Process for preparing foamed foods

Abstract

The invention relates to processes for preparing foamable food product compositions comprising mixing an emulsifier and carrier liquid to prepare an emulsifier mixture, mixing a food product and diluent to prepare a diluted food product composition, and mixing the emulsifier mixture and diluted food product composition to prepare a foamable food product composition. the invention is also directed to cooling the emulsifier mixture prior to combination with the diluted food product composition. The invention is still further directed to containerization of the foamable food product composition, such that a foamed food product may be dispensed from the container.

Description

PROCESS FOR PREPARING FOAMED FOODSFIELD OF THE INVENTION

[0001] This invention relates to processes for preparing foamable food product compositions. The invention further relates to containerization systems and processes for containerizing a foamable food product composition. Still further, the invention relates to processes for preparing a foamed food product using a foamable food product composition.BACKGROUND OF THE INVENTION

[0002] Pressurized containers (e.g., aerosol containers) which dispense products have found wide application in the field of food products, from dispensing cheese products to whipped cream. For example, EASY CHEESE® and REDDI-WIP®, respectively. The products are often packaged in aerosol cans with a pressurizing agent, which acts as a propellant for dispensing a liquid product. These aerosol cans include a dispensing valve that may be employed in dispensing a liquid as a foam product. Such valves may be intermittently operated to dispense small amounts of the product as needed. Typically, in such assemblies, nitrous oxide is used as the propellant. Nitrous oxide is a fat-soluble gas and therefore substantially dissolves in fatty food products, e.g., cream. When the valve of the pressurized container is opened, the fatty product (e.g., cream) is forced from the nozzle under high pressure. Once this pressure is released from the product, the dissolved nitrous oxide expands into bubbles, transforming the fatty food product to its whipped form.

[0003] A problem exists when attempting to prepare compositions for containerization, where the underlying food product has a high oil content and / or high viscosity. When the oil content of the food product for containerization is too high, the formulation will leak or escape from the container valve when the contents are in contact with the valve. For example, when attempting to prepare a containerized peanut butter formulation in such a container, oil leakage is a significant problem. Under certain conditions, the peanut butter formulation will separate in the container into an oil phase and a peanut fiber phase and subsequently leak oil from the container through the valve.

[0004] There remains a need for new and improved processes for preparing foamable food product compositions that are suitable for containerization and result in a foamed food product that is both satisfying to consumers (e.g., taste and mouthfeel) and meets the demands of long shipping and storage times prior to use.BRIEF SUMMARY OF THE INVENTION

[0005] In one embodiment, the present invention is directed to a process for preparing a foamable food product composition. The process comprises mixing an emulsifier and a carrier liquid at a temperature greater than the melting point of the emulsifier to form an emulsifier mixture; mixing a food product and a diluent to form a diluted food product composition; cooling the emulsifier mixture to form a cooled emulsifier mixture; and combining the cooled emulsifier mixture and the diluted food product composition to form the foamable food product composition.

[0006] Another embodiment of the present invention is directed to a process for preparing a foamable food product composition. The process comprises mixing an emulsifier and a carrier liquid at a temperature of about 100°F or greater, about 105 °F or greater, about 110°F or greater, about 115°F or greater, about 120°F or greater, about 125°F or greater, about135°F or greater, about MOT or greater, about 145°F or greater, about 150°F or greater, about155°F or greater, about 160°F or greater, about 165°F or greater, about 170T or greater, about175°F or greater, about 180°F or greater, about 185°F or greater, about 190°F or greater, about195°F or greater, about 200°F or greater, about 205°F or greater, about 210°F or greater, about215°F or greater, about 220°F or greater, about 225°F or greater, about 230T or greater, about235°F or greater, about 240°F or greater, about 245°F or greater, or about 250°F or greater to form an emulsifier mixture; mixing a food product and a diluent to form a diluted food product composition; cooling the emulsifier mixture to a temperature of about 200 °F or less, about 175T or less, about 150°F or less, about 145°F or less, about MOT or less, about 135°F or less, about 130°F or less, about 125°F or less, about I20T or less, about 115°F or less, about HOT or less, about 105°F or less, about 100°F or less, about 95T or less, about 90°F or less, about 85°F or less, about 80°F or less, about 75°F or less, about 70T or less, about 65 °F or less, or about 60 °F or less to form a cooled emulsifier mixture; and combining the cooled emulsifier mixture and the diluted food product composition to form the foamable food product composition.

[0007] Still further embodiments of the present invention are directed to processes for containerization. The process comprises adding the foamable food product composition or cooled foamable food product composition to a container and adding a propellant to the container and sealing the container. The sealed container has a head space of about 70 vol.% or less, about 65 vol.% or less, about 60 vol.% or less, about 55 vol.% or less, about 50 vol.% or less, about 45 vol.% or less, about 40 vol.% or less, about 35 vol.% or less, about 30 vol.% or less, about 25 vol.% or less, or about 20 vol.% or less.

[0008] Another embodiment of the present invention is directed to a containerization system for dispensing a foamed food product. The system comprises a single chamber pressureresistant container comprising a base, a sidewall, and a nozzle. The container contains a propellant and the foamable food product composition. At least a portion of the propellant is capable of settling above the foamable food product composition when the container is in an unshaken and upright position.

[0009] A further embodiment of the present invention is directed to a process for preparing a foamable food product composition. The process comprises mixing an emulsifier and a carrier liquid at a temperature from about 100°F to about 250°F, from about 100°F to about 225°F, from about 100°F to about 200°F, from about 105°F to about 195°F, from about 110°F to about 190°F, from about 115°F to about 185°F, from about 120°F to about 180°F, or from about 125°F to about 175°F to form an emulsifier mixture; mixing a food product selected from the group consisting of cream cheese, sour cream, yogurt, butter, or combinations thereof and a diluent to form a diluted food product composition; mixing the emulsifier mixture and diluted food product composition to form a foamable food product composition; and cooling the foamable food product composition 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 the cooled foamable food product composition.

[0010] Other objects and features will be in part apparent and in part pointed out hereinafter.DETAILED DESCRIPTION OF THE INVENTION

[0011] Prior attempts to containerize a high oil content and / or high viscosity food product in order to dispense the product as a foamed food product encountered numerous problems. Particularly in the context of high oil content food products, when the oil content of the food product is too high the formulation will leak or escape from the container valve when the contents are in contact with the valve. This problem is particularly prevalent when attempting to prepare a containerized legume-based food product such as peanut butter.

[0012] Previous attempts have been made to devise a containerization system or composition that will overcome these problems, particularly in the context of the modern supplychain and food sale systems (e.g., having extended shipping and storage times prior to use by a consumer).

[0013] The present invention helps to solve these problems by providing a process for preparing a foamable food product composition that is suitable for containerization, for example in a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle. The processes described herein have also been discovered to uniquely provide a foamable food product composition that is storage stable and, when dispensed as a foamed food, satisfies other commercially necessary characteristics, e.g., taste, texture, mouthfeel, etc.

[0014] As used herein, "foam," "foamed," "foamable," "whipped," and similar terms are understood to refer to a product that is capable of expanding in volume when released from a pressurized container. As also used herein, "foam," "foamed, and similar terms are understood to refer to a product that has been expanded in volume (e.g., when released from a pressured container).

[0015] The term "high oil content" means that the food product is capable of separating into an oil phase and at least one additional phase.

[0016] The present invention is directed to a process for preparing a foamable food product composition. In certain embodiments, the foamable food product composition may be containerized such that it is capable of being dispensed from a container as a foamed food. For example, containerization with a propellant in a container having a nozzle, and dispensing the mixture (i.e. foamable food product composition and propellant) from the nozzle to form a foamed food product.

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

[0018] Mixing the emulsifier and carrier liquid (e.g., an oil) at a temperature greater than the melting point of the emulsifier allows for the emulsifier to liquefy and more fully mix with the carrier liquid to form the emulsifier mixture. Without being bound by the theory, liquefaction of the emulsifier is thought to impart greater clarity in the final foamable or foamed food product as well as contributing to a more uniform taste. By liquefying the emulsifier, the final product is less likely to contain portions having high concentrations of the emulsifier, such as in the form of solid chunks or visually noticeable powder. Similarly, first forming anemulsifier mixture is thought to reduce the likelihood of discoloration or non-uniform taste due to portions of high concentrations of the emulsifier within the final product.

[0019] In certain embodiments, the emulsifier mixture is cooled to below the melting point of the emulsifier and mixed with the diluted food product composition (i.e. comprising a food product and diluent). Lowering the temperature of the emulsifier mixture prior to combination with the diluted food product composition allows for combination of the emulsifier mixture and the food product without subjecting the food product to potentially problematic elevated temperatures. This is particularly important when the food product contains proteins or other components that may denature or otherwise irreversibly be destabilized at elevated temperatures. Certain food products contemplated by the present invention (e.g., peanut butter) contain high proportions of proteins. When a protein is elevated above its denaturation temperature, the proteins will become denatured and lose their structure, resulting in changes to the food product viscosity or other properties. Maintaining the food product at a temperature below this temperature ensures that there are no dramatic changes to the physical characteristics or consumer perceptions (i.e. taste and mouthfeel) of the food product, and ultimately the final food product composition. Surprisingly, the present inventors have discovered that, in certain embodiments, by mixing the emulsifier and carrier liquid at an elevated temperature, and then cooling the emulsifier mixture before contact with the diluted food product composition, denaturation of the food product can be avoided while forming a final foamable food product composition or foamed food product having a more uniform clarity and taste. Such a result is a surprising improvement over prior processes and presents considerable benefit in preparing a product desirable to consumers.

[0020] In a further embodiment, the process comprises mixing a food product comprising a dairy based food product and a diluent to form a diluted food product composition; mixing the diluted food product composition and a carrier liquid to form a foamable food product composition; and cooling the foamable food product composition to form a cooled foamable food product composition. It has been discovered that, in certain embodiments where the food product comprises a dairy based food product, an emulsifier may be omitted and an acceptable foamable food product may still be formed. In certain specific embodiments, processes comprising preparing a foamable food product composition wherein the food product is cream cheese do not require an emulsifier.

[0021] Still further embodiments are directed to containerization systems and processes for containerization of the foamable food product composition and / or cooled foamable food product composition.

[0022] In embodiments comprising 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 comprise 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, Grindsted ps 105 K-A, Grinsted Mono-di P 52 K- A, Grindsted PS 106 K-A, 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, for example, be Polysorbate 60. In certain embodiments, the emulsifier is selected from the group consisting of monoglycerides, diglycerides, a blend of mono- and di-glyceride(s), polysorbates, and combinations thereof.

[0023] In various embodiments, the emulsifier may comprise a blend of mono- and di- glyceride(s). For example, a blend of mono- and di-glyceride(s) wherein the monoglyceride(s) represent from about 2 wt% to about 15 wt%, from about 2 wt% to about 14 wt%, from about 2 wt% to about 13 wt%, from about 2 wt% to about 12 wt%, from about 2 wt% to about 11 wt%, from about 2 wt% to about 10 wt%, from about 3 wt% to about 10 wt%, from about 4 wt% to about 10 wt%, or from about 5 wt% to about 10 wt% of the emulsifier.

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

[0025] In certain other embodiments, an emulsifier may be selected that has a melting point above the denaturation temperature of the food product that will be used in the foamable food product composition. 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 combination with the food product. Cooling may be necessary when using these emulsifiers in order to avoid denaturation of the food product. These embodiments are discussed in further detail below.

[0026] The carrier liquid may comprise any liquid useful for combination with the emulsifier which is also suitable for food applications. In one embodiment, the carrier liquid is selected from the group consisting of an oil, water, a refrigerant, and combinations thereof. In another embodiment, the carrier liquid is selected from the group consisting of an 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, com 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 still further embodiments, the carrier liquid may comprise a refrigerant. For example, R134a.

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

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

[0032] In certain processes of the present invention, the emulsifier and carrier liquid are mixed at a temperature greater than the melting point of the emulsifier to form an emulsifier mixture. Without being bound to the theory, it is believed that mixing the emulsifier and carrier liquid at a temperature greater than the melting point of the emulsifier allows for the emulsifier to liquefy and more fully mix with the carrier liquid to form the emulsifier mixture. Liquefaction of the emulsifier is also though to impart clarity in the final product as well as a more uniform taste. As discussed above, by liquefying the emulsifier, the final product is less likely to contain portions of the product having high concentrations of the emulsifier, such as in the form of solid chunks or visually noticeable powder. Similarly, this process reduces the likelihood of discoloration or non-uniform taste due to portions of high concentrations of the emulsifier within the final product.

[0033] In other embodiments, the emulsifier and carrier liquid are mixed at a temperature greater than the melting point of the mixture. As explained above, and demonstrated in Example 1, the inclusion of a carrier liquid with the emulsifier may result in a melting point of the mixture that is lower than the melting point of the emulsifier on its own. In this situation, it may be desirable to mix the emulsifier and carrier liquid at a temperature lower than the melting point of the emulsifier, but a temperature at which the mixture will still melt. Similar benefits are observed for mixing the emulsifier and carrier liquid at a temperature greater than the melting point of the mixture (e.g., that it allows for the emulsifier to liquefy and more fully mix with the carrier liquid to form a homogenous emulsifier mixture).

[0034] In certain embodiments, the emulsifier and carrier liquid may be mixed at a temperature of about 100 °F or greater, about 105 °F or greater, about 110°F or greater, about 115°F or greater, about 120 °F or greater, about 125 °F or greater, about 135 °F or greater, about140°F or greater, about 145°F or greater, about 150°F or greater, about 155°F or greater, about160°F or greater, about 165°F or greater, about 170°F or greater, about 175°F or greater, about180°F or greater, about 185°F or greater, about 190°F or greater, about 195°F or greater, about200°F or greater, about 205 °F or greater, about 210°F or greater, about 215 °F or greater, about220°F or greater, about 225°F or greater, about 230°F or greater, about 235°F or greater, about 240°F or greater, about 245 °F or greater, or about 250°F or greater. In some embodiments, the emulsifier and carrier liquid may be mixed at a temperature of from about 100 °F to about 250°F, from about 100°F to about 225°F, from about 100°F to about 200°F, from about 105°F to about 195°F, from about 110°F to about 190°F, from about 115°F to about 185°F, from about 120°F toabout 180°F, or from about 125°F to about 175°F. In other embodiments, the emulsifier and carrier liquid may be mixed at a temperature of from about 150°F to about 250°F, from about 150°F to about 245°F, from about 150°F to about 240 °F, from about 150°F to about 235°F, from about 150°F to about 230°F, from about 150°F to about 225 °F, from about 150°F to about 220°F, from about 150°F to about 215 °F, from about 150°F to about 210°F, from about 150°F to about 205 °F, or from about 150°F to about 200°F.

[0035] The mixing temperatures described herein are intended to refer to one or more configuration wherein the components are mixed at the specified temperature. For example, the emulsifier may be heated to the desired temperature and then mixed with a carrier liquid at room temperature. In another configuration, the emulsifier and carrier liquid may be separately heated to the desired temperature and then combined and mixed. In a further configuration, the emulsifier and carrier liquid may be combined at room temperature, the combination may be heated to the desired temperature, and then the combination may be mixed until homogenous. In still further embodiments, the mixing apparatus may comprise a source of heat such that the mixing of the components is done at a constant temperature.

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

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

[0038] Separately, a food product is mixed with a diluent to form a diluted food product composition. "Food product" as used herein is intended to refer to commercially available food products which may be consumed without further processing. For example, "food product" is intended to refer to the final commercial product (e.g., peanut butter) and not the individual constituents of the food product (e.g., peanuts, oil, salt, etc.).

[0039] In certain embodiments, the food product may comprise a legume-based food product, nut-based food product, berry -based food product, dairy-based food product, nonprotein food product, or combinations thereof.

[0040] In one embodiment, the food product is a legume-based food product. For example, the food product may comprise beans, clovers, peas, lentils, lupins, mesquites, or combinations thereof. In certain embodiments, the food product may comprise alfalfa, chickpeas (i.e. Bengal gram, garbanzo bean, or Egyptian pea), carob, soybeans, peanuts, tamarind, or combinations thereof. In certain other embodiments, the food product may comprise a legume selected from the group consisting of chickpeas, soybeans, peanuts, or combinations thereof. In one embodiment, the food product comprises chickpeas. In a further embodiment, the food product is hummus. In another embodiment, the food product comprises peanuts. In yet another embodiment, the food product is peanut butter.

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

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

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

[0044] In certain embodiments, the food product comprises a non-protein food. For example, the food product may comprise a sugar. In one embodiment, the food product comprises sucrose. In certain embodiments, the food product may comprise taffy, marshmallow, nougat, caramel, jam, syrup, or any combination thereof.

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

[0046] In selecting a suitable food product for the present process and / or containerization system, the melting point of the food product may be an important consideration. It has been discovered that, in some embodiments, food products having a melting point of between about 75 °F and about 90°F result in a foamable food product composition and final foamed food product having the desired properties (e.g., viscosity and / or mouthfeel). For example, in certain embodiments, a food product may be selected having a melting point of between about 75°F and about 90°F, between about 80°F and about 90°F, or between about 85°F and about 90°F. Where the product is intended to be stored at refrigeratedtemperatures, a food product may be selected having a melting point of between about 38 °F and about 45 °F. When the product is intended to be frozen for storage, a food product may be selected having a melting point of between about -4°F and about 38°F.

[0047] In still further embodiments, the process may comprise an initial step of preparing a food product for dilution. For example, milk or cream may be processed with an acid (e g., citric acid) to form solids. The solids and liquids may then be blended to form a cream cheese, which may be used as the food product described herein. A similar process may be employed to form sour cream. In this embodiment, it is possible to prepare a solid food product on-site. This may provide significant advantages for the design of plant operations and the overall cost of the process. For example, instead of shipping solid cream cheese and designing an operation for inputting this solid into the process, the cream cheese can be prepared on site. Milk, cream, and acid all exist in liquid form and can be easily piped to the desired location for forming the cream cheese. This may help overcome a prohibitively expensive cost of pumping a solid cream cheese product on-site.

[0048] The diluent mixed with the food product to form the diluted food product composition may be any liquid suitable for food applications that is capable of diluting the food product. For example, in one embodiment, the diluent is selected from the group consisting of water, oil, sugar alcohols, and combinations thereof. The sugar alcohol may, for example, be selected from the group consisting of arabitol, erythritol, clycerol, HSHs (hydrogenated starch hydrolysates), isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and combinations thereof. In certain embodiments, the diluent comprises water and oil.

[0049] In embodiments where an 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 at ambient conditions, it has been discovered that an oil diluent having a melting point near room temperature (i.e. about 72°F to about 76°F) results in 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 containerization systems for storing and dispensing the eventual foamed food product composition (described in further detail herein), an oil diluent having such a melting point allows for the material within the container to maintain its liquid state, but form a semi-solid state when dispersed from the container to form a foamed food product. The release from the container results in a temperature drop due to the decompression of the material and causes 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 certain embodiments, 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 embodiments wherein an oil diluent forms at least a portion of the diluent, the oil diluent may comprise from about 10 wt.% to about 99 wt.%, from about 15 wt.% to about 99 wt.%, from about 20 wt.% to about 99 wt.%, from about 25 wt.% to about 99 wt.%, from about 30 wt.% to about 99 wt.%, from about 35 wt.% to about 99 wt.%, from about 40 wt.% to about 99 wt.%, from about 45 wt.% to about 99 wt.%, from about 50 wt.% to about 99 wt.%, from about 55 wt.% to about 99 wt.%, from about 60 wt.% to about 99 wt.%, from about 65 wt.% to about 99 wt.%, from about 70 wt.% to about 99 wt.%, from about 75 wt.% to about 99 wt.%, from about 80 wt.% to about 99 wt.%, from about 85 wt.% to about 99 wt.%, from about 90 wt.% to about 99 wt.%, from about 90 wt.% to about 98 wt.%, from about 90 wt.% to about 97 wt.%, from about 90 wt.% to about 96 wt.%, from about 90 wt.% to about 95 wt.%, from about 91 wt.% to about 95 wt.%, from about 92 wt.% to about 95 wt.%, or from about 93 wt.% to about 95 wt.% of the total weight of the diluent. In other embodiments, the oil diluent may comprise from about 20 wt.% to about 95 wt.%, from about 25 wt.% to about 95 wt.%, from about 30 wt.% to about 95 wt.%, from about 40 wt.% to about 95 wt.%, from about 50 wt.% to about 95 wt.%, from about 50 wt.% to about 90 wt.%, from about 50 wt.% to about 85 wt.%, from about 50 wt.% to about 80 wt.%, from about 55 wt.% to about 80 wt.%, from about 60 wt.% to about 80 wt.%, from about 65 wt.% to about 80 wt.%, or from about 70 wt.% to about 80 wt.% of the total weight of the diluent.

[0052] In certain embodiments comprising water as a diluent, the water diluent may comprise from about 1 wt. % to about 65 wt. %, from about 1 wt. % to about 60 wt. %, from about 1 wt. % to about 55 wt. %, from about 1 wt. % to about 50 wt. %, from about 1 wt. % to about 45 wt. %, from about 1 wt. % to about 40 wt. %, from about 1 wt. % to about 35 wt. %, from about 1 wt. % to about 30 wt. %, from about 1 wt. % to about 25 wt. %, from about 1 wt. % to about 20 wt. %, from about 1 wt. % to about 15 wt. %, from about 1 wt. % to about 10 wt. %, from about 2 wt. % to about 10 wt. %, from about 3 wt. % to about 10 wt. %, from about 4 wt. % to about 10 wt. %, or from about 5 wt. % to about 10 wt. % of the total weight of the diluent. In some embodiments, the water diluent may comprise less than about 20 wt.%, less than about 10 wt.%, less than about 5 wt.%, less than about 4 wt.%, less than about 3 wt.%, less than about 2 wt.%, or less than about 1 wt.% of the total weight of the diluent.

[0053] The food product and diluent are then mixed to form a diluted food product composition.

[0054] Multiple benefits can be achieved by dilution of the food product. For example, dilution reduces the viscosity of the food product and may allow for the propellant to more easily dissolve in the food product when containerized (as described in further detail below). Dilution of the food product also results in lowered processing costs, processing time, and a more uniform foamed product. Additionally, dilution of the food product prior to containerization reduces the total amount of food product in a given container and typically results in a lighter final product. This provides the commercial benefit of reduced shipping and transportation costs. From a consumer perspective, the use of a reduced amount of the food product in a given container also results in a product having a lower caloric content per serving as compared to the caloric content of a serving of the food product alone. While dilution of the food product allows for reduction in weight, shipping costs, and / or total caloric content, the processes described herein also result in a foamable food product composition that is readily foamed upon mixing with propellant and dispensing from the container while also maintaining commercially acceptable taste and other properties.

[0055] In certain embodiments, the diluted food product composition may comprise from about 30 wt.% to about 80 wt. %, from about 30 to about 75 wt. %, from about 35 to about 70 wt. %, from about 40 to about 70 wt. %, from about 40 to about 65 wt. %, from about 45 to about 65 wt. %, from about 45 to about 60 wt. %, or from about 50 to about 60 wt. % of a food product. For example, from about 40 to about 60 wt. %, from about 40 to about 55 wt. %, from about 40 to about 50 wt. %, or from about 45 to about 50 wt. % of the food product may be suitable. In other embodiments, the diluted food product composition may comprise from about 60 wt.% to about 99 wt.%, from about 60 wt.% to about 98 wt.%, from about 60 wt.% to about 97 wt.%, from about 60 wt.% to about 96 wt.%, from about 60 wt.% to about 95 wt.%, from about 60 wt.% to about 94 wt.%, from about 60 wt.% to about 93 wt.%, from about 60 wt.% to about 92 wt.%, from about 60 wt.% to about 91 wt.%, or from about 60 wt.% to about 90 wt.% of the food product.

[0056] In one embodiment, the diluted food product composition may comprise from about 20 wt. % to about 70 wt. %, from about 20 wt. % to about 65 wt. %, from about 20 wt. % to about 60 wt. %, from about 20 wt. % to about 55 wt. %, from about 20 wt. % to about 50 wt. %, from about 20 wt. % to about 45 wt. %, from about 20 wt. % to about 40 wt. %, from about 20 wt. % to about 35 wt. %, from about 20 wt. % to about 30 wt. %, or from about 20 wt. % to about 25 wt. % of total diluent. For example, the diluted food product composition maycomprise from about 25 to about 65 wt. %, from about 25 to about 60 wt. %, from about 25 to about 55 wt. %, from about 25 to about 50 wt. %, from about 25 to about 45 wt. %, from about 25 to about 40 wt. %, or from about 25 to about 35 wt. % of total diluent. In certain other embodiments, the diluted food product composition may comprise from about 20 to about 50 wt. %, from about 20 to about 40 wt. %, from about 25 to about 40 wt. %, from about 25 to about 35 wt. %, from about 26 to about 35 wt. %, from about 26 to about 34 wt. %, from about 27 to about 34 wt. %, from about 27 to about 33 wt. %, from about 28 to about 33 wt. %, from about 28 to about 32 wt. %, from about 29 to about 32 wt. %, or from about 30 to about 32 wt. % of total diluent. In other embodiments, the diluted food product composition may comprise from about 25 to about 50 wt. %, from about 30 to about 50 wt. %, from about 30 to about 45 wt. %, from about 30 to about 40 wt. %, or from about 35 to about 40 wt. %. In some embodiments, the diluted food product composition may comprise from about 1 wt.% to about 25 wt.%, from about 2 wt.% to about 25 wt.%, from about 3 wt.% to about 25 wt.%, from about 4 wt.% to about 25 wt.%, from about 5 wt.% to about 25 wt.%, from about 6 wt.% to about 25 wt.%, from about 7 wt.% to about 25 wt.%, from about 8 wt.% to about 25 wt.%, from about 9 wt.% to about 25 wt.%, or from about 10 wt.% to about 25 wt.% of total diluent.

[0057] Certain high oil content food products do not readily mix with water at room temperature. For example, peanut butter, almond butter, cashew butter, pecan butter, hazelnut butter, coconut butter, etc. Therefore, in certain embodiments, the diluted food product composition may be prepared by combining the food product and diluent at an elevated temperature to form the diluted food product composition. For example, the food product 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 prior to or during the mixing step. For example, from about 30°C to about 150°C, from about 30°C to about 125°C, from about 30°C to about 120°C, from about 30°C to about 110°C, from about 30°C to about 100°C, from about 30°C to about 75°C, from about 30°C to about 70°C, from about 30°C to about 60°C, from about 40°C to about 60°C, or from about 50°C to about 60°C. In the context of a peanut butter food product, the 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, from about 30°C to about 100°C, from about 31°C to about 75°C, or from about 32°C to about 65 °C prior to mixing with the diluent. As discussed elsewhere herein, one consideration whenselecting the temperature for mixing is the denaturation temperature of the proteins within the food product. In certain embodiments, the temperature should be maintained below the denaturation temperature of the food product.

[0058] In certain embodiments, it may be desirable for the diluted food product composition comprising the food product and diluent to have a certain water content. For purposes of determining the water content of the diluted food product composition, the weight percentage of water includes any endogenous water in the food product and water exogenous from the food product. The water content can be determined by weighing the diluted food product composition and comparing it to the same composition after it has been dehydrated by heating the composition to 66°C for 12 hours or 52°C for 24 hours. For example, in some embodiments, the diluted food product composition has a water content of from about 1 wt. % to about 65 wt. %, from about 1 wt. % to about 60 wt. %, from about 1 wt. % to about 55 wt. %, from about 1 wt. % to about 50 wt. %, from about 1 wt. % to about 45 wt. %, from about 1 wt. % to about 40 wt. %, from about 1 wt. % to about 35 wt. %, from about 1 wt. % to about 30 wt. %, from about 1 wt. % to about 25 wt. %, from about 1 wt. % to about 20 wt. %, from about 1 wt. % to about 15 wt. %, from about 1 wt. % to about 10 wt. %, from about 2 wt. % to about 10 wt. %, from about 3 wt. % to about 10 wt. %, from about 4 wt. % to about 10 wt. %, or from about 5 wt. % to about 10 wt. %, based on total weight of the diluted food product composition.

[0059] In certain embodiments, the diluted food product composition may have a water activity (aw) 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. For example, a water activity of from about 0.2 to about 0.8, from about 0.2 to about 0.7, from about 0.2 to about 0.6, from about 0.2 to about 0.5, from about 0.2 to about 0.4, or from about 0.2 to about 0.3. In other embodiments, the diluted food product composition may have a water activity of from about 0.3 to about 0.8, from about 0.4 to about 0.8, from about 0.5 to about 0.8, or from about 0.5 to about 0.7.

[0060] In certain embodiments, the diluted food product composition is an emulsion. Forming the diluted food product composition as an emulsion may enhance the overall appearance of the final foamed food product and inhibit the "slump" of the final product. "Slump" is understood to refer to the tendency of the final product to lose its initial structure and rigidity. A final product quickly exhibiting slump or a deflation in appearance is typically commercially undesirable. It is believed that by forming an emulsion, the diluted food product composition has a tendency to be a shear thickening composition. Therefore, the shearing action of the propellant escaping the food product mixture after it is dispensed from the containerresults in a stiffer final product. This, in turn, may enhance the appearance and volume of the dispensed product and delay the onset of slumping.

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

[0062] Prior to combination with the diluted food product composition, as described in further detail below, the emulsifier mixture may be optionally cooled.

[0063] It is believed, without being bound to the theory, that lowering the temperature of the emulsifier mixture before combination with the food product allows for combination of the emulsifier mixture and diluted food product composition without subjecting the food product to potentially problematic elevated temperatures. Certain food products contemplated by the present invention (e.g., peanut butter) contain proteins. When a protein is elevated above its denaturation temperature, the protein may become denatured and lose its structure, resulting in changes to the food product viscosity or other properties. Maintaining the diluted food product composition at a temperature below this temperature ensures that there are not dramatic changes to the physical characteristics of the food product, and ultimately the final foamable food product composition. Surprisingly, by mixing the emulsifier and carrier liquid at an elevated temperature, and then cooling before contact with the diluted food product composition, denaturation of the food product can be avoided while forming a final foamable food product composition having a more uniform clarity and taste. Such a result is a surprising improvement over prior processes and presents considerable benefit in preparing a product desirable to consumers.

[0064] In one embodiment, the emulsifier and carrier liquid are mixed at a temperature of from about 100°F to about 250°F, from about 100°F to about 225T, from about 100°F to about 200°F, from about 105°F to about 195°F, from about 110°F to about I9O°F, from about 115°F to about 185°F, from about 120°F to about 180°F, or from about 125°F to about 175°F to form the emulsifier mixture and the emulsifier mixture is 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 the cooled emulsifier mixture.

[0065] In certain embodiments, the emulsifier mixture is 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 MOT or less, about 135°F or less, about 130°F or less, about 125°F or less, about I 2O°F or less, about115°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 emulsifier mixture prior to combination with the diluted food product composition. For example, the emulsifier mixture may be cooled to a temperature of from about 50°F to about 200 °F, from about 60°F to about 175°F, from about 70°F to about 150°F, from about 70°F to about 145°F, from about 75°F to about 140°F, from about 75°F to about 135°F, from about 75°F to about 130°F, from about 80°F to about 125 °F, from about 90 °F to about 120°F, from about 100°F to about 115°F, or from about 100°F to about 110°F to form the cooled emulsifier mixture. In still further embodiments, the emulsifier mixture is cooled to a temperature below the denaturation temperature of the food product with which it is to be combined.

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

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

[0068] The diluted food product composition is then combined with the emulsifier mixture or cooled emulsifier mixture to form a foamable food product composition.

[0069] In some embodiments, the foamable food product composition may comprise from about 30 wt.% to about 80 wt. %, from about 30 to about 75 wt. %, from about 35 to about 70 wt. %, from about 40 to about 70 wt. %, from about 40 to about 65 wt. %, from about 45 to about 65 wt. %, from about 45 to about 60 wt. %, or from about 50 to about 60 wt. % of food product. For example, from about 40 to about 60 wt. %, from about 40 to about 55 wt. %, from about 40 to about 50 wt. %, or from about 45 to about 50 wt. % of food product.

[0070] In certain embodiments, the foamable food product composition may comprise may comprise about 0.25 wt.% or greater, about 0.50 wt.% or greater, about 0.75 wt.% or greater, about 1 wt.% or greater, about 1.25 wt.% or greater, about 1.5 wt.% or greater, about 1.75 wt.% or greater, about 2 wt.% or greater, about 3 wt.% or greater, about 4 wt.% or greater, or about 5 wt.% or greater of emulsifier. For example, the foamable food product composition may comprise from about 0.25 wt.% to about 10 wt.%, from about 0.25 wt.% to about 9 wt.%, from about 0.25 wt.% to about 8 wt.%, from about 0.25 wt.% to about 7 wt.%, from about 0.25 wt.% to about 6 wt.%, from about 0.25 wt.% to about 5 wt.%, from about 0.25 wt.% to about 4 wt.%, from about 0.5 wt.% to about 4 wt.%, from about 0.75 wt.% to about 4 wt.%, from about 1 wt.% to about 4 wt.%, from about 1 wt.% to about 3 wt.%, or from about 1 wt.% to about 2 wt.% of emulsifier.

[0071] In various embodiments, it may be desirable for the foamable food product composition to have a certain water content. The water content can be determined by the test outlined above. In some embodiments, the foamable food product composition has a water content of from about 1 wt. % to about 65 wt. %, from about 1 wt. % to about 60 wt. %, from about 1 wt. % to about 55 wt. %, from about 1 wt. % to about 50 wt. %, from about 1 wt. % to about 45 wt. %, from about 1 wt. % to about 40 wt. %, from about 1 wt. % to about 35 wt. %, from about 1 wt. % to about 30 wt. %, from about 1 wt. % to about 25 wt. %, from about 1 wt. % to about 20 wt. %, from about 1 wt. % to about 15 wt. %, from about 1 wt. % to about 10 wt. %, from about 2 wt. % to about 10 wt. %, from about 3 wt. % to about 10 wt. %, from about 4 wt. % to about 10 wt. %, or from about 5 wt. % to about 10 wt. %, based on total weight of the foamable food product composition.

[0072] In certain embodiments, the foamable food product composition may have a water activity (aw) 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. For example, a water activity of from about 0.2 to about 0.8, from about 0.2 to about 0.7, from about 0.2 to about 0.6, from about 0.2 to about 0.5, from about 0.2 to about 0.4, or from about 0.2 to about 0.3. In other embodiments,the foamable food product composition may have a water activity of from about 0.3 to about 0.8, from about 0.4 to about 0.8, from about 0.5 to about 0.8, or from about 0.5 to about 0.7.

[0073] In certain embodiments, the foamable food product composition is an emulsion. Forming the foamable food product composition as an emulsion may enhance the overall appearance of the final foamed food product and inhibit the "slump" of the final product. "Slump" is understood to refer to the tendency of the final product to lose its initial structure and rigidity. A final product quickly exhibiting slump or a deflation in appearance is typically commercially undesirable. It is believed that by forming an emulsion, the foamable food product composition has a tendency to be a shear thickening composition. Therefore, the shearing action of the propellant escaping the food product mixture after it is dispensed from the container results in a stiffer final product. This, in turn, may enhance the appearance and volume of the dispensed product and delay the onset of slumping.

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

[0075] In some embodiments, the viscosity of the foamable food product 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, less than about 400,000 cP, less than about 300,000 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. For example, the viscosity may be from about 450 to about 1,000,000 centipoise (cP), from about 500 to about 500,000 cP, from about 1,000 to about 500,000 cP, from about 5,000 to about 500,000 cP, from about 5,000 to about 250,000 cP, from about 10,000 to about 200,000 cP, from about 25,000 to about 100,000 cP, or from about 25,000 to about 50,000 cP. Even further, the viscosity may be from about 10,000 to about 200,000 cP, from about 25,000 to about 100,000 cP, or from about 25,000 to about 50,000 cP.

[0076] In certain embodiments, the foamable food product composition may be cooled immediately after preparation (i.e. after mixing the emulsifier mixture with the diluted food product composition). For example, the foamable food product composition may be cooled to a temperature of about 200°F or less, about 175T or less, about 150°F or less, about 145°F or less, about MOT or less, about 135°F or less, about 130T 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, about95°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 foamable food product composition. In one embodiment, the foamable food product composition may be cooled to a temperature of from about 50°F to about 200°F, from about 60°F to about 175°F, from about 70°F to about 150°F, from about 70°F to about 145°F, from about 75°F to about 140°F, from about 75°F to about 135°F, from about 75°F to about 130°F, from about 80°F to about 125°F, from about 90°F to about 120°F, from about 100°F to about 115°F, or from about 100°F to about 110°F to form the cooled foamable food product composition.

[0077] As discussed elsewhere herein, the foamable food product composition or cooled foamable food product composition may be containerized with a propellant such that, when the foamable food product composition mixture (i.e. containing a mixture of the foamable food product composition and propellant) is released from the container, a foamed food product is produced. The viscosity of the foamable food product composition impacts how easily the product flows over itself when placed in a container and flows between the two ends of the container when turned. Another important consideration in formulating the foamable food product composition and / or foamable food product composition mixture (i.e. containing a mixture of the foamable food product composition and propellant) is the stickiness of the mixture or the stiction of the mixture in contact with the container walls. Stiction (i.e. the static friction that must be overcome in order to enable relative motion of stationary objections in contact) is a useful factor for accounting for the amount of the food product mixture that will cling to the inside of the container. As the stiction increases, more of the mixture will be left inside of the container after all of the propellant has been expended. This can result in considerable waste. Reducing the stiction, while maintaining the desired viscosity of the mixture, is another goal of the present containerization system. Commercially acceptable stiction will result in about 10 wt.% or less of the mixture remaining in the container after the propellant has been expended. The present containerization system is able to achieve about 10 wt.% or less, about 9 wt.% or less, about 8 wt.% or less, about 7 wt.% or less, about 6 wt.% or less, or even about 5 wt.% or less of the mixture remaining in the container after the propellant has been expended.

[0078] Generally, the foamable food product composition may further comprise one or more additive selected from the group consisting of a sweetener, second emulsifier, preservative, flavorant, colorant, humectant, wetting agent, binder, stabilizer, rheology modifying agent, oil, or any combination thereof. In other embodiments, the foamable food product composition may comprise additives selected from the group consisting of fruits, fruit juice, vegetables, vegetablejuice, seeds, nuts, herbs, milk, cream, or any combination thereof. The foamable food product composition may also comprise further additives such as baking soda or coconut cream. In certain embodiments, the foamable food product composition comprises a sweetener, humectant, and stabilizer.

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

[0080] It will be understood that the further processing steps may be required to incorporate the one or more additives into the foamable food product composition. For example, when the additive is a seed, the seed may need to be pulverized or otherwise processed such that it can be mixed into the foamable food product composition. As noted elsewhere herein, the foamable food product composition may be containerized and passed through a nozzle to form a foamed food product. In such a configuration, it is important that the foamable food product composition (and any additives therein) are essentially homogenous or do not contain large particles that interfere with or block the operation of the nozzle.

[0081] The sweetener may, for example, be selected from the group consisting of a sugar, an artificial sweetener, a sugar alcohol, maple syrup, agave, stevia, or combinations thereof. The sugar may, for example, be selected from the group consisting of sucrose, fructose, glucose, molasses, or combinations thereof. In other embodiments, the sugar may be an inverted sugar syrup. The sugar alcohol may, for example, be selected from the group consisting of arabitol, erythritol, clycerol, HSHs (hydrogenated starch hydrolysates), isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and combinations thereof. In certain embodiments, the foamable food product composition may comprise about 0.25 wt.% or greater, about 0.50 wt.% or greater, about 0.75 wt.% or greater, about 1 wt.% or greater, about 1.25 wt.% or greater, about 1.5 wt.% or greater, about 1.75 wt.% or greater, about 2 wt.% or greater, about 3 wt.% or greater, about 4 wt.% or greater, or about 5 wt.% or greater of a sweeter. For example, the foamable food product composition may comprise from about 0.25 wt.% to about 10 wt.%, from about 0.25 wt.% to about 9 wt.%, from about 0.25 wt.% to about 8 wt.%, from about 0.25 wt.% to about 7 wt.%, from about 0.25 wt.% to about 6 wt.%, from about 0.25 wt.% to about 5 wt.%, from about0.25 wt.% to about 4 wt.%, from about 0.5 wt.% to about 4 wt.%, from about 0.75 wt.% to about4 wt.%, from about 1 wt.% to about 4 wt.%, from about 1 wt.% to about 3 wt.%, or from about 1 wt.% to about 2 wt.% of a sweetener.

[0082] The second emulsifier additive may be the same or different from the emulsifier used to form the emulsifier mixture described herein. For example, the second emulsifier may be selected from the group consisting of monoglycerides, diglycerides, or combinations thereof. It will be understood that second emulsifiers for use in the present invention may comprise emulsifiers that are mono- and di-glyceride blends. In certain embodiments, the second emulsifier may be selected from the group consisting of DurEm 124, Alphadim 90 PBK, Grindsted ps 105 K-A, Grinsted Mono-di P 52 K-A, Grindsted PS 106 K-A, Trancendim 130, or combinations thereof. In other embodiments, the second emulsifier may be selected from the group consisting of lecithin, polysorbate, Durtan 60, or combinations thereof. The polysorbate may, for example, be Polysorbate 60.

[0083] In one embodiment, the preservative may comprise an antioxidant. For example, the preservative may be selected from the group consisting of citric acid, lactic acid, or combinations thereof. In other embodiments, the preservative may be selected from the group consisting of salt, ascorbic acid, tocopherols, sodium ascorbate, calcium ascorbate, ascorbyl palmitate, propyl gallate, octyl gallate, butyl hydroxy anisole, butyl hydroxy toluene, and combinations thereof. In still further embodiments, the preservative may be selected from the group consisting of sodium sulfite, magnesium sulfite, sodium bisulfite, and combinations thereof.

[0084] The flavorant may, for example, be selected from the group consisting of salt, chocolate, coconut, or combinations thereof.

[0085] The humectant may, for example, be selected from the group consisting of glycerol (glycerin), sorbitol, propylene glycol, butylene glycol, polydextrose, or combinations thereof. In certain embodiments, the foamable food product composition may comprise about 1 wt.% or greater, about 2 wt.% or greater, about 3 wt.% or greater, about 4 wt.% or greater, about5 wt.% or greater, about 6 wt.% or greater, about 7 wt.% or greater, about 8 wt.% or greater, about 9 wt.% or greater, or about 10 wt.% or greater of a humectant. For example, the foamable food product composition may comprise from about 1 wt.% to about 15 wt.%, from about 1 wt.% to about 10 wt.%, from about 2 wt.% to about 10 wt.%, from about 3 wt.% to about 10 wt.%, from about 4 wt.% to about 10 wt.%, from about 5 wt.% to about 10 wt.%, from about 5 wt.% to about 9 wt.%, from about 5 wt.% to about 8 wt.%, from about 5 wt.% to about 7 wt.%, or from about 5 wt.% to about 6 wt.% of a humectant.

[0086] The stabilizer may, for example, be selected from the group consisting of xanthan gum, guar gum, locust bean gum, carboxymethyl cellulose, pectin, carrageenan, tic gum, pea protein, or combinations thereof. In various embodiments, the foamable food product composition may comprise about 0.1 wt.% or greater, about 0.2 wt.% or greater, about 0.3 wt.% or greater, about 0.4 wt.% or greater, about 0.5 wt.% or greater, about 0.6 wt.% or greater, about 0.7 wt.% or greater, about 0.8 wt.% or greater, about 0.9 wt.% or greater, about a wt.% or greater of a stabilizer. For example, the foamable food product composition may comprise from about 0.1 wt.% to about 2 wt.%, from about 0.2 wt.% to about 2 wt.%, from about 0.3 wt.% to about 2 wt.%, from about 0.4 wt.% to about 2 wt.%, from about 0.5 wt.% to about 2 wt.%, or from about 0.5 wt.% to about 1 wt.% of a stabilizer.

[0087] The rheology modifying agent may, for example, be selected from the group consisting of gelatin, cellulose ethers, starch, starch esters, starch ethers, and combinations thereof.

[0088] The fruits and / or vegetables may include, for example, onion, jalapeno, tomato, 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, chia 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 nut.

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

[0093] In certain embodiments, wherein the food product is an avocado-based food product, the foamable food product composition may contain additives selected from the group consisting of fruit juice, herbs, and combinations thereof.

[0094] In certain embodiments, particularly wherein the food product is a dairy-based food product, the foamable food product composition may contain additives selected from the group consisting of milk, cream, a sweetener, and combinations thereof.

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

[0096] In certain embodiments, the container may be a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle. The container may be, for example, anaerosol can. The sidewall can be, for example, cylindrical. Typically, the nozzle comprises a dispensing valve. The valve may be intermittently operated to dispense small amounts of the foamable food product mixture as needed. The propellant component of the foamable food product mixture allows for the contents of the container to be dispensed as a foamed product. When the valve of the container is opened, the foamable food product composition component of the foamable food product mixture is forced from the nozzle under high pressure. Once this pressure is released from the container, the dissolved propellant expands into bubbles, transforming the foamable food product mixture into its whipped or foamed form (i.e. "foamed food product").

[0097] As explained above, dilution of the food product (i.e. by forming a diluted food product composition) provides numerous benefits. In previous configurations, high oil content or high viscosity food products were prone to leaking from the valve. The foamable food product mixture of the present invention results in a configuration in which the food product has been diluted and the propellant (not the food product or other components) is pressing against the nozzle when not in use. This results in a pressure barrier between the foamable food product composition and nozzle that prevents leaking of the foamable food product composition from the container. When the product is ready to be dispensed, the can is shaken to ensure the propellant has adequately mixed and / or dissolved in the foamable food product composition, forming the foamable food product mixture. The container is then inverted such that the valve is in a position to dispense the foamable food product mixture. The foamable food product mixture then flows to the end of the container which houses the valve / nozzle. The nozzle is then activated and the foamable food product mixture is dispensed. Once the product is released from the container, the dissolved propellant expands into bubbles, transforming the foamable food product mixture into a foamed food product.

[0098] Since the high oil content and / or high viscosity food product has been diluted, the contents of the container are able to flowably move from one end of the container to the other when the can is tilted or inverted for dispensing the food product. Therefore, the described containerization system not only prevents leakage of the product during storage but also allows for dispensing of a consistent product from the container in a commercially acceptable amount of time without undesired loss of propellant from the can (as would occur if the food product did not flow against the valve before the valve was activated).

[0099] Prior containerization systems comprising more than one chamber (e.g., a "bag- in-can" or "piston-in-can" configuration) encountered the problem of oil separation, leading to leaking through the sealing surfaces of the container. This was particularly prevalent in previousattempts to create a containerized peanut butter food product. In the present configuration the propellant forms a pressure barrier at the top of the container, ensuring that the diluted food product mixture is not susceptible to oil separation and subsequent leaking through the seals of the container. Another benefit of the present configuration is that the container can be substantially free of oxygen since the propellant is in the same chamber as the food product. The containerized foamable food product mixture is thus storage stable at room temperature and for a longer period of time, and is not required to contain preservatives since the food product is not subject to oxidation when the propellant is inert. Further, the containerized system does not need to be refrigerated or otherwise preserved 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., rl34a), 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 comprises nitrous oxide. It is understood that any suitable propellant for use with a food product, pursuant to local food regulations, may be utilized in the invention.

[0101] The propellant is generally in the form of a liquid, although it will be understood that a certain amount of the liquid may be in equilibrium with its gaseous form and / or that not all propellants described herein can be pressurized to a liquid. For example, compressed air will be present in its gaseous form.

[0102] In certain embodiments, the foamable food product mixture comprising the foamable food product composition and propellant may comprise more than about 80 wt. %, more than about 85 wt. %, more than about 90 wt. %, more than about 91 wt. %, more than about 92 wt. %, more than about 93 wt. %, more than about 94 wt. %, more than about 95 wt. %, more than about 95.5 wt. %, or more than about 96 wt. % of the foamable food product composition, based on the total weight of the foamable food product mixture. For example, the foamable food product mixture may comprise from about 80 wt. % to about 96 wt. %, from about 85 wt. % to about 96 wt. %, from about 90 wt. % to about 96 wt. %, from about 91 wt. % to about 96 wt. %, from about 92 wt. % to about 96 wt. %, from about 93 wt. % to about 96 wt. %, from about 94 wt. % to about 96 wt. %, from about 95 wt. % to about 96 wt. %, or from about 95.5 wt. % to about 96 wt. % of the foamable food product composition, based on the total weight of the foamable food product mixture.

[0103] In some embodiments, the foamable food product mixture may comprise less than about 20 wt. %, less than about 15 wt. %, less than about 10 wt. %, less than about 9 wt. %,less than about 8 wt. %, less than about 7 wt. %, less than about 6 wt. %, less than about 5 wt. %, less than about 4.5 wt. %, or less than about 4 wt. % of the propellant, based of the total weight of the foamable food product mixture. For example, the foamable food mixture may comprise from about 20 wt. % to about 4 wt. %, from about 15 wt. % to about 4 wt. %, from about 10 wt. % to about 4 wt. %, from about 9 wt. % to about 4 wt. %, from about 8 wt. % to about 4 wt. %, from about 7 wt. % to about 4 wt. %, from about 6 wt. % to about 4 wt. %, from about 5 wt. % to about 4 wt. %, or from about 4.5 wt. % to about 4 wt. % of the propellant, based on the total weight of the foamable food product mixture.

[0104] In certain embodiments, the foamable food product composition may be further cooled prior to containerization. Without being bound the theory, it is believed that foamable food product compositions comprising certain food products may be more suitable for containerization and / or more readily dissolve propellant when the temperature of the foamable food product composition is lowered. Additionally, where the food product is dairy based, it may be desirable to lower the foamable food product composition temperature prior to containerization to avoid or stop denaturing of the food product (e.g., in situations wherein an emulsifier is used that has a melting temperature higher than the denaturing temperature of the dairy based food product).

[0105] In some embodiments, the foamable food product composition is cooled to a temperature of about 80°F or lower, about 78°F or lower, about 76°F or lower, about 74°F or lower, about 72°F or lower, about 70°F or lower, about 68°F or lower, about 66°F or lower, about 64 °F or lower, about 62°F or lower, or about 60°F or lower prior to containerization.

[0106] In other embodiments, the foamable food product composition may be pasteurized prior to containerization. For example, in one embodiment wherein the food product is dairy-based, the foamable food product composition may be pasteurized and then cooled prior to containerization.

[0107] In certain embodiments, the foamable food product composition is containerized such that there is a target head space within the container. Head space is generally understood to be the volume % of the inside of the container that is not occupied by the foamable food product composition (i.e. that is occupied by air, propellant, etc.). This head space value may provide a direct correlation to the amount of product that is ultimately dispensed from the container. It is one aspect of the present invention to minimize residual product in the container after the propellant has been exhausted. Alternatively, it another aspect of the present invention to minimize the amount of excess propellant that remains inside the container after all of the foamable food product composition has been dispensed.

[0108] In various embodiments, the head space of the containerized foamable food product composition is about 70 vol.% or less, about 65 vol.% or less, about 60 vol.% or less, about 55 vol.% or less, about 50 vol.% or less, about 45 vol.% or less, about 40 vol.% or less, about 35 vol.% or less, about 30 vol.% or less, about 25 vol.% or less, or about 20 vol.% or less. For example, from about 20 vol.% to about 70 vol.%, from about 25 vol.% to about 70 vol.%, from about 30 vol.% to about 70 vol.%, from about 30 vol.% to about 65 vol.%, from about 30 vol.% to about 60 vol.%, from about 30 vol.% to about 55 vol.%, from about 30 vol.% to about 50 vol.%, from about 30 vol.% to about 45 vol.%, or from about 35 vol.% to about 45 vol.%.

[0109] The compositions and containerized compositions of the invention are generally storage stable. For example, the food product composition and the contents of the containerization system 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 particularly, in certain embodiments, the compositions and containerized compositions of the invention are storage stable at atmospheric pressure and a temperature of up to about 30°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. In another embodiment, the compositions and containerized compositions of the invention are storage stable at atmospheric pressure and a temperature of as low as 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 and containerized compositions of the invention may be storage stable at atmospheric pressure and a temperature of between about -20°C and about 30°C, between about -10°C and about 30°C, between about -5°C and about 30°C, between about 0°C and about 30°C, between about 0°C and about 25°C, or between about 0°C and about 20°C 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 caloric content of a serving of the foamed food product (when dispensed from the container to form a foam) may represent less than about 90%, less than about 80%, less than about 70%, less than about 60%, less than about 50%, less than about 45%, less than about 40%, less than about 35%, less than about 30%, less than about 25%, less than about 20%, orless than about 15% of the caloric content of a traditional serving of the food product. For example, the caloric content of a serving of the foamed food product may represent from about 90% to about 15%, from about 80% to about 20%, from about 70% to about 15%, from about60% to about 15%, from about 50% to about 15%, from about 50% to about 20%, from about45% to about 20%, from about 40% to about 20%, from about 35% to about 20%, or from about35% to about 25% of the caloric content of a traditional serving of the food product. A"traditional serving" of a food product means the food product without addition of the emulsifier mixture, diluent, propellant, and / or optional additives.EXAMPLES

[0111] The following non-limiting examples are provided to further illustrate the invention.

[0112] Example 1 :

[0113] An experiment was conducted to determine the impact of carrier liquids on the melting temperature of an emulsifier mixture.

[0114] Vegetable oil was combined with five different dry emulsifiers at a weight ratio of 1:5, 2:5, 3:5, 4:5, and 1: 1. Each emulsifier was also evaluated on its own (i.e. 0 wt% oil) to determine the melting point of the emulsifier itself. The melt temperatures of the combinations are reported below in Tables 1-5.Table 1 : Trancendim 130 emulsifierTable 2: Durlac 100 emulsifierTable 3: Alphadim emulsifierTable 4: Durem emulsifierTable 5: Durtan 60 emulsifier

[0115] The above results demonstrate that combination of an emulsifier with a carrier oil allow for a significant decrease in the temperature required to melt the emulsifier mixture. Selection of a ratio of emulsifier to carrier liquid that results in an emulsifier mixture having a relatively low melting point (i.e. lower than the emulsifier on its own) reduces the energy and equipment costs associated with heating to form the emulsifier mixture. This also lowers the equipment costs associated with the optional cooling of the emulsifier mixture prior to combination with the diluted food product composition.

[0116] Example 2:

[0117] This example sets forth an exemplary procedure for preparing a foamable food product composition.

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

[0119] 2) Heat the chosen oil (i.e. carrier liquid) to the melting temperature of the emulsifier.

[0120] 3) Blend the emulsifier into the oil until the mixture turns clear and transparent and forms an emulsifier mixture.

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

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

[0123] While combining the emulsifier mixture and the diluted food product composition, ensure that the temperature remains below the point at which the proteins in the diluted food product composition would denature. If achieving this with the selected emulsifier is not feasible, rapidly cool the foamable food product composition to minimize denaturation. Rapid cooling of the food product composition helps to restrict the extent of denaturing that may occur when combining the hot emulsifier mixture with the diluted food product composition.

[0124] Example 3:

[0125] This example sets forth an exemplary procedure for preparing a foamable food product composition, wherein the food product is cream cheese.

[0126] For the production of the initial cream cheese food product, a primary vat approach can be employed.

[0127] Begin the cream cheese vat production process by heating a desired quantity of heavy whipping cream in a large vessel to a temperature between about 72°F and 86°F. Once this temperature is achieved, add citric acid. Citric acid acts to cause coagulation of the fats and proteins within the mixture, resulting in separation of fats and proteins from the water.Following coagulation, remove water until the cream cheese attains the desired level of concentration.

[0128] Optionally, the coagulated cream cheese may be smoothly blend with water to form an easily flowable cream cheese food product. This step may be desirable, for example, in embodiments wherein it is most efficient to transport the cream cheese food product via piping.

[0129] The process for preparing the foamable cream cheese food product composition then progresses as follows:

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

[0131] 2) Heat the chosen oil (i.e. carrier liquid) to the melting temperature of the emulsifier.

[0132] 3) Blend the emulsifier into the oil until the mixture turns clear and transparent and forms an emulsifier mixture.

[0133] 4) In a separate container, combine the cream cheese food product (or the easily flowable cream cheese food product), optional additives (e.g., flavorants), and water (i.e. diluent) at room temperature to achieve the desired consistency and form a diluted cream cheese food product composition.

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

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

[0136] While this example demonstrates the preparation of a foamable cream cheese food product composition, it will be understood that a similar process may be employed to prepare a foamable sour cream food product composition.

[0137] When introducing elements of the invention or the preferred embodiments(s) thereof, the articles "a", "an", "the" and "said" are intended to mean that there are one or more of the elements. The terms "comprising", "including" and "having" are intended to be inclusive and mean that there may be additional elements other than the listed elements.

[0138] Having described the invention in detail, it will be apparent that modifications and variations are possible without departing from the scope of the invention defined in the appended claims.

[0139] As various changes could be made in the above constructions, products, and methods without departing from the scope of the invention, it is intended that all matter contained in the above description and shown in the accompanying drawings shall be interpreted as illustrative and not in a limiting sense.

Claims

CLAIMSWhat is claimed is:

1. A process for preparing a foamable food product composition comprising: mixing an emulsifier and a carrier liquid at a temperature greater than the melting point of the emulsifier to form an emulsifier mixture; mixing a food product and a diluent to form a diluted food product composition; cooling the emulsifier mixture to form a cooled emulsifier mixture; and combining the cooled emulsifier mixture and the diluted food product composition to form the foamable food product composition.

2. The process of claim 1, wherein the emulsifier is selected from the group consisting of monoglycerides, diglycerides, a blend of mono- and di-glyceride(s), polysorbates, or combinations thereof.

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

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

5. The process of any one of claims 1 to 4, wherein the emulsifier and carrier liquid are mixed at a temperature of from about 100°F to about 250°F, from about 100°F to about 225°F, from about 100°F to about 200°F, from about 105°F to about 195°F, from about 110°F to about 190°F, from about 115°F to about 185°F, from about 120°F to about 180°F, or from about 125°F to about 175°F to form the emulsifier mixture; and the emulsifier mixture is 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 MOT or less, about 135°F or less, about 130°F or less, about 125°F or less, about 120T or less, about 115°F or less, about HOT 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 orless, 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 the cooled emulsifier mixture.

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

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

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

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

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

11. A process for preparing a foamable food product composition comprising: mixing an emulsifier and a carrier liquid at a temperature of about 100°F or greater, about 105°F or greater, about 110°F or greater, about 115°F or greater, about 120°F or greater, about 125°F or greater, about 135°F or greater, about 140°F or greater, about 145°F or greater, about 150°F or greater, about 155°F or greater, about 160°F or greater, about 165°F or greater,about 170°F or greater, about 175°F or greater, about 180°F or greater, about 185°F or greater, about 190°F or greater, about 195°F or greater, about 200°F or greater, about 205°F or greater, about 210°F or greater, about 215°F or greater, about 220°F or greater, about 225°F or greater, about 230°F or greater, about 235°F or greater, about 240°F or greater, about 245°F or greater, or about 250°F or greater to form an emulsifier mixture; mixing a food product and a diluent to form a diluted food product composition; cooling the emulsifier mixture 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 MOT or less, about 135°F or less, about 130T or less, about 125°F or less, about 120T or less, about 115°F or less, about HOT 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 80T or less, about 75T or less, about 70T or less, about 65 T or less, or about 60°F or less to form a cooled emulsifier mixture; and combining the cooled emulsifier mixture and the diluted food product composition to form the foamable food product composition.

12. The process of any one of claims 1 to 11, wherein the foamable food product composition has a viscosity at 25 °C and atmospheric pressure of 1 bar of 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, less than about 400,000 cP, less than about 300,000 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.

13. The process of any one of claims 1 to 12, wherein the foamable food product composition further comprises one or more additive selected from the group consisting of a sweetener, second emulsifier, preservative, flavorant, colorant, humectant, wetting agent, binder, stabilizer, rheology modifying agent, oil, or any combination thereof.

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

15. The process of claim 14, wherein the cooled foamable food product composition has a viscosity at 25 °C and atmospheric pressure of 1 bar of 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, less than about 400,000 cP, less than about 300,000 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 containerization, comprising: adding the foamable food product composition of any one of claims 1 to 13 to a container; and adding a propellant to the container and sealing the container; wherein the sealed container has a head space of about 70 vol.% or less, about 65 vol.% or less, about 60 vol.% or less, about 55 vol.% or less, about 50 vol.% or less, about 45 vol.% or less, about 40 vol.% or less, about 35 vol.% or less, about 30 vol.% or less, about 25 vol.% or less, or about 20 vol.% or less.

17. A process for containerization, comprising: adding the cooled foamable food product composition of claim 14 or 15 to a container; and adding a propellant to the container and sealing the container; wherein the sealed container has a head space of about 70 vol.% or less, about 65 vol.% or less, about 60 vol.% or less, about 55 vol.% or less, about 50 vol.% or less, about 45 vol.% or less, about 40 vol.% or less, about 35 vol.% or less, about 30 vol.% or less, about 25 vol.% or less, or about 20 vol.% or less.

18. A containerization system for dispensing a foamed food product comprising: a single chamber pressure-resistant container comprising a base, a sidewall, and a nozzle; and containing a propellant and the foamable food product composition of any one of claims 1wherein at least a portion of the propellant is capable of settling above the foamable food product composition when the container is in an unshaken and upright position.

19. A process for preparing a cooled foamable food product composition comprising: mixing an emulsifier and a carrier liquid at a temperature from about 100°F to about 250°F, from about 100°F to about 225°F, from about 100°F to about 200 °F, from about 105°F to about 195°F, from about 110°F to about 190°F, from about 115°F to about 185°F, from about 120°F to about 180°F, or from about 125°F to about 175°F to form an emulsifier mixture; mixing a food product selected from the group consisting of cream cheese, sour cream, yogurt, butter, or combinations thereof and a diluent to form a diluted food product composition; mixing the emulsifier mixture and diluted food product composition to form a foamable food product composition; and cooling the foamable food product composition 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 MOT 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 100T 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 the cooled foamable food product composition.

20. A process for containerization, comprising: adding the cooled foamable food product composition of claim 19 to a container; and adding a propellant to the container and sealing the container; wherein the sealed container has a head space of about 70 vol.% or less, about 65 vol.% or less, about 60 vol.% or less, about 55 vol.% or less, about 50 vol.% or less, about 45 vol.% or less, about 40 vol.% or less, about 35 vol.% or less, about 30 vol.% or less, about 25 vol.% or less, or about 20 vol.% or less.

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