Foamable liquid plant-based composition

Abstract

The present invention pertains to a foamable liquid plant-based composition comprising vegetable oil; oat protein; lupin protein; and a stabilizer, wherein the vegetable oil is present in an amount of between 5 and 20 wt%; the oat protein is present in an amount of between 0.1 and 8 wt%; the lupin protein is present in an amount of between 2.5 and 5.0 wt%; the stabilizer is present in an amount of between 0.1 and 3 wt%; with all percentages being as a weight percentage based on the total weight of the foamable liquid plant-based composition. The invention furthermore pertains to a process to prepare such a foamable liquid plant-based composition, to a method for producing a foamed product, and to the use of such a foamed product for the preparation of a beverage.

Description

[0001] P1737PC00

[0002] Title: Foamable liquid plant-based composition

[0003] Field of the invention

[0004] The invention relates to a foamable liquid plant-based composition, to a method for producing such a foamable liquid plant-based composition, and to the use of such a foamable liquid plant-based composition.

[0005] Background to the invention

[0006] Foamable liquid compositions for use in coffee, cappuccino, latte, and the like, are known. A well-known example is milk, in particular bovine milk. Alternatively, milk fractions or recombined fractions of bovine milk protein and milk fat may be used. Such compositions generally comprise a protein fraction and an oil fraction. The protein fraction may comprise whey protein, casein or combinations thereof. The oil fraction may be selected from milkfat or vegetable oil such as for example palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algal oil, canola oil, soy bean oil, sunflower oil, safflower oil, cotton seed oil, and com oil.

[0007] Non-dairy creamers, also referred to as non-dairy foamable creamer or as beverage Whiteners, are milk or cream substitutes added to beverages such as coffee, tea and hot chocolate. Non-dairy creamers come in both liquid and granular forms and do not comprise dairy components like milk fat, casein or whey proteins.

[0008] Instant beverage creamers are widely known as powders, mostly in spray dried form, that provide taste and a milky appearance to a variety of beverages such as coffee and tea and sometimes also chocolate beverages. Such powdered creamers were developed long ago as alternative to milk, concentrated milk and cream, traditionally used to whiten beverages. These instant creamers contain generally vegetable fat, mostly fully saturated, but no milk fat, to avoid the formation of rancidity during storage. In the art, such creamers are also known as “non-dairy creamers” (NDC).

[0009] A further development of these creamers resulted in the invention of beverage foamers, which are basically creamers with a slightly different fat and protein level, but wherein a gas is captured, which gas is released upon contact with a liquid, forming a foam head.

[0010] Production of a good liquid foamable composition is technologically more challenging than production of a creamer. For a foamable composition for use in coffee, 2 P1737PC00 cappuccino, latte, tea and the like, which may also be referred to as “foamer” it is important to quickly dissolve in the liquid i.e. coffee, cappuccino, latte, tea and the like, thereby producing preferably fine bubbles that are stable for a certain amount of time. Moreover, a high enough foam head must be formed to provide the beverage with an attractive appearance and no off-taste.

[0011] There is a growing interest in nutritional habits and some consumers consider plant-based alternatives more appealing, whether for health or ethical reasons. Certain consumers do not want to consume dairy products because of their animal origin, for example due to lactose intolerance, milk protein intolerance or dairy allergies. However, milk, in particular milk protein, plays a key role in the functionality of gassed soluble foaming ingredients. The milk protein stabilizes the formation and retention of closed air bubbles in a foam. It also permits the addition of additional gas under pressure and contributes to foam quality when the ingredient is dissolved. Replacing the milk protein for a non-dairy alternative is prone to cause off-taste. The off-taste being caused by plant protein is not liked by consumers. A consumer may consider a plant-based alternative food product more appealing, still the consumer often still wants the same or similar taste as the original dairy product.

[0012] From the above it is clear that there is a high need for an instant, foamable beverage creamer, that is based on only vegetable components, that is dairy-free, and still has excellent foaming power, forms a nice high and stable foam layer, has a good taste, and is suitable for individuals having limitations or requirements as stated hereabove. Such a desirable instant foamable beverage creamer should also be suitable to quickly dissolve from a capsule used in single serve brewing machines.

[0013] The objective underlying the present invention is to provide a liquid plant-based composition with excellent foaming properties and good organoleptic properties, which is suitable for use in coffee or tea applications.

[0014] Summary of the invention

[0015] The inventors have surprisingly found that the aforesaid objective is met with the foamable plant-based composition described herein.

[0016] In a first aspect, a foamable plant-based composition is provided comprising foamable liquid plant-based composition comprising vegetable oil; oat protein; lupin protein; and a stabilizer, wherein

[0017] - the vegetable oil is present in an amount of between 5 and 20 wt%; 3 P1737PC00

[0018] - the oat protein is present in an amount of between 0.1 and 8 wt%;

[0019] - the lupin protein is present in an amount of between 2.5 and 5.0 wt%;

[0020] - the stabilizer is present in an amount of between 0.1 and 3 wt%; with all weight percentages being based on the total weight of the foamable liquid plant-based composition.

[0021] A particular advantage of the specific plant-based composition of the present invention is that it has no or a limited off-taste as compared to a dairy foamable liquid. The inventors believe that keeping the levels of the different ingredients low i.e. within the ranges as specified in the claims, helps to prevent off-taste of the resulting composition. In addition to the desired organoleptic properties, the specific levels of the ingredients result in a composition that has excellent foaming properties.

[0022] The foamable plant-based composition of the present invention is preferably shelf-stable.

[0023] In a second aspect, a process for producing a foamable liquid plant-based composition according to the present invention comprising the following steps:

[0024] (a) preparing an emulsion comprising vegetable oil; oat protein; lupin protein; and stabilizer,

[0025] (b) performing a heat treatment, and

[0026] (c) performing a homogenization step, wherein the homogenization step is performed before the heat treatment, after heat treatment, or before and after heat treatment.

[0027] Detailed description

[0028] In a first aspect, a foamable plant-based composition is provided comprising foamable liquid plant-based composition comprising vegetable oil; oat protein; lupin protein; and a stabilizer, wherein

[0029] - the vegetable oil is present in an amount of between 5 and 20 wt%;

[0030] - the oat protein is present in an amount of between 0.1 and 8 wt%;

[0031] - the lupin protein is present in an amount of between 2.5 and 5.0 wt%;

[0032] - the stabilizer is present in an amount of between 0.1 and 3 wt%; 4 P1737PC00 with all weight percentages being based on the total weight of the foamable liquid plantbased composition.

[0033] The volume increase of a food product after foaming is denoted in the art with the term “overrun percentage” or simply “overrun”. The overrun gives the volume increase of a product P after foaming with respect to the volume of the non-foamed product and can be represented as:

[0034] Overrun = ((Wp- Ws) / Ws) x 100%

[0035] Wherein Wprepresents the mass of a fixed volume of unfoamed product and Wsthe mass of the same volume of foamed product. Thus, an overrun percentage of 100% means that a volume of 100 ml after dispensing has increased to 200 ml.

[0036] The term “foamable liquid plant-based composition” as used throughout the specification is meant to denote a liquid plant-based composition having an overrun (degree of aeration) of at least 40%, more preferably at least 60%, when frothing said composition for 30 seconds at 20°C using a fork. In case the foamable liquid plantbased composition is a concentrate that must be diluted with (hot) water, then the overrun must be determined after diluting the product in accordance with preparation instructions.

[0037] The foamable liquid plant-based composition according to the invention comprises oat protein. Said oat protein is present in an amount of between 0.1 and 8 wt%, preferably between 0.2 and 7 wt%, more preferably between 0.3 and 6 wt%, particularly preferably between 0.4 and 1 .5 wt%, most preferably between 0.4 and 0.8 wt% based on the total weight of the foamable liquid plant-based composition. The amount of oat protein is less than 8 wt%, such as less than 7, 6, or less than 5 wt%, preferably it is less than 4 wt%, more preferably less than 3 wt%, particularly less than 2 wt%, most preferably less than 1 wt% based on the total weight of the foamable liquid plant-based composition. In a low-oat level embodiment, the amount of oat meal is between 0.1 and 0.7 wt%, preferably between 0.2 and 0.6 wt%, based on the total weight of the foamable liquid plant-based composition. Oat protein is readily commercially available, alternatively it may be prepared from whole oat flour, low bran oat flour, patent oat flour, partially milled oats, oatmeal and combinations thereof, using methods known in the art. 5 P1737PC00

[0038] The foamable liquid plant-based composition comprises lupin protein in an amount of between 2.5 and 5.0 wt%, preferably 3 and 4.8 wt%, and most preferably between 3.2 and 4.2 wt%, with the weight percentage being based on the total weight of the foamable liquid plant-based composition. Lupin protein is readily commercially available. Alternatively, the lupin protein may be obtained using methods known in the art, for example from EP1615507. Preferably, the lupin protein is obtained from narrow leaf sweet lupins (Lupinus angustifolius), but other lupin species may be used including, for example, Lupinus albus, Lupinus luteus and Lupinus mutabilus. Lupin kernels are the most desired starting material to obtain the lupin protein from. When lupin kernels are used, the kernels should first be cleanly dehulled.

[0039] A stabilizer is an additive to the composition of the invention which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating. Salts are preferred stabilizers as they buffer the pH of the emulsion, especially upon addition of an acidic, like coffee. Another advantage of the stabilizer is its contribution to protein heat stability. The stabilizer preferably is not plant-based, so it will not contribute to an plant-based off-taste. The stabilizer as used in the foamable liquid plant-based composition according to the invention is preferably selected from the group consisting of potassium phosphate, dipotassium phosphate, tripotassium phosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetra sodium pyrophosphate, tetra potassium pyrophosphate, sodium hexametaphosphate, potassium carbonates, sodium carbonates, potassium bicarbonates, sodium bicarbonates, sodium acetate, potassium acetate, sodium citrate, potassium citrate, sodium ascorbate, potassium ascorbate, sodium chloride, potassium chloride, and mixtures thereof. Preferably, the stabilizer is selected from the group consisting of potassium phosphate, dipotassium phosphate, tripotassium phosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium chloride, potassium chloride, and mixtures thereof. More preferably it is selected from the group consisting of dipotassium phosphate, sodium chloride, and mixtures thereof. Most preferably the stabilizer is dipotassium phosphate or sodium chloride. The stabilizer is present in said composition in an amount of between 0.1 and 3 wt%, preferably of between 0.1 and 2.0 wt%, more preferably between 0.2 and 1 .5 wt%, and most preferably in an amount of between 0.5 and 1 .5 6 P1737PC00 wt%, with the weight percentage being based on the total weight of the foamable liquid plant-based composition.

[0040] As indicated above, the foamable liquid plant-based composition comprises a vegetable oil. Said vegetable oil its present in the composition in an amount of between 5 and 20 wt%, preferably in an amount of between 7 and 18 wt%, and particularly preferably in an amount of between 8 and 15 wt%, most preferably in an amount of between 8 and 12 wt%, with the percentage being based on the total weight of the foamable liquid plant-based composition. Said vegetable oil is preferably selected from the group consisting of coconut oil, soybean oil, sunflower oil, palm oil, rapeseed oil, canola oil, palm kernel oil, and mixtures thereof. Preferably, the vegetable oil is selected from the group consisting of coconut oil, soybean oil, sunflower oil, rapeseed oil, canola oil, and mixtures thereof. More preferably, the vegetable oil is selected from the group consisting of sunflower oil, rapeseed oil, and mixtures thereof.

[0041] The foamable liquid plant-based composition is an aqueous composition. Preferably, it comprises water in an amount of between 50 and 85 wt%, preferably between 55 and 80 wt%, more preferably between 60 and 75 wt%, most preferably between 60 and 70 wt%, with the weight percentage being based on the total weight of the foamable liquid plant-based composition.

[0042] The foamable liquid plant-based composition according to any one of the preceding claims, wherein the foamable liquid plant-based composition is shelf-stable. As used herein, the term “shelf stable” refers to a product having the capability of withstanding ambient temperatures (for example 25°C to 30°C) and pressures for at least eight weeks, preferably at least 12 weeks, more preferably at least 16 weeks, without becoming organoleptically unsatisfactory to an end consumer.

[0043] In a second aspect, the invention relates to a process for producing the foamable liquid plant-based composition of the invention. Said process comprises the following steps:

[0044] (a) preparing an emulsion comprising vegetable oil; oat protein; lupin protein; and stabilizer,

[0045] (b) performing a heat treatment, and 7 P1737PC00

[0046] (c) performing a homogenization step, wherein the homogenization step is performed before the heat treatment, after heat treatment, or before and after heat treatment.

[0047] The aim of the heat treatment is to substantially prevent the development of endogenous enzymatic activity by heating the product to a higher temperature for a sufficient time. The heat treatment is preferably carried out at a temperature of between 120 and 145°C with a holding time of between 3 seconds and 5 minutes, preferably the heat treatment is carried out at a temperature of between 125 and 145°C for 15-45 seconds, more preferably at a temperature of between 130 and 140°C for 3-40 seconds, most preferably at 138°C for 10-30 seconds.

[0048] The process for producing the foamable liquid plant-based composition of the invention thus comprises at least one homogenization step, although two homogenization steps are preferred. The one or two homogenization steps are preferably carried out as two-step homogenization, with a first stage preferably carried out at a pressure of between 50 and 300 bar, more preferably between 80 and 220 bar, and with a subsequent stage preferably carried out at a pressure of between 20 and 50 bar.

[0049] In a third aspect, the invention relates to method for producing a foamed product from the foamable liquid plant-based composition of the invention. Said method comprises the step of mixing the foamable liquid plant-based composition of the invention with gas and optionally water, thus producing the foamed product.

[0050] Said mixing of the foamable liquid plant-based composition with gas, and optionally water, is carried out in a dispensing machine. The gas preferably is selected from the group consisting of nitrogen gas and air. Preferably the gas is air.

[0051] The method for producing a foamed product is preferably carried out using a product dispensing system, said product dispensing system being provided with a holder (H) which contains the foamable liquid plant-based composition and product discharge means (6) for discharging said composition coming from the holder (H), wherein the product discharge means (6) are provided with a microfiltration device (15), 8 P1737PC00 the microfiltration device (15) being connected to a fluid supply for supplying gas to the composition during discharge of the composition, wherein the product discharge means (6) are further provided with a processing device (7) which is arranged downstream of said microfiltration device (15) for performing a mixing treatment and / or pressure reduction treatment on the composition provided with gas, and wherein, optionally, said processing device includes a pump for pumping said composition from the product holder (H) to the product entrance of the microfiltration device (15), the pump in particular using water as a pumping medium. Such a system is for example known from WO2020171698.

[0052] Said microfiltration device is preferably provided with a housing (15c) defining an interior processing space, wherein the processing space is separated by a tubular microfiltration element (15a), having gas transmissive pores, into a gas supply space (15d) from a product feedthrough channel (15b), wherein the gas supply space (15d) is associated with a gas inlet (8) of the housing and the product feed-through channel (15b) is associated with a product entrance (15i) of the housing, wherein the housing (15c) includes an exit (15u) for discharge of product provided with gas, wherein the tubular microfiltration element (15a) has an upstream end (15T) and a downstream end (15V), wherein the upstream end (15T) of the tubular microfiltration element (15a) is integrally provided with a first positioning structure (81 ) which is held by a first holding structure (91 ) of the housing (15c), wherein the downstream end (15V) of the tubular microfiltration element (15a) is integrally provided with a second positioning structure (82) which is held by a second holding structure (92) of the housing (15c).

[0053] In yet a further aspect, the invention relates to the use of the foamed product obtainable by the just-described method in the preparation of a beverage, preferably a coffee beverage, a tea beverage, or a cocoa beverage.

[0054] The present invention is further exemplified by the following, non-limiting Examples. 9 P1737PC00

[0055] EXPERIMENTAL SECTION

[0056] Example 1

[0057] Four different foamable liquid plant-based compositions were prepared: 1-4.

[0058] * oat protein syrup (2.3 wt% protein)

[0059] ** lupin protein isolate (>90 wt% protein).

[0060] Composition numbers 1 and 2 were prepared by mixing of dry ingredients in water at 60°C and allowing them to hydrate for 1 hour. After the hydration, the oil was added to make an emulsion by double homogenization: 1stpass 180 (150+30) bar at 66°C, 2ndpass 400 (330+70) bar at 75°C. The homogenized product was transferred in a closable can and heated at 124°C for 600s.

[0061] Composition numbers followed the same procedure as 1 and 2 but lacked the addition of lupin protein isolate.

[0062] In an alternative process, the four composition were prepared comprising the steps of mixing of dry ingredients in water at 60°C to allow hydration for 1 hour following the addition of the oil and emulsifying the composition using upstream homogenization at 100+25 bar at 66-68°C followed by a heat treatment at 138±3°C for 12s and a second homogenization (i.e. downstream homogenization) at 130+30 bar and 66-68°C; followed by cooling of the composition to 20°C and aseptic filling. 10 P1737PC00

[0063] Taste of the four compositions

[0064] A panel of trained baristas well-trained in preparing milk foam, tasting milk foam and preparing cappuccinos tested the four different foamable liquid plant-based composition.

[0065] First, they tasted the “milk” without coffee. They identified #2 as having a more balanced, soft and round taste compared to the rest.

[0066] The baristas were then requested to prepare a cappuccino using a Lattiz machine (FrieslandCampina). This machine incorporates a foam unit in which the four compositions were used as a plant-based alternative for the current milk-based concentrate. After preparing and tasting of the cappuccinos, the baristas found that again #2 with 4% lupin protein isolate provided the best alternative to the milk-based concentrate. Composition #2 provided the cappuccino with a glossy, balanced, neutral taste, with a creamy texture. No other prototype was perceived to give such a glossy texture to the drink. Meanwhile, composition #1 with 6% lupin isolate, was perceived as slightly watery. Prototypes #3 and #4 were lacking good balance in taste, and presented a more cardboard and sour taste.

[0067] The preparation method had no impact on taste or foam.

[0068] In conclusion, the use of 4 wt% lupin protein isolate (composition #2) provided the best solution for a plant-based alternative for coffee applications with a balanced, neutral taste without strong plant-based off-notes and a soft texture, while appearing glossy and maintaining a stable micro-foam necessary for latte-art. The present invention also relates to a plant-based dairy alternative comprising a concentrate plantbased composition (composition #2) as defined above.

[0069] 11 P1737PC00

[0070] Example 2 oat protein syrup with 2.3% protein lupin protein isolate of >90% protein

[0071] Composition numbers 2.1 , 2.2, 2.3, 2.4 and 2.5 were prepared by mixing of dry ingredients in water at 60°C and allowing them to hydrate for 1 hour. After the hydration, the oil was added to make an emulsion by double homogenization (Gea Niro Soavi homogenizers): 1stpass 180 (150+30) bar at 66°C. The homogenized product was transferred in a closable can and heated at 124°C for 600s.

[0072] In an alternative process, the five compositions were prepared comprising the steps of mixing of dry ingredients in water at 60°C to allow hydration for 1 hour following the addition of the oil and emulsifying the composition using upstream homogenization at 100+25 bar at 66-68°C followed by a heat treatment at 138±3°C for 12s and a second homogenization (i.e. downstream homogenization) at 130+30 bar and 66-68°C; followed by cooling of the composition to 20°C and aseptic filling.

[0073] Taste of the five compositions

[0074] A panel of experienced tasters tested the five different foamable liquid plantbased composition. The samples were prepared using a Lattiz machine (FrieslandCampina). As explained before, it comprises a foam unit in which the five compositions were used. The evaluation was focused on the foam quality and taste.

[0075] Tasters found that again #2.1 with 4% lupin protein isolate provided the best alternative to the milk-based concentrate. Composition #2.1 provided a glossy, 12 P1737PC00 balanced, neutral taste, with a creamy texture of the foam. No other prototype was perceived to give such a glossy texture to the drink. Meanwhile, composition # 2.2 with 2% lupin isolate, gave larger bubbles and a less balance taste. Prototype #2.3, gave a sweeter taste with a micro foam that was closer to prototype #2.1 , however it was not better or more stable than prototype #2.1 . Prototype #2.4 with higher oil content was given a foam close to prototype #2.1 with less sweetness perception and adding an oily aftertaste which was not appreciated. Prototype #2.5 with no added lupin protein isolate showed a clear decrease in foam quality resulting in a coarser foam with large bubbles. Additionally, the taste was negatively impacted resulting in a dry mouthfeel and a fat oxidation aftertaste.

[0076] The preparation method had no impact on taste or foam.

[0077] In conclusion, the use of 4 wt% lupin protein isolate (composition #2.1 ) provided the best solution for a plant-based alternative for coffee applications with a balanced, neutral taste without strong plant-based off-notes and a soft texture, while appearing glossy and maintaining a stable micro-foam. The present invention also relates to a plant-based dairy alternative comprising a concentrate plant-based composition (composition #1 ) as defined above.

Claims

13 P1737PC00Claims1 . A foamable liquid plant-based composition comprising vegetable oil; oat protein; lupin protein; and a stabilizer, wherein- the vegetable oil is present in an amount of between 5 and 20 wt%;- the oat protein is present in an amount of between 0.1 and 8 wt%;- the lupin protein is present in an amount of between 2.5 and 5.0 wt%;- the stabilizer is present in an amount of between 0.1 and 3 wt%; with all weight percentages being based on the total weight of the foamable liquid plant-based composition.

2. A foamable liquid plant-based composition according to claim 1 wherein the stabilizer is selected from the group consisting of potassium phosphate, dipotassium phosphate, tripotassium phosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetra sodium pyrophosphate, tetra potassium pyrophosphate, sodium hexametaphosphate, potassium carbonates, sodium carbonates, potassium bicarbonates, sodium bicarbonates, sodium acetate, potassium acetate, sodium citrate, potassium citrate, sodium ascorbate, potassium ascorbate, and mixtures thereof.

3. A foamable liquid plant-based composition to claim 1 or 2, wherein the lupin protein is present in an amount of between 3 and 5 wt%, with the weight percentage being based on the total weight of the foamable liquid plant-based composition.

4. A foamable liquid plant-based composition according to any one of the preceding claims wherein the vegetable oil is selected from the group consisting of coconut oil, soybean oil, sunflower oil, palm oil, rapeseed oil, canola oil, palm kernel oil, and mixtures thereof.

5. A foamable liquid plant-based composition according to any one of the preceding claims, wherein the water is present in an amount of between 50 and 85 wt%,14 P1737PC00 most preferably between 60 and 70 wt% with the weight percentage being based on the total weight of the foamable liquid plant-based composition.

6. A foamable liquid plant-based composition according to any one of the preceding claims, wherein the foamable liquid plant-based composition is shelf-stable.

7. Process for producing a foamable liquid plant-based composition according to any one of claims 1 to 6 comprising the following steps:(a) preparing an emulsion comprising vegetable oil; oat protein; lupin protein; and stabilizer,(b) performing a heat treatment, and(c) performing a homogenization step, wherein the homogenization step is performed before the heat treatment, after heat treatment, or before and after heat treatment.

8. A process according to claim 7, wherein the heat treatment is carried out at a temperature of between 120 and 145°C with a holding time of between 3 seconds and 5 minutes.

9. A process according to 8 wherein the homogenization step or steps are carried out as a two-step homogenization, with a first stage preferably carried out at a pressure of between 50 and 300 bar, more preferably between 80 and 220 bar, and with a subsequent stage preferably carried out at a pressure of between 20 and 50 bar.

10. Method for producing a foamed product from a foamable liquid plant-based composition according to any one of claims 1 to 6, by mixing said foamable liquid plant-based composition with gas and optionally water, thus producing the foamed product.

11. A method for producing a foamed product according to claim 10, wherein mixing of the foamable liquid plant-based composition with gas, and optionally water, is carried out in a dispensing machine.15 P1737PC0012. A method for producing a foamed product according to claim 11 , wherein the method is carried out using a product dispensing system, said product dispensing system being provided with a holder (H) which contains the foamable liquid plantbased composition and product discharge means (6) for discharging said composition coming from the holder (H), wherein the product discharge means (6) are provided with a microfiltration device (15), the microfiltration device (15) being connected to a fluid supply for supplying gas to the composition during discharge of the composition, wherein the product discharge means (6) are further provided with a processing device (7) which is arranged downstream of said microfiltration device (15) for performing a mixing treatment and / or pressure reduction treatment on the composition provided with gas, and wherein, optionally, said processing device includes a pump for pumping said composition from the product holder (H) to the product entrance of the microfiltration device (15), the pump in particular using water as a pumping medium.

13. Method for producing a foamed product according to claim 12, wherein the microfiltration device is provided with a housing (15c) defining an interior processing space, wherein the processing space is separated by a tubular microfiltration element (15a), having gas transmissive pores, into a gas supply space (15d) from a product feedthrough channel (15b), wherein the gas supply space (15d) is associated with a gas inlet (8) of the housing and the product feed- through channel (15b) is associated with a product entrance (15i) of the housing, wherein the housing (15c) includes an exit (15u) for discharge of product provided with gas, wherein the tubular microfiltration element (15a) has an upstream end (15T) and a downstream end (15V), wherein the upstream end (15T) of the tubular microfiltration element (15a) is integrally provided with a first positioning structure (81 ) which is held by a first holding structure (91 ) of the housing (15c), wherein the downstream end (15V) of the tubular microfiltration element (15a) is integrally provided with a second positioning structure (82) which is held by a second holding structure (92) of the housing (15c).

14. Use of a foamed product obtainable by the method of any one of claims 10-13 in the preparation of a beverage, preferably a coffee beverage, a tea beverage, or a cocoa beverage.

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