by volume or less, about 30% by volume or less, about 25% by volume or less, or about 20% by volume or less.

[0008] Another embodiment of the present invention relates to a containerization system for dispensing effervescent food. The system includes a single-chamber pressure vessel comprising a base, side walls, and a nozzle. The vessel contains a propellant and an effervescent food composition. At least a portion of the propellant may settle on top of the effervescent food composition when the vessel is in an upright position and not being shaken.

[0009] Further embodiments of the present invention relate to a process for preparing effervescent food compositions. This process involves mixing an emulsifier and a carrier liquid at temperatures of approximately 100°F to approximately 250°F, approximately 100°F to approximately 225°F, approximately 100°F to approximately 200°F, approximately 105°F to approximately 195°F, approximately 110°F to approximately 190°F, approximately 115°F to approximately 185°F, approximately 120°F to approximately 180°F, or approximately 125°F to approximately 175°F to form an emulsifier mixture; mixing a food selected from the group consisting of cream cheese, sour cream, yogurt, butter, or combinations thereof, with a diluent to form a diluted food composition; and mixing the emulsifier mixture with the diluted food composition The method includes: mixing a substance with another substance to form a foaming food composition; and cooling the foaming food composition to a temperature of approximately 200°F or less, approximately 175°F or less, approximately 150°F or less, approximately 145°F or less, approximately 140°F or less, approximately 135°F or less, approximately 130°F or less, approximately 125°F or less, approximately 120°F or less, approximately 115°F or less, approximately 110°F or less, approximately 105°F or less, approximately 100°F or less, approximately 95°F or less, approximately 90°F or less, approximately 85°F or less, approximately 80°F or less, approximately 75°F or less, approximately 70°F or less, approximately 65°F or less, or approximately 60°F or less to form a cooled foaming food composition.

[0010] Other purposes and features will be partially revealed and partially noted later in this specification. [Modes for carrying out the invention]

[0011] Previous attempts to package high-oil and / or high-viscosity foods for dispensing as effervescent foods have encountered numerous problems. In particular, with high-oil foods, if the oil content is too high, the mixture may leak or escape from the container valve when the contents come into contact with the valve. This problem is especially common when attempting to prepare packaged legume foods such as peanut butter.

[0012] In particular, in the context of modern supply chains and food distribution systems (for example, situations involving long-term transportation and storage before consumer use), previous attempts have been made to devise packaging systems or compositions that overcome these problems.

[0013] The present invention helps to solve these problems by providing a process for preparing effervescent food compositions suitable for packaging, for example, in a single-chamber pressure-resistant container having a bottom, side walls, and a nozzle. The process described herein has also been found to uniquely provide effervescent food compositions that are storage-stable and, when dispensed as effervescent food, satisfy other commercially required properties such as taste, texture, mouthfeel, etc.

[0014] As used herein, “foam,” “foamed,” “foamable,” “whipped,” and similar terms are understood to refer to products that may expand in volume when released from a pressurized container. As used herein, “foam,” “foamed,” and similar terms are understood to refer to products that have expanded in volume (for example, when released from a pressurized container).

[0015] The term "high oil content" means that the food can be separated into an oil phase and at least one additional phase.

[0016] The present invention relates to a process for preparing a foaming food composition. In certain embodiments, the foaming food composition may be packaged so that it can be dispensed from a container as a foaming food. For example, the packaging process is carried out using a propellant in a container having a nozzle, and the mixture (i.e., the foaming food composition and the propellant) is dispensed from the nozzle to form a foaming food.

[0017] In one embodiment, the process includes: mixing an emulsifier and a carrier liquid at a temperature higher than the melting point of the emulsifier to form an emulsifier mixture; separately mixing a food and a diluent to form a diluted food composition; and combining the emulsifier mixture and the diluted food composition to form a foaming food composition.

[0018] By mixing an emulsifier with a carrier liquid (e.g., oil) at a temperature higher than the melting point of the emulsifier, the emulsifier can liquefy and mix more completely with the carrier liquid to form an emulsifier mixture. While not bound by theory, it is believed that liquefaction of emulsifiers increases the clarity of the final effervescent or foamed food product and contributes to a more uniform taste. By liquefying the emulsifier, the final product is less likely to contain portions with high concentrations of emulsifier, such as solid chunks or visually recognizable powder forms. Similarly, forming an emulsifier mixture first is believed to reduce the possibility of discoloration or uneven taste caused by high concentrations of emulsifier in the final product.

[0019] In certain embodiments, the emulsifier mixture is cooled to below the melting point of the emulsifier and mixed with a diluted food composition (i.e., the food and diluent). Lowering the temperature of the emulsifier mixture before combining it with the diluted food composition makes it possible to combine the emulsifier mixture with the food without exposing the food to potentially problematic high temperatures. This is particularly important when the food contains proteins or other components that may denature or otherwise become irreversibly destabilized at high temperatures. Certain foods targeted by this invention (e.g., peanut butter) contain a high proportion of protein. If the protein exceeds its denaturation temperature, the protein denatures, losing its structure and resulting in changes to the viscosity or other properties of the food. Maintaining the food at a temperature below this temperature ensures that there are no dramatic changes to the physical properties of the food or the consumer's perception (i.e., taste and mouthfeel), and ultimately to the composition of the final food. Remarkably, in certain embodiments, the inventors have found that by mixing the emulsifier and the carrier liquid at high temperature, and then cooling the emulsifier mixture before contact with the diluted food composition, it is possible to avoid food degradation while forming a final effervescent food composition or effervescent food with more uniform clarity and taste. Such results represent a remarkable improvement over conventional processes and offer significant advantages in preparing products desirable for consumers.

[0020] In further embodiments, the process includes: mixing a food containing a dairy-based food with a diluent to form a diluted food composition; mixing the diluted food composition with a carrier liquid to form a foaming food composition; and cooling the foaming food composition to form a cooled foaming food composition. In certain embodiments in which the food contains a dairy-based food, it has been found that emulsifiers may be omitted and an acceptable foaming food may be formed. In certain specific embodiments, a process for preparing a foaming food composition in which the food is cream cheese does not require emulsifiers.

[0021] Further embodiments relate to a packaging system and process for packaging effervescent food compositions and / or cooled effervescent food compositions.

[0022] In embodiments including an emulsifier, the emulsifier may be any emulsifier suitable for food applications. For example, the emulsifier may be selected from the group consisting of monoglycerides, diglycerides, or combinations thereof. It will be understood that emulsifiers for use in the present invention may include emulsifiers that are mono- and diglyceride blends. In certain embodiments, the emulsifier may be selected from the group consisting of DurEm 124, Alphadim 90 PBK, Grinsted ps 105 KA, Grinsted Mono-di P 52 KA, Grinsted PS 106 KA, Trancendim 110, Trancendim 130, Trancendim 180, and combinations thereof. In other embodiments, the emulsifier may be selected from the group consisting of lecithin, polysorbate, Durtan 60, and combinations thereof. The polysorbate may be, for example, polysorbate 60. In certain embodiments, the emulsifier is selected from the group consisting of monoglycerides, diglycerides, blends of monoglycerides and diglycerides, polysorbates, and combinations thereof.

[0023] In various embodiments, the emulsifier may include a blend of monoglycerides and diglycerides. For example, a blend of monoglycerides and diglycerides in which monoglycerides are present in amounts of approximately 2% to 15% by weight, approximately 2% to 14% by weight, approximately 2% to 13% by weight, approximately 2% to 12% by weight, approximately 2% to 11% 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.

[0024] In certain embodiments of the present invention, it may be desirable to select an emulsifier used in a foaming food composition that has a melting point below the food denaturation temperature. Selecting an emulsifier with a relatively low melting point also reduces the energy and equipment costs associated with heating to form the emulsifier mixture and / or cooling the emulsifier mixture before combining it with the diluted food composition. In one embodiment, the emulsifier has a melting point of about 200°F or less, about 190°F or less, about 180°F or less, about 187°F or less, about 160°F or less, about 150°F or less, about 140°F or less, about 130°F or less, about 120°F or less, about 110°F or less, about 100°F or less, about 90°F or less, or about 80°F or less. In another embodiment, the emulsifier has a melting point of about 50°F to about 200°F, about 50°F to about 180°F, about 50°F to about 160°F, about 50°F to about 140°F, about 50°F to about 120°F, about 50°F to about 100°F, about 50°F to about 90°F, about 50°F to about 80°F, about 50°F to about 70°F, or about 50°F to about 60°F. In yet another embodiment, the emulsifier may have a melting point of about 100°F to about 160°F. For example, approximately 110°F to 155°F, approximately 110°F to 150°F, approximately 120°F to 150°F, approximately 125°F to 150°F, approximately 130°F to 150°F, approximately 130°F to 145°F, or approximately 135°F to 145°F.

[0025] In certain other embodiments, emulsifiers having a melting point above the food denaturation temperature may be selected for use in effervescent food compositions. However, in these embodiments, it may be necessary to cool the emulsifier or emulsifier mixture (e.g., emulsifier and carrier liquid) before or immediately after combining it with the food. Cooling may be necessary when using these emulsifiers to avoid food denaturation. These embodiments are further discussed below.

[0026] The carrier liquid may contain any liquid that is useful in combination with an emulsifier and is also suitable for food applications. In one embodiment, the carrier liquid is selected from the group consisting of oil, water, refrigerant, and combinations thereof. In another embodiment, the carrier liquid is selected from the group consisting of oil, water, and combinations thereof.

[0027] In certain embodiments, the carrier liquid may comprise an oil. For example, the carrier liquid may be a vegetable oil. In other embodiments, the carrier liquid may be selected from the group consisting of peanut oil, rapeseed oil, olive oil, avocado oil, sunflower oil, safflower oil, cottonseed oil, soybean oil, corn oil, coconut oil, palm oil, canola oil, and combinations thereof. In some embodiments, the carrier liquid is selected from the group consisting of peanut oil, olive oil, canola oil, and combinations thereof.

[0028] In other embodiments, the carrier liquid may comprise water.

[0029] In a further embodiment, the carrier liquid may comprise a refrigerant, for example, R134a.

[0030] In embodiments where the emulsifier and the carrier liquid are combined to form an emulsifier mixture, it may be desirable to select a carrier liquid having a relatively low melting point. In such a configuration, the emulsifier and the carrier liquid may be combined at a temperature lower than the temperature required to melt the emulsifier when it is the only component of the emulsifier mixture. The present inventors have discovered that the inclusion of a carrier liquid comprising an oil can be particularly useful for mixing the emulsifier mixture at a low temperature while ensuring a uniformly mixed emulsifier mixture. This is shown in further detail, for example, in Example 1 discussed below.

[0031] In embodiments where the carrier liquid is directly combined with the diluted food composition (i.e., without an emulsifier), the melting point of the carrier liquid may not be critical. In these embodiments, it is important that the carrier liquid is suitable for direct combination with the diluted food composition to form a homogeneous and acceptable product.

[0032] In a specific process of the present invention, an emulsifier and a carrier liquid are mixed at a temperature higher than the melting point of the emulsifier to form an emulsifier mixture. While not bound by theory, it is believed that mixing the emulsifier and carrier liquid at a temperature higher than the melting point of the emulsifier allows the emulsifier to liquefy and mix more completely with the carrier liquid to form an emulsifier mixture. The liquefaction of the emulsifier is also believed to impart clarity and a more uniform taste to the final product. As discussed above, by liquefying the emulsifier, the final product is less likely to contain portions of the product with high concentrations of emulsifier, such as in the form of solid chunks or visually recognizable powder. Similarly, this process reduces the possibility of discoloration or uneven taste caused by portions with high concentrations of emulsifier in the final product.

[0033] In other embodiments, the emulsifier and the carrier liquid are mixed at a temperature higher than the melting point of the mixture. As described above and shown in Example 1, when the carrier liquid is included with the emulsifier, the melting point of the mixture may be lower than the melting point of the emulsifier itself. In this situation, it may be desirable to mix the emulsifier and the carrier liquid at a temperature lower than the melting point of the emulsifier, but at which point the mixture still melts. Similar advantages have been observed with respect to mixing the emulsifier and the carrier liquid at a temperature higher than the melting point of the mixture (for example, the emulsifier may liquefy and mix more completely with the carrier liquid to form a homogeneous emulsifier mixture).

[0034] In certain embodiments, the emulsifier and the carrier liquid are at approximately 100°F or higher, approximately 105°F or higher, approximately 110°F or higher, approximately 115°F or higher, approximately 120°F or higher, approximately 125°F or higher, approximately 135°F or higher, approximately 140°F or higher, approximately 145°F or higher, approximately 150°F or higher, approximately 155°F or higher, approximately 160°F or higher, approximately 165°F or higher, approximately 170°F or higher, and approximately 175°F. The mixture may be mixed at temperatures of approximately 180°F or higher, approximately 185°F or higher, approximately 190°F or higher, approximately 195°F or higher, approximately 200°F or higher, approximately 205°F or higher, approximately 210°F or higher, approximately 215°F or higher, approximately 220°F or higher, approximately 225°F or higher, approximately 230°F or higher, approximately 235°F or higher, approximately 240°F or higher, approximately 245°F or higher, or approximately 250°F or higher. In some embodiments, the emulsifier and the carrier solution may be mixed at temperatures of approximately 100°F to 250°F, approximately 100°F to 225°F, approximately 100°F to 200°F, approximately 105°F to 195°F, approximately 110°F to 190°F, approximately 115°F to 185°F, approximately 120°F to 180°F, or approximately 125°F to 175°F. In other embodiments, the emulsifier and the carrier solution may be mixed at temperatures of approximately 150°F to 250°F, approximately 150°F to 245°F, approximately 150°F to 240°F, approximately 150°F to 235°F, approximately 150°F to 230°F, approximately 150°F to 225°F, approximately 150°F to 220°F, approximately 150°F to 215°F, approximately 150°F to 210°F, approximately 150°F to 205°F, or approximately 150°F to 200°F.

[0035] The mixing temperatures described herein are intended to refer to one or more configurations in which the components are mixed at a specified temperature. For example, the emulsifier may be heated to a desired temperature and then mixed with the carrier liquid at room temperature. In another configuration, the emulsifier and the carrier liquid may be heated separately to a desired temperature and then mixed together. In yet another configuration, the emulsifier and the carrier liquid may be combined at room temperature, this combination may be heated to a desired temperature and then mixed until homogeneous. In further embodiments, the mixing apparatus may include a heat source so that the mixing of the components takes place at a constant temperature.

[0036] It will be understood that the temperature of the mixing step is highly dependent on the specific emulsifier and carrier solution used, as well as the relative ratio of each component.

[0037] In certain embodiments, the weight ratio of the carrier solution to the emulsifier is approximately 30:1 to 1:30, approximately 29:1 to 1:29, approximately 28:1 to 1:28, approximately 27:1 to 1:27, approximately 26:1 to 1:26, approximately 25:1 to 1:25, approximately 24:1 to 1:24, approximately 23:1 to 1:23, approximately 22:1 to 1:22, approximately 21:1 to 1:21, approximately 20:1 to 1:20, approximately 15:1 to 1:15, 10:1 to 1:10, approximately 1:5 to 5:1, approximately 1.5:5 to 4:1, approximately 2:5 to 3:1, approximately 1:2 to 2:1, or approximately 3:5 to 1:1.

[0038] Separately, the food is mixed with a diluent to form a diluted food composition. “Food” as used herein is intended to mean a commercially available food that can be consumed without further processing. For example, “Food” is intended to mean the final commercial product (e.g., peanut butter) rather than the individual components of the food (e.g., peanuts, oil, salt, etc.).

[0039] In certain embodiments, the food may include legume-based foods, nut-based foods, berry-based foods, dairy-based foods, non-protein foods, or combinations thereof.

[0040] In one embodiment, the food is a legume-based food. For example, this food may include legumes, clover, peas, lentils, lupine, mesquite, or a combination thereof. In a particular embodiment, this food may include alfalfa, chickpeas (i.e., Bengal gram, garbanzo beans, or Egyptian beans), carob, soybeans, peanuts, tamarind, or a combination thereof. In a particular other embodiment, this food may include legumes selected from the group consisting of chickpeas, soybeans, peanuts, or a combination thereof. In one embodiment, this food includes chickpeas. In a further embodiment, this food is hummus. In another embodiment, this food includes peanuts. In yet another embodiment, this food is peanut butter.

[0041] In other embodiments, the food is a nut-based food. For example, almond butter, cashew butter, pecan butter, coconut butter, hazelnut butter, or a combination thereof.

[0042] In a further embodiment, the food is a berry-based food. For example, the food may be an avocado-based food. In one embodiment, the avocado-based food is guacamole.

[0043] In another embodiment, the food is a dairy-based food. For example, the food may be selected from the group consisting of cream cheese, sour cream, yogurt, butter, or a combination thereof. In some embodiments, the food is cream cheese or sour cream.

[0044] In certain embodiments, the food may include non-protein foods. For example, the food may include sugars. In one embodiment, the food may include sucrose. In certain embodiments, the food may include toffee, marshmallows, nougat, caramel, jam, syrup, or any combination thereof.

[0045] In one embodiment, the food comprises peanut butter, almond butter, cream cheese, sour cream, guacamole, or a combination thereof. In another embodiment, the food is peanut butter, almond butter, cream cheese, sour cream, or guacamole.

[0046] When selecting a food suitable for this process and / or packaging 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 of about 75°F to about 90°F produce effervescent food compositions and final effervescent foods having desired properties (e.g., viscosity and / or mouthfeel). For example, in certain embodiments, foods having a melting point of about 75°F to about 90°F, about 80°F to about 90°F, or about 85°F to about 90°F may be selected. If the product is intended to be stored at refrigerated temperatures, foods having a melting point of about 38°F to about 45°F may be selected. If the product is intended to be frozen for storage, foods having a melting point of about -4°F to about 38°F may be selected.

[0047] In further embodiments, the process may include a first step of preparing the food for dilution. For example, milk or cream may be treated with an acid (e.g., citric acid) to form a solid. The solid and liquid may then be blended to form cream cheese, which may be used as the food described herein. Sour cream may be formed using a similar process. In this embodiment, it is possible to prepare the solid food in situ. This can offer significant advantages in the design of plant operations and the overall cost of the process. For example, instead of shipping solid cream cheese and designing an operation to introduce this solid into the process, the cream cheese can be prepared in situ. The milk, cream, and acid are all in liquid form and can be easily piped to the desired location for forming the cream cheese. This can help overcome the very high cost of pumping solid cream cheese products in situ.

[0048] A diluent that mixes with food to form a diluted food composition can be any liquid suitable for food use that can dilute food. For example, in one embodiment, the diluent is selected from the group consisting of water, oil, sugar alcohols, and combinations thereof. Sugar alcohols may be selected from the group consisting of, for example, arabitol, erythritol, cricerol, HSH (hydrolyzed starch), isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and combinations thereof. In a particular embodiment, the diluent includes water and oil.

[0049] In embodiments where the oil diluent forms at least a portion of the diluent, 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 having 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 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 melting point of about -4°F to about 38°F is preferred. In a containerization system for storing and dispensing the final foamed food composition (described in further detail herein), an oil diluent having such a melting point allows the material in the container to remain in a liquid state, but to form a semi-solid state when dispersed from the container to form the foamed food. Dispensing from the container results in a decrease in temperature due to the reduced pressure of the material, causing the oil diluent component to contribute to the semi-solid state of the final foamed product.

[0050] In one embodiment, the oil diluent is a vegetable oil. In a particular embodiment, the oil diluent may be selected from the group consisting of peanut oil, rapeseed oil, olive oil, avocado oil, sunflower oil, safflower oil, cottonseed oil, soybean oil, corn oil, coconut oil, palm oil, canola oil, and combinations thereof. In some embodiments, the diluent is selected from the group consisting of peanut oil, olive oil, canola oil, and combinations thereof.

[0051] In an embodiment in which the oil diluent forms at least a portion of the diluent, the oil 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, and approximately 60% to approximately 99% by weight of the total weight of the diluent. It may include a certain amount, approximately 65% ​​to 99% by weight, 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, the oil diluent may consist of approximately 20% to 95% by weight, approximately 25% to 95% by weight, approximately 30% to 95% by weight, approximately 40% to 95% by weight, approximately 50% to 95% by weight, approximately 50% to 95% by weight, approximately 50% to 90% by weight, approximately 50% to 85% by weight, approximately 50% to 80% by weight, approximately 55% to 80% by weight, approximately 60% to 80% by weight, approximately 65% ​​to 80% by weight, or approximately 70% to 80% by weight of the total weight of the diluent.

[0052] In certain embodiments comprising water as a diluent, the water diluent may comprise 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 of the total weight of the diluent. In some embodiments, the aqueous diluent may consist of 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 the total weight of the diluent.

[0053] Next, the food and diluent are mixed to form a diluted food composition.

[0054] Diluting food can achieve several advantages. For example, dilution can reduce the viscosity of the food, allowing the propellant to dissolve more easily in the food during the packaging process (as will be described in more detail below). Food dilution also results in reduced processing costs, processing time, and a more uniform foaming product. Furthermore, diluting food before packaging reduces the total volume of food in a given container, typically resulting in a lighter final product. This provides the commercial advantage of reduced shipping and transportation costs. From a consumer 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 a single serving of food alone. Food dilution allows for reductions in weight, shipping costs, and / or total calorie content, but the processes described herein also yield foaming food compositions that foam easily when mixed with a propellant and dispensed from a container, while maintaining commercially acceptable taste and other properties.

[0055] In certain embodiments, the diluted food composition may contain about 30% to about 80% by weight, about 30% to about 75% by weight, about 35% to about 70% by weight, about 40% to about 70% 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 the food. For example, about 40% to about 60% by weight, about 40% to about 55% by weight, about 40% to about 50% by weight, or about 45% to about 50% by weight of the food may be appropriate. In other embodiments, the diluted food composition may contain about 60% to about 99% by weight, about 60% to about 98% by weight, about 60% to about 97% by weight, about 60% to about 96% by weight, about 60% to about 95% by weight, about 60% to about 94% by weight, about 60% to about 93% by weight, about 60% to about 92% by weight, about 60% to about 91% by weight, or about 60% to about 90% by weight of the food.

[0056] In one embodiment, the diluted food composition may contain 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 of the total diluent. For example, this diluted food composition may contain about 25% to about 65% by weight, about 25% to about 60% by weight, about 25% to about 55% by weight, about 25% to about 50% by weight, about 25% to about 45% by weight, about 25% to about 40% by weight, or about 25% to about 35% by weight of the total diluent. In certain other embodiments, the diluted food composition may contain about 20–50% by weight, about 20–40% by weight, about 25–40% by weight, about 25–35% by weight, about 26–35% by weight, about 26–34% by weight, about 27–34% by weight, about 27–33% by weight, about 28–33% by weight, about 28–32% by weight, about 29–32% by weight, or about 30–32% by weight of the total diluent. In other embodiments, the diluted food composition may contain about 25–50% by weight, about 30–50% by weight, about 30–45% by weight, about 30–40% by weight, or about 35–40% by weight of the total diluent. In some embodiments, the diluted food composition may contain about 1% to about 25% by weight, about 2% to about 25% by weight, about 3% to about 25% by weight, about 4% to about 25% by weight, about 5% to about 25% by weight, about 6% to about 25% by weight, about 7% to about 25% by weight, about 8% to about 25% by weight, about 9% to about 25% by weight, or about 10% to about 25% by weight of the total diluent.

[0057] Certain high-oil foods do not readily mix with water at room temperature. Examples include peanut butter, almond butter, cashew butter, pecan butter, hazelnut butter, and coconut butter. Therefore, in certain embodiments, diluted food compositions may be prepared by combining the food and diluent at high temperatures to form the diluted food composition. For example, the food and / or diluent 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 before or during the mixing step. For example, about 30°C to about 150°C, about 30°C to about 125°C, about 30°C to about 120°C, about 30°C to about 110°C, about 30°C to about 100°C, about 30°C to about 75°C, about 30°C to about 70°C, about 30°C to about 60°C, about 40°C to about 60°C, or about 50°C to about 60°C. In relation to peanut butter products, peanut butter 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, or at least about 60°C. For example, about 30°C to about 100°C, about 31°C to about 75°C, or about 32°C to about 65°C before mixing with diluents. As will be discussed elsewhere in this specification, one factor to consider when selecting a temperature for mixing is the denaturation temperature of proteins in the food. In certain embodiments, the temperature should be kept below the denaturation temperature of the food.

[0058] In certain embodiments, it may be desirable for the diluted food composition, comprising the food and diluent, to have a specific moisture content. For the purpose of determining the moisture content of the diluted food composition, the weight percentage of water includes any endogenous moisture in the food and exogenous moisture from the food. The moisture content can be determined by weighing the diluted food composition and comparing it to the weight of the same composition after dehydration by heating it at 66°C for 12 hours or at 52°C for 24 hours. For example, in some embodiments, the diluted food composition has a water 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 diluted food composition.

[0059] In certain embodiments, the diluted 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 diluted 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.

[0060] In certain embodiments, the diluted food composition is an emulsion. Forming the diluted food composition as an emulsion can improve the overall appearance of the final foamed food and inhibit "slumping" of the final product. "Slumping" is understood to refer to the tendency of the final product to lose its initial structure and rigidity. Final products that immediately show slumping or shrinkage are typically not commercially desirable. By forming an emulsion, the diluted food composition is thought to have a tendency to become a shear-thickening composition. Therefore, the shear action of the propellant as it leaves the food mixture after being dispensed from the container makes the final product firmer. This can, as a result, improve the appearance and volume of the dispensed product and delay the onset of slumping.

[0061] In certain other embodiments, the diluted food composition is not an emulsion.

[0062] The emulsifier mixture may optionally be cooled before being combined with the diluted food composition, as will be described in more detail below.

[0063] While not bound by theory, it is believed that lowering the temperature of the emulsifier mixture before combining it with food allows for the combination of the emulsifier mixture and the diluted food composition without exposing the food to potentially problematic high temperatures. The specific food targeted by this invention (e.g., peanut butter) contains protein. When protein exceeds its denaturation temperature, it denatures, losing its structure, resulting in changes to the viscosity or other properties of the food. Maintaining the diluted food composition below this temperature ensures that there are no dramatic changes to the physical properties of the food, and ultimately to the final effervescent food composition. Surprisingly, mixing the emulsifier and carrier liquid at high temperatures, and then cooling them before contact with the diluted food composition, can avoid food denaturation while forming a final effervescent food composition with more uniform clarity and taste. Such results represent a remarkable improvement over conventional processes and offer significant advantages in preparing products desirable to consumers.

[0064] In one embodiment, an emulsifier and a carrier liquid are mixed at temperatures of approximately 100°F to approximately 250°F, approximately 100°F to approximately 225°F, approximately 100°F to approximately 200°F, approximately 105°F to approximately 195°F, approximately 110°F to approximately 190°F, approximately 115°F to approximately 185°F, approximately 120°F to approximately 180°F, or approximately 125°F to approximately 175°F to form an emulsifier mixture, and this emulsifier mixture is cooled to approximately 200°F or less, approximately 175°F or less, approximately 150°F The mixture is cooled to a temperature of F or below, approximately 145°F or below, approximately 140°F or below, approximately 135°F or below, approximately 130°F or below, approximately 125°F or below, approximately 120°F or below, approximately 115°F or below, approximately 110°F or below, approximately 105°F or below, approximately 100°F or below, approximately 95°F or below, approximately 90°F or below, approximately 85°F or below, approximately 80°F or below, approximately 75°F or below, approximately 70°F or below, approximately 65°F or below, or approximately 60°F or below to form a cooled emulsifier mixture.

[0065] In certain embodiments, the emulsifier mixture is cooled to a temperature of approximately 200°F or less, approximately 175°F or less, approximately 150°F or less, approximately 145°F or less, approximately 140°F or less, approximately 135°F or less, approximately 130°F or less, approximately 125°F or less, approximately 120°F or less, approximately 115°F or less, approximately 110°F or less, approximately 105°F or less, approximately 100°F or less, approximately 95°F or less, approximately 90°F or less, approximately 85°F or less, approximately 80°F or less, approximately 75°F or less, approximately 70°F or less, approximately 65°F or less, or approximately 60°F or less to form a cooled emulsifier mixture before being combined with a diluted food composition. For example, the emulsifier mixture may be cooled to temperatures of approximately 50°F to 200°F, 60°F to 175°F, 70°F to 150°F, 70°F to 145°F, 75°F to 140°F, 75°F to 135°F, 75°F to 130°F, 80°F to 125°F, 90°F to 120°F, 100°F to 115°F, or 100°F to 110°F to form a cooled emulsifier mixture. In a further embodiment, the emulsifier mixture is cooled to a temperature lower than the denaturation temperature of the food it is combined with.

[0066] In one embodiment, the food is a dairy-based food, and the emulsifier mixture is cooled to about 200°F or less, about 195°F or less, about 185°F or less, about 180°F or less, about 175°F or less, about 170°F or less, about 165°F or less, about 160°F or less, about 155°F or less, about 150°F or less, about 145°F or less, about 140°F or less, about 135°F or less, about 130°F or less, about 125°F or less, about 120°F or less, about 115°F or less, about 110°F or less, about 105°F or less, or about 100°F or less to form a cooled emulsifier mixture before being combined with a diluted food composition. For example, the emulsifier mixture may be cooled to approximately 100°F to 200°F, approximately 100°F to 195°F, approximately 100°F to 190°F, approximately 100°F to 185°F, approximately 100°F to 180°F, approximately 100°F to 175°F, approximately 100°F to 170°F, or approximately 100°F to 160°F.

[0067] In another embodiment, the food is legume-based or nut-based, and the emulsifier mixture is cooled to about 160°F or less, about 155°F or less, about 150°F or less, about 145°F or less, about 140°F or less, about 135°F or less, about 130°F or less, about 125°F or less, about 120°F or less, about 115°F or less, about 110°F or less, about 105°F or less, or about 100°F or less to form a cooled emulsifier mixture before being combined with a diluted food composition. For example, the emulsifier mixture may be cooled to approximately 100°F to 150°F, 100°F to 145°F, 100°F to 140°F, 100°F to 135°F, 100°F to 130°F, 100°F to 125°F, or 100°F to 120°F.

[0068] Next, the diluted food composition is combined with an emulsifier mixture or a cooled emulsifier mixture to form a foaming food composition.

[0069] In some embodiments, the effervescent food composition may contain about 30% to about 80% by weight, about 30% to about 75% by weight, about 35% to about 70% by weight, about 40% to about 70% 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 the food. For example, about 40% to about 60% by weight, about 40% to about 55% by weight, about 40% to about 50% by weight, or about 45% to about 50% by weight of the food.

[0070] In certain embodiments, the effervescent food composition may contain an emulsifier in an amount of about 0.25% by weight or more, about 0.50% by weight or more, about 0.75% by weight or more, about 1% by weight or more, about 1.25% by weight or more, about 1.5% by weight or more, about 1.75% by weight or more, about 2% by weight or more, about 3% by weight or more, about 4% by weight or more, or about 5% by weight or more. For example, the effervescent food composition may contain emulsifiers 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.

[0071] In various embodiments, it may be desirable for the effervescent food composition to have a certain moisture content. This moisture content can be measured by the tests outlined above. In some embodiments, the effervescent 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 effervescent food composition.

[0072] In certain embodiments, the effervescent 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 effervescent 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.

[0073] In certain embodiments, the effervescent food composition is an emulsion. Forming the effervescent food composition as an emulsion can improve the overall appearance of the final effervescent food and inhibit "slump" of the final product. "Slump" is understood to refer to the tendency of the final product to lose its initial structure and rigidity. Final products that immediately show slump or shrinkage are typically commercially undesirable. By forming an emulsion, the effervescent food composition is thought to have a tendency to become a shear-thickening composition. Therefore, after being dispensed from the container, the shear action of the propellant as it leaves the food mixture makes the final product firmer. This can, as a result, improve the appearance and volume of the dispensed product and delay the onset of slump.

[0074] In certain other embodiments, the effervescent food composition is not an emulsion.

[0075] In some embodiments, the viscosity of the effervescent food composition at 25°C and atmospheric pressure of 1 bar is less than about 1,100,000 centipoise (cP), less than about 1,000,000 centipoise (cP), less than about 900,000 cP, less than about 800,000 cP, less than about 700,000 cP, less than about 600,000 cP, less than about 500,000 cP, and about 400,000 cP. The values ​​are less than 0 cP, less than approximately 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 approximately 450 cP. For example, the viscosity may be approximately 450 to 1,000,000 centipoise (cP), approximately 500 to 500,000 cP, approximately 1,000 to 500,000 cP, approximately 5,000 to 500,000 cP, approximately 5,000 to 250,000 cP, approximately 10,000 to 200,000 cP, approximately 25,000 to 100,000 cP, or approximately 25,000 to 50,000 cP. Furthermore, the viscosity may be approximately 10,000 to 200,000 cP, approximately 25,000 to 100,000 cP, or approximately 25,000 to 50,000 cP.

[0076] In certain embodiments, the effervescent food composition may be cooled immediately after preparation (i.e., after the emulsifier mixture has been mixed with the diluted food composition). For example, the effervescent food composition may be cooled to a temperature of about 200°F or less, about 175°F or less, about 150°F or less, about 145°F or less, about 140°F or less, about 135°F or less, about 130°F or less, about 125°F or less, about 120°F or less, about 115°F or less, about 110°F or less, about 105°F or less, about 100°F or less, about 95°F or less, about 90°F or less, about 85°F or less, about 80°F or less, about 75°F or less, about 70°F or less, about 65°F or less, or about 60°F or less to form a cooled effervescent food composition. In one embodiment, the effervescent food composition may be cooled to a temperature of approximately 50°F to approximately 200°F, approximately 60°F to approximately 175°F, approximately 70°F to approximately 150°F, approximately 70°F to approximately 145°F, approximately 75°F to approximately 140°F, approximately 75°F to approximately 135°F, approximately 75°F to approximately 130°F, approximately 80°F to approximately 125°F, approximately 90°F to approximately 120°F, approximately 100°F to approximately 115°F, or approximately 100°F to approximately 110°F to form a cooled effervescent food composition.

[0077] As described elsewhere in this specification, effervescent food compositions or cooled effervescent food compositions may be encapsulated together with a propellant such that an effervescent food is produced when the effervescent food composition mixture (i.e., a mixture of the effervescent food composition and a propellant) is released from the container. The viscosity of the effervescent food composition affects how easily the product flows on itself when placed in a container and how easily it flows between the two ends of the container when rotated. Another important consideration when formulating effervescent food compositions and / or effervescent food composition mixtures (i.e., a mixture of the effervescent food composition and a propellant) is the stickiness of the mixture or the adhesion of the mixture to the container walls. Adhesion (i.e., static friction that must be overcome to allow relative movement of stationary objects in contact) is a useful factor for calculating the amount of food mixture that sticks to the inside of the container. As adhesion increases, more mixture remains inside the container after all the propellant has been consumed. This can result in considerable waste. Reducing adhesion while maintaining the desired viscosity of the mixture is another goal of the encapsulation processing system of the present invention. Commercially acceptable adhesion results in a mixture remaining in the container after the propellant is consumed being approximately 10% by weight or less. The container filling system of the present invention can achieve a mixture remaining in the container after the propellant is consumed being 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.

[0078] Generally, effervescent food compositions may further contain one or more additives selected from the group consisting of sweeteners, secondary emulsifiers, preservatives, flavorings, colorings, water-retaining agents, humectants, binders, stabilizers, rheological modifiers, oils, or any combination thereof. In other embodiments, effervescent food compositions may contain additives selected from the group consisting of fruits, fruit juices, vegetables, vegetable juices, seeds, nuts, herbs, milk, creams, or any combination thereof. Effervescent food compositions may also contain further additives such as baking soda or coconut cream. In specific embodiments, effervescent food compositions may include sweeteners, water-retaining agents, and stabilizers.

[0079] In a process for preparing a foaming food composition, one or more additives may be added in one or more steps of the process. For example, one or more additives may be added together with an emulsifier and a carrier liquid to form an emulsifier mixture, added to the emulsifier mixture, added together with a food and a diluent to form a diluted food composition, added to the diluted food composition, added to a cooled emulsifier mixture, added together with a cooled emulsifier mixture and a diluted food composition to form a foaming food composition, and / or added to a foaming food composition.

[0080] It will be understood that incorporating one or more additives into a foaming food composition may require further processing steps. For example, if the additive is seeds, the seeds may need to be crushed or otherwise processed so that they can be mixed into the foaming food composition. As described elsewhere in this specification, the foaming food composition may be encapsulated and passed through a nozzle to form a foamed food. In such a configuration, it is important that the foaming food composition (and any additives therein) is essentially homogeneous or does not contain large particles that would interfere with or clog the nozzle's operation.

[0081] The sweetener may be selected from the group consisting of, for example, sugars, artificial sweeteners, sugar alcohols, maple syrup, agar, stevia, or combinations thereof. The sugar may be selected from the group consisting of, for example, 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, for example, arabitol, erythritol, chryserol, HSH (hydrolyzed starch), isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and combinations thereof. In certain embodiments, the effervescent 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, the effervescent 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.

[0082] The secondary emulsifier additive may be the same as or different from the emulsifier used to form the emulsifier mixture described herein. For example, the secondary emulsifier may be selected from the group consisting of monoglycerides, diglycerides, or combinations thereof. It will be understood that the secondary emulsifier used in the present invention may include an emulsifier that is a blend of monoglycerides and diglycerides. In certain embodiments, the secondary emulsifier may be selected from the group consisting of DurEm 124, Alphadim 90 PBK, Grindsted ps 105 KA, Grindsted Mono-di P 52 KA, Grindsted PS 106 KA, Trancendim 130, or combinations thereof. In other embodiments, the secondary emulsifier may be selected from the group consisting of lecithin, polysorbate, Durtan 60, and combinations thereof. The polysorbate may be, for example, polysorbate 60.

[0083] In one embodiment, the preservative may include an antioxidant. For example, the preservative may be selected from the group consisting of citric acid, lactic acid, or a combination thereof. In another embodiment, the preservative may be selected from the group consisting of salts, ascorbic acid, tocopherol, sodium ascorbate, calcium ascorbate, ascorbyl palmitate, propyl formate, octyl formate, butylhydroxyanisole, butylhydroxytoluene, and a combination thereof. In a further embodiment, the preservative may be selected from the group consisting of sodium sulfite, magnesium sulfite, sodium bisulfite, and a combination thereof.

[0084] The flavorings may be selected from a group consisting of, for example, salt, chocolate, coconut, or a combination thereof.

[0085] The water-retaining agent can be selected from the group consisting of, for example, glycerol (glycerin), sorbitol, propylene glycol, butylene glycol, polydextrose, or combinations thereof. In certain embodiments, the effervescent 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 water-retaining agent. For example, the effervescent 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 water-retaining agent.

[0086] The stabilizer may be selected from the group consisting of, for example, xanthan gum, guar gum, locust bean gum, carboxymethylcellulose, pectin, carrageenan, tic gum, pea protein, or combinations thereof. In various embodiments, the effervescent food composition may contain 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 some weight or more of the stabilizer. For example, the effervescent food composition may contain 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 of the stabilizer.

[0087] The rheological modifier may be selected from the group consisting of, for example, gelatin, cellulose ether, starch, starch ester, starch ether, and combinations thereof.

[0088] Fruits and / or vegetables may include, for example, onions, jalapeños, tomatoes, or any combination thereof.

[0089] The fruit juice may include, for example, lime juice, lemon juice, or any combination thereof.

[0090] The seeds may include, for example, kia seeds, flax seeds, sunflower seeds, pumpkin seeds, sesame seeds, or any combination thereof.

[0091] The nuts may include, for example, almonds, cashews, hazelnuts, Brazil nuts, or any combination thereof. In other embodiments, the nuts may be any tree nuts.

[0092] The herbs may include, for example, cilantro, coriander, basil, or any combination thereof.

[0093] In certain embodiments where the food is an avocado-based food, the effervescent food composition may include additives selected from the group consisting of fruit juices, herbs, and combinations thereof.

[0094] In certain embodiments where the food is dairy-based, the effervescent food composition may include additives selected from the group consisting of milk, cream, sweeteners, and combinations thereof.

[0095] The effervescent food composition described herein may be packaged by a process comprising adding the effervescent food composition to a container, adding a propellant to the container to form a mixture of the effervescent food composition, and sealing the container.

[0096] In certain embodiments, the container may be a single-chamber pressure vessel comprising a base, side walls, and a nozzle. The container may be, for example, an aerosol can. The side walls may be, for example, cylindrical. Typically, the nozzle includes a discharge valve. The valve may be operated intermittently to discharge small amounts of the effervescent food mixture as needed. The propellant component of the effervescent food mixture enables the contents of the container to be discharged as a foaming product. When the valve of the container is opened, the effervescent food components of the effervescent food mixture are pushed out of the nozzle under high pressure. When this pressure is released from the container, the dissolved propellant expands into bubbles, converting the effervescent food mixture into its whipped or foamy form (i.e., "foaming food").

[0097] As described above, diluting food (i.e., by forming a diluted food composition) offers many advantages. In previous configurations, high-oil content or high-viscosity foods tended to leak from the valve. The effervescent food mixture of the present invention results in a configuration in which, when not in use, the food is diluted and only the propellant (not the food or other components) is pressed against the nozzle. This creates a pressure barrier between the effervescent food composition and the nozzle, preventing leakage of the effervescent food composition from the container. When the product is ready to be dispensed, shake the can to ensure that the propellant is thoroughly mixed and / or dissolved in the effervescent food composition to form the effervescent food mixture. Then invert the container so that the valve is in the position to dispense the effervescent food mixture. The effervescent food mixture then flows to the end of the container housing the valve / nozzle. The nozzle then acts and the effervescent food mixture is dispensed. Once the product is released from the container, the dissolved propellant expands into bubbles, converting the effervescent food mixture into an effervescent food.

[0098] Because high-oil-content and / or high-viscosity foods are diluted, the contents of the container can flow fluidly from one end to the other when the can is tilted or inverted to dispense the food. Thus, the container filling system described herein not only prevents leakage of the product during storage but also enables the dispensing of a uniform product from the container within a commercially acceptable time without undesirable loss of propellant from the can (which may occur if the food does not flow toward the valve before the valve is activated).

[0099] Previous encapsulation systems involving multiple chambers (e.g., "bag-in-can" or "piston-in-can" configurations) faced the problem of oil separation, resulting in leakage from the sealed surface of the container. This was particularly common in previous attempts to create encapsulated peanut butter food products. In this configuration, the propellant forms a pressure barrier at the top of the container, ensuring that the diluted food mixture is not affected by oil separation and subsequent leakage from the container seal. Another advantage of this configuration is that, because the propellant is in the same chamber as the food, the container can be made virtually oxygen-free. Therefore, the encapsulated effervescent food mixture is stable at room temperature and for longer periods, and since the food does not oxidize when the propellant is inert, there is no need to include preservatives. Furthermore, the encapsulated system does not require refrigeration or other methods of preservation when transporting and storing the product, or after initial or subsequent use.

[0100] In various embodiments, the propellant may be selected from the group consisting of air, carbon dioxide, nitrogen gas, nitrous oxide, 1,1,1,2-tetrafluoroethane (i.e., R134a), or any combination thereof. For example, the propellant may be selected from the group consisting of carbon dioxide, nitrous oxide, or a combination thereof. In certain embodiments, the propellant includes nitrous oxide. It is understood that any suitable propellant for use in food may be utilized in the present invention in accordance with local food regulations.

[0101] While propellants generally exist in liquid form, it will be understood that certain amounts of liquid may be in equilibrium with their gaseous form, and / or that not all propellants described herein can be pressurized into liquid form. For example, compressed air will exist in its gaseous form.

[0102] In certain embodiments, an effervescent food mixture comprising an effervescent 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 effervescent food composition. For example, an effervescent food mixture may contain, based on the total weight of the effervescent food mixture, more than about 80% to about 96% by weight, more than about 85% to about 96% by weight, more than 90% to about 96% by weight, more than 91% to about 96% by weight, more than 92% to about 96% by weight, more than 93% to about 96% by weight, more than 94% to about 96% by weight, more than 95% to about 96% by weight, or more than 95.5% to about 96% by weight of the effervescent food composition.

[0103] In some embodiments, 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 4% by weight of the 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 the propellant, based on the total weight of the effervescent food mixture.

[0104] In certain embodiments, the effervescent food composition may be further cooled before the packaging process. While not theoretically bound, it is believed that effervescent food compositions containing certain foods are more suitable for packaging and / or allow the propellant to dissolve more easily when the temperature of the effervescent food composition is reduced. Furthermore, if the food is dairy-based, it may be desirable to reduce the temperature of the effervescent food composition before packaging to avoid or stop the food from denaturing (for example, in situations where an emulsifier with a melting point higher than the denaturation temperature of the dairy-based food is used).

[0105] In some embodiments, the foaming food composition is cooled to a temperature of approximately 80°F or lower, approximately 78°F or lower, approximately 76°F or lower, approximately 74°F or lower, approximately 72°F or lower, approximately 70°F or lower, approximately 68°F or lower, approximately 66°F or lower, approximately 64°F or lower, approximately 62°F or lower, or approximately 60°F or lower as a pre-treatment before packaging.

[0106] In other embodiments, the effervescent food composition may be pasteurized before packaging. For example, in one embodiment where the food is dairy-based, the effervescent food composition may be pasteurized and then cooled before packaging.

[0107] In certain embodiments, the effervescent food composition is packaged such that a target headspace exists within the container. Headspace is generally understood to be the percentage of internal volume of the container that is not occupied by the effervescent food composition (i.e., occupied by air, propellant, etc.). This headspace value directly correlates with the amount of product ultimately dispensed from the container. One aspect of the present invention is to minimize residual product in the container after the propellant has been used up. Alternatively, another aspect of the present invention is to minimize the amount of excess propellant remaining in the container after all of the effervescent food composition has been dispensed.

[0108] In various embodiments, the headspace of the packaged foaming food composition is about 70% by volume or less, about 65% by volume or less, about 60% by volume or less, about 55% by volume or less, about 50% by volume or less, about 45% by volume or less, about 40% by volume or less, about 35% by volume or less, about 30% by volume or less, about 25% by volume or less, or about 20% by volume or less. For example, about 20% to about 70% by volume, about 25% to about 70% by volume, about 30% to about 70% by volume, about 30% to about 65% by volume, about 30% to about 60% by volume, about 30% to about 55% by volume, about 30% to about 50% by volume, about 30% to about 45% by volume, or about 35% to about 45% by volume.

[0109] The compositions and encapsulated compositions of the present invention are generally storage stable. For example, the contents of the food compositions and encapsulated 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 and encapsulated compositions of the present invention 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 temperature up to about 30°C. In another embodiment, the compositions of the present invention and the bottled compositions are stable for storage at atmospheric pressure and a low temperature of about -20°C 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. For example, the compositions of the present invention and the bottled compositions may be stable for storage at atmospheric pressure and a temperature of about -20°C to about 30°C, about -10°C to about 30°C, about -5°C to about 30°C, about 0°C to about 30°C, about 0°C to about 25°C, or about 0°C to about 20°C 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.

[0110] The calorie content of one serving of foamed food (when dispensed from a container to form foam) may be less than approximately 90%, less than approximately 80%, less than approximately 70%, less than approximately 60%, less than approximately 50%, less than approximately 45%, less than approximately 40%, less than approximately 35%, less than approximately 30%, less than approximately 25%, less than approximately 20%, or less than approximately 15% of the calorie content of one serving of the conventional food of that food. For example, the calorie content of one serving of foamed food may be equivalent to approximately 90% to 15%, approximately 80% to 20%, approximately 70% to 15%, approximately 60% to 15%, approximately 50% to 15%, approximately 50% to 20%, approximately 45% to 20%, approximately 40% to 20%, approximately 35% to 20%, or approximately 35% to 25% of the calorie content of one serving of the conventional food of that food. In the context of food, "conventional food" means food that does not contain emulsifier mixtures, diluents, propellants, and / or any additives. [Examples]

[0111] The present invention is further illustrated by the following non-limiting embodiments.

[0112] Example 1:

[0113] Experiments were conducted to determine the effect of the carrier solution on the melting point of the emulsifier mixture.

[0114] Vegetable oils were combined with five different drying emulsifiers in weight ratios of 1:5, 2:5, 3:5, 4:5, and 1:1. Each emulsifier was also evaluated on its own (i.e., with 0% oil by weight), and the melting point of the emulsifier itself was determined. The melting temperatures of the combinations are reported in Tables 1-5 below. [Table 1] [Table 2] [Table 3] [Table 4] [Table 5]

[0115] The results above demonstrate that the combination of emulsifier and carrier oil allows for a significant reduction in the temperature required to melt the emulsifier mixture. By selecting an emulsifier-to-carrier oil ratio that results in an emulsifier mixture with a relatively low melting point (i.e., lower than the emulsifier itself), the energy and equipment costs associated with heating to form the emulsifier mixture are reduced. This also reduces the equipment costs associated with optionally cooling the emulsifier mixture before combining it with a diluted food composition.

[0116] Example 2:

[0117] This example describes an exemplary procedure for preparing an effervescent food composition.

[0118] 1) Select an emulsifier and an oily carrier liquid.

[0119] 2) Heat the selected oil (i.e., the carrier liquid) to the melting point of the emulsifier.

[0120] 3) Blend the emulsifier into the oil until the mixture becomes clear and transparent, forming an emulsifier mixture.

[0121] 4) In a separate container, combine the food, any additives (e.g., flavorings), and water (i.e., diluent) at room temperature to form a diluted food composition.

[0122] 5) Gradually introduce the emulsifier mixture into the diluted food composition to form a foaming food composition.

[0123] When combining the emulsifier mixture with the diluted food composition, ensure that the temperature is maintained below the point at which proteins in the diluted food composition denature. If this is not feasible with the chosen emulsifier, rapidly cool the effervescent food composition to minimize denaturation. Rapid cooling of the food composition helps limit the degree of denaturation that may occur when combining a hot emulsifier mixture with a diluted food composition.

[0124] Example 3

[0125] This example describes an exemplary procedure for preparing a foamy food composition in which the food is cream cheese.

[0126] For the initial production of cream cheese food products, a primary vat method may be used.

[0127] The process of making cream cheese begins by heating the desired amount of heavy cream in a large container to a temperature of approximately 72°F to 86°F. Once this temperature is reached, citric acid is added. The citric acid acts to cause the fats and proteins in the mixture to coagulate, separating them from the water. After coagulation, the water is removed until the cream cheese reaches the desired consistency level.

[0128] Optionally, the solidified cream cheese may be blended smoothly with water to form a readily flowable cream cheese food. This step may be desirable, for example, in embodiments where transporting the cream cheese food via piping is most efficient.

[0129] Next, the process for preparing the foamed cream cheese food composition proceeds as follows:

[0130] 1) Select an emulsifier and an oily carrier liquid.

[0131] 2) Heat the selected oil (i.e., the carrier liquid) to the melting point of the emulsifier.

[0132] 3) Blend the emulsifier into the oil until the mixture becomes clear and transparent, forming an emulsifier mixture.

[0133] 4) In a separate container, combine the cream cheese food (or cream cheese food that can be easily liquid), any additives (e.g., flavoring agents), and water (i.e., diluent) at room temperature to form a diluted cream cheese food composition with the desired viscosity.

[0134] 5) Gradually introduce the emulsifier mixture into the diluted cream cheese food composition to form a foamy cream cheese food composition.

[0135] Similar to Example 2, while combining the emulsifier mixture with the diluted cream cheese food composition, ensure that the temperature is maintained below the point at which the proteins in the diluted cream cheese food composition denature (e.g., below the denaturation temperature of cream cheese). If this is not feasible with the selected emulsifier, rapidly cool the effervescent food composition to minimize denaturation.

[0136] This example demonstrates the preparation of a foamed cream cheese food composition, but it will be understood that a similar process may be used to prepare a foamed sour cream food composition.

[0137] When introducing elements of the present invention or their preferred embodiments, the articles “a,” “an,” “the,” and “said” are intended to indicate that there is one or more elements. The terms “comprising,” “including,” and “having” are intended to indicate comprehensiveness and that there may be additional elements other than those listed.

[0138] 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.

[0139] Various modifications can be made to the above configurations, products, and methods without departing from the scope of the present invention, and 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 process for preparing a foaming food composition, The emulsifier and the carrier liquid are mixed at a temperature higher than the melting point of the emulsifier to form an emulsifier mixture. Mixing food and a diluent to form a diluted food composition, The emulsifier mixture is cooled to form a cooled emulsifier mixture, The cooled emulsifier mixture and the diluted food composition are combined to form the effervescent food composition, The process including the process described above.

2. The process according to claim 1, wherein the emulsifier is selected from the group consisting of monoglycerides, diglycerides, blends of monoglycerides and diglycerides, polysorbates, or combinations thereof.

3. The process according to claim 1 or 2, wherein the weight ratio of the carrier liquid to the emulsifier is about 1:5 to about 5:1, about 1.5:5 to about 4:1, about 2:5 to about 3:1, about 1:2 to about 2:1, or about 3:5 to about 1:

1.

4. The process according to any one of claims 1 to 3, wherein the emulsifier mixture is cooled to a temperature below the denaturation temperature of the protein in the food to form the cooled emulsifier mixture.

5. A process according to any one of claims 1 to 4, wherein the emulsifier and carrier liquid are mixed at a temperature of about 100°F to about 250°F, about 100°F to about 225°F, about 100°F to about 200°F, about 105°F to about 195°F, about 110°F to about 190°F, about 115°F to about 185°F, about 120°F to about 180°F, or about 125°F to about 175°F to form the emulsifier mixture, and The process comprising cooling the emulsifier mixture to a temperature of approximately 200°F or less, approximately 175°F or less, approximately 150°F or less, approximately 145°F or less, approximately 140°F or less, approximately 135°F or less, approximately 130°F or less, approximately 125°F or less, approximately 120°F or less, approximately 115°F or less, approximately 110°F or less, approximately 105°F or less, approximately 100°F or less, approximately 95°F or less, approximately 90°F or less, approximately 85°F or less, approximately 80°F or less, approximately 75°F or less, approximately 70°F or less, approximately 65°F or less, or approximately 60°F or less, thereby forming the cooled emulsifier mixture.

6. The process according to any one of claims 1 to 5, wherein the food is selected from the group consisting of legume-based foods, nut-based foods, berry-based foods, dairy-based foods, non-protein foods, or combinations thereof.

7. The process according to claim 6, wherein the food is selected from the group consisting of peanut butter, almond butter, cream cheese, sour cream, guacamole, or a combination thereof.

8. The process according to claim 6, wherein the food is a dairy-based food, and the emulsifier mixture is cooled to about 200°F or less, about 195°F or less, about 185°F or less, about 180°F or less, about 175°F or less, about 170°F or less, about 165°F or less, about 160°F or less, about 155°F or less, about 150°F or less, about 145°F or less, about 140°F or less, about 135°F or less, about 130°F or less, about 125°F or less, about 120°F or less, about 115°F or less, about 110°F or less, about 105°F or less, or about 100°F or less to form the cooled emulsifier mixture.

9. The process according to claim 6, wherein the food is legume-based or nut-based, and the emulsifier mixture is cooled to about 160°F or less, about 155°F or less, about 150°F or less, about 145°F or less, about 140°F or less, about 135°F or less, about 130°F or less, about 125°F or less, about 120°F or less, about 115°F or less, about 110°F or less, about 105°F or less, or about 100°F or less to form the cooled emulsifier mixture.

10. The process according to any one of claims 1 to 9, wherein the diluent is selected from the group consisting of water, oil, sugar alcohol, and combinations thereof.

11. A process for preparing a foaming food composition, The emulsifier and carrier liquid are mixed at temperatures of approximately 100°F or higher, approximately 105°F or higher, approximately 110°F or higher, approximately 115°F or higher, approximately 120°F or higher, approximately 125°F or higher, approximately 135°F or higher, approximately 140°F or higher, approximately 145°F or higher, approximately 150°F or higher, approximately 155°F or higher, approximately 160°F or higher, approximately 165°F or higher, approximately 170°F or higher, approximately 175°F or higher, and approximately 180°F or higher. The above involves mixing at a temperature of approximately 185°F or higher, approximately 190°F or higher, approximately 195°F or higher, 200°F or higher, approximately 205°F or higher, approximately 210°F or higher, approximately 215°F or higher, approximately 220°F or higher, approximately 225°F or higher, approximately 230°F or higher, approximately 235°F or higher, approximately 240°F or higher, approximately 245°F or higher, or approximately 250°F or higher to form an emulsifier mixture. Mixing food and a diluent to form a diluted food composition, The emulsifier mixture is cooled to a temperature of approximately 200°F or lower, approximately 175°F or lower, approximately 150°F or lower, approximately 145°F or lower, approximately 140°F or lower, approximately 135°F or lower, approximately 130°F or lower, approximately 125°F or lower, approximately 120°F or lower, approximately 115°F or lower, approximately 110°F or lower, approximately 105°F or lower, approximately 100°F or lower, approximately 95°F or lower, approximately 90°F or lower, approximately 85°F or lower, approximately 80°F or lower, approximately 75°F or lower, approximately 70°F or lower, approximately 65°F or lower, or approximately 60°F or lower to form a cooled emulsifier mixture. The process comprises combining the cooled emulsifier mixture and the diluted food composition to form the effervescent food composition.

12. The foaming food composition exhibits the following levels of effervescence at 25°C and 1 bar atmospheric pressure: 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, less than approximately 300,000 cP, and approximately 2 A process according to any one of claims 1 to 11, having a viscosity of less than 00,000 cP, less than about 150,000 cP, less than about 100,000 cP, less than about 50,000 cP, less than about 25,000 cP, less than about 10,000 cP, less than about 5,000 cP, less than about 1,000 cP, less than about 750 cP, less than about 600 cP, less than about 500 cP, or less than about 450 cP.

13. The process according to any one of claims 1 to 12, wherein the effervescent food composition further comprises one or more additives selected from the group consisting of sweeteners, secondary emulsifiers, preservatives, flavorings, colorings, water-retaining agents, wetting agents, binders, stabilizers, rheological modifiers, oils, or any combination thereof.

14. The process according to any one of claims 1 to 13, further comprising cooling the effervescent food composition to a temperature of about 85°F or less, about 80°F or less, about 75°F or less, about 70°F or less, about 65°F or less, about 60°F or less, about 55°F or less, about 50°F or less, about 45°F or less, or about 40°F or less to form a cooled effervescent food composition.

15. The cooled effervescent food composition, at 25°C and an atmospheric pressure of 1 bar, has a concentration of 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 less than approximately 300,000 cP. The process according to claim 14, having a viscosity of less than cP, less than about 200,000 cP, less than about 150,000 cP, less than about 100,000 cP, less than about 50,000 cP, less than about 25,000 cP, less than about 10,000 cP, less than about 5,000 cP, less than about 1,000 cP, less than about 750 cP, less than about 600 cP, less than about 500 cP, or less than about 450 cP.

16. A process for packaging, Adding the effervescent food composition according to any one of claims 1 to 13 to a container, This includes adding a propellant to the container and sealing the container, The process wherein the sealed container has a headspace of approximately 70% by volume or less, approximately 65% ​​by volume or less, approximately 60% by volume or less, approximately 55% by volume or less, approximately 50% by volume or less, approximately 45% by volume or less, approximately 40% by volume or less, approximately 35% by volume or less, approximately 30% by volume or less, approximately 25% by volume or less, or approximately 20% by volume or less.

17. A process for packaging, Adding the cooled effervescent food composition according to claim 14 or claim 15 to a container, This includes adding a propellant to the container and sealing the container, The process wherein the sealed container has a headspace of approximately 70% by volume or less, approximately 65% ​​by volume or less, approximately 60% by volume or less, approximately 55% by volume or less, approximately 50% by volume or less, approximately 45% by volume or less, approximately 40% by volume or less, approximately 35% by volume or less, approximately 30% by volume or less, approximately 25% by volume or less, or approximately 20% by volume or less.

18. A container packaging system for dispensing foamed food products, A single-chamber pressure vessel comprising a base, side walls, and a nozzle; a propellant containing the effervescent food composition according to any one of claims 1 to 13; A container filling system wherein at least a portion of the propellant can settle on top of the effervescent food composition when the container is not being shaken and is in an upright position.

19. A process for preparing a cooled effervescent food composition, The emulsifier and the carrier liquid are mixed at temperatures of approximately 100°F to 250°F, 100°F to 225°F, 100°F to 200°F, 105°F to 195°F, 110°F to 190°F, 115°F to 185°F, 120°F to 180°F, or 125°F to 175°F to form an emulsifier mixture. Mixing a food selected from the group consisting of cream cheese, sour cream, yogurt, butter, or a combination thereof with a diluent to form a diluted food composition, The emulsifier mixture and the diluted food composition are mixed to form a foaming food composition, The process comprises cooling the foaming food composition to a temperature of approximately 200°F or less, approximately 175°F or less, approximately 150°F or less, approximately 145°F or less, approximately 140°F or less, approximately 135°F or less, approximately 130°F or less, approximately 125°F or less, approximately 120°F or less, approximately 115°F or less, approximately 110°F or less, approximately 105°F or less, approximately 100°F or less, approximately 95°F or less, approximately 90°F or less, approximately 85°F or less, approximately 80°F or less, approximately 75°F or less, approximately 70°F or less, approximately 65°F or less, or approximately 60°F or less to form the cooled foaming food composition.

20. A process for packaging, Adding the cooled effervescent food composition described in claim 19 to a container, This includes adding a propellant to the container and sealing the container, The process wherein the sealed container has a headspace of approximately 70% by volume or less, approximately 65% ​​by volume or less, approximately 60% by volume or less, approximately 55% by volume or less, approximately 50% by volume or less, approximately 45% by volume or less, approximately 40% by volume or less, approximately 35% by volume or less, approximately 30% by volume or less, approximately 25% by volume or less, or approximately 20% by volume or less.

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