Foamed and frozen food products

Abstract

1. Use of a gas hydrate to produce a frozen food foam product, wherein the gas comprises air and / or one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, and the gas preferably comprises carbon dioxide and / or nitrogen.

Description

Detailed Description of the Invention

[0001] [Technical Field] The present invention relates to a food product dispersion produced by foaming a gas hydrate or gas hydrate slurry administered into a liquid to paste-like hood matrix. The present invention further relates to a foamed frozen food product such as ice cream produced by foaming with a gas hydrate or gas hydrate slurry.

[0002] [Background Art] There are problems in foaming a high-viscosity hood matrix (above ca. 5 Pas) due to energy dissipation, dissolution, the fact that solid propellants / foaming agents are not food grade and have low gas release ability.

[0003] The technical situation regarding foaming mainly focuses on foaming food products with pure gas using whipping, foaming frozen products with ferulyated polymers treated with oxidized ferulic acid, discharging a gas / product mix from a nozzle, using a high-pressure homogenizer for stabilization, and using whipping agents and / or stabilizers, thickeners, proteins (US7297359B2, EP1000723A3, US6497913B1).

[0004] Viscous hood matrices having a viscosity above 5 Pas with a dry solids content of 40 to 70% by weight, such as frozen food products (e.g., ice cream), high solids extrudates, and low DE glucose syrup pastes, are multiphase systems. These have problems to overcome in pumping, conveying, dispensing, and general processing. Due to the high critical capillary number associated with the rupture of air bubbles, it is difficult to disperse gas or air in such a medium where the viscosity ratio of the air bubbles to the surrounding fluid is low.

[0005] It is clearly necessary to find a better method for generating minute air bubbles in viscous liquid to paste-like foamy multiphase food ingredients. [Summary of the Invention] The inventors have surprisingly discovered that gas hydrates or mixtures, suspensions, or slurries thereof can be used to foam various types of liquid to paste-like food matrix fluids and dispersions with an aqueous or non-aqueous continuous liquid phase. Gas hydrate slurries can be flexibly formed from various food-grade gases and / or gas mixtures (noble gases, CO2, N2, O2, N2O, air) and pure water or solutions (dispersions, emulsions, suspensions) containing a water fraction, since their formation from solutions containing water has been successful in high-pressure class hydrate slurry generators (CLAG).

[0006] The present invention applies to low-fraction concentrated water, including the dispersion of gas hydrates into a viscous food matrix under temperature and pressure conditions within a thermodynamically sufficiently stable range in which the gas hydrates coexist. Thereafter, the dispersion of gas hydrates is mixed with a viscous liquid to paste-like food dispersion. Due to the physical properties of the gas hydrate slurry, homogeneous mixing is greatly promoted. Usually, its viscosity and density are similar to those of the viscous food dispersion. The composition of the mixed gas hydrate slurry / viscous food dispersion is then separated by a pressure drop and / or a temperature increase, releasing the gas trapped in the gas hydrate structure. It can expand up to 150 times the volume of the gas hydrate crystals, and the viscous liquid to paste-like food matrix is evenly foamed.

[0007] Accordingly, according to one aspect of the present invention, there is provided the use of a gas hydrate or a gas hydrate slurry for producing a food foam or a food foam product, preferably a frozen food foam product. The food foam product may be a mousse. The frozen food foam product is preferably a frozen dessert such as ice cream or sherbet. The gas may include air and / or one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, and the gas preferably includes carbon dioxide and / or nitrogen.

[0008] According to another aspect, the present invention provides the use of a gas hydrate for vaporizing a hood matrix fluid, preferably a liquid to semi-liquid hood matrix fluid. Preferably, the hood matrix fluid has a viscosity in the range of 0.001 Pas to 1000 Pas. A viscosity of 0.001 Pas can be described as liquid, and a viscosity of 1000 Pas can be described as paste-like. The viscosity range may also be between a lower limit of 0.001 Pas and an upper limit of any one of 200 Pas, 400 Pas, 600 Pas, or 800 Pas. The viscosity range may also be between any one of the lower limits of 0.001 Pas, 0.01 Pas, 0.1 Pas, 1 Pas, 10 Pas, 100 Pas and an upper limit of 1000 Pas. The gas may include air and / or one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, and the gas preferably includes carbon dioxide and / or nitrogen.

[0009] According to another aspect, a gas hydrate slurry can be formed and stored under critical separation conditions of the gas hydrate, usually at a sufficiently low temperature and a sufficiently high static pressure. Then, under substantially the same temperature and pressure conditions, the gas hydrate slurry, usually a concentrated gas hydrate crystal water suspension, can be added to a hood matrix fluid, preferably a viscous hood matrix fluid (FMF). After mixing the gas hydrate slurry with the hood matrix to prepare a hood matrix / slurry mix, volume expansion (or foaming) is controlled through the separation of the gas hydrate when the critical point of the stable pressure and temperature conditions is exceeded.

[0010] In some embodiments, an aqueous solution, preferably an aqueous solution based on a sugar solution, is selected, preferably an aqueous solution based on a viscous sugar solution. Usually, the viscosity is adjusted by changing, for example, the dextrose equivalent of the sugar solution between DE6 and DE40, preferably by causing a freezing point depression, preferably a significant or significantly different freezing point depression, to increase the sugar concentration or molecular weight of the sugar mixture.

[0011] In some embodiments, the sugar solution contains sucrose (a disaccharide). In some embodiments, the sugar solution has a dextrose equivalent (DE) between DE6 and DE40. DE refers to the weight percentage of reducing sugar in the dry matter calculated as glucose. Thus, the smaller the value of DE, the longer the oligosaccharide chain length. This means that the starch that has not been much enzymatically decomposed is changing into glucose units.

[0012] Such a sugar solution usually contains water, whether or not it contains additional dispersing components. Usually, such dispersing components act as thermal inhibitors for the formation and growth of gas hydrates, enabling a controlled homogeneous flow pattern in the existing gas hydrate slurry. Substances can be added to a typical sugar solution-based aqueous solution. Usually, the additional substances are one or more of surfactants, proteins, antifreeze proteins, biopolymers, amino acids, and / or oils. Preferably, an emulsion is formed by these additional substances.

[0013] According to another aspect, the present invention is a method for producing a continuous phase slurry comprising a gas hydrate, preferably a sugar solution-based gas hydrate slurry, comprising: (a) preparing a sugar solution containing water and optionally other soluble components that lower the freezing point; (b) cooling the solution containing water; (c) pressurizing the solution containing water with a gas to prepare a slurry containing a gas hydrate, wherein the gas is air and / or contains one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, and preferably the gas contains carbon dioxide or carbon dioxide and nitrogen, provides a method.

[0014] In some embodiments, the present invention is a method for producing a sugar solution-based gas hydrate slurry, (a) Prepare a sugar solution containing water and, optionally, other soluble components that lower the freezing point. (b) Cool the sugar solution containing water between -10°C and 10°C, or between -5°C and 5°C, or to -7°C or higher, and / or (c) Pressurize the solution containing water with a gas to a pressure of 10 to 300 bar, or 15 to 100 bar, or 15 to 50 bar, or 15 to 35 bar. A method is provided that includes these steps.

[0015] In some embodiments, the method includes, in step (b), cooling the sugar solution between 0°C and 8°C, or to about 5°C, and, in step (c), preferably pressurizing with carbon dioxide, preferably to 15 to 35 bar.

[0016] In some embodiments, the method includes, in step (b), cooling the sugar solution between 0°C and 5°C, or to about 2°C, and, prior to pressurizing the solution with N2 to about 30 to 285 bar, or about 35 to 50 bar, or about 35 bar, pressurizing the solution with CO2 to about 15 to 25 bar, or about 20 bar.

[0017] In some embodiments, the method further includes dispersing gas hydrates in a gas hydrate slurry based on the sugar solution. Typically, this step is achieved using a device with a rotating structure. Suitable devices include a pin mixer, a surface scraping heat exchanger, or others, or a static mixer, or a conveying device such as a centrifugal, gear, or positive displacement pump, or any fluid thin layer generating device.

[0018] According to another aspect, the present invention provides a gas hydrate slurry based on a sugar solution, hereinafter referred to as a 3S slurry, where the gas is air and / or one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, preferably including carbon dioxide and / or nitrogen. The 3S slurry may be obtained by the method described above.

[0019] In some embodiments, the 3S slurry has a viscosity between 10 -2 ~10 Pas, or between 20 mPas and 1 Pas, or between 30 mPas and 500 Pas, or about 30 mPas or more and / or about 100 mPas or less, and preferably the viscosity of the 3S slurry is up to 8 times higher than the viscosity of the sugar solution.

[0020] In some embodiments, the 3S slurry contains 0.01 - 7.5 mol / L, 0.1 - 7.5 mol / L, 1 - 5 mol / L, 1 - 3 mol / L, or about 1 - 2 mol / L of gas. In some preferred embodiments, the 3S slurry contains carbon dioxide, preferably 0.5 - 5 mol / L, 1 - 5 mol / L, 1 - 2 mol / L, or about 1.4 mol / L of carbon dioxide. In some embodiments, the ratio (H:L) of the gas in the hydrate fraction to the gas in the liquid fraction of the 3S slurry is 5:1 when the hydrate fraction by volume is 10 - 35% by volume, the H:L is about 1.2:1 when the hydrate is about 10% by volume, or preferably about 2:1 when the gas hydrate fraction is about 17% by volume.

[0021] In some embodiments, the 3S slurry contains 10 wt% - 65 wt%, 20 wt% - 55 wt%, 35 wt% - 55 wt%, 45 wt% - 55 wt%, or 50 wt% of solids. In some embodiments, the 3S slurry contains 10 wt% - 65 wt%, 10 wt% - 50 wt%, 20 wt% - 40 wt%, 15 wt% - 35 wt%, or about 25 wt% of solids.

[0022] In some embodiments, the slurry has a viscosity between 10 -2 ~10 Pas, or between 20 mPas and 1 Pas, or between 30 mPas and 500 mPas, or between 30 mPas and 40 mPas. Usually, this viscosity is interdependent with the composition and temperature of the solution containing water.

[0023] According to another aspect, the present invention is a method for producing a frozen foamed food product, preferably ice cream, comprising: (A) mixing a gas hydrate slurry based on a sugar solution and a food matrix fluid to prepare a gas hydrate slurry / food matrix fluid mixture based on a sugar solution; (B) performing pressure release and / or temperature increase of the gas hydrate slurry / food matrix fluid mixture based on a sugar solution to prepare a foamed gas hydrate / food matrix fluid mixture based on a sugar solution; (C) preferably freezing at -25°C to -5°C to solidify the foamed gas hydrate slurry / food matrix fluid mixture based on a sugar solution to prepare a frozen foamed food product, preferably ice cream.

[0024] The gas hydrate slurry / food matrix fluid mixture based on a sugar solution is hereinafter referred to as a 3SFMF fluid system. The foamed gas hydrate slurry / food matrix fluid mixture based on a sugar solution is hereinafter referred to as a foamed 3SFMF system.

[0025] In some embodiments, the FMF is a solution or dispersion. In some embodiments, the FMF contains solids in an amount of 10 wt% to 75 wt%, 30 wt% to 75 wt%, 50 wt% to 75 wt%, 50 wt% to 70 wt%, or 60 wt% to 65 wt% in a soluble or insoluble state. In some embodiments, the FMF contains about 40 wt% solids in a soluble or insoluble state. Preferably, the FMF solution or dispersion does not contain gas hydrates.

[0026] In some embodiments, the gas hydrate in the 3SFMF fluid system is substantially dispersed during mixing by using a device with a rotating structure such as a pin mixer, a surface scraping heat exchanger, or a static mixer, an extruder, or a conveying device such as a centrifugal, gear, or positive displacement pump.

[0027] In some embodiments, the 3S slurry is mixed with the FMF fluid under substantially isobaric and isothermal conditions, preferably, the substantially isobaric and isothermal conditions are between -10°C and 10°C, or between -5°C and 5°C, or a temperature of about -7°C or higher, and / or a gas pressure of 10 to 300 bar, or 15 to 100 bar, or 15 to 50 bar, or 15 to 30 bar. The temperature and pressure used usually vary depending on the freezing point depression and the composition of the aqueous solution used to form the 3S slurry. In some embodiments, the 3S slurry is added to the FMF fluid until the 3SFMF fluid system reaches an overrun of 50 to 500%, or 100 to 500%, or 100 to 150%, or 50% to 100%, preferably, about 100%. The overrun is defined herein as the volume increase compared to the non-foamed fluid volume.

[0028] In some embodiments, during the step of performing pressure relief and / or temperature increase of the 3SFMF fluid system, the pressure is preferably released stepwise between 1 bar and 100 bar, or between 5 bar and 50 bar, prior to being released to the ambient pressure of the surroundings, and / or the temperature of the 3SFMF fluid system is increased between -5°C and 15°C, or above about 0°C, or to about 10°C.

[0029] According to another aspect, the present invention provides a foamed food product, preferably a frozen foamed food product, preferably produced by the method of the present invention. Usually, the bubble size is 5 to 60 μm. Usually, the ice crystal size is 5 to 60 μm.

[0030] The foamed food product is usually a mousse. The frozen foamed food product is usually a frozen dessert such as, for example, ice cream or sherbet, preferably ice cream. BRIEF DESCRIPTION OF THE DRAWINGS

[0031]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

[0032] Gas hydrate "Gas hydrate" is also known as clathrate hydrate or water clathrate. A gas hydrate is a crystalline water-based solid that physically resembles ice, with gas trapped within "cages" of hydrogen-bonded water molecules.

[0033] Many low molecular weight gases, including O2, H2, N2, N2O, CO2, CH4, H2S, Ar, Kr, Ne, He, Xe, hydrocarbons (methane, ethane, propane, isobutene, pentane), and hydrogen sulfide, form hydrates at suitable temperatures and pressures. Gas hydrates can be formed by providing a suitable gas and lowering the temperature of a suitable solution (e.g., a 25 wt% sugar solution) and / or increasing the gas pressure.

[0034] Any gas suitable for generating a food matrix fluid material or for use in industrial food processing may be used. For example, the gas may be air and / or may contain one or more of carbon dioxide, nitrogen, nitrous oxide, oxygen, and argon. In a preferred embodiment, the gas contains carbon dioxide and / or nitrogen. In some embodiments, the gas hydrate contains substantially the same gas. In some embodiments, the gas is a pure gas (e.g., a single gas that is 99% or more, or 99.9% or more, or 100%). In a preferred embodiment, the gas hydrate is a hydrate of CO2 and / or N2.

[0035] Suitable temperatures and gas pressures vary depending on the gas used to form the gas hydrate slurry, the composition of the aqueous solution, and the freezing point depression. For example, CO2 hydrate may be formed in a 25 wt% sugar solution at about 5 - 7 °C and about 26 - 35 bar, or in a 50 wt% sugar solution at about 2.5 °C and about 30 - 35 bar. If the solution is at a lower temperature, the required gas pressure will be lower, and vice versa; if the solution is at a higher temperature, the required gas pressure will be higher. For example, CO2 hydrate may be formed in a 25 wt% sugar solution at about 6 °C and about 30 bar, or at about -3.5 °C and about 10 bar. These optionally include conditions for forming ice of water and / or conditions for the gas to condense to form a liquid-vapor phase. For example, -2.04 °C is the approximate freezing point depression of a 25 wt% sugar solution, and depending on the application, lower temperatures may not be usable or should not be used to form gas hydrate in such a 25 wt% sugar solution. For example, in a 25 wt% sugar solution - CO2 system, the second quadruple point (the point where the phases of liquid, hydrate, vapor, and condensed gas meet) is at about 8.5 °C and 43.4 bar. Thus, CO2 becomes liquid at lower temperatures and / or higher pressures.

[0036] The temperature and gas pressure can vary depending on the desired viscosity of the 3S sugar solution-based slurry and / or the desired gas concentration. The temperature and pressure required for the formation of gas hydrate are interdependent and vary depending on the gas and the solution (e.g., the weight percentage of solids in the sugar solution). As an example, the range of conditions for forming CO2 hydrate in a 25 wt% sugar solution is 1 - 7 °C and 20 - 40 bar, or about 20 bar and above. As an example, the range of conditions for forming N2 hydrate in a 30 wt% sugar solution is -2.5 °C to 5.5 °C and 140 - 285 bar. As an example, the range of conditions for forming N2O hydrate in a 25 wt% sugar solution is about 0 - 9 °C at 12 - 38 bar. To form hydrate at a lower pressure, a lower temperature must be used.

[0037] In some embodiments, the gas hydrate is formed by a first gas prior to the introduction of one or more additional gases. Thus, the final gas hydrate may contain two or more gases, i.e., it is a mixed gas hydrate. For example, in a mixed CO2 / N2 hydrate, by leaving a small amount of the hydrate cages unoccupied, N2 can be incorporated by CO2 at a lower pressure. First, the CO2 hydrate may be prepared at a lower pressure, and then N2 may be added at a higher pressure. A similar method may be used for any combination of suitable gases. In a preferred embodiment, the gas hydrate is a mixed CO2 / N2 hydrate. The mole fraction of CO2 captured in the CO2 / N2 hydrate may be 0.1 to 0.99, or 0.5 to 0.99, or 0.8 to 0.99, or 0.9 to 0.99, or 0.95 to 0.99, or about 0.98. In other embodiments, the gas hydrate is an N2O / N2 hydrate (Yang, Y et al., 2017. Environmental science & technology, 51(6), pp. 3550 - 3557)), or an N2O / CO2 hydrate, or an N2O / CO2 / N2 hydrate.

[0038] In a preferred embodiment, a CO2 hydrate (or, an N2O or CO2 / N2O hydrate) is formed prior to the introduction of nitrogen gas. For example, the CO2 hydrate may be formed with carbon dioxide introduced at 10 to 50 bar, 15 to 25 bar, or 20 bar, and 0 to 5 °C, or about 2 °C (e.g., 1 to 2 °C and about 20 bar or more, or 20 to 30 bar). When a small amount of CO2 hydrate has formed (as indicated by a pressure drop and an exothermic peak on the temperature profile), nitrogen may be introduced to raise the overall gas pressure. The amount of nitrogen introduced (i.e., the CO2-N2 ratio) and the required pressure vary depending on the desired ratio of CO2 / N2 in the gas hydrate. The overall gas pressure may be raised to above 10 to 300 bar, 20 to 50 bar, 30 to 40 bar, or about 35 bar at -5 °C to 5 °C, 0 to 5 °C, or about 2 °C. The mole fraction of CO2 (in the final gas mixture) for forming the mixed CO2 / N2 hydrate may be 0.1 to 0.9, or 0.2 to 0.8, or 0.4 to 0.6, or 0.47 to 0.54, or about 0.54. The fraction of CO2 (in the final gas mixture) must be such that CO2 does not condense. For example, CO2 condenses at about 8.5 °C and 43.4 bar, or at lower temperatures and / or higher pressures, with 25 wt% sugar.

[0039] As described above, the temperature and pressure required for gas hydrate formation are interdependent and vary depending on the gas and the composition of the aqueous solution (e.g., weight % of solids in the sugar solution) used to form the gas hydrate slurry containing the gas hydrate, and the colligative properties of the solution containing water (e.g., freezing point depression).

[0040] To separate the gas hydrate present in the gas hydrate / foam matrix mix, the pressure must be decreased and / or the temperature must be increased to move the system outside the stability region of the phase diagram of a given gas (or gas mixture) hydrate. As a result, prior to stabilization and freezing, the foamed sugar solution-based hydrate slurry / foam matrix fluid (3SFMF fluid system) may not contain gas hydrates. The 3SFMF fluid system may contain the residue of a gas or gas mixture of the separated gas fraction from the liquid phase.

[0041] Sugar solution-based slurry containing gas hydrate (3S slurry) The "sugar solution" according to the present invention is a solution containing a soluble sugar component. 3S is a model solution for additional gas hydrate slurries formed from other solutions or dispersions and can be used in place of the sugar solution. In more complex solutions, the dispersion may also contain insoluble components and / or such components (suspensions or emulsions).

[0042] Exemplary and representative sugar solutions used to form the sugar solution-based slurry (3S) used in the present invention may be derived from different sugar materials. At the same time, the sugar solutions used to form the sugar solution-based gas hydrate slurry typically represent any solution-based water containing a continuous flow system that can contain various soluble components, so that depending on their concentrations and the interactions that can occur between them and between water and gas, the molecules can affect the temperature / pressure range in which gas hydrates can be formed. Furthermore, for the formation of gas hydrates containing the slurry, a solution containing a sufficient water fraction of 30 to 40% by volume or more can be used in place of the sugar solution. Therefore, the continuous phase can also be non-aqueous (e.g., oil that forms water as an oil emulsion).

[0043] The present invention provides a method for producing a representative sugar solution-based slurry (3S) containing gas hydrates. The method includes (a) preparing a sugar solution, (b) Such a representative sugar solution is cooled between -10°C and 10°C, or between -5°C and 5°C, or to about -7°C or higher, (c) And / or, the gas pressure is adjusted to 10 to 300 bar, or 15 to 100 bar, or 15 to 30 bar to prepare a 3S sugar solution-based slurry containing gas hydrate, and the gas includes air and / or one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, preferably including carbon dioxide and / or nitrogen.

[0044] This method may further include the step of dispersing gas hydrate in the sugar slurry. The gas hydrate may be dispersed during formation and / or after formation. Preferably, the gas hydrate is dispersed by mixing the 3S sugar slurry using, for example, a dynamic or static mixer device for effective mixing. The gas hydrate may be mixed in a scraping surface heat exchanger (SSHE), and / or a pin mixer, and / or an extrusion-type mixer, and / or through a pumping operation.

[0045] Preferably, the sugar solution contains 10 wt% to 65 wt%, 10 wt% to 50 wt%, 20 wt% to 40 wt%, 15 wt% to 35 wt%, or about 25 wt% solids. Preferably, the sugar solution has a viscosity of 10 -2 and 10 Pas, or between 20 mPas and 1 Pas, or between 30 mPas and 500 mPas, or about 30 mPas or higher, and / or about 100 mPas or lower, or between 1 and 10 mPas, or about 5 mPas or higher, and / or about 100 mPas or lower. The viscosity usually depends interdependently on the weight percentage of solids, that is, the higher the weight percentage, the higher the resulting viscosity (see Figure 6). For example, a 50 wt% sugar solution may have a viscosity of about 25 to 44 mPas (at 0 to 10°C) and a shear rate of 100 s -1 and a 25 wt% sugar solution may have a shear rate of 100 s at 30 bar, 0 to 10°C, -1It may have a viscosity of about 3 to 5 mPas at a shear rate of. The viscosity may be determined by any method known to those skilled in the art, such as a rheometer or a Coriolis flow meter. 3S containing gas hydrate from a 25 wt% sugar solution can have a viscosity of about 35 to 40 mPas at 0 °C, and 3S containing gas hydrate prepared from a 50 wt% sugar solution can have a viscosity of about 62 to 390 mPas (at -1 to 3 °C).

[0046] The temperature and pressure required for the formation of gas hydrates usually depend on each other and vary depending on the gas and the solution (e.g., the weight percentage of solids in the sugar solution, the freezing point depression, and other colligative properties, see also Figure 6). For example, Figure 2 provides phase diagrams for the formation of CO2 hydrates in 25, 30, 40, and 50 wt% sugar solutions. It may be necessary to avoid situations where ice forms and / or where the gas condenses. For example, a 25 wt% sugar solution has a freezing point of about -2.04 °C, and a 50 wt% sugar solution has a freezing point of -7.61 °C.

[0047] For example, the sugar solution from which the gas hydrate is to be produced may be cooled between -10°C and 8°C, or between -8°C and 7°C, or between -5°C and 5°C, or to about -7.5°C or higher, -5°C or higher, or -2°C or higher, or -1°C or higher, depending on the gas, the sugar concentration in the solution, and the gas pressure. The gas pressure for gas hydrate formation may be 10 to 300 bar, 10 to 100 bar, 10 to 50 bar, or 15 to 40 bar, or 15 to 35 bar, or 15 to 30 bar, depending on the gas, the sugar solution, and the temperature. Preferably, when CO2 hydrate is desired, a 25 wt% sugar solution is cooled to 3 - 5°C and pressurized with CO2 to about 20 - 30 bar, or 20 bar or higher. Preferably, when N2 hydrate is desired, a 25 wt% sugar solution is cooled to -2.5°C to 5.5°C and pressurized with N2 to 135 - 285 bar. To form hydrates at lower pressures, lower temperatures must be used. Preferably, when a CO2 / N2 mixed hydrate is desired, the solution is cooled to about 2°C and pressurized with CO2 to about 20 bar prior to pressurizing with N2 to about 35 bar (and the mole fraction of CO2 is about 0.54). Alternatively, when a CO2 / N2 mixed hydrate with a higher amount of N2 is desired, the solution is cooled to about 2°C and pressurized with CO2 to about 20 bar prior to pressurizing with N2 to about 100 - 285 bar, or about 100 - 200 bar (and the mole fraction of CO2 is about 0.1 or less).

[0048] The 3S sugar slurry containing the gas hydrate according to the present invention may be prepared from a sugar solution containing 10 wt% to 65 wt%, 10 wt% to 50 wt%, 20 wt% to 40 wt%, 25 wt% to 35 wt%, 30 wt% to 35 wt%, or about 25 wt% solids.

[0049] The 3S sugar slurry containing the gas hydrate is 10 -2 ~10 Pas, or between 20 mPas and 1 Pas, or between 30 mPas and 500 mPas, or about 30 - 40 mPas, and / or may have a viscosity of about 300 mPa or higher.

[0050] The viscosity of the sugar solution may be increased by the formation of gas hydrates. Thus, the formation of gas hydrates may be monitored by measuring the viscosity of the 3S sugar slurry. Preferably, the viscosity of the 3S sugar slurry is, for example, 2 times, 4 times, 6 times, or 8 times higher than that of a solution without gas hydrates. The viscosity may be determined by any method known to those skilled in the art, such as, for example, a rheometer or a viscometer.

[0051] The 3S sugar slurry may contain one or more of carbon dioxide, nitrogen, nitrous oxide, argon, and oxygen, preferably carbon dioxide and / or nitrogen. The sugar slurry may contain 0.01 to 7.5 mol / L, 0.1 to 7.5 mol / L, 1 to 5 mol / L, 1 to 3 mol / L, or about 1 to 2 mol / L of gas. In some preferred embodiments, the 3S slurry contains carbon dioxide, preferably 0.5 to 5 mol / L, 1 to 5 mol / L, 1 to 2 mol / L, or about 1.4 mol / L. In some other preferred embodiments, the 3S slurry preferably contains 0.5 to 5 mol / L, 0.5 to 2 mol / L, or about 1 mol / L of carbon dioxide and preferably 0.01 to 0.5 mol / L, 0.02 to 0.1 mol / L, or about 0.05 mol / L of nitrogen. The amount of gas refers to the total amount of gas contained in both the 3S sugar slurry, i.e., the hydrate fraction and the liquid fraction. The amount of gas may be measured by any method known to those skilled in the art, such as, for example, chromatography, FBRP, optical methods, piezoelectric sensors, impedance, or conductivity measurements.

[0052] The ratio (H:L) of gas in the liquid fraction of the 3S sugar slurry to gas in the hydrate fraction is 5:1 when the hydrate fraction by volume is 10 - 35% by volume, or 3:2 when the hydrate fraction by volume is 12 - 14% by volume, or 1.2:1 when the hydrate is 10% by volume, and preferably may be 2:1 when the gas hydrate fraction is 17% by volume. The H:L ratio may be measured by any method known to those skilled in the art, such as high-pressure chromatography, scattering, or spectroscopy, or thermodynamic modeling. Preferably, most of the gas is trapped in the gas hydrate.

[0053] Method for producing a frozen foam sugar solution-based food matrix fluid (frozen foam 3SFMF) or a frozen foam food product The present invention relates to a method for producing a frozen foam food product, comprising: (a) mixing a sugar solution-based slurry containing a gas hydrate (3S slurry) with another liquid to a semi-liquid food matrix fluid (FMF, solution, or dispersion) to prepare a mixed 3SFMF fluid system; (b) releasing the pressure and / or increasing the temperature of the 3SMF fluid system to prepare a foamed 3SFMF; (c) preferably, freezing at -25°C to -5°C to solidify the foamed 3SFMF and prepare a frozen foam food product.

[0054] Advantageously, adding the gas in its solid form (e.g., as a gas hydrate of a gas hydrate slurry such as 3S slurry) promotes the mixing of the gas in the sugar solution and / or shortens the time required for vaporization of the solution and / or reduces the energy required for vaporization of the solution. The 3S slurry may be produced in a side stream. Such an initial sugar solution does not contain a gas hydrate. The initial sugar solution may contain 10 wt% - 65 wt%, 10 wt% - 50 wt%, 20 wt% - 40 wt%, 15 wt% - 35 wt%, or about 25 wt% solids. Preferably, such an initial sugar solution is at 30 bar, 0 - 10°C, 100 s -1It may contain about 25 wt% sugar solids having a viscosity of about 3 - 5 mPas at a shear rate of . Thus, when forming a gas hydrate slurry based on a 3S sugar solution, the gas hydrate forms a crystal dispersion phase during the formation of the gas hydrate, resulting in an increase in viscosity. Since the mixing efficiency is improved when the viscosities of the two fluids to be mixed are equal, the 3S fluid is preferably adjusted to approach the viscosity of the hood matrix fluid (FMF) mixed for foam generation. Each viscosity level is in the range of 30 mPas to 10 Pas, or about 30 mPas or more, and / or about 300 mPas or more, or 1 - 10 mPas, or about 5 mPas or more, and / or about 300 mPas or more, or about 500 mPas. The viscosity of the hood matrix fluid (FMF) depends on its base fluid viscosity and the concentration of dissolved and / or dispersed components, and also depends on temperature and the mechanical force applied. The viscosity of the 3S slurry is interdependent with the wt% of the sugar solution, that is, the higher the wt%, the higher the resulting viscosity and the lower the gas hydrate fraction produced.

[0055] In a special case of an embodiment of the present invention, the 3S slurry and the hood matrix fluid (FMF) have similar properties (for example, based on a sugar solution). In such a case, the FMF may contain, for example, 60 wt% dissolved sugar. When the 3S slurry is 10 - 20 vol%, the formation of the gas hydrate crystal fraction can reach a viscosity comparable to that of the FMF fluid without gas hydrates, which in turn promotes the mixing of 3S and MF, and in turn effectively reaches a homogeneous 3SFMF fluid system, and the preparation for foaming is complete under temperature rise and / or static pressure release.

[0056] The viscosity may be determined by any method known to those skilled in the art, such as a rheometer. Preferably, the viscosity is determined at a shear rate of 500 s -1 and a temperature of 1 °C for the 3S slurry containing gas hydrates and the 3SFMF fluid system, and at a shear rate of 100 s -1 and a temperature of 7 - 10 °C for the initial sugar solution and FMF without gas hydrates.

[0057] The 3S slurry (side stream) and the FMF fluid (main stream) may be mixed by adding the 3S slurry to the FMF fluid, i.e., by dosing the 3S side stream into the FMF main stream. The 3S side stream is mixed into the MF main stream to produce a 3SFMF fluid system. Preferably, the 3SFMF fluid system remains in the main stream at the end of mixing. In some embodiments, the velocity of the 3S slurry side stream is 5 - 200 ml / min, or 10 - 100 ml / min, or about 15 - 60 ml / min, or about 30 ml / min, and the velocity of the FMF main stream is 100 - 500 ml / min, or 100 - 200 ml / min, or about 170 ml / min. For example, when the 3S slurry contains CO2 hydrate, the 3S side stream may be added to the MF main stream at a rate of 10 - 30 ml / min and a MF main stream of 150 - 300 ml / min. In some embodiments, the ratio of the side stream velocity to the main stream velocity is less than 1, or 0.01 - 0.5, or 0.05 - 0.1, or about 0.08.

[0058] In some embodiments, the 3S slurry is added to the FMF by dosing (i.e., by adding a specific volume (amount) of the 3S slurry at specific time intervals). In some embodiments, the volume of the 3S slurry added is 1 - 1000 cm 3 , 1 - 100 cm 3 , 1 - 50 cm 3 , 10 - 50 cm 3 , or 5 - 20 cm 3 , or about 15 cm 3 . In some embodiments, such 3S dosing is added every 1 - 1000 seconds, or every 5 - 200 seconds, or every 60 - 100 seconds. In some embodiments, 10 - 50 cm3 is added every 60 - 100 seconds.

[0059] In some embodiments, the amount (volume) and / or rate of the 3S added is an amount and rate sufficient to supply a gas of 0.001 to 1 mol / min or 0.02 to 1 mol / min to the FMF. For example, when the 3S contains a CO2 hydrate, the volume and rate of the slurry added to the FMF are such that a volume and rate are such that 0.02 to 0.1 mol / min of CO2 is supplied, and when the 3S contains a CO2 / N2 hydrate, the volume and rate of the slurry added are such that 0.02 to 0.1 mol / min of CO2 and 0.001 to 0.005 mol / min of N2 are supplied.

[0060] In some embodiments, 3S (side stream) and FMF (main stream) are mixed near isobaric isothermal conditions (i.e., approximately isobaric isothermal), preferably under isobaric isothermal conditions, and / or the side stream is added to the main stream. The “isobaric isothermal conditions” according to the present invention refer to the condition that the mixing is carried out at a constant temperature and a constant static pressure. Preferably, the isobaric isothermal conditions are the same as the conditions of the 3S (side stream) before mixing, that is, the isobaric isothermal conditions refer to the pressure and temperature at the inlet where the 3S side stream enters the FMF main stream. The condition of approximately isobaric isothermal may be within ±2 °C and ±5 bar of the isobaric isothermal conditions. Preferably, the temperature and gas pressure are, as described above, the temperature and gas pressure suitable for the formation and / or retention of gas hydrates. Therefore, the temperature may be between -10 °C and 10 °C, or between -5 °C and 5 °C, or about -7 °C or higher, depending on the gas, sugar solution composition, and temperature. The temperature and pressure required for the formation and / or retention of gas hydrates are interdependent and vary depending on the gas, solution composition (e.g., weight percentage of solids in the sugar solution), and the overall properties of the sugar solution. In a preferred embodiment, the 3S and FMF streams are mixed at a pressure of about 20 to 35 bar, or about 20 bar or higher, and / or at 4 to 7 °C (where 3S contains CO2 hydrate). In other embodiments, 3S and FMF are mixed at a pressure of about 135 to 285 bar, and / or at about -2.5 °C to 5.5 °C (where 3S contains N2 hydrate). In a preferred embodiment, 3S and FMF are mixed at a total CO2 / N2 gas pressure of about 35 bar, and / or at 1 to 5 °C, or about 3 °C (where 3S contains CO2 / N2 mixed hydrate). In some embodiments, 3S (side stream) and FMF (main stream) are mixed under the same temperature and / or pressure as used for the production of 3S containing gas hydrates.

[0061] According to the present invention, 3SFMF is preferably a foaming solution or dispersion (emulsion or suspension) after mixing 3S slurry and FMF fluid and spreading it. Preferably, the mixing continues until the foamed 3SFMF (i.e., foamed sugar-containing solution / dispersion) reaches an overrun of 50-500%, or 100-500%, or 100-150%, or 50%-100%, preferably 100%. In some embodiments, after reaching the desired overrun (e.g., 50-500%, or 100-500%, or 100-150%, or 50%-100%, preferably 100%), the 3S side stream (sugar solution-based slurry) is continuously added to the main stream FMF at a constant dosing rate, for example, at a dosing rate sufficient to supply a gas of 0.001-1 mol / min, or 0.02-0.1 mol / min to the main stream FMF to maintain the desired overrun. In some embodiments, the mixing continues until the 3SFMF stream system contains a gas of 0.01-7.5 mol / min, 0.1-7.5 mol / min, 1-5 mol / min, 1-3 mol / min, or about 1-2 mol / min. In some preferred embodiments, the 3S slurry preferably contains carbon dioxide of 0.5-5 mol / L, 1-5 mol / L, 1-2 mol / L, or about 1.4 mol / L. In some other preferred embodiments, the 3S slurry preferably contains carbon dioxide of 0.5-5 mol / L, 0.5-2 mol / L, or about 1 mol / L and preferably nitrogen of 0.01-0.5 mol / L, 0.02-0.1 mol / L, or about 0.05 mol / L.

[0062] In some embodiments, the method includes the additional step of performing a pressure release and / or a temperature increase of the 3SFMF stream system to provide a foamed liquid product stream. Preferably, in this step, the gas hydrate is decomposed and the gas is released into the 3SFMF stream system. The temperature and pressure required for the decomposition of the gas hydrate are interdependent and vary depending on the gas, the solution composition (e.g., weight % of solids in the FMF), and the colligative properties of the solution. The gas pressure and temperature thus vary depending on the identity of the gas hydrate. The gas pressure may be released. In some embodiments, the gas pressure may be preferably reduced stepwise to between 1 bar and 100 bar, or between 5 bar and 50 bar, prior to finally releasing it to the surroundings / periphery, and / or the temperature of the 3SFMF stream system is increased to between -5°C and 15°C, or above 0°C, or to about 10°C. Preferably, the gas pressure is released (i.e., the temperature is not increased). For example, for a CO2 (or mixed CO2) hydrate in a 25 wt% sugar solution, the gas pressure may be reduced such that it is below about 20 bar (e.g., 1 - 15 bar, 1 - 10 bar, or 1 - 5 bar) at a temperature of 1 - 2°C. For example, for an N2 hydrate in a 25 wt% sugar solution, the gas pressure may be reduced such that it is below about 135 bar (e.g., 1 - 100 bar, 1 - 50 bar, 1 - 20 bar) at a temperature of -2.5°C to 5.5°C.

[0063] In some embodiments, the method includes a solidification / stabilization step, and the foamed 3SFMF is stabilized under freezer conditions at ambient pressure at -25 to -5°C, or -25 to -18°C. The step of freezing or stabilizing the foamed 3SFMF can be carried out by any method.

[0064] As used herein, the "overrun" of the foamed 3SFMF is the increase in volume of the foamed 3SFMF compared to the unfoamed 3SFMF stream system. The overrun can be measured by any method known to those skilled in the art.

[0065] As used herein, "ice cream" is typically a sweet frozen food that is eaten as a snack or dessert. Ice cream may be made from milk or cream, or soy milk, cashew milk, coconut milk, or almond milk, and flavored with a sweetener, sugar or its substitute, and any spices such as cocoa or vanilla. In addition to stabilizers, coloring agents are usually added.

[0066] As used herein, sorbet is typically made from sweetened water flavored with a flavoring agent (usually fruit juice or fruit puree, wine, liqueur, or very rarely honey).

[0067] As used herein, mousse, particularly sweet mousse, is typically made from whipped egg whites, whipped cream, or both, and flavored with various herbs and spices such as chocolate, coffee, caramel, puree fruit, or mint or vanilla. In some chocolate mousses, egg yolks are often incorporated into the melted chocolate to give the final product a richer texture. Mousse is also usually chilled before serving to give a denser texture. Sweetened mousse is served as a dessert or used as a filling for airy cakes.

[0068] As used herein, the terms "comprising," "comprises," and "comprised of" are synonymous with "including" or "includes" or "containing" or "contains," and are open-ended and do not exclude additional, unlisted components, elements, or steps. The terms "comprising," "comprises," and "comprised of" also include the term "consisting of."

[0069] As used herein, the term "about" means approximately, in the region of, roughly, or around. When the term "about" is used in conjunction with a numerical value or range, it extends the boundaries above and below the recited numerical value to modify that value or range. In general, the term "about" is used herein to modify a numerical value by up to 10% above and below the recited value.

[0070] Examples Example 1 - Evaluation of Gas Hydrate Formation in an Exemplary Sugar Solution Solubility of Gas in Sugar Solution To explain the solubility of gas CO2 in water or sugar solution, a modeling approach was used. The model is based on the UNIAC method of functional group activity coefficients, using the equations of state of the actual system based on the Krichevsky-Kasarnovsky gas equation, based on "Estimation of the Solubility of O2 and CO2 in Microbiological Media" by Gros et al. in Biotechnol. Prog. in 1999 and "Physical Chemistry UNIFAC Model of Aqueous Sugar Solutions for Henry's Constant Estimation" by Catte et al. in Fluid Phase Equilibria in 1995. Experimental studies in a high-pressure stirred reactor were later carried out to evaluate the model of 25 wt% sugar solution at 5 °C and 10 °C at 10, 20, and 30 bar. Assuming the reactor is a closed system, the gas consumption from the headspace of the vessel into the fluid was evaluated using the cubic equation of state of the state used for the calculation of the compressibility factor after pressurization and at the equilibrium point. The results of the experiment are shown in Table 1. The experimental data was slightly underestimated (10%) from the model. Using sucrose in the model, the following may occur for industrial sugar in the application example.

[0071] [Table 1]

[0072] Gas - Sugar Solution Phase Diagram The phase diagram of the sugar solution-CO2 system that defines the hydrate-liquid-vapor gas hydrate boundary zone is derived from a rigorous thermodynamic model based on the 2000 Industrial and Engineering Chemistry Research by Klauda and Sandler, "A Fugacity Model for Gas Hydrate Phase Equilibria", and the 2017 Journal of Chemical Thermodynamics by Bhawangirkar et al., "Thermodynamic Modeling of Phase Equilibria of Clathrate Hydrates Formed by CH4, CO2, C2H6, N2, and C3H8 with Different Equations of State". This model constitutes a ternary system excluding the ice and condensed CO2 phases. Figure 2(A) shows the boundaries obtained as a result of the 25, 30, 40, and 50 wt% sugar solution-CO2 systems, which increase the hydrate-liquid-vapor gas hydrate stability zone with the increase in sugar concentration. This model was evaluated by the T-cycle (15% deviation from the model) method and HP-DSC (5.6% deviation from the model) described in the method section. See also Figure 3. In this method, as a result, the separation pressure-temperature conditions of a given system were obtained and indicated by points on the equilibrium line.

[0073] Furthermore, a phase diagram showing the phase boundaries of the CO2:N2 mixed gas hydrate for the CO2, N2-aqueous system is shown.

[0074] Rheology of Sugar Solutions and Gas Hydrates Containing Sugar Solutions In 25 wt% and 50 wt% sugar solutions, the viscosities of the sugar solution and the sugar solution-based CO2 hydrate slurry were evaluated with a rheometer. Furthermore, 55 wt% and 60 wt% sugar solutions without gas hydrates were evaluated. The sugar solution was described as a Newtonian fluid that exhibits a higher viscosity at a higher sugar concentration. The sugar solution-based gas hydrate slurry showed non-Newtonian shear-thinning behavior with a yield stress. An exact determination of the yield stress was not possible. The apparent viscosity of the gas hydrate slurry reached 10 Pas at temperatures below 0 °C. Generally, to explain the gas hydrate slurry by the wing structure, a high shear rate (500 s -1) was required. The viscosity value obtained with a 25 wt% sugar solution was 5 mPas at 5 °C, and in the gas hydrate slurry based on the 25 wt% sugar solution, it was 35 - 40 mPas at 0 °C. In the 50 wt% sugar solution, the viscosity value was approximately 30 mPas at 0 °C and 500 s-1, and in the gas hydrate slurry based on the 50 wt% sugar solution, it was approximately 60 - 390 at temperatures from -1 °C to 3 °C. The 55 wt% and 60 wt% sugar solutions had viscosities of approximately 74 - 90 mPas and 170 - 250 mPas, respectively, at 0 - 5 °C.

[0075] Example 2 - Production of a sugar solution-based slurry (3S) containing gas hydrate To produce the 3S slurry in a CLAG reactor (also referred to as a side stream), a scraping surface heat exchanger was incorporated with a shaft speed of 800 rpm at 0.9 ms -1 superior scraper speed was evaluated as the best condition for forming a high gas hydrate fraction slurry with a homogeneous flow pattern and high formation kinetics (in the range of minutes). Examples of process variables (temperature, pressure, density, and viscosity) for the formation experiment are shown in Figure 4. At pressures of 30 - 35 bar, for the 25 wt% sugar solution, temperatures of 4 - 7 were mainly used, and for the 50 wt% sugar solution, 2 - 3 were used. A gas hydrate fraction of 10 - 34.1 vol% was achieved. At a treatment temperature of approximately 5 °C, a maximum sugar content of 64 wt% in the continuous phase was achieved.

[0076] Example 3 - Production of a foamed sugar solution-based slurry / hood matrix fluid mixture (3SFMF flow system) Next, the gas hydrate slurry formed in the sidestream CLAG loop generator was transferred to the main stream line consisting of a mini-pilot plant main stream device originally designed and adjusted for margarine processing. Here, the model ice cream mix was frozen and mixed with a sugar solution-based gas hydrate slurry using a surface scraping heat exchanger. Then, this mix was spread and whipped. The final product with an average outlet temperature of -5 °C resembled soft ice cream. According to the thermodynamic model, a sugar solution CO2 slurry with a hydrate volume measurement fraction of 0.13 - 0.17 was able to hold on average 66% more gas compared to a saturated sugar solution without gas hydrates. Figure 5 shows an example of the conditions on the sidestream (L) and main stream (E) indicating close to isothermal and isobaric transition.

[0077] After spreading the sugar solution-based gas hydrate slurry / ice cream mix, the overrun of the sample was analyzed at an outlet temperature of -5 °C and immediately stabilized and stored at -25 °C. The overrun values ranged from 65 - 350% with a maximum value of 500%.

[0078] Example 4 - Method Differential Scanning Calorimeter (DSC) A high-pressure differential scanning calorimeter was used to evaluate the thermodynamic model used for gas hydrate equilibrium. Approximately 100 μg of the sample was placed into the measurement crucible and sealed. Gas was supplied under a pressure of 10, 20, 30, or 50 bar throughout the measurement. The temperature profile in Table 2 was applied and cycled 3 times. In each iteration within the fourth segment, the endothermic peak indicated the separation of the gas hydrate phase. The separation point was regarded as the starting temperature of the endothermic decomposition peak. These points were then compared with the model. See also Figure 3.

[0079]

Table 2

[0080] T cycle (temperature cycle) This isochoric heating-cooling temperature cycle method was carried out in a high-pressure stirred reactor and used to evaluate the thermodynamic model used for gas hydrate equilibrium and the molar composition evaluation of gas hydrate slurries. A 100 ml 25 wt% or 50 wt% sugar solution was placed in the stirred reactor and installed under partial vacuum (34 mbar). Then, the vessel was pressurized with CO2 to a pressure of 25, 30, 35, 40, or 45 bar. When the system reached equilibrium, the mixer was turned on up to 500 rpm and the cooling lamp was applied at 2.5 °C / h -1 Then, following hydrate formation, a pressure drop (indicating gas consumption) and an exothermic signal on the temperature curve occurred. After reaching equilibrium, a lower heating lamp of 0.5 °C / h was applied until the hydrate separated (shown as a kink on the heating curve). -1 These temperature and pressure conditions were regarded as the equilibrium point of the hydrate-liquid-vapor line of the gas hydrate system and compared with the thermodynamic model. See also Figure 3.

[0081] Cryo-scanning electron microscope (cryo-SEM) Cryo-SEM images were obtained for frozen ice cream products withdrawn after storage at -25 °C for over two weeks. The samples were punched out with aluminum tubes having an inner diameter of 1.16 mm, a wall thickness of 0.13 mm, and a length of 20 mm. Then, the tubes were stabilized in liquid nitrogen and transferred to the ScopeM center at ETH Zurich for analysis. The samples were cut open under liquid nitrogen to obtain a freshly cut surface, transferred to a BAF060 cryo-SEM preparation station, and after briefly etching the samples, they were coated with a carbon-metal mix to a layer thickness of 6 nm under vacuum at 1.95 kV using an e-beam gun. Finally, the sample tubes were placed in a Gatan cryo-vacuum holder and transferred to an SEM (Hitachi S-900) to visualize the samples at various magnifications.

Claims

1. A method for producing a gas hydrate slurry based on a sugar solution and for producing a food foam or a food foam product, comprising: (a) preparing a sugar solution containing water and optionally other soluble components that lower the freezing point; (b) cooling the sugar solution containing water; (c) pressurizing the sugar solution containing water with a gas to prepare a slurry containing a gas hydrate. The gas includes carbon dioxide and nitrogen. In step (b), the sugar solution is cooled between -10°C and 10°C, and / or the sugar solution containing water is pressurized with a gas to a pressure of 10 to 300 bar.

2. In the step (b), the sugar solution is cooled between 0 °C and 5 °C, and before pressurizing the sugar solution to 30 to 285 bar with N ２ it is pressurized to 15 to 25 bar with CO ２ The method according to claim 1, wherein the method is pressurized.

3. The method according to claim 1 or 2, further comprising the step of dispersing the gas hydrate in the gas hydrate slurry based on the sugar solution.

4. The method according to any one of claims 1 to 3, wherein the slurry contains 0.01 to 7.5 mol / L of carbon dioxide and 0.01 to 0.5 mol / L of nitrogen.

5. For the slurry, the ratio of the hydrate fraction of gas to the liquid fraction of gas (H:L) is 5:1 when the volume-based hydrate fraction is 10 to 35% by volume of the gas hydrate fraction, 3:2 when the volume-based hydrate fraction is 12 to 14% by volume, 1.2:1 for 10% by volume of hydrate, or 2:1 for 17% by volume of the gas hydrate fraction. The method according to any one of claims 1 to 4.

6. The method according to any one of claims 1 to 5, wherein the slurry contains 10% to 65% by weight of solids.

7. The slurry has a viscosity determined at a shear rate of 500 s-1 and a temperature of 1 °C between 10 －２ and 10 Pa·s, the method according to any one of claims 1 to 6.

8. A gas hydrate slurry based on a sugar solution and containing a gas hydrate, for producing a food foam or a food foam product, wherein the gas includes carbon dioxide and nitrogen. The gas hydrate slurry based on a sugar solution, wherein the slurry contains 0.01 to 7.5 mol / L of carbon dioxide and 0.01 to 0.5 mol / L of nitrogen.

9. The ratio (H:L) of the gas of the hydrate fraction to the liquid fraction of the slurry is 5:1 when the hydrate fraction by volume is 10 to 35% by volume of gas hydrate fraction, 3:2 when the hydrate fraction by volume is 12 to 14% by volume, 1.2:1 for 10% by volume of hydrate, or 2:1 for 17% by volume of gas hydrate fraction, the sugar solution-based gas hydrate slurry according to claim 8.

10. The sugar solution-based gas hydrate slurry according to claim 8 or 9, wherein the slurry contains 10% to 65% by weight of solids.

11. The sugar solution-based gas hydrate slurry according to claim 10, wherein the slurry contains 25% to 65% by weight of solids.

12. The slurry has a viscosity determined at a shear rate of 500 s−1 and a temperature of 1° C. between 10 －２ and 10 Pa s, and is a sugar solution-based gas hydrate slurry according to any one of claims 8 to 11.

13. A method for producing a food foam or a food foam product, comprising: (a) mixing a sugar solution-based gas hydrate slurry and a food matrix fluid to prepare a sugar solution-based gas hydrate slurry / food matrix fluid mixture; (b) releasing the pressure of the sugar solution-based gas hydrate slurry / food matrix fluid mixture and / or raising the temperature to prepare a foamed sugar solution-based gas hydrate slurry / food matrix fluid mixture; (c) freezing at -25°C to -5°C to solidify the foamed sugar solution-based gas hydrate slurry / food matrix fluid mixture to prepare a food foam or a food foam product, wherein the sugar solution-based gas hydrate slurry is produced by the method according to any one of claims 1 to 7 or is the sugar solution-based gas hydrate slurry according to any one of claims 8 to 12.

14.

15. The method according to claim 13, wherein the food matrix fluid does not contain gas hydrate.

16.

17. The method according to claim 13 or 14, wherein the food matrix fluid system contains 10% to 70% by weight of solids.

18. The sugar solution-based gas hydrate slurry is mixed with the food matrix fluid under substantially isobaric and isothermal conditions, and the substantially isobaric and isothermal conditions are a temperature between -10°C and 10°C and / or a gas pressure of 10 to 300 bar, the method according to any one of claims 13 to 15.

19.

20.

21. The method according to any one of claims 13 to 16, wherein the sugar solution-based gas hydrate slurry is added to the food matrix fluid until the sugar solution-based gas hydrate slurry / food matrix fluid mixture reaches an overrun of 50 to 500%.

18. The method according to any one of claims 13 to 17, wherein in the step of performing the pressure release and / or the temperature increase of the sugar solution-based gas hydrate slurry / food matrix fluid mixture, the pressure is released between 1 bar and 100 bar prior to finally releasing to the ambient pressure of the surroundings, and / or the temperature of the fluid system is increased between -5°C and 15°C.

19. The method according to any one of claims 13 to 18, wherein the foamed sugar solution-based gas hydrate slurry / food matrix fluid mixture is extruded at a temperature between -15°C and -5°C.

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