Foaming creamer powder

Abstract

The present invention provides a foaming creamer powder comprising proteins, fat, and entrapped gas within the powder, wherein the foaming creamer powder has a volume-weighted average pore wall thickness of from 10 μm to 30 μm. The present invention also provides a process for manufacturing a foaming creamer powder comprising simultaneous or near simultaneous steam and gas injection.

Description

[0001] FOAMING CREAMER POWDER

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a foaming creamer powder and uses thereof. The present invention also relates to a process for manufacturing a foaming creamer powder and a foaming creamer powder obtained or obtainable by said process. The present invention also relates to foaming beverage composition or foodstuff, a beverage capsule, and a beverage system comprising said foaming creamer powder.

[0004] BACKGROUND TO THE INVENTION

[0005] Creamers are widely used as whitening agents and texture / mouthfeel modifiers for hot and cold beverages, e.g., coffee, cocoa, tea, etc. They are commonly used as an alternative to milk or dairy cream. Creamers may come in a variety of different flavours and provide a whitening effect, mouthfeel, body, and a smoother texture, and may be in powdered or liquid form.

[0006] Foaming creamers may be used to additionally provide foam in beverage compositions or foodstuffs, such as instant cappuccino-type beverages. Soluble coffee beverage products which produce cappuccino beverages may comprise a dry mix of coffee powder, sugar and a foaming creamer powder. The foaming creamer powder may contain entrapped gas which, upon dissolution of the powder, produces foam. Therefore, upon the addition of water or milk, a whitened coffee beverage, which has a foam on its upper surface, is formed and the beverage may resemble a traditional Italian cappuccino.

[0007] There is a consumer demand for foaming creamer powders that generate an improved foam, beverage, and / or foodstuff upon reconstitution with hot water, for example in terms of foam quality (including texture, appearance, etc.), mouthfeel perception, aroma and taste.

[0008] SUMMARY OF THE INVENTION

[0009] The present inventors have surprisingly found that simultaneous or near simultaneous steam and gas injection before drying produces foaming creamer powders which generate a greater foam volume and a foam with improved quality (including texture, appearance, glossiness, etc.) upon reconstitution with hot water. The generated foam has the same quality as a Barista’s milk foam. The formation of small bubbles and foam formation in general is the result of a balance between anti-foam (e.g. fat) and foam stabilizing effects (e.g. proteins). Increased heat treatment leads to aggregation of protein molecules which cannot fully cover the fatmolecules, and free fat droplets will appear. Those free fat droplets can work as an anti-foam agent and burst large foam bubbles.

[0010] The present inventors have also surprisingly found that simultaneous or near simultaneous steam and gas injection before drying produces foaming creamer powders with improved aroma and taste. The steam injection can strip unwanted flavours created during the evaporation step. The effect is improved compared to direct steam injection before the evaporation step, since the material is more concentrated.

[0011] The present inventors have also surprisingly found that the pleasant sweetness perception and whitening effect associated with the foaming creamer powders is increased. Further, the foaming creamer powders have a long no need for extra release valve or extra head space in the packaging shelf-life. Compared to foam boosters, there is no build-up of pressure in the packaging and no need for extra release valve or extra head space in the packaging.

[0012] The foaming creamer powders according to the present invention have longer shelf-life compared to foam boosters in which gas is entrapped under high pressure. In the foaming creamer powders according to the present invention, the gas pressure is lower and gas release during storage is much less. Therefore, powders show a similar foam height and quality after 1-year storage at 20°C compared to freshly-produced powders. In foam booster powders, the gas release during storage is typically much higher (up to 70-80 percent loss compared to freshly produced powders).

[0013] The foaming creamer powder may be used in a foaming beverage composition or foodstuff (e.g. an instant cappuccino-type beverage) to provide an improved appearance and taste. For example, the taste of the reconstituted powders according to the invention are close to fresh milk taste.

[0014] The foaming creamer powder may also be used in a beverage capsule or a beverage system to prepare foaming beverages having an improved appearance and taste.

[0015] The foaming creamer powders according to the present invention also allow less foam booster to be used in a foaming beverage composition or foodstuff, a beverage capsule, ora beverage system. Since the foaming creamer powders according to the present invention act as a creamer and a foamer, less foam booster is required to achieve the same foam in the reconstituted beverage composition or foodstuff.

[0016] The present inventors have found that simultaneous or near simultaneous steam and gas injection before drying changes the physical and functional properties of the foaming creamer powder, thereby distinguishing the foaming creamer powder obtained from the process of theinvention from foaming creamer powders produced by other processes. For example, the present inventors have found that the average wall thickness of the pores in the foaming creamer powder is reduced, compared to foaming creamer powders produced without steam injection. The foam obtained upon reconstitution is closer to Barista’s milk foam and the powder provides a foam with small bubbles upon reconstitution.

[0017] In one aspect, the present invention provides a foaming creamer powder comprising proteins, fat, and entrapped gas, wherein the foaming creamer powder has an average pore wall thickness, expressed as the mean, of from 10 pm to 30 pm and / or wherein upon reconstitution of the foaming creamer powder in hot water the foam formed has a volume-weighted mean diameter D[4,3] fat globule size of 5 pm or more.

[0018] The foaming creamer powder of the present invention may comprise any suitable amount and type of proteins. In some embodiments, the proteins are present in a total amount of from 2 wt% to 34 wt%, from 4 wt% to 33 wt%, from 10 wt% to 32 wt%, from 20 wt% to 31 wt%, or from 26 wt% to 30 wt%, relative to the total weight of the powder.

[0019] In some embodiments, the proteins comprise or consist of milk proteins, plant-based proteins such as soy, pea, rice, lentil and / or oat proteins, or a mixture thereof. In some embodiments, the proteins comprise or consist of milk proteins.

[0020] In some embodiments, the proteins consist of milk proteins. In some embodiments, 35 wt% or more, 40 wt% or more, 45 wt% or more, 50 wt% or more, 55 wt% or more, 60 wt% or more, 65 wt% or more, 70 wt% or more, 75 wt% or more, or 80 wt% or more of the proteins are denatured, preferably wherein from 60 wt% to 100 wt% of the proteins are denatured. The wt% denatured protein may be determined using the Rowland or Kjeldahl method.

[0021] The foaming creamer powder of the present invention may comprise any suitable amount and type of fat. In some embodiments, the fat is present in a total amount of from 13 wt% to 30 wt%, from 18 wt% to 27 wt%, from 20 wt% to 25 wt%, or from 21 wt% to 23 wt%, relative to the total weight of the powder.

[0022] In some embodiments, the fat has a melting temperature of from 4°C to 50°C. In some embodiments, the fat has a melting temperature of (a) from 10°C to 50°C, from 20°C to 50°C, or from 25°C to 50°C; or (b) from 4°C to 10°C, or from 4°C to 6°C. In some embodiments, the fat comprises or consists of milk fat, coconut oil, palm kernel oil, or a mixture thereof. In some embodiments, the fat comprises milk fat. In some embodiments, the fat consists of milk fat; the fat comprises or consists of milk fat and coconut oil; or the fat comprises or consists of milk fat and palm kernel oil.In some embodiments, the fat consists of milk fat. In some embodiments, the foaming creamer powder has a free fat content of from 1 wt% to 6 wt%, from 2 wt% to 5 wt%, from 2.5 wt% to 4.5 wt% or from 3 wt% to 4 wt%, relative to the total weight of the powder.

[0023] The foaming creamer powder may comprise any suitable type and amount of entrapped gas within the powder. In some embodiments, the entrapped gas within the powder is at a pressure of 5 bar or less. In some embodiments, the entrapped gas within the powder is at a pressure of from 0.3 bar to 5 bar, from 0.4 bar to 4.5 bar, from 0.5 bar to 4 bar, from 1 bar to 3.5 bar, or from 2 bar to 3 bar.

[0024] In some preferred embodiments, the foaming creamer powder is not a foam booster.

[0025] In some embodiments, the entrapped gas is present in an amount of from 0.5 ml / g to 15 ml / g, from 1 ml / g to 10 ml / g, or from 1 ml / g to 5 ml / g of the powder. In some embodiments, the entrapped gas comprises or consists of nitrogen, air, carbon dioxide, nitrous oxide, argon, or any combination thereof. In a preferred embodiment, the entrapped gas is nitrogen.

[0026] The foaming creamer powder may be provided in the form of a porous soluble powder.

[0027] The foaming creamer powder may have a total porosity of from 30% to 70%, from 35% to 65%, or from 40% to 50%. The foaming creamer powder may have a closed porosity of from 20% to 65%, from 25% to 60%, or from 30% to 55%.

[0028] The foaming creamer powder may have: (i) a pore size D10 by volume of 1.0 pm or more, 1.5 pm or more, or 2.0 pm or more (e.g. from 2.6 pm to 4.7 pm, or about 3.8 pm); (ii) a pore size D50 by volume of from 2 pm to 10 pm, from 3 pm to 9 pm, or from 4 pm to 8 pm (e.g. from 5.7 pm to 7.6 pm, or about 6.6 pm); and / or (iii) a pore size D90 by volume of 25.0 pm or less, 20.0 pm or less, or 15.0 pm or less (e.g. from 11.3 pm to 14.7 pm, or about 13.3 pm).

[0029] The foaming creamer powder may have a volume-based pore distribution span of from 1.0 to 3.0, from 1.5 to 2.5, or from 1.9 to 2.3.

[0030] The foaming creamer powder may have an average pore wall thickness, expressed as the mean, of from 10 pm to 20 pm, from 11 pm to 20 pm, from 12 pm to 19 pm, or from 13 pm to 18 pm. The foaming creamer powder may have a pore wall thickness distribution span of from 1.0 to 2.0, from 1.2 to 1.7, or about 1.5.

[0031] The foaming creamer powder may have a tapped density of from 150 g / L to 500 g / L, from 200 g / L to 400 g / L, from 250 g / L to 320 g / L.The foaming creamer powder may have: (i) a particle size D10 by volume of 10 pm or more, 20 pm or more, 30 pm or more, 40 pm or more, or 50 pm or more (e.g. from 70 pm to 110 pm); (ii) a particle size D50 by volume of from 50 pm to 300 pm, from 75 pm to 275 pm, or from 100 pm to 250 pm (e.g. from 135 pm to 210 pm); and / or (iii) a particle size D90 by volume of 1000 pm or less, 750 pm or less, or 500 pm or less (e.g. from 230 pm to 420 pm).

[0032] The foaming creamer powder may have a water content of 5% or less. The foaming creamer powder may have a water content of from 1.0 wt% to 5.0 wt%, from 1.5 wt% to 4.0 wt%, from 2.0 wt% to 3.0 wt%, or from 2.5 wt% to 3.0 wt%, relative to the total weight of the powder. The foaming creamer powder may have a water activity of from 1.0% to 5.0%, from 2.0% to 4.0%, or from 2.5% to 3.0%.

[0033] In some embodiments, the foaming creamer powder further comprises one or more buffer salts, optionally wherein the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, sodium citrate, sodium bicarbonate, and sodium hexametaphosphate. In some embodiments, the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, and sodium citrate. In other embodiments, the foaming creamer powder does not comprise any buffer salt.

[0034] In some embodiments, the foaming creamer powder further comprises one or more additives selected from antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and sweeteners.

[0035] In some embodiments, the foaming creamer powder further comprises carbohydrates, preferably wherein the carbohydrates are present in a total amount of from 0 wt% to 80 wt%, relative to the total weight of the powder.

[0036] In other embodiments, the foaming creamer powder does not comprise any additives.

[0037] The foaming creamer powder may dissolve completely or near completely upon reconstitution in hot water. In some preferred embodiments, at least 99 wt% of the foaming creamer powder dissolves upon reconstitution in hot water. In some more preferred embodiments, the foaming creamer powder dissolves completely (100 wt%) upon reconstitution in hot water.

[0038] Upon reconstitution of the foaming creamer powder in hot water, the foam formed may comprise fine and homogenous fat globules. Upon reconstitution of the foaming creamer powder in hot water, the foam formed may have a volume-weighted mean diameter D[4,3] fat globule size of from 5 pm to 50 pm. Upon reconstitution of the foaming creamer powder in hot water, the foam formed may have a polydispersity of from 0.5 to 0.1.Upon reconstitution of the foaming creamer powder in hot water, the foam formed has improved quality (e.g. stiffer foam, more stable foam, more foam volume, more foam glossiness, etc.). Upon reconstitution in hot water, the foaming creamer powder may generate a foam volume of 0.1 ml / g or more, 0.2 ml / g or more, or 0.3 ml / g or more, preferably from 0.4 ml / g to 1.3 ml / g, or from 0.7 ml / g to 1 ml / g. Upon reconstitution of 15g powder in hot water in a beaker of 200 mL and diameter of 7.5 cm, the foaming creamer powder may generate a foam height of 8 mm or higher, 9 mm or higher, 10 mm or higher, 11 mm or higher, or 12 mm or higher. Upon reconstitution in hot water, the foaming creamer powder may generate a foam having a foam strength of 30 mN or more, 35 mN or more, or 40 mN or more, wherein the foam stiffness is determined at 85 °C using a texture analyser. Upon reconstitution in hot water, the foaming creamer powder may generate a foam having a volume-weighted mean diameter D[4,3] foam bubble size of 200 pm or less, 150 pm or less, 100 pm or less, or 60 pm or less. Upon reconstitution in hot water, the foaming creamer powder may generate a foam having a glossiness of 20 GU or more, 25 GU or more, or 30 GU or more.

[0039] The foaming creamer powder of the present invention has a long shelf-life, for example a longer shelf-life compared to foam boosters. The foaming creamer powder has (i) a shelf-life of at least three months, at least six months, or at least one year at 30°C in aluminium packaging; (ii) a shelf-life of at least six months or at least one year at 20°C in aluminium packaging; and / or (iii) a shelf-life of at least one year at -20°C in aluminium packaging.

[0040] In another aspect, the present invention provides a process for manufacturing a foaming creamer powder, the process comprising in order: (a) providing an aqueous composition comprising proteins and fat; (b) pre-heating, pasteurizing and / or sterilizing the aqueous composition; (c) concentrating and / or homogenising the aqueous composition; (d) injecting steam and inert gas into the aqueous composition; and (e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas. The foaming creamer powder obtained is defined above.

[0041] Any suitable aqueous composition comprising proteins and fat may be used. In some embodiments, the proteins comprise or consist of milk proteins, plant-based proteins such as soy, pea, rice, lentil and / or oat proteins, or a mixture thereof. In some embodiments, the fat comprises or consists of milk fat, coconut oil, palm kernel oil, or a mixture thereof. In some embodiments, the aqueous composition is obtained from fresh milk, reconstituted milk powder, or reconstituted filled dairy powder. In some embodiments, the aqueous composition comprises or consists of standardized milk, preferably wherein the standardized milk has a fat content of from 5% to 30%, from 10% to 25%, or from 13% to 22%. In some embodiments, the aqueous composition comprises one or more additives.Any suitable conditions may be used when pre-heating, pasteurizing and / or sterilizing the aqueous composition. In some embodiments, the aqueous composition is pre-heated, for example to 40-50°C. In some embodiments, the aqueous composition is pasteurised, for example for 3-15 minutes at 70-80°C. In some embodiments, the aqueous composition is sterilized, for example by direct steam injection (DSI) for 5-60 seconds at 75-120°C, by indirect heating via heat exchangers, or by high pressure processing (HPP). In a preferred embodiment, the aqueous composition is sterilized by direct steam injection (DSI) for 5-60 seconds at 75-120°C. In some embodiments, the aqueous composition has a total solids content of less than 25%, less than 20%, or less than 15% during sterilization by DSI.

[0042] Any suitable conditions may be used when concentrating and / or homogenising the aqueous composition. In some embodiments, the aqueous composition is concentrated by evaporation, for example at 50-70°C. In some embodiments, the aqueous composition is concentrated to a total solids content of from 40% to 65%, from 45% to 60%, or from 45% to 55%. In some embodiments, the aqueous composition is homogenised, for example at high pressure. In some embodiments, the aqueous composition is homogenised in two steps, for example in a first step at 100-200 bar and in a second step at 20-60 bar. In some embodiments, the aqueous composition is concentrated before the aqueous composition is homogenised. In other embodiments, the aqueous composition is concentrated after the aqueous composition is homogenised.

[0043] The steam and inert gas are injected simultaneously or almost simultaneously in any order. For example: (i) the steam injection is two minutes or less before the inert gas injection; (ii) the steam injection is after the inert gas injection; or (iii) the steam injection and the inert gas injection are within 10 seconds of each-other.

[0044] In some embodiments, the steam injection is 60 seconds or less, 50 seconds or less, 40 seconds or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less (e.g. 4 seconds or less, 3 seconds or less, 2 seconds or less, 1 second or less) before the inert gas injection, preferably 30 seconds or less, more preferably 10 seconds or less, even more preferably 5 seconds or less.

[0045] In some embodiments, the steam injection is five minutes or less, four minutes or less, three minutes or less, two minutes or less, one minute or less, 30 seconds or less, or 10 seconds or less after the inert gas injection, preferably 30 seconds or less, more preferably 10 seconds or less, even more preferably 5 seconds or less.In most preferred embodiments, the steam injection and inert gas injection are within 5 seconds or less, 4 seconds or less, 3 seconds or less, 2 seconds or less, 1 second or less of each-other (in any order).

[0046] In some other most preferred embodiments, the steam injection and inert gas injection are simultaneous, for example within 1 second or less.

[0047] Any suitable steam injection and inert gas injection conditions may be used. The steam may be culinary grade steam. In some embodiments, steam is injected into the aqueous composition at a pressure of 5 bar or less and / or a temperature of 75-95°C. In some embodiments, the inert gas comprises or consists of nitrogen, carbon dioxide, nitrous oxide, argon, or any combination thereof. In some preferred embodiments, the inert gas is nitrogen. In some embodiments, nitrogen is injected into the aqueous composition at a pressure of 5 bar or less, such as from 2 bar to 3 bar. In some embodiments, the aqueous composition has a total solids content of from 40% to 65%, from 45% to 60%, or from 45% to 55% during the steam injection.

[0048] The aqueous composition may be dried by any suitable method. In some embodiments, the aqueous composition is spray-dried, for example with a nozzle pressure of from 80 bar to 120 bar, or about 100 bar.

[0049] The foaming creamer powder obtained has improved foam compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted. For example, upon reconstitution in hot water the foaming creamer powder obtained generates a foam having greater stiffness, thickness, and / or quantity than a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the foam stiffness, thickness, and / or quantity is at least 5% greater, at least 10% greater, or at least 15% greater. For example, upon reconstitution in hot water the foaming creamer powder obtained generates a foam having smaller visible bubbles compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the visible bubbles have an average diameter which is at least 20% smaller, at least 30% smaller, or at least 40% smaller. For example, upon reconstitution in hot water the foaming creamer powder obtained generates a foam having higher glossiness compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the foam glossiness is at least 5% greater, at least 10% greater, or at least 15% greater.

[0050] The foaming creamer powder obtained has improved aroma, taste (for example milky taste), and appearance compared to a foaming creamer powder obtained by a process in which thesteam injection in step (d) is omitted. For example, the foaming creamer powder has a decreased level of undesirable volatile compounds, such as undesirable process markers (e.g. sulfur compounds) and / or oxidation markers, compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal are at least 2 times lower, at least 5 times lower, or at least 10 times lower, for example from 2 to 20 times lower. For example, the foaming creamer powder has a decreased level of undesirable volatile compounds, such as undesirable process markers (e.g. sulfur compounds) and / or oxidation markers, compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal are at least 1.5 times lower, at least 2 times lower, at least 5 times lower, or at least 10 times lower, for example from 1.5 to 15 times lower. For example, upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has increased sweetness compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the sweetness is at least 5% greater, at least 10% greater, or at least 15% greater. For example, upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has increased whiteness compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the whiteness is at least 5% greater, at least 10% greater, or at least 15% greater.

[0051] In another aspect, the present invention provides a foaming creamer powder obtained or obtainable by the process according to the present invention.

[0052] In another aspect, the present invention provides a foaming beverage composition or foodstuff comprising the foaming creamer powder of the present invention. The foaming beverage composition or foodstuff may be selected from instant coffees, instant milkshakes, instant chocolate drinks, instant tea, instant soups, instant sauces, instant desserts, and pizza dough. In some embodiments, the foaming beverage composition or foodstuff is an instant coffee, instant tea, or instant chocolate drink. In some embodiments, the foaming beverage composition or foodstuff is an instant cappuccino-type beverage.

[0053] In another aspect, the present invention provides a beverage capsule comprising the foaming creamer powder of the present invention.

[0054] In another aspect, the present invention provides a beverage system comprising the foaming creamer powder of any of the present invention.In another aspect, the present invention provides a method of preparing a foaming beverage composition or foodstuff, comprising: (a) providing a beverage composition or foodstuff base; and (b) adding the foaming creamer powder according to the present invention to the beverage composition or foodstuff base to provide a foaming beverage composition or foodstuff.

[0055] In another aspect, the present invention provides use of a foaming creamer powder according to the present invention to prepare a foaming beverage or foodstuff. The foaming beverage or foodstuff may be selected from instant coffees, instant milkshakes, instant chocolate drinks, instant tea, instant soups, instant sauces, and instant desserts. In some embodiments, the foaming beverage composition or foodstuff is an instant coffee, instant tea, or instant chocolate drink. In some embodiments, the foaming beverage composition or foodstuff is an instant cappuccino-type beverage.

[0056] It is understood that ‘without steam’ or ‘without steam or gas injection’ applies specifically to step (d) of the process, meaning that steam injection (e.g., for DSI) may still occur during earlier steps (a) to (c) (preferably during step (b)).

[0057] DESCRIPTION OF DRAWINGS

[0058] Figure 1 - Process for manufacturing a foaming creamer powder

[0059] Schematic of an example process for manufacturing a foaming creamer powder. The concentrated and homogenised material is transferred to a mixing unit, where steam and nitrogen are injected at the same time or just after each other.

[0060] Figure 2 - Effect of steam and gas injection on foam quality

[0061] (A) Examples of appearance of foam, from left to right: visual rating 1 to 6. A rating of 6 being a nice foam with small bubbles. (B) Example foam for sample from left to right: commercial filled dairy powder; milk-based powder creamer made with steam and with gas injection (Example 1); milk-based powder creamer made without steam and without gas injection (Comparative Example 1). (C) Example foam for samples from left to right: milk-based powder creamer made with steam and with gas injection (Example 2); and milk-based powder creamer made without steam and without gas injection (Comparative Example 2).

[0062] Figure 3 - Effect of steam and gas injection on flavour

[0063] (A) Relative concentration of volatiles in liquid samples. Comparison of fresh milk reference with reconstituted milk-based powder creamers made with and without steam and gas injection. (B) Relative concentration of volatiles in solid samples. Comparison of reconstitutedmilk-based powder creamers made with and without steam and gas injection. (C) Relative concentration of volatiles in cappuccino-type beverage (with coffee). Comparison of fresh milk reference with reconstituted filled dairy creamers made with (Example 3) and without steam and gas injection (Comparative Example 3). (D) Relative concentration of volatiles in solid samples. Comparison of reconstituted dairy milk-based powder creamers made with steam and with gas injection (Example 4) and without steam and without gas injection (Comparative Example 4).

[0064] Figure 4 - Microscopy of powders

[0065] (A) Scanning electron microscopy (SEM) images for samples from left to right: milk-based powder creamer made with steam and gas injection (Example 1); milk-based powder creamer made without steam and gas injection (Comparative Example 1); commercial filled dairy powder. (B) X-ray phase nanotomography images for samples from left to right: milk-based powder creamer made with steam and gas injection (Example 1); milk-based powder creamer made without steam and gas injection (Comparative Example 1); commercial filled dairy powder.

[0066] Figure 5 - Example reconstituted beverages

[0067] (A) Representative images for reconstituted beverages in which 15 g powder is added to 1.8 g compacted coffee and 150 ml of hot water at 85°C is added. (B) Representative images for reconstituted beverages in which 15 g filled dairy creamer is added to 2 g compacted coffee and 150 ml of hot water at 85°C is added. (C) Representative images for reconstituted beverages in which, from left to right, 15, 18 and 20 gram of powder according to the present invention were added to 2 gram of compacted coffee.

[0068] Figure 6 - Effect of steam and gas injection timing on foam structure

[0069] (A) Micrograph and bubble-size histogram for foam generated by sparging at 0.2 L / min for 30 seconds immediately (within 30 seconds or less) after steam injection, image taken 30 seconds after sparging stopped (Example 5A according to the present invention).

[0070] (B) Micrograph and bubble-size histogram for foam generated by sparging at 0.2 L / min for 30 seconds, 5 minutes after steam injection, image taken 30 seconds after sparging stopped (Comparative Example 5B).

[0071] (C) Micrograph and bubble-size histogram for foam generated by sparging at 0.2 L / min for 30 seconds immediately after steam injection, image taken 5 minutes after sparging stopped (Example 5C according to the present invention).(D) Micrograph and bubble-size histogram for foam generated by sparging at 0.2 L / min for 30 seconds, 5 minutes after steam injection, image taken 5 minutes after sparging stopped (Comparative Example 5D).

[0072] DETAILED DESCRIPTION

[0073] Various preferred features and embodiments of the present invention will now be described by way of non-limiting examples. This disclosure is not limited by the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of this disclosure. The skilled person will understand that they can combine all features of the invention disclosed herein without departing from the scope of the invention as disclosed.

[0074] It must be noted that as used herein and in the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0075] The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes", "containing", or "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements or steps. The terms "comprising", "comprises" and "comprised of" include the term "consisting of". The terms “consisting”, “consists”, and “consisting of” are exclusive and exclude additional non-recited members, elements or steps.

[0076] Numeric ranges are inclusive of the numbers defining the range. As used herein the term “about” means approximately, in the region of, roughly, or around. When the term “about” is used in conjunction with a numerical value or range, it modifies that value or range by extending the boundaries above and below the numerical value(s) set forth. In general, the terms “about” and “approximately” are used herein to modify a numerical value(s) by ±10%, preferably ±5%, more preferably ±1%, or most preferably ±0.1%. As used herein, the term “wt%” or “w / w”, refers to weight percentage.

[0077] The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that such publications constitute prior art to the claims appended hereto.

[0078] All publications mentioned in the specification are herein incorporated by reference.

[0079] Foaming creamer powdersThe present invention provides a foaming creamer powder comprising proteins, fat, and entrapped gas.

[0080] As used herein, a “creamer” may refer to a composition that is intended to be added to a beverage or foodstuff, such as e.g. coffee, tea, cocoa or soup, to impart specific characteristics such as colour (e.g. whitening effect), thickening, flavour, texture, and / or other desired characteristics. A creamer may be intended to substitute for milk or cream in such beverages or foodstuffs.

[0081] In some embodiments, the foaming creamer powder of the present invention is a beverage creamer. A “beverage creamer” may be a creamer which is intended to substitute for milk or cream in coffee, tea, cocoa or other beverages. Suitably, the creamer is a coffee creamer, a tea creamer and / or a cocoa creamer. In some embodiments, the creamer is a coffee creamer.

[0082] As used herein, a “foaming creamer” may refer to a creamer that can generate a foam, for example when added to a liquid (e.g. an aqueous solution or water). A foaming creamer may be capable of generating a foam without the application of mechanical energy such as whipping. The foaming creamer of the present invention may be suitable for producing enhanced foam in a beverage or foodstuff.

[0083] The foaming creamer of the present invention is in a powdered form and may be referred to as a “foaming creamer powder”. Suitably, a foaming creamer powder may comprise water in an amount of 5 wt% or less, 4 wt% or less, or 3 wt% or less.

[0084] The foaming creamer powder of the present invention may be a soluble foaming creamer powder. As used herein a “soluble” foaming creamer powder may refer to a foaming creamer powder being soluble in water. The foaming creamer powder may, for example, have a solubility of at least 10 g / 100 mL in water at 25°C.

[0085] The foaming creamer powder of the present invention may be a porous foaming creamer powder. As used herein, a “porous” foaming creamer powder may have closed and / or open pores. The term “open pores” may be used to define voids present in the particles having a connection to the surface of the particle. The term “closed pores” may be used to define completely closed voids. Thus, liquids such as water may not penetrate the closed pores before the particle dissolves. The foaming creamer powder of the present invention may be a porous soluble foaming creamer powder.

[0086] The foaming creamer powder of the present invention may be a dairy-based creamer. A “dairybased creamer” may be a creamer containing substances derived from dairy products (e.g. milk protein and milk fat).The foaming creamer powder of the present invention may be a dairy creamer or a filled dairy creamer. A “dairy creamer” may be a creamer containing proteins and fat derived only from dairy products (e.g. milk protein and milk fat). A “filled dairy creamer” may be a creamer in which part or all of the dairy fat is replaced with vegetable oil. In preferred embodiments, the foaming creamer powder is a dairy foaming creamer powder.

[0087] The foaming creamer powder of the present invention may be non-dairy. A “non-dairy creamer” may be a creamer containing no substances derived from dairy products (e.g. milk protein and milk fat). In some embodiments, the foaming creamer powder is vegan. A “vegan foaming creamer powder” may be a foaming creamer powder containing no substances derived from animals (including e.g. substances derived from eggs or dairy products).

[0088] Protein

[0089] The foaming creamer powder of the present invention may comprise any suitable amount and type of proteins.

[0090] The protein content can be determined by any suitable method, for example by the Kjeldahl method (see e.g. Nielsen, S.S. (2010) Food Analysis. 4th Edition, Food Science Text Series, Springer, USA, 602). In some embodiments, the protein content is determined by the Kjeldahl method.

[0091] Suitably, the proteins are present in a total amount of at least 2 wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least 7 wt%, at least 8 wt%, at least 9 wt%, at least 10 wt%, at least 11 wt%, at least 12 wt%, at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, at least 21 wt%, at least 22 wt%, at least 23 wt%, at least 24 wt%, at least 25 wt%, or at least 26 wt%, relative to the total weight of the powder. Suitably, the proteins are present in a total amount of 35 wt% or less, 34 wt% or less, 33 wt% or less, 32 wt% or less, 31 wt% or less, or 30 wt% or less, relative to the total weight of the powder.

[0092] Suitably, the proteins are present in a total amount of from 2 wt% to 34 wt%, from 4 wt% to 33 wt%, from 5 wt% to 33 wt%, from 6 wt% to 33 wt%, from 7 wt% to 33 wt%, from 8 wt% to 33 wt%, from 9 wt% to 33 wt%, from 10 wt% to 32 wt%, from 11 wt% to 32 wt%, from 12 wt% to 32 wt%, from 13 wt% to 32 wt%, from 14 wt% to 32 wt%, from 15 wt% to 32 wt%, from 16 wt% to 32 wt%, from 17 wt% to 32 wt%, from 18 wt% to 32 wt%, from 19 wt% to 32 wt%, from 20 wt% to 31 wt%, from 21 wt% to 31 wt%, from 22 wt% to 31 wt%, from 23 wt% to 31 wt%, from 24 wt% to 31 wt%, from 25 wt% to 31 wt%, or from 26 wt% to 30 wt%, relative to the total weight of the powder.Suitably, the proteins comprise or consist of milk proteins or plant-based proteins, or a mixture thereof. In preferred embodiments, the proteins comprise or consist of milk proteins. In some preferred embodiments, the proteins consist of milk proteins. Milk contains hundreds of proteins, but the main proteins are casein and whey protein. In other embodiments, the proteins comprise or consist of plant-based proteins. Suitable plant-based proteins include soy, pea, rice, lentil and oat proteins. In some embodiments, the proteins comprise or consist of soy, pea, rice, lentil, oat proteins, or a mixture thereof.

[0093] The proteins in the powder are at least partially denatured. When the fat droplets are surrounded by (mobile) protein, the foam will be too stable. The mobile protein can be reduced by steam injection, which will cause protein aggregate formation due to denaturation.

[0094] Suitably, 35 wt% or more, 40 wt% or more, 45 wt% or more, 50 wt% or more, 55 wt% or more, 60 wt% or more, 65 wt% or more, 70 wt% or more, 75 wt% or more, 80 wt% or more, 85 wt% or more, 90 wt% or more, 95 wt% or more, or 100 wt% of the proteins are denatured, relative to the total weight of proteins. Suitably, 100 wt% or less, 99 wt% or less, 98 wt% or less, 97 wt% or less, 96 wt% or less, or 95 wt% or less of the proteins are denatured, relative to the total weight of proteins. Suitably, from 35 wt% to 100 wt%, from 40 wt% to 100 wt%, from 45 wt% to 100 wt%, from 50 wt% to 100 wt%, from 55 wt% to 100 wt%, or from 60 wt% to 100 wt% of the proteins are denatured, relative to the total weight of proteins.

[0095] The amount of denatured protein may be determined by any suitable method. For example, using the Rowland or Kjeldahl method. For example, a Kjeldahl procedure may be used to measure the nitrogen content of different protein fractions and the percent denaturation calculated by comparing the nitrogen content of the heat-treated protein to that of non-heat-treated protein. Other suitable methods may include Whey protein nitrogen index (WPNI), Kjeldahl nitrogen (KN), and Fast protein liquid chromatography (FPLC) (see e.g. Manji, B. and Kakuda, Y., 1987. Journal of Dairy Science, 70(7), pp.1355-1361).

[0096] Fat

[0097] The foaming creamer powder of the present invention may comprise any suitable amount and type of fat.

[0098] The fat content can be determined by any suitable method, for example by solvent extraction or densitometry (see e.g. Nielsen, S.S. (2010) Food Analysis. 4th Edition, Food Science Text Series, Springer, USA, 602 and Badertscher, R., Berger, T. and Kuhn, R., 2007. Dairy Journal, 17(1), pp.20-23). In some embodiments, the fat content is determined by the Mojonnier method.Suitably, the fat is present in a total amount of at least 13 wt%, at least 14 wt%, at least 15 wt%, at least 16 wt%, at least 17 wt%, at least 18 wt%, at least 19 wt%, at least 20 wt%, or at least 21 wt%, relative to the total weight of the powder. Suitably, the fat is present in a total amount of 40 wt% or less, 39 wt% or less, 38 wt% or less, 37 wt% or less, 36 wt% or less, 35 wt% or less, 34 wt% or less, 33 wt% or less, 32 wt% or less, 31 wt% or less, 30 wt% or less, 29 wt% or less, 28 wt% or less, 27 wt% or less, 26 wt% or less, 25 wt% or less, 24 wt% or less, or 23 wt% or less, relative to the total weight of the powder.

[0099] Suitably, the fat is present in a total amount of from 13 wt% to 40 wt%, from 13 wt% to 35 wt%, from 13 wt% to 30 wt%, from 14 wt% to 30 wt%, from 15 wt% to 29 wt%, from 16 wt% to 29 wt%, from 17 wt% to 28 wt%, from 18 wt% to 27 wt%, or from 19 wt% to 26 wt%, relative to the total weight of the powder.

[0100] Preferably, the fat is present in a total amount of from 19 wt% to 26 wt%, relative to the total weight of the powder.

[0101] Suitably, the fat has a melting temperature such that 90% or more, 95% or more, or 100% of the fat is melted at the temperature of reconstitution. In preferred embodiments, the fat has a melting temperature such that all of the fat is melted at the temperature of reconstitution. Suitably, the fat has a melting temperature of 60°C or less, 55°C or less, or 50°C or less. Suitably, the fat has a melting temperature of 4°C or more, 5°C or more, 10°C or more, 15°C or more, 20°C or more, 25°C or more. Suitably, the fat has a melting temperature of from 4°C to 50°C.

[0102] In some embodiments (e.g. for warm temperature applications), the fat has a melting temperature of from 10°C to 50°C, from 15°C to 50°C, from 20°C to 50°C, or from 25°C to 50°C. In other embodiments (e.g. for cold temperature applications), the fat has a melting temperature of from 4°C to 10°C, from 4°C to 8°C, or from 4°C to 6°C.

[0103] Suitably, the fat comprises or consists of milk fat, vegetable fat, or a mixture thereof. Suitable vegetable fats include coconut oil and palm kernel oil. In preferred embodiments, the fat comprises or consists of milk fat. In some preferred embodiments, the fat consists of milk fat. In other embodiments, the fat comprises or consists of milk fat and coconut oil. In other embodiments, the fat comprises or consists of milk fat and palm kernel oil. In other embodiments, the fat comprises or consists of vegetable fat. In some embodiments, the fat comprises or consists of coconut oil, palm kernel oil, or a mixture thereof.Free fat droplets can work as an anti-foam agent and burst large foam bubbles. During shelf life (depending on storage conditions), the free fat may also migrate to the surface of the particle. This free fat will then also be available as anti-foam agent.

[0104] Suitably, the foaming creamer powder has a free fat content of 1.0 wt% or more, 1.5 wt% or more, 2.0 wt% or more, 2.5 wt% or more, or 3.0 wt% or more, relative to the total weight of the powder. Suitably, the foaming creamer powder has a free fat content of 6.0 wt% or less, 5.5 wt% or less, 5.0 wt% or less, 4.5 wt% or less, or 4.0 wt% or less, relative to the total weight of the powder. Suitably, the foaming creamer powder has a free fat content of from 1.0 wt% to 6.0 wt%, from 1.5 wt% to 5.5 wt%, from 2.0 wt% to 5.0 wt%, from 2.5 wt% to 4.5 wt% or from 3.0 wt% to 4.0 wt%, relative to the total weight of the powder.

[0105] Entrapped gas

[0106] The foaming creamer powder may comprise any suitable type and amount of entrapped gas.

[0107] The gas may be any suitable food grade gas. For example, the gas may be nitrogen, carbon dioxide, nitrous oxide, argon or air, and mixtures of these gases. Gases which are inert or substantially inert are preferred. As used herein, an “inert gas” may refer to a gas that does not readily undergo chemical reactions with other chemical substances, including nitrogen, carbon dioxide, nitrous oxide, and noble gases, such as argon. Suitably, the entrapped gas comprises or consists of nitrogen, carbon dioxide, nitrous oxide, argon, air, or any combination thereof. In some preferred embodiments, the gas comprises or consists of nitrogen. In some more preferred embodiments, the gas is nitrogen.

[0108] The foaming creamer powder of the present invention may comprise entrapped gas within the powder at low pressure. The foaming creamer powder has a longer shelf-life compared to foam boosters in terms of foaming properties, due to the lower pressure of the entrapped gas.

[0109] In preferred embodiments, the foaming creamer powder of the present invention is not a foam booster. As used herein, a “foam booster” may refer to an agent that is capable of generating a foam, for example when added to a liquid (e.g. an aqueous solution or water), and in which the entrapped gas is loaded at high pressure. For example, in a foam booster, the porous powder may be subjected to a pressure of at least 10 bar.

[0110] Suitably, the entrapped gas within the powder is at a pressure of 5.0 bar or less, 4.5 bar or less, 4.0 bar or less, 3.5 bar or less, or 3.0 bar or less. Suitably, the entrapped gas is at a pressure of 0.3 bar or more, 0.4 bar or more, 0.5 bar or more, 0.6 bar or more, 0.7 bar or more, 0.8 bar or more, 0.9 bar or more, 1.0 bar or more, 1.5 bar or more, or 2.0 bar or more. Suitably, the entrapped gas is at a pressure of from 0.3 bar to 5.0 bar, from 0.4 bar to 4.5 bar, from 0.5bar to 4.0 bar, from 1.0 bar to 3.5 bar, from 1.5 bar to 3.0 bar, or from 2.0 bar to 3.0 bar. In some embodiments, the creamer powder does not comprise entrapped gas at above atmospheric pressure.

[0111] It is understood that the foaming creamer comprises entrapped gas within the powder and that the entrapped gas within the powder is at a pressure of 5 bar or less.

[0112] Suitably, the entrapped gas is present within the powder in an amount of 0.5 ml / g or more, 0.6 ml / g or more, 0.7 ml / g or more, 0.8 ml / g or more, 0.9 ml / g or more, or 1.0 ml / g or more of the powder. Suitably, the entrapped gas is present in an amount of 15 ml / g or less, 14 ml / g or less, 13 ml / g or less, 12 ml / g or less, 11 ml / g or less, 10 ml / g or less, 9 ml / g or less, 8 ml / g or less, 7 ml / g or less, 6 ml / g or less, 5 ml / g or less of the powder. Suitably, the entrapped gas is present in an amount of from 0.5 ml / g to 15 ml / g, from 1.0 ml / g to 10 ml / g, or from 1.0 ml / g to 5.0 ml / g of the powder.

[0113] The amount of entrapped gas present within the powder in the foaming creamer powder may be determined by any suitable method. For example, it may be determined by the amount of gas (Vatm) released upon reconstitution with a liquid (e.g. 1g powder in 5ml water) (that is related to the pressure of the entrapped gas present in the foaming creamer powder). A method for measuring the gas release is given below. Other methods may also be suitable.

[0114] 1) Provide: A glass vial and a rubber cap for sealing it; a glass column having in the one end a funnel and a needle attached there to and in the other end a suction ball; a water bath, and a syringe.

[0115] 2) Weigh precisely 1 to 4 g of foaming creamer powder and introduce the foaming creamer powder into a 20 mL glass vial and hermetically seal with a rubber cap. Adjust the volume of water in the glass column with the suction ball to exactly 25 mL (or record exact volume Vo).

[0116] 3) Introduce the vial in the water bath vertically under the funnel. Pierce the rubber cap with the needle fixed at the column base and allow the air in the head space of the glass vial to escape into the funnel and glass column. Record Vi which represents the volume in the head space of the vial.

[0117] 4) Take away the vial from the needle while maintaining the vial under the funnel in the water bath: Inject exactly 5 g of water into the vial with a syringe through the rubber cap. Pierce again the cap with the fixed needle until no more gas bubble escape from the needle and measure the gas released into the glass column ( 2).5) Take away the vial and put the thumb on the cap. Take the vial out of the bath while keeping the thumb on to the cap. Shake the vial to ensure good dissolution. Put the vial back under the funnel in the water batch and pierce again. Record V3. The total volume of released gas (in ml) is V3-V1-5. The gas release per gram of foaming creamer powder is obtained by dividing the total volume by the initial weight of foaming creamer powder.

[0118] The pressure of the entrapped gas present within the foaming creamer powder is directly related to the amount of gas released (Vatm) and to the volume of the pores in which the gas is entrapped. This relationship can be expressed using the gas law:

[0119] Pp x Vp=nRT

[0120] where Pp is the pressure of the gas within the pores (bar), Vp is the total pore volume (ml), n is the amount of gas (moles), R is the gas constant, and T is the temperature (°C).

[0121] As n, R, and T remain constant during measurement, the pressure inside the pores can be calculated from the volume of gas released at atmospheric pressure (Vatm) using the equation:

[0122] Patm x Vatm=Pp x Vp

[0123] where Patm is atmospheric pressure (bar) and Vatm is the volume of gas released (ml) at atmospheric conditions. Thus, by determining the pore volume and the amount of gas released, the pressure of the entrapped gas can be derived.

[0124] In one aspect, the present invention provides a foaming creamer powder comprising proteins, fat, and entrapped gas within the powder, wherein the gas has a pressure of 5 bar or less, the pressure being determined from the amount of gas released upon reconstitution with a liquid and the pore volume of the powder according to the relationship:

[0125] Patm x Vatm=Pp x Vp

[0126] where Patm is atmospheric pressure, Vatm is the volume of gas released at atmospheric pressure, Pp is the pressure of the gas within the pores, and Vp is the pore volume, and wherein the foaming creamer powder has a volume-weighted average pore wall thickness, expressed as the mean, of from 10 pm to 30 pm.

[0127] The total volume of the pores can be determined by any suitable method, for example using a mercury pycnometer and / or a helium pycnometer.Powder structural properties

[0128] Typically, the foaming creamer powder is provided in the form of a porous soluble powder.

[0129] Suitably, the foaming creamer powder has a total porosity of 30% or more, 35% or more, or 40% or more. Suitably, the foaming creamer powder has a total porosity of 70% or less, 65% or less, 60% or less, 55% or less, or 50% or less. Suitably, the foaming creamer powder has a total porosity of from 30% to 70%, from 35% to 65%, from 40% to 60%, from 40% to 55%, or from 40% to 50%. The total porosity may be calculated by dividing the volume of pores by the total volume of the powder. The total porosity may be determined by any suitable method, for example using a mercury pycnometer and / or a helium pycnometer to determine the volume of pores.

[0130] Suitably, the foaming creamer powder has a closed porosity of 20% or more, 25% or more, or 30% or more. Suitably, the foaming creamer powder has a closed porosity of 65% or less, 60% or less, or 55% or less. Suitably, the foaming creamer powder has a closed porosity of from 20% to 65%, from 25% to 60%, or from 30% to 55%. The closed porosity may be calculated by dividing the volume of closed pores by the total volume of the powder. The closed porosity may be determined by any suitable method, for example using a helium pycnometer to determine the volume of closed pores.

[0131] The pore size distribution of the foaming creamer powder may be determined by any suitable method, for example by x-ray tomography.

[0132] Suitably, the foaming creamer powder has a pore size D10 by volume of 1.0 pm or more, 1.5 pm or more, or 2.0 pm or more. In some embodiments, the foaming creamer powder has a pore size D10 by volume of from 2.6 pm to 4.7 pm, or about 3.8 pm. Suitably, the foaming creamer powder has a pore size D50 by volume of from 2 pm to 10 pm, from 3 pm to 9 pm, or from 4 pm to 8 pm. In some embodiments, the foaming creamer powder has a pore size D50 by volume of from 5.7 pm to 7.6 pm, or about 6.6 pm. Suitably, the foaming creamer powder has a pore size D90 by volume of 25.0 pm or less, 20.0 pm or less, or 15.0 pm or less. In some embodiments, the foaming creamer powder has a pore size D90 by volume of from 11.3 pm to 14.7 pm, or about 13.3 pm. Suitably, the foaming creamer powder has a volumebased pore distribution span of from 1.0 to 3.0, from 1.5 to 2.5, or from 1.9 to 2.3. The volumebased pore distribution span may be calculated by dividing the difference between D90 and D10 by D50: (D90- D10) I D50. Suitably, 90% by volume or more of the pores in the foaming creamer powder have a pore size of from 2 pm to 6 pm.The foaming creamer powder may have a volume-weighted average pore wall thickness, expressed as the mean, of 10 pm or more, 11 pm or more, 12 pm or more, or 13 pm or more.

[0133] It is understood that the average pore wall thickness is a volume-weighted average pore wall thickness, expressed as the mean.

[0134] The foaming creamer powder may have a volume-weighted average pore wall thickness of 30 pm or less, 29 pm or less, 28 pm or less, 27 pm or less, 26 pm or less, 25 pm or less, 24 pm or less, 23 pm or less, 22 pm or less, 21 pm or less, 20 pm or less, 19 pm or less, or 18 pm or less. The foaming creamer powder may have an average pore wall thickness of from 10 pm to 30 pm, from 10 pm to 29 pm, from 10 pm to 28 pm, from 10 pm to 27 pm, from 10 pm to 26 pm, from 10 pm to 25 pm, from 10 pm to 24 pm, from 10 pm to 23 pm, from 10 pm to 22 pm, from 10 pm to 21 pm, from 10 pm to 20 pm, from 11 pm to 20 pm, from 12 pm to 19 pm, or from 13 pm to 18 pm. The foaming creamer powder may have a pore wall thickness distribution span of from 1.0 to 2.0, from 1.2 to 1.7, or about 1.5.

[0135] The pore wall thickness is defined as the distance between the inner and outer surfaces of a pore wall within a porous material. The volume-weighted average pore wall thickness refers to the mean thickness of the walls that separate the pores within a porous material. The volume-weighted average pore wall thickness may be measured by any suitable method, for example by x-ray tomography for example by using an image analysis software (e.g. the Avizo image analysis software, ThermoFisher Scientific), e.g. as described in the examples. For example, volume-weighted average pore wall thickness (mean) may be determined by calculating the voxel intensities (3D data set) in a distance map generated using an image analysis software and then scaling the average distance between the separation surfaces within the material.

[0136] Suitably, the foaming creamer powder has a tapped density of 150 g / L or more, 200 g / L or more, or 250 g / L or more. Suitably, the foaming creamer powder has a tapped density of 500 g / L or less, 480 g / L or less, 460 g / L or less, 440 g / L or less, 420 g / L or less, 400 g / L or less, 380 g / L or less, 360 g / L or less, 340 g / L or less, or 320 g / L or less. Suitably, the foaming creamer powder has a tapped density of from 150 g / L to 500 g / L, from 200 g / L to 400 g / L, or from 250 g / L to 320 g / L.

[0137] The size of powder particles is mainly dependent on the size of the spraying nozzle and no clear influence of particle size distribution is seen on foam quality. The particle size distribution of the foaming creamer powder may be determined by any suitable method, for example by laser light scattering. Suitably, the foaming creamer powder has a particle size D10 by volume of 10 pm or more, 20 pm or more, 30 pm or more, 40 pm or more, or 50 pm or more. In someembodiments, the foaming creamer powder has a particle size D10 by volume of from 70 pm to 110 pm. Suitably, the foaming creamer powder has a particle size D50 by volume of from 50 pm to 300 pm, from 75 pm to 275 pm, or from 100 pm to 250 pm. In some embodiments, the foaming creamer powder has a particle size D50 by volume of from 135 pm to 210 pm. Suitably, the foaming creamer powder has a particle size D90 by volume of 1000 pm or less, 750 pm or less, or 400 pm or less. In some embodiments, the foaming creamer powder has a particle size D90 by volume of from 230 pm to 420 pm. Suitably, 90% by volume or more of the particles in the foaming creamer powder have a particle size of from 60 pm to 100 pm.

[0138] Water content

[0139] The water content of the foaming creamer powder and water activity may be important for the shelf life. For example, the foaming creamer powder may have a water content of 5% or less to improve shelf life.

[0140] Suitably, the foaming creamer powder has a water content of 5.0 wt% or less, 4.5 wt% or less, 4.0 wt% or less, 3.5 wt% or less, or 3.0 wt% or less, relative to the total weight of the powder. Suitably, the foaming creamer powder has a water content of 1.0 wt% or more, 1.5 wt% or more, 2.0 wt% or more, or 2.5 wt% or more, relative to the total weight of the powder. Suitably, the foaming creamer powder has a water content of from 1.0 wt% to 5.0 wt%, from 1.5 wt% to 4.0 wt%, from 2.0 wt% to 3.0 wt%, or from 2.5 wt% to 3.0 wt%, relative to the total weight of the powder.

[0141] Suitably, the foaming creamer powder has a water activity of 5.0% or less, 4.5% or less, 4.0% or less, 3.5% or less, or 3.0% or less. Suitably, the foaming creamer powder has a water activity of 1.0% or more, 1.5% or more, 2.0% or more, or 2.5% or more. Suitably, the foaming creamer powder has a water activity of from 1.0% to 5.0%, from 1.5% to 4.0%, from 2.0% to 4.0%, or from 2.5% to 3.0%.

[0142] Other components

[0143] The foaming creamer powder of the present invention may comprise any other suitable components, such as buffer salts, antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and sweeteners.

[0144] In some embodiments, the foaming creamer powder of the present invention comprises proteins, fat, and entrapped gas and one or more other components in an amount of 80 wt% or less, 70 wt% or less, 60 wt% or less, 50 wt% or less, 40 wt% or less, 30 wt% or less, 20 wt% or less, 10 wt% or less, 5 wt% or less, 4 wt% or less, 3 wt% or less, 2 wt% or less, or 1 wt% or less.In some embodiments, the foaming creamer powder of the present invention comprises proteins, fat, and entrapped gas and is substantially devoid of any other components. By “substantially devoid” is meant that no additional agents are added as such to the foaming creamer powder, and that any additional agents present originate from minor traces or impurities (e.g. 1-2000 ppm) present in the other components. In some embodiments, the foaming creamer powder of the present invention does not comprise any other components.

[0145] pH control agents and buffering agents

[0146] In some embodiments, the foaming creamer powder of the present invention comprises one or more pH control agents or buffering agents.

[0147] As used herein, a “pH control agent” is an additive used to change or maintain the pH of a composition and includes bases, acids, neutralising agents, and buffering agents. Any suitable pH control agent may be used, for example a base. Suitable bases may include a carbonate salt or a solution thereof, a bicarbonate salt (hydrogen carbonate salt) or a solution thereof, or a hydroxide salt or a solution thereof, or a combination thereof. Bases may be selected from one or more of: calcium carbonate, ammonium carbonate, magnesium carbonate, potassium carbonate, sodium carbonate, ammonium hydrogen carbonate, magnesium hydroxide carbonate, potassium hydrogen carbonate, sodium hydrogen carbonate, sodium sesquicarbonate, ammonium hydroxide, calcium hydroxide, magnesium hydroxide, potassium hydroxide, and sodium hydroxide; or a solution thereof.

[0148] As used herein, a “buffering agent” can prevent undesired creaming or precipitation of the creamer upon addition into a hot, acidic and / or high mineral environment such as coffee by maintaining a constant pH. The buffering agent can be, for example, citrate, monophosphates, diphosphates, sodium mono- and bicarbonates, potassium mono- and bicarbonates, or a combination thereof. In some embodiments, the buffering agent is citrate, e.g. created in situ by addition of sodium bicarbonate and citric acid. In some embodiments, buffers are salts such as potassium phosphate or dipotassium phosphate.

[0149] In some embodiments, the foaming creamer powder of the present invention comprises one or more buffer salts. As used herein, a “buffer salt” may refer to a salt that can act as a buffer in a solution, for example any salt which is a mixture of a weak acid or base and its corresponding salt. Any suitable buffer salt may be used, for example dipotassium phosphate, sodium phosphate, sodium citrate, sodium bicarbonate, and sodium hexametaphosphate, or mixtures thereof.The addition of one or more buffer salts may help prevent flocculation. In some embodiments, the foaming creamer powder of the present invention comprises one or more buffer salts in a total amount of 1 wt% or less, 0.9 wt% or less, 0.8 wt% or less, 0.7 wt% or less, 0.6 wt% or less, 0.5 wt% or less, 0.4 wt% or less, 0.3 wt% or less, 0.2 wt% or less, or 0.1 wt% or less, relative to the total weight of the powder. In some embodiments, the foaming creamer powder of the present invention comprises one or more buffer salts in a total amount of 0 wt% or more, 0.01 wt% or more, or 0.05 wt% or more, relative to the total weight of the powder. In some embodiments, the foaming creamer powder of the present invention comprises one or more buffer salts in a total amount of from 0 wt% to 1 wt%, relative to the total weight of the powder.

[0150] In some embodiments, the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, sodium citrate, sodium bicarbonate, and sodium hexametaphosphate. In some embodiments, the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, and sodium citrate.

[0151] In some embodiments, the foaming creamer powder is substantially devoid of any pH control agents or buffering agents. In some embodiments, the foaming creamer powder does not comprise any pH control agents or buffering agents. In some embodiments, the foaming creamer powder is substantially devoid of any buffer salt.

[0152] In some preferred embodiments, the foaming creamer powder does not comprise any buffer salt.

[0153] Carbohydrates

[0154] In some embodiments, foaming creamer powder comprises one or more carbohydrates.

[0155] Suitable carbohydrates include monosaccharides, such as glucose; disaccharides, such as sucrose; oligosaccharides, such as fructooligosaccharides, human milk oligosaccharides; and polysaccharides, such as starch, dietary fiber, carrageenan. In some embodiments, the carbohydrates comprise or consist of one or more monosaccharides (e.g. glucose). In some embodiments, the carbohydrates comprise or consist of one or more oligosaccharides (e.g. fructooligosaccharides and / or human milk oligosaccharides). In some embodiments, the carbohydrates comprise or consist of one or more polysaccharides (e.g. starch, dietary fiber, and / or carrageenan).

[0156] In some embodiments, the foaming creamer powder of the present invention comprises one or more carbohydrates in a total amount of 80 wt% or less, 70 wt% or less, 60 wt% or less, 50 wt% or less, 40 wt% or less, 30 wt% or less, 20 wt% or less, 10 wt% or less, or 5 wt% or less, relative to the total weight of the powder. In some embodiments, the foaming creamer powderof the present invention comprises one or more carbohydrates in a total amount of 0 wt% or more, 5 wt% or more, or 10 wt% or more, relative to the total weight of the powder. In some embodiments, the foaming creamer powder of the present invention comprises one or more carbohydrates in a total amount of from 0 wt% to 80 wt%, relative to the total weight of the powder.

[0157] The foaming creamer powder of the present invention has improved sweetness and therefore it may not be necessary to add extra carbohydrates (e.g. sugar). In some embodiments, the foaming creamer powder of the present invention does not comprise any added carbohydrates. In some embodiments, the foaming creamer powder of the present invention is substantially devoid of carbohydrates other than lactose. In some embodiments, the foaming creamer powder of the present invention does not comprise any carbohydrates other than lactose.

[0158] Additives

[0159] In some embodiments, foaming creamer powder comprises one or more additives selected from antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and sweeteners.

[0160] In some embodiments, foaming creamer powder comprises one or more antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and / or sweeteners in a total amount of 5.0 wt% or less, 4.0 wt% or less, 3.0 wt% or less, 2.0 wt% or less, or 1.0 wt% or less, relative to the total weight of the powder. In some embodiments, foaming creamer powder comprises one or more antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and / or sweeteners in a total amount of 0 wt% or more, 0.01 wt% or more, or 0.05 wt% or more, relative to the total weight of the powder. In some embodiments, the foaming creamer powder of the present invention comprises one or more antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and / or sweeteners in a total amount of from 0 wt% to 5.0 wt%, relative to the total weight of the powder.

[0161] In some embodiments, the foaming creamer powder of the present invention is substantially devoid of any additives. In some embodiments, the foaming creamer powder of the present invention does not comprise any additives.

[0162] In some embodiments, the foaming creamer powder comprises one or more antioxidants. Antioxidants include any substance that reduces oxidation and suitable antioxidants are well known in the art. In some embodiments, the foaming creamer powder of the present inventionis substantially devoid of any antioxidants. In some embodiments, the foaming creamer powder of the present invention does not comprise any antioxidants.

[0163] In some embodiments, the foaming creamer powder comprises one or more flavouring and / or colouring. Suitable flavourings and colourings are well known in the art. In some embodiments, the foaming creamer powder of the present invention is substantially devoid of any flavourings and / or colourings. In some embodiments, the foaming creamer powder of the present invention does not comprise any flavourings and / or colourings.

[0164] In some embodiments, the foaming creamer powder comprises one or more stabilising agents. Stabilising agents can include emulsifiers, thickeners and gelling agents, foam stabilizers, humectants, anticaking agents, and coating agents. For example, stabilising agents can include hydrocolloids which are compounds that help to increase physical viscosity of the composition. Suitable hydrocolloids may be carrageenan, such as kappa-carragenan, iota-carragenan, and / or lambda-carragenan; starch, e.g. modified starch; cellulose, e.g. microcrystalline cellulose, methyl cellulose, or carboxy-methyl cellulose; agar-agar; gelatine; gellan (e.g., high acyl, low acyl); guar gum; gum Arabic; kojac; locust bean gum; pectin; sodium alginate; maltodextrin; tracaganth; xanthan; or a combination thereof. In some embodiments, the foaming creamer powder of the present invention is substantially devoid of any stabilising agents. In some embodiments, the foaming creamer powder of the present invention does not comprise any stabilising agents.

[0165] In some embodiments, the foaming creamer powder comprises one or more preservatives. Suitable preservatives are well known in the art. In some embodiments, the foaming creamer powder of the present invention is substantially devoid of any preservatives. In some embodiments, the foaming creamer powder of the present invention does not comprise any preservatives.

[0166] In some embodiments, the foaming creamer powder comprises one or more sweeteners. Sweeteners can include, but are not limited to, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination. In some embodiments, the foaming creamer powder of the present invention is substantially devoid of any sweeteners. In some preferred embodiments, the foaming creamer powder of the present invention does not comprise any sweeteners.

[0167] Powder functional properties

[0168] The present inventors have surprisingly found that the foaming creamer powder of the present invention generates a greater volume of foam, a foam with improved quality (including texture,appearance, glossiness, etc.) upon reconstitution with hot water, has improved aroma and taste, and has a long shelf-life.

[0169] The foaming creamer powder may dissolve completely or near completely upon reconstitution in hot water. In some embodiments, 95 wt% or more, 98% or more, or 99 wt% or more of the foaming creamer powder dissolves upon reconstitution in hot water. In preferred embodiments, 100 wt% of the foaming creamer powder dissolves upon reconstitution in hot water.

[0170] Any suitable conditions may be used to determine dissolution. For example, 15g of foaming creamer powder may be added to 150 ml water at 85°C to determine the dissolution. The foaming creamer powder and water may be mixed under standard conditions, for example by stirring 10 times left, 10 times right, waiting 30 seconds and repeating stirring. Dissolution may be confirmed visually, for example if the foaming creamer powder is not dissolved completely or near completely, non-dissolved particles may be seen.

[0171] As used herein, the term “hot water” refers to water having a temperature of at least 40°C, at least 45°C, at least 50°C, at least 55°C, at least 60°C, at least 65°C, at least 70°C, at least 75 °C, at least 80°C, at least 85°C, at least 90°C, at least 95°C, or from 40°C to 95 °C, preferably from 70°C to 95 °C, (for example 85°C) which is typical for preparing hot beverages such as coffee or tea.

[0172] Improved foam quality

[0173] Upon reconstitution of the foaming creamer powder in hot water, the foam formed has improved quality.

[0174] The foam formed may be closer to that of Barista’s milk foam compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. For example, the foam generated by the foaming creamer powder may be used to create latte art. In one aspect, the present invention provides use of the foaming creamer powder to create latte art. As used herein, “latte art” may refer to an embellishment created by the decorative application of microfoam to a beverage to create a design or pattern on the surface of the beverage.

[0175] Any suitable conditions may be used to determine the foam quality. For example, 15g of foaming creamer powder may be added to 150 ml water at 85°C to determine the foam quality. The foam quality can be determined visually by observation of the foam height and bubbles size. The foam stiffness can be measured by testing the foam stiffness with a spoon (e.g. if the foam falls easily from the spoon it is not stiff). The foam quality may also be tested by evaluating the decline of foam height over time.The foam formed upon reconstitution in hot water may have a volume-weighted mean diameter D[4,3] fat globule size of 5.0 pm or more, 6.0 pm or more, or 7.0 pm or more. The foam formed upon reconstitution in hot water may have a volume-weighted mean diameter D[4,3] fat globule size of 50 pm or less, 40 pm or less, or 30 pm or less. The foam formed upon reconstitution in hot water may have a volume-weighted mean diameter D[4,3] fat globule size of from 5.0 pm to 50 pm. The volume-weighted mean D[4,3] fat globule size may be determined by any suitable method, for example using a laser light-scattering particle size analyser (see e.g. Di Marzo, L., et al., 2016. Journal of dairy science, 99(11), pp.8549-8560). To differentiate fat globules from protein particles, the foam may be analysed using confocal laser scanning microscopy (CLSM) with a lipophilic dye (e.g., Nile Red) to selectively stain fat, enabling visualization and measurement of fat globule size within the foam.

[0176] The foam formed upon reconstitution in hot water may have a polydispersity of 0.5-0.1.

[0177] The higher the span, the greater the polydispersity of the sample (for example, 0.1 is better than 0,5).

[0178] The polydispersity is characterised by the span and is measured, for example, at 60 seconds after reconstitution.

[0179] Foam bubble size distribution is measured using an endoscopic probe dipping in the middle of the foam. Generated pictures are processed via image analysis and statistics are calculated. The polydispersity is quantified using span reflecting the width of the size distribution, the span is equal to (D90-D10) / D50.

[0180] The foam formed upon reconstitution in hot water may have a foam volume of 0.4 ml / g or more, 0.5 ml / g or more, 0.6 ml / g or more, or 0.7 ml / g or more, per g of powder. The foam formed upon reconstitution in hot water may have a foam volume of 1.5 ml / g or less, 1.4 ml / g or less, 1.3 ml / g or less, 1.2 ml / g or less, 1.1 ml / g or less, or 1.0 ml / g or less, per g of powder. The foam formed upon reconstitution in hot water may have a foam volume of from 0.4 ml / g to 1.3 ml / g, from 0.5 ml / g to 1.2 ml / g, from 0.6 ml / g to 1.1 ml / g, or from 0.7 ml / g to 1.0 ml / g, per g of powder.

[0181] The foam formed upon reconstitution of 15g powder in hot water in a beaker of 200 mL and diameter of 7.5 cm may have a foam height of 8 mm or higher, 9 mm or higher, 10 mm or higher, 11 mm or higher, or 12 mm or higher. The foam formed upon reconstitution of 15g powder in hot water in a beaker of 200 mL and diameter of 7.5 cm may have a foam height of 15 mm or lower. The foam formed upon reconstitution of 15g powder in hot water in a beakerof 200 mL and diameter of 7.5 cm may have a foam height of from 8 mm to 15 mm, from 9 mm to 15 mm, from 10 mm to 15 mm, from 11 mm to 15 mm, or from 12 mm to 15 mm.

[0182] The foam formed upon reconstitution in hot water may have a foam strength of 30 mN or more, 35 mN or more, or 40 mN or more. The foam formed upon reconstitution in hot water may have a foam strength of 60 mN or less, 55 mN or less, or 50 mN or less. The foam formed upon reconstitution in hot water may have a foam strength of from 30 mN to 60 mN, from 35 mN to 55 mN, or from 40 mN to 50 mN. The foam stiffness may be determined at 85 °C using a texture analyser.

[0183] The foam formed upon reconstitution in hot water may have a volume-weighted mean diameter D[4,3] foam bubble size of 200 pm or less, 150 pm or less, 100 pm or less, 90 pm or less, 80 pm or less, 70 pm or less, or 60 pm or less. The foam formed upon reconstitution in hot water may have a volume-weighted mean diameter D[4,3] foam bubble size of 10 pm or more, 20 pm or more, 30 pm or more, 40 pm or more, or 50 pm or more. The foam formed upon reconstitution in hot water may have a volume-weighted mean diameter D[4,3] foam bubble size of from 10 pm to 200 pm, from 10 pm to 150 pm, from 50 pm to 100 pm, from 10 pm to 90 pm, from 10 pm to 80 pm, from 10 pm to 70 pm, from 10 pm to 60 pm. The foam bubble size may be determined using an inline endoscope probe.

[0184] The foam formed upon reconstitution in hot water may have a glossiness of 20 Gil or more, 25 Gil or more, or 30 Gil or more. The foam formed upon reconstitution in hot water may have a glossiness of 50 Gil or less, 45 Gil or less, 40 Gil or less, or 35 Gil or less. The foam formed upon reconstitution in hot water may have a glossiness of from 20 Gil to 50 Gil, from 25 Gil to 50 Gil, or from 30 Gil to 50 Gil. The glossiness may be determined using a glossmeter or spectrophotometer and expressed in Gloss Units (GU).

[0185] The foam formed upon reconstitution in hot water has a greater stiffness, thickness, and / or quantity than a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam stiffness, thickness, and / or quantity may be at least 5% greater, at least 10% greater, or at least 15% greater than a foaming creamer powder obtained by a process in which a steam injection is omitted. In some embodiments, the foam stiffness is at least 5% greater, at least 10% greater, or at least 15% greater than a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam stiffness may be determined at 85 °C using a texture analyser. In some embodiments, the foam thickness is at least 5% greater, at least 10% greater, or at least 15% greater than a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam thickness may be determined by reconstitution of 15g powder in hot water in a beaker of 200 mL and diameter of 7.5 cm. Insome embodiments, the foam quantity is at least 5% greater, at least 10% greater, or at least 15% greater than a foaming creamer powder obtained by a process in which a steam injection is omitted.

[0186] The foam formed upon reconstitution in hot water has a greater stability than a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam stability may be at least 5% greater, at least 10% greater, or at least 15% greater than a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam stability may be determined by assessing the change in foam volume or foam height after 5 minutes.

[0187] The foam formed upon reconstitution in hot water has smaller visible bubbles compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. The visible bubbles may have an average diameter which is at least 20% smaller, at least 30% smaller, or at least 40% smaller.

[0188] The foam formed upon reconstitution in hot water has higher glossiness compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam glossiness may be at least 5% greater, at least 10% greater, or at least 15% greater. The glossiness may be determined using a glossmeter or spectrophotometer and expressed in Gloss Units (GU).

[0189] Improved aroma, taste, and appearance

[0190] The foaming creamer powder may be added to a beverage or foodstuff and, upon reconstitution, the beverage or foodstuff has improved aroma and / or taste. The inventors have surprisingly found that the foaming creamer powder (in the form of a powder, reconstituted, or a beverage) has a decreased level of undesirable volatile compounds, such as undesirable process markers (e.g. sulfur compounds) and / or oxidation markers. The reduced levels of these compounds lead to a less oxidised and processed aroma. The inventors have surprisingly found that the foaming creamer powder has improved milky taste.

[0191] The foaming creamer powder has a decreased level of undesirable volatile compounds, such as undesirable process markers (e.g. sulfur compounds) and / or oxidation markers, compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be at least 2 times lower, at least 5 times lower, or at least 10 times lower. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be 20 times lower or less. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be from 2 to 20 times lower. For example, the level of dimethyl trisulfide may be 3 to 10times lower, the level of dimethyl disulfide may be 3 to 15 times lower, the level of methanethiol may be 3 to 8 times lower, the level of hexanal may be 3 to 15 times lower, and / or the level of heptanal may be 3 to 15 times lower.

[0192] Upon reconstitution in hot water, the foaming creamer powder has a decreased level of undesirable volatile compounds, such as undesirable process markers (e.g. sulfur compounds) and / or oxidation markers, compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be at least 1.5 times lower, at least 2 times lower, at least 5 times lower, or at least 10 times lower. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be 20 times lower or less. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be from 1.5 to 20 times lower. For example, the level of dimethyl trisulfide may be 2 to 5 times lower, the level of dimethyl disulfide may be 3 to 10 times lower, the level of methanethiol may be 2 to 8 times lower, the level of hexanal may be 4 to 8 times lower, and / or the level of heptanal may be 5 to 15 times lower.

[0193] Upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has a decreased level of undesirable volatile compounds, such as undesirable process markers (e.g. sulfur compounds) and / or oxidation markers, compared to a beverage or foodstuff to which a foaming creamer powder obtained by a process in which a steam injection is omitted has been added. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be at least 1.5 times lower, at least 2 times lower, or at least 5 times lower. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be 10 times lower or less. The level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal may be from 1.5 to 10 times lower. For example, the level of dimethyl trisulfide may be 1.5 to 5 times lower, the level of dimethyl disulfide may be 1.5 to 4 times lower, the level of methanethiol may be 1.5 to 4 times lower, the level of hexanal may be 1.5 to 5 times lower, and / or the level of heptanal may be 3 to 10 times lower.

[0194] The foam formed upon reconstitution in hot water has increased sweetness compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam sweetness may be at least 5% greater, at least 10% greater, or at least 15% greater. Upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has increased sweetness compared to a beverage or foodstuff to which a foaming creamer powder obtained by a process in which a steam injection is omitted has been added.The sweetness of the beverage or foodstuff may be at least 5% greater, at least 10% greater, or at least 15% greater.

[0195] The foam formed upon reconstitution in hot water has increased whiteness compared to a foaming creamer powder obtained by a process in which a steam injection is omitted. The foam whiteness may be at least 5% greater, at least 10% greater, or at least 15% greater. Upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has increased whiteness compared to a beverage or foodstuff to which a foaming creamer powder obtained by a process in which a steam injection is omitted has been added. The whiteness of the beverage or foodstuff may be at least 5% greater, at least 10% greater, or at least 15% greater.

[0196] Long shelf-life

[0197] The foaming creamer powder of the present invention has a long shelf-life. For example, the foaming creamer powder has a longer shelf-life compared to foam boosters in terms of foaming properties, due to the lower pressure of the entrapped gas. Moreover, compared to foam boosters, there is no build-up of pressure in the packaging and no need for extra release valve or extra head space in the packaging.

[0198] The shelf-life may be determined by any suitable method. For example, the shelf-life may be determined by storing the foaming creamer powder for a period in defined conditions and determining the extent of off-notes or significant variations in taste. Where no off-notes or significant variations in taste have developed during the test period, the shelf-life is at least as long as the period tested. For example, the shelf-life may be determined by prediction tools based on vapour transmission etc. to determine the effect on moisture content. Where moisture content has not reached 5% during the test period, the shelf-life is at least as long as the period tested.

[0199] The foaming creamer powder has a shelf-life of at least three months, at least six months, at least one year, or at least 18 months at 30°C in aluminium packaging. The foaming creamer powder may have a shelf-life of three years or less, or two years or less at 30°C in aluminium packaging. The foaming creamer powder may have a shelf-life of from three months to three years, from six months to three years, from one year to three years, or from 18 months to three years at 30°C in aluminium packaging. For example, the foaming creamer powder does not develop any off-notes or variations in taste over this period.

[0200] The foaming creamer powder has a shelf-life of at least six months, at least one year, or at least 18 months at 20°C in aluminium packaging. The foaming creamer powder may have ashelf-life of three years or less, or two years or less at 20°C in aluminium packaging. The foaming creamer powder may have a shelf-life of from six months to three years, from one year to three years, or from 18 months to three years at 20°C in aluminium packaging. For example, the foaming creamer powder does not develop any off-notes or variations in taste over this period.

[0201] The foaming creamer powder has a shelf-life of at least one year or at least 18 months at -20°C in aluminium packaging. The foaming creamer powder may have a shelf-life of ten years or less, five years or less, four years or less, three years or less, or two years or less at -20°C in aluminium packaging. The foaming creamer powder may have a shelf-life of from one year to ten years or from 18 months to ten years at -20°C in aluminium packaging. For example, the foaming creamer powder does not develop any off-notes or variations in taste over this period.

[0202] Process for manufacturing a foaming creamer powder

[0203] The present invention provides a process for manufacturing a foaming creamer powder.

[0204] The process for manufacturing a foaming creamer powder may comprise in order: (a) providing an aqueous composition comprising proteins and fat; (b) pre-heating, pasteurizing and / or sterilizing the aqueous composition; (c) concentrating and / or homogenising the aqueous composition; (d) injecting steam and inert gas into the aqueous composition; and (e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas.

[0205] The process for manufacturing a foaming creamer powder comprises in order:

[0206] (d) injecting steam and inert gas into an aqueous composition comprising proteins and fat, wherein either: (i) the steam injection is 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less before the inert gas injection; (ii) the steam injection is 30 seconds or less, or 10 seconds or less after the inert gas injection; or (iii) the steam injection and the inert gas injection are within 10 seconds of each-other; and

[0207] (e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas;

[0208] wherein the aqueous composition has a total solids content of from 40% to 65%, during the steam injection in step (d);

[0209] and wherein the temperature of the aqueous composition reaches at least 75°C in step (d).The process for manufacturing a foaming creamer powder comprises in order:

[0210] (a) providing an aqueous composition comprising proteins and fat;

[0211] (b) pre-heating, pasteurizing and / or sterilizing the aqueous composition;

[0212] (c) concentrating and / or homogenising the aqueous composition;

[0213] (d) injecting steam and inert gas into the aqueous composition, wherein either: (i) the steam injection is two minutes or less before the inert gas injection; (ii) the steam injection is after the inert gas injection; or (iii) the steam injection and the inert gas injection are within 10 seconds of each-other; and

[0214] (e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas;

[0215] wherein the aqueous composition has a total solids content of from 40% to 65%, during the steam injection in step (d);

[0216] and wherein the temperature of the aqueous composition reaches at least 75°C in step (d).

[0217] Preferably, the process for manufacturing a foaming creamer powder comprises in order: (a) providing an aqueous composition comprising proteins and fat;

[0218] (b) pre-heating, pasteurizing and / or sterilizing the aqueous composition;

[0219] (c) concentrating and / or homogenising the aqueous composition;

[0220] (d) injecting steam and inert gas into the aqueous composition, wherein either:

[0221] (i) the steam injection is 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less before the inert gas injection;

[0222] (ii) the steam injection is 30 seconds or less, or 10 seconds or less after the inert gas injection; or

[0223] (iii) the steam injection and the inert gas injection are within 10 seconds of each-other; and

[0224] (e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas;

[0225] wherein the aqueous composition has a total solids content of from 40% to 65%, during the steam injection in step (d);

[0226] and wherein the temperature of the aqueous composition reaches at least 75°C in step (d).

[0227] The foaming creamer powder obtained may be any described herein in the section above entitled “Foaming creamer powders”.

[0228] Step (a): providing an aqueous compositionThe process comprises a step of providing an aqueous composition comprising proteins and fat. Any protein-based oil-in-water emulsion may be used in the process of the invention.

[0229] Suitable types and amounts of proteins are described in the section above entitled “Protein”. In some embodiments, the proteins comprise or consist of milk proteins, plant-based proteins such as soy, pea, rice, lentil and / or oat proteins, or a mixture thereof. In preferred embodiments, the proteins comprise or consist of milk proteins. In some preferred embodiments, the proteins consist of milk proteins. In other embodiments, the proteins comprise or consist of plant-based proteins. Suitable plant-based proteins include soy, pea, rice, lentil and oat proteins. In some embodiments, the proteins comprise or consist of soy, pea, rice, lentil, oat proteins, or a mixture thereof.

[0230] Suitable types and amounts of fat are described in the section above entitled “Fat”. In some embodiments, the fat comprises or consists of milk fat, vegetable fat, or a mixture thereof. Suitable vegetable fats include coconut oil and palm kernel oil. In preferred embodiments, the fat comprises or consists of milk fat. In some preferred embodiments, the fat consists of milk fat. In other embodiments, the fat comprises or consists of milk fat and coconut oil. In other embodiments, the fat comprises or consists of milk fat and palm kernel oil. In other embodiments, the fat comprises or consists of vegetable fat. In some embodiments, the fat comprises or consists of coconut oil, palm kernel oil, or a mixture thereof.

[0231] In preferred embodiments, the aqueous composition is obtained from fresh milk, reconstituted milk powder, or reconstituted filled dairy powder. In some preferred embodiments, the aqueous composition is obtained from fresh milk. In other embodiments, the aqueous composition is obtained from reconstituted milk powder. In other embodiments, the aqueous composition is obtained from reconstituted filled dairy powder.

[0232] In preferred embodiments, the aqueous composition comprises or consists of standardized milk. In more preferred embodiments, the aqueous composition consists of standardized milk. As used herein, “standardized milk” may refer to milk that has been adjusted to have a specific fat and ratio of fat to the other milk solids. The fat content and ratio of fat to other milk solids can be changed by removing milk fat, adding skim milk, or adding cream. In some embodiments, the standardized milk has a fat content of from 5% to 30%, from 6% to 29%, from 7% to 28%, from 8% to 27%, from 9% to 26%, from 10% to 25%, from 11% to 24%, from 12% to 23%, or from 13% to 22%. In some embodiments, the aqueous composition is a standardized milk comprising fresh skim milk and cream.

[0233] In some embodiments, the aqueous composition comprises fresh skim milk and one or more added proteins. In some embodiments, the aqueous composition comprises fresh skim milkand from 0.1 wt% to 2.0 wt%, or 0.5 wt% added protein. The added protein may be milk proteins, for example 80% casein / 20% whey.

[0234] In some embodiments, the aqueous composition comprises one or more other suitable components. Suitable types and amounts of other components are described in the section above entitled “Other components”.

[0235] In some embodiments, the aqueous composition comprises one or more buffer salts. Suitable types and amounts of buffer salts are described in the section above entitled “pH control agents and buffering agents”. In some embodiments, the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, sodium citrate, sodium bicarbonate, and sodium hexametaphosphate. In some embodiments, the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, and sodium citrate.

[0236] In some embodiments, the aqueous composition comprises one or more carbohydrates. Suitable types and amounts of carbohydrates are described in the section above entitled “Carbohydrates”. In some embodiments, the carbohydrates comprise or consist of one or more monosaccharides (e.g. glucose). In some embodiments, the carbohydrates comprise or consist of one or more oligosaccharides (e.g. fructooligosaccharides and / or human milk oligosaccharides). In some embodiments, the carbohydrates comprise or consist of one or more polysaccharides (e.g. starch, dietary fiber, and / or carrageenan).

[0237] Step (b): pre-heating, pasteurizing and / or sterilizing

[0238] The process comprises a step of pre-heating, pasteurizing and / or sterilizing the aqueous composition. Any suitable conditions may be used.

[0239] The pre-heating, pasteurizing and / or sterilizing occurs before concentration. Therefore, the aqueous composition (e.g. comprising or consisting of standardized milk) typically has a relatively low total solids content. The aqueous composition (e.g. comprising or consisting of standardized milk) may have a total solids content of less than 25%, less than 20%, less than 15%, or less than 13% during pre-heating, pasteurizing and / or sterilizing. The aqueous composition (e.g. comprising or consisting of standardized milk) may have a total solids content of 5% or more, 10% or more, or 13% or more during pre-heating, pasteurizing and / or sterilizing. The aqueous composition (e.g. comprising or consisting of standardized milk) may have a total solids content of from 5% to 25%, from 5% to 20%, from 5% to 15%, or from 10% to 15% during pre-heating, pasteurizing and / or sterilizing.

[0240] In other embodiments, the aqueous composition (e.g. comprising plant-proteins or reconstituted milk powder) may have a total solids content of from 25% to 65%, from 30% to65% from 35% to 65%, from 40% to 65%, from 45% to 65%, from 50% to 65%, or from 55% to 65%, preferably from 45% to 60%, during pre-heating, pasteurizing and / or sterilizing.

[0241] In some embodiments, the aqueous composition (e.g. standardized milk) is pre-heated. The aqueous composition may be pre-heated to any suitable temperature. For example, the aqueous composition may be pre-heated to 30-60°C, 35-55°C, or 40-50°C. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of less than 25%, less than 20%, or less than 15% during pre-heating. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of 5% or more, 10% or more, or 13% or more during pre-heating. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of from 5% to 25%, from 5% to 20%, from 5% to 15%, or from 10% to 15% during pre-heating. In other embodiments, the aqueous composition (e.g. comprising plant-proteins or reconstituted milk powder) has a total solids content of from 25% to 65%, from 30% to 65%, from 35% to 65%, from 40% to 65%, from 45% to 65%, from 50% to 65%, or from 55% to 65%, preferably from 45% to 60% during preheating.

[0242] In some embodiments, the aqueous composition (e.g. standardized milk) is pasteurised. The aqueous composition may be pasteurised using any suitable conditions. For example, the aqueous composition may be pasteurised for 3-15 minutes at70-80°C. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of less than 25%, less than 20%, or less than 15% during pasteurizing. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of 5% or more, 10% or more, or 13% or more during pasteurizing. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of from 5% to 25%, from 5% to 20%, from 5% to 15%, or from 10% to 15% during pasteurizing. In other embodiments, the aqueous composition (e.g. comprising plant-proteins or reconstituted milk powder) has a total solids content of from 25% to 65%, from 30% to 65%, from 35% to 65%, from 40% to 65%, from 45% to 65%, from 50% to 65%, or from 55% to 65%, preferably from 45% to 60%, during pasteurizing.

[0243] In some embodiments, the aqueous composition (e.g. standardized milk) is sterilized. The aqueous composition may be sterilized using any suitable conditions. For example, the aqueous composition may be sterilized by direct steam injection (DSI) for 5-60 seconds at 75-120°C, for example 5 seconds at 115-120°C. For example, the aqueous composition may be sterilized by indirect heating, via heat exchangers. For example, the aqueous composition may be sterilized by high pressure processing (HPP). In preferred embodiments, the aqueouscomposition is sterilized by direct steam injection (DSI) for 5-60 seconds at 75°C-120°C. In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of less than 25%, less than 20%, less than 15%, or less than 13% during sterilizing (e.g. by DSI). In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of 5% or more, 10% or more, or 13% or more during sterilizing (e.g. by DSI). In some embodiments, the aqueous composition (e.g. comprising or consisting of standardized milk) has a total solids content of from 5% to 25%, from 5% to 20%, from 5% to 15%, or from 10% to 15% during sterilizing (e.g. by DSI). In other embodiments, the aqueous composition (e.g. comprising plant-proteins or reconstituted milk powder) has a total solids content of from 25% to 65%, from 30% to 65%, from 35% to 65%, from 40% to 65%, from 45% to 65%, from 50% to 65%, or from 55% to 65%, preferably from 45% to 60%, during sterilizing (e.g. by DSI).

[0244] Step (c): concentrating and / or homogenising

[0245] The process comprises a step of concentrating and / or homogenising the aqueous composition.

[0246] In preferred embodiments, the process comprises a step of concentrating the aqueous composition. The concentration step may lead to a greater degree of protein denaturation during the subsequent steam injection and / or improved stripping of unwanted flavours. A concentration step may not be required if the aqueous composition is obtained from reconstituted milk powder or reconstituted filled dairy powder.

[0247] In some embodiments, the aqueous composition is concentrated by evaporation. Any suitable evaporation conditions can be used. For example, the aqueous composition may be concentrated by evaporation at 50-70°C.

[0248] In some embodiments, the aqueous composition is concentrated to a total solids content of at least 40%, at least 45%, or at least 50%. In some embodiments, the aqueous composition is concentrated to a total solids content of 65% or less, 60% or less, or 55% or less. In some embodiments, the aqueous composition is concentrated to a total solids content of from 40% to 65%, from 45% to 60%, or from 45% to 55%.

[0249] In preferred embodiments, the process comprises a step of homogenising the aqueous composition. The homogenisation step emulsifies the oil into the water phase in order to avoid fat separation / big flat globules that creates fat eyes on the final beverage and which may also have a detrimental effect on the powder reconstitution and on the foam stability. Homogenisation can be carried out before, during, or after concentration. In someembodiments, the homogenisation is before concentration. In some embodiments, the homogenisation is during concentration. In some embodiments, the homogenisation is after concentration.

[0250] The aqueous composition may be homogenised at high pressure (e.g. from 20 to 500 bar). In some embodiments, the aqueous composition is homogenised in two steps. In some embodiments, the aqueous composition is homogenised in a first step at 100-200 bar and in a second step at 20-60 bar.

[0251] Step (d): steam and inert gas injection

[0252] The process comprises a step of injecting steam and inert gas into the aqueous composition.

[0253] The steam and inert gas are injected simultaneously or almost simultaneously. For example, the steam injection and inert gas injection may be within 5 minutes, 4 minutes, 3 minutes, 2 minutes, within 1 minute, within 30 seconds, within 10 seconds, within 5 seconds, within 4 seconds, within 3 seconds, within 2 seconds, or within 1 second of each-other. In some embodiments, the steam injection and inert gas injection are simultaneous, preferably the steam injection and the inert gas injection are within 30 seconds or 10 seconds of each-other, for example within 5 seconds or less, or 1 second or less, more preferably within 5 seconds or less and the steam and inert gas may be injected in any order.

[0254] In some embodiments, the steam is injected before the inert gas. In some embodiments, the steam injection is five minutes or less, four minutes or less, three minutes or less, two minutes or less, or one minute or less before the inert gas injection. In some embodiments, the steam injection is 60 seconds or less, 50 seconds or less, 40 seconds or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, 9 seconds or less, 8 seconds or less, 7 seconds or less, 6 seconds or less, 5 seconds or less, 4 seconds or less, 3 seconds or less, 2 seconds or less, or 1 seconds or less before the inert gas injection.

[0255] Preferably, the steam injection is 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less before the inert gas injection, more preferably 10 seconds or less and even more preferably 5 seconds or less.

[0256] In some embodiments, the steam is injected after the inert gas. In some embodiments, the steam injection is five minutes or less, four minutes or less, three minutes or less, two minutes or less, or one minute or less after the inert gas injection. In some embodiments, the steam injection is 60 seconds or less, 50 seconds or less, 40 seconds or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, 9 seconds or less, 8 seconds or less, 7 seconds orless, 6 seconds or less, 5 seconds or less, 4 seconds or less, 3 seconds or less, 2 seconds or less, or 1 seconds or less after the inert gas injection.

[0257] Preferably, the steam injection is 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less after the inert gas injection, more preferably 10 seconds or less and even more preferably 5 seconds or less.

[0258] It is necessary that the steam and inert gas are injected simultaneously or almost simultaneously, most preferably within 5 seconds of each other in any order (the gas before the steam, or the steam before the gas, or simultaneously) to maintain the gas pressure at or below 5 bar within the concentrate. If the injection is delayed, after 5 minutes or more for example, the gas will dissipate, causing the pores to collapse and preventing the creamer from foaming.

[0259] The time interval between steam injection and gas injection should be kept as short as possible (30 seconds or less) to ensure that steam condenses on the inner surface of the bubbles. This targeted condensation raises the local temperature due to its exothermic nature, creating the desired barista-style foam upon reconstitution of the powder in a liquid. If the time interval is too long, the vapor condenses randomly within the system rather than on the bubble surface, resulting in significantly reduced foam, poor texture, and loss of the intended baristastyle quality.

[0260] In a preferred embodiment of the process for manufacturing a foaming creamer according to the present invention, which comprises steps (a) to (e), steam is injected without the presence of air during step (d).

[0261] In an embodiment, the process for manufacturing a foaming creamer according to the present invention is made on a continuous production line (rather than on a batch line).

[0262] A continuous production line is a manufacturing setup where all process steps occur in a seamless, ongoing flow rather than in separate batches. This allows higher efficiency, consistent product quality, and easier scale-up compared to batch processing. In terms of timing, a continuous production line means each process step is synchronized and occurs without interruption; typically with transitions happening almost instantly, within a few seconds (0 second, 1 second, 2 seconds, 3seconds, 4seconds, 5 seconds, 10 seconds or between 0 and 30 seconds maximum for example); minimizing delays between stages and ensuring rapid, consistent throughput.

[0263] The steam may be culinary grade steam. Culinary grade steam is commonly used in the food industry may refer to steam that is free of entrained contaminants, is relatively free of water inliquid form and is suitable for use in direct contact with food products. Culinary grade steam may comply with 3-A Standard 609-03. The steam may be injected at any suitable pressure and temperature. The steam may be at a pressure of 5 bar or less and / or a temperature of 75-95°C or 80-90°C. In some embodiments, the steam is at a pressure of 5 bar or less and a temperature of 75-95°C. In some embodiments, the steam is at a pressure of 5 bar or less and a temperature of 80-90°C. The duration of steam injection is not particularly limited and will depend on the length of the injection line, the steam pressure, and temperature of the steam etc. Any duration of steam injection can be used, provided that the temperature of the aqueous composition reaches at least 75°C, at least 80°C, or at least 85°C (e.g. from 75-95°C, from 80-90°C, or from 80-85°C), preferably at least 75°C

[0264] Suitable inert gases are described in the section above entitled “Entrapped gas”. The inert gas may be any suitable food grade inert gas. Suitably, the inert gas comprises or consists of nitrogen, carbon dioxide, nitrous oxide, argon, or any combination thereof. In some embodiments, the inert gas comprises or consists of nitrogen. In some preferred embodiments, the inert gas is nitrogen. The inert gas may be injected at any suitable pressure, for example a pressure of 5 bar or less. In some embodiments, the inert gas is injected at a pressure of 5 bar or less, 4 bar or less, or 3 bar or less. In some embodiments, the inert gas is injected at a pressure of 1 bar or more or 2 bar or more. In some embodiments, the inert gas is injected at a pressure of from 1 bar to 5 bar, or from 2 bar to 3 bar. The duration of inert gas injection is not particularly limited and will depend on the length of the injection line, the gas pressure, and target final density etc. Any duration of inert gas injection can be used, provided that the tapped density obtained is suitable (e.g. from 150 g / L to 500 g / L, from 200 g / L to 400 g / L, or from 250 g / L to 320 g).

[0265] In some embodiments, the aqueous composition has a total solids content of at least 40%, at least 45%, or at least 50% during injecting steam and inert gas. In some embodiments, the aqueous composition has a total solids content of 65% or less, 60% or less, or 55% or less during injecting steam and inert gas. In some embodiments, the aqueous composition has a total solids content of from 40% to 65%, from 45% to 65%, from 45% to 60%, or from 45% to 55% during injecting steam and inert gas, preferably from 45% to 60%.

[0266] The process for manufacturing the foaming creamer powder, according to the invention which may comprise in addition and in order before step (d), the steps of (a) providing an aqueous composition comprising proteins and fat; (b) pre-heating, pasteurizing and / or sterilizing the aqueous composition; (c) concentrating and / or homogenising the aqueous composition.Following the steam and inert gas injection step, an evaporation stage of the aqueous composition may be carried out prior to drying.

[0267] Step (e): drying

[0268] The process comprises a step of drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas.

[0269] The aqueous composition may be dried by any suitable method. Suitably, the aqueous mixture is spray-dried to provide a porous powder.

[0270] In some embodiments, prior to spray-drying, the aqueous mixture has a total solids content of at least 40%, at least 45%, or at least 50%. In some embodiments, prior to spray-drying, the aqueous composition has a total solids content of 70% or less, 65% or less, 60% or less, or 55% or less. In some embodiments, prior to spray-drying, the aqueous composition has a total solids content of from 40% to 65%, from 45% to 60%, or from 45% to 55%.

[0271] Any suitable spray-drying conditions and apparatus may be used. Suitably, the spraying pressure is from 80 bar to 120 bar, from 90 bar to 110 bar, or about 100 bar.

[0272] Step (f): further gas-loading

[0273] In some embodiments, the process further comprises a step of gas-loading the porous powder obtained after spray-drying.

[0274] For example, introducing further gas into the powder may be performed by heating the porous powder having a glassy continuous phase to a temperature above its glass transition temperature and then subjecting the porous powder to a gas under pressure. The pores of the powder are filled with gas under pressure and then the temperature of the powder is reduced to below its glass transition temperature to trap pressurized gas in the pores.

[0275] Without wishing to be bound by theory, the gas under pressure is able to fill the closed pores of the porous powder because the matrix material making up the continuous phase of the ingredient is in the rubbery state, being above its glass transition temperature and becoming pervious to gas. Once the foaming ingredient cools, the matrix material becomes glassy and traps the pressurized gas. The external pressure can then be released, leaving the closed pores of the foaming ingredient containing gas under pressure. Alternatively, rapid release of pressure may be used to quench cool the porous powder.

[0276] The gas may be loaded into the porous powder by a method comprising: (i) pressurising the porous powder with gas; (ii) heating the porous powder to a temperature above its glasstransition temperature; (iii) cooling the porous powder to a temperature below its glass transition temperature; and (iv) depressurising the porous powder.

[0277] The gas may be any suitable food grade gas. For example, the gas may be nitrogen, carbon dioxide, nitrous oxide, argon or air, and mixtures of these gases. Gases which are inert or substantially inert are preferred. Suitably, the entrapped gas comprises or consists of nitrogen, carbon dioxide, nitrous oxide, argon, air, or any combination thereof. In some embodiments, the gas comprises or consists of nitrogen.

[0278] The porous powder may be subjected to a pressure of at least 10 bar, at least 15 bar, at least 20 bar, at least 25 bar, at least 30 bar, or at least 35 bar. Suitably, the porous powder is subjected to a pressure of 200 bar or less, 150 bar or less, 100 bar or less, or 55 bar or less. Suitably, the porous powder is subjected to a pressure of from 10 bar to 200 bar, from 20 bar to 100 bar, or from 35 bar to 55 bar.

[0279] The porous powder may be subjected to a temperature of at least 5°C, at least 10°C, at least 15°C, or at least 20°C above the glass transition temperature of the porous powder. Suitably, the porous powder is subjected to a temperature of from 10°C to 30°C above the glass transition temperature of the porous powder, or from 15°C to 25°C above the glass transition temperature of the porous powder. The duration of heating at the temperature above the glass transition temperature may be at least 10 seconds, at least 20 seconds, at least 30 seconds, or at least 1 minute.

[0280] The porous powder may be subsequently cooled below its glass transition temperature and depressurised. Suitably, the porous powder is cooled to ambient temperature (e.g. from 20°C to 25°C). Suitably, the porous powder is depressurised to ambient pressure (e.g. atmospheric pressure).

[0281] Other steps

[0282] The process may comprise any other suitable steps, such as after-drying, after-cooling, mixing, packaging etc.

[0283] In some embodiments, the process comprises a step of after-drying and / or after-cooling. Any typical after-dryer and after-cooler conditions may be used.

[0284] In some embodiments, the process comprises a step of mixing the foaming creamer powder with one or more other powders (e.g. dry ingredients, beverage powders, foodstuff powders). For example, the foaming creamer powder may be mixed with a soluble beverage powder (e.g. soluble coffee) to provide an instant beverage composition (e.g. an instant coffee). Forexample, the foaming creamer powder may be mixed with a soluble foodstuff powder to provide an instant foodstuff.

[0285] In some embodiments, the process comprises a step of packaging the foaming creamer powder. Any suitable packaging may be used. For example, aluminium packaging, glass packaging, sticks, doy packs etc.

[0286] Soluble powder

[0287] The present invention provides a soluble powder comprising the foaming creamer powder of the present invention or the foaming creamer powder obtained or obtainable by the process of the present invention.

[0288] The soluble powder may comprise the foaming creamer powder in any suitable amount. For example, the soluble powder may comprise the foaming creamer powder in an amount of 5 wt% or more, 10 wt% or more, or 15 wt% or more. For example, the soluble powder may comprise the foaming creamer powder in an amount of 80 wt% or less, 70 wt% or less, 60 wt% or less, 50 wt% or less, 40 wt% or less, or 30 wt% or less. For example, the soluble powder may comprise the foaming creamer powder in an amount of from 5 wt% to 80 wt%, from 10 wt% to 60 wt%, or from 15 wt% to 50 wt%.

[0289] The soluble powder may be a foamer and / or a creamer. In some embodiments, the soluble powder is a foamer. Foamers may be used in instant beverages and foodstuffs, in particular soluble beverages, like instant milkshakes and instant cappuccino. In some embodiments, the foamer is a cappuccino foamer. In some embodiments, the soluble powder is a creamer. In some embodiments, the soluble powder is a foamer and a creamer.

[0290] In some embodiments, the soluble powder is a mix comprising the foaming creamer powder and a soluble beverage powder or a soluble foodstuff powder. In some embodiments, the soluble powder is a mix comprising the foaming creamer powder and a soluble beverage powder, such as soluble coffee, soluble tea, or soluble chocolate drink. In some embodiments, the soluble powder is a mix comprising the foaming creamer powder and soluble coffee. In some embodiments, the soluble powder is an instant cappuccino powder mix, for example comprising the foaming creamer powder and soluble coffee. In other embodiments, the soluble powder is a mix comprising the foaming creamer powder and a soluble foodstuff powder, such as soluble soup, soluble sauce, or soluble dessert.

[0291] The soluble powder comprising the foaming creamer powder may contain other components such as artificial sweeteners, emulsifiers, stabilisers, flowing agents, colours, flavours, aromas, and the like.Foaming beverage or foodstuff

[0292] The foaming ingredient or soluble powder described herein may be used to prepare a foaming beverage or foodstuff.

[0293] The present invention provides a foaming beverage or foodstuff comprising the foaming creamer powder of the present invention, the foaming creamer powder obtained or obtainable by the process of the present invention, or the soluble powder of the present invention.

[0294] The present invention provides a foaming beverage composition or foodstuff, wherein upon reconstitution of the foaming creamer powder in hot water from 40°C to 95 °C, the foam formed has a volume-weighted mean diameter D[4,3] fat globule size of 5 pm or more.

[0295] Examples of foaming beverage compositions or foodstuffs include instant coffees, instant milkshakes, instant chocolate drinks, instant tea, instant soups, instant sauces, instant desserts, and pizza dough. In some embodiments, the foaming beverage composition or foodstuff is an instant beverage. In some embodiments, the foaming beverage composition or foodstuff is an instant coffee, instant tea, or instant chocolate drink. In some embodiments, the foaming beverage composition is an instant coffee. In some embodiments, the foaming beverage composition is an instant cappuccino-type beverage.

[0296] The present invention further provides a method of preparing a foaming beverage composition or foodstuff, comprising: (a) providing a beverage composition or foodstuff base; and (b) adding the foaming creamer powder of the present invention, the foaming creamer powder obtained or obtainable by the process of the present invention, or the soluble powder of the present invention to the beverage composition or foodstuff base to provide a foaming beverage composition or foodstuff. The beverage composition or foodstuff base may be any suitable beverage or foodstuff, such as a coffee, tea, or cocoa beverage, soups, sauces, desserts, and pizza dough. The foaming creamer powder or soluble powder may impart specific characteristics such as foaming, colour (e.g. whitening effect), thickening, flavour, texture, and / or other desired characteristics.

[0297] Beverages, capsules, and systems

[0298] Beverage composition

[0299] The present invention provides a beverage composition comprising the foaming creamer powder or soluble powder described herein. The beverage may be any suitable beverage such as a coffee, tea, or cocoa beverage. The beverage composition may be a ready-to-drink beverage or a ready-to-use beverage.The present invention further provides a powdered coffee, tea, or cocoa beverage composition comprising soluble coffee, tea, or cocoa and a foaming creamer powder or soluble powder according to the invention. By a powdered coffee, tea, or cocoa beverage composition is meant a powdered composition suitable for providing a coffee, tea, or cocoa beverage by dissolution in a liquid, preferably water, such as instant coffee, instant tea, or instant cocoa. Powdered coffee, tea, or cocoa beverage compositions comprising soluble coffee, tea, or cocoa in combination with powdered creamer are well known in the art. Powdered coffee, tea, or cocoa beverages may further comprise sweeteners, e.g. sugar, and flavours. In preferred embodiments, the invention provides a powdered coffee beverage comprising soluble coffee and a foaming creamer powder or soluble powder described herein.

[0300] The present invention further provides a method of preparing a beverage composition, comprising: (i) providing a beverage composition base; and (ii) adding the foaming creamer powder or soluble powder described herein to the beverage composition base. The beverage composition base may be any suitable beverage such as a coffee, tea, or cocoa beverage. The foaming creamer powder or soluble powder may impart specific characteristics such as foaming, colour (e.g. whitening effect), thickening, flavour, texture, and / or other desired characteristics, for example as a substitute for milk or cream as an additive to the beverage composition.

[0301] Beverage capsule

[0302] The present invention provides a beverage capsule comprising the foaming creamer powder or soluble powder described herein.

[0303] Beverage capsules are well known in the art and any suitable capsule may be used. In the scope of the present invention, the term capsule includes small flexible and / or rigid containers for example pouches. The construction of the capsule will depend on the particular beverage machine(s) for which is intended to be used. Several such beverage machines adapted to the preparation of beverages from capsules exists and are well known in the art. The beverage capsule comprises a chamber wherein the foaming creamer powder or soluble powder of the invention is present. The chamber may be hermetically sealed or it may be partly open to the environment. Beverage capsules are constructed such that water, or another suitable liquid, can be injected into the chamber where the foaming creamer powder or soluble powder is present so that the foaming creamer powder or soluble powder is dissolved when a beverage is prepared from the capsule in a beverage preparation apparatus. The liquid with dissolved powder is led from the capsule into a cup or other suitable container.

[0304] Beverage systemThe present invention provides a beverage system comprising the foaming creamer powder or soluble powder described herein.

[0305] Beverage systems are well known in the art and widely available commercially. Any suitable beverage system may be used. Beverage systems include beverage preparation machines, automated systems for dispensing beverages (e.g. beverage vending machines), and the like. Beverage preparation systems for portioned beverage are well known in the art. They usually comprise a machine into which one or more ingredient containers (e.g. beverage capsule) are inserted. The machine is able to pass a fluid, typically hot water through an ingredient contained in the container, to produce a beverage.

[0306] EXAMPLES

[0307] The invention will now be further described by way of examples, which are meant to serve to assist one of ordinary skill in the art in carrying out the invention and are not intended in any way to limit the scope of the invention.

[0308] Process for manufacturing a foaming creamer powder

[0309] Figure 1 shows a schematic diagram of a process for manufacturing a foaming creamer powder in accordance with the present invention. The process is described in more detail below:

[0310] 1. Standardization - Any suitable protein-based oil-in-water emulsion may be used as a starting material. If the end product is to fulfil regulatory requirements (e.g. if to be described as “full fat milk”), the starting material may be standardized by mixing skimmed milk and milk fat to control the composition. For example, to provide the following standardized compositions: full fat milk (min. 26% fat), semi-skimmed milk (13% fat), skimmed milk (0.5wt%). Standardization may not be necessary if the end product does not need to fulfil regulatory requirements (e.g. if described as a “creamer”). In addition to standardized milk, suitable starting materials also include filled dairy and plant-based milk. Starting from powder milk, it is dissolved to form a concentrate for further processing.

[0311] 2. Pre-heating and pasteurization - the starting material may be pre-heated to 40-50°C.

[0312] Pasteurization may then be carried or using standard pasteurization temperatures (e.g.

[0313] 75°C), in which the time and temperature will, for example, depend on the turbulence of material and flow rate in the pipe and size of the pipe.3. Direct steam Injection (DSI) - the material may be sterilized by direct steam injection. A range of conditions can be used, For example, 13 seconds at 109°C or 40 seconds at 75°C.

[0314] 4. Evaporation - the material may be concentrated by evaporation at around 50-70°C.

[0315] The time and temperature are adjusted depending on the size of the evaporator and final solids %. Typically, the concentration goes from 13% solids (inlet) to 50-55% solids (outlet). Typical evaporation temperatures are used.

[0316] 5. Homogenisation - the concentrated material may be homogenised to emulsify the oil into the water phase, in order to avoid fat separation / big flat globules that creates fat eyes on the final beverage as this may have a detrimental effect on the powder reconstitution and on the foam stability. Any high pressure homogenizer known in the field can be used. Typically, two step homogenisation is carried out at 120 and 30 bar or 150 and 30 bar, but other conditions can be used, e.g. 100 and 50 bar. Homogenisation can be carried out before or during evaporation or after evaporation.

[0317] 6. Mixing unit - the concentrated and homogenised material is transferred to a mixing unit where steam and an inert gas can be injected at the same time or just after each other (e.g. 1-60 seconds after). The steam is typically culinary steam, at a pressure of up to 5 bar and a temperature of 80-90°C. Normally, nitrogen gas is used, since it is not changing the taste of the end product and it gives small bubbles, but CO2 or other inert gases may also be used. The inert gas can be injected at low pressure (e.g. 2-3 bars) or high-pressure (e.g. >3bars), and both give similar results.

[0318] 7. Spray-drying - The foamed concentrate is subsequently spray-dried. The spraydrying pressure is typically around 80-120 bar.

[0319] 8. After-dryer and after-cooler (AD-AC) - Typically the spray-dried product has a 2-3 % moisture level without further drying. Normal after-dryer and after-cooler conditions may be used.

[0320] Example process parameters are provided in the table below:

[0321]

[0322]

[0323] In terms of powder processing, the powder can be mixed in an instant beverage or foodstuff and consumers can then make a foaming beverage or foodstuff by dissolving with water (reconstitution). Alternatively, the powder can be used in a beverage capsule or system.

[0324] Analysis of powders and / or beverage (foam and liquid)

[0325] Powder analysis

[0326] The powders produced by the process described above were analysed.

[0327] All powders produced dissolve well and completely upon reconstitution. No lumps were found after reconstitution.

[0328] The tap density of the powders produced using the process described above is typically between 280 and 310 g / l. This tap density range is close to standard foaming powders and is therefore suitable for filling of powders in existing packaging. The higher the amount of injected nitrogen gas, the lower the tap density. The tap density may be controlled within a certain range to evaluate the impact of extra steam injection and other ingredients on foam appearance.

[0329] The best foam is observed when the powder contains around 22-23% fat. A too high fat content in the final powder (>30%) can lead to dissolution issues (i.e. the powder dissolves less well). Below 13% milk fat, the foam becomes less good (i.e. less foam height, bigger bubbles, less stable foam).

[0330] Usually, milk powders should have a water content of 2.5-3.0%. A too high-water content (>3.5%) may lead to a lower glass transition temperature and a shorter shelf life. A too high-water content may also lead to stickiness and bad dissolution of the powder upon wetting. For obtaining a good filling of the powder, the powder should have a water activity around 2.5-3.0%.

[0331] The amount of free (non-encapsulated) fat may have an influence on microfoam formation. The free fat content of the powders made is around 2-5% (average around 3.7%).

[0332] The particle size distribution was determined by laser diffraction. The D10 of the powders varied from 68-108 pm. The D50 of the powders varied from 135-227 pm. The D90 of thepowders varied from 232-415 pm. The size of powder particles is mainly dependent on the size of the spraying nozzle. In general, powders made with a smaller nozzle size result in powders that have a smaller particle size distribution.

[0333] Effect of steam and gas injection on foam quality (figures 2)

[0334] 15g of powder was added to 150 ml water at 85°C to determine the effect of steam injection on foam quality.

[0335] In general, the samples with steam injection show smaller bubbles on the top of the beverage. The steam injection may result in higher protein aggregation and a more homogeneous distribution of small fat droplets leading to formation of a microfoam upon reconstitution of the powder which is similar to barista foam.

[0336] The foams were rated on a scale from 1 to 6. The rating scale is based on the number of large bubbles on top and the area of microfoam that is visible. A foam with a high number of large bubbles on top and no microfoam visible was rated with a 1 and a foam with no large bubbles and the microfoam completely visible is rated with a 6 (see Figure 2A). Upon reconstitution, most powders had a foam with small bubbles (rating 5 or 6). Some powders upon reconstitution produced a mix of bigger and smaller bubbles (rating 3 or 4). None of the powders produced had very big bubbles (rating 1 or 2).

[0337] The foam from the 100% milk powders shows the smallest bubbles. No big differences are seen between different standardization methods. When other oils are used instead of milk fat, the bubble size generally gets bigger. Moreover, the filled dairy recipes generally show a less good foam compared to the 100% milk powders.

[0338] A representative example is provided in Figure 2B. On the left hand side panel is shown the foam produced following reconstitution of a commercial filled dairy powder. This has no microfoam and has rather big bubbles (rating 1). In the middle panel is the foam produced by reconstitution of a powder made from semi skim milk according to the present invention (Example 1) which has very small bubbles (rating 6). In the right hand panel is shown the foam produced by reconstitution of a powder made from filled dairy according to the present invention which has a mix of bigger and smaller bubbles (rating 3 or 4).

[0339] The foam height and stability for powder samples made from semi skim milk with steam injection (Example 1) and without steam injection (Comparative Example 1) are reported in the table below.

[0340]

[0341] Another representative example is provided in Figure 2C. Fresh whole milk and skim milk was mixed together in order to get around 22% fat in the powder. Example 2 was made with steam injection and Comparative Example 2 without steam injection. The sample made without steam injection shows bigger bubbles.

[0342] Effect of steam and gas injection timing on foam quality (figures 6A to 6D)

[0343] A milk concentrate (whole milk powder at 22wt% fat, aqueous composition comprising proteins and fat) was preheated and homogenized; then diluted twofold with pure water and subjected to culinary grade steam injection for 20 seconds at 130°C, under 2 bars, using a Sage® machine (for example a Sage® Machine a expresso The Bambino, Techinn) without any gas injection. The treated liquid was then divided into two portions:

[0344] Example 5 (Figures 6A, 6C): Immediately subjected to N2 sparging, at atmospheric pressure, at 0.2 L / min through a fritted diffuser (within 30 seconds or less). The aqueous composition Example 5 reached 80°C at least.

[0345] Comparative Example 5 (Figures 6B, 6D): Subjected to the same N2 sparging process after a 5-minute delay. The aqueous composition Comparative Example 5 reached 80 °C at least.

[0346] Observations showed that Example 5 contained visibly smaller bubbles (Figure 6A) that coarsened only slightly over a period of 5 minutes (Figure 5C), and had a denser foam; whereas Comparative Example 5 exhibited larger bubbles that coarsened significantly within the same period and less dense foam (Figures 6B-6D).

[0347] Quantitative image analysis demonstrates that when sparging is performed immediately (within 30 seconds or less) after steam injection, the resulting foam comprises a high numberof small, uniformly distributed bubbles, as evidenced by bubble-size histograms exhibiting a tall, narrow peak at lower diameters. This distribution is indicative of efficient N2 gas incorporation and the formation of a fine-textured, stable foam (see histograms and image analysis figures 6A drawing page 10 / 12, 6C drawing page 12 / 12).

[0348] The quantitative image analysis was conducted using a Kruss (Germany) Dynamic Foam Analyzer equipped with the Foam Structure module. In this procedure, 20 mL of liquid is sparged with nitrogen (N2) gas, generating foam within a column. The Foam Structure module captures images of the foam, and bubble size and distribution are quantified using Kruss proprietary software.

[0349] Conversely, when sparging is delayed by five minutes, the histograms exhibit tall peaks shifted toward larger diameters. Although these peaks are high, they correspond to a population dominated by large bubbles rather than numerous small ones, reflecting poor gas (N2) incorporation and rapid coarsening. Such a distribution signifies instability, as smaller bubbles have disappeared and larger bubbles have grown through disproportionate coalescence (see histograms and image analysis figures 6B drawing page 10 / 12, 6D drawing page 12 / 12).

[0350] Figure A (Example 5 drawing page 10 / 12) illustrates a porous structure with a high number of bubbles per mm2and relatively small, uniform bubble sizes. The average bubble area is approximately 2,910 pm2, with a maximum size of 49,821 pm2, indicating a controlled and homogeneous gas distribution. In contrast, Figure B (Comparative Example 5) shows fewer bubbles per mm2and a much broader size distribution, including very large bubbles. This irregularity suggests coalescence and less process control, resulting in a less stable structure. The finer and more uniform porosity in Example 5 contributes to improved texture and structural integrity compared to the comparative process.

[0351] Figure C (Example 5, drawing page 12 / 12) shows a porous structure with bubbles that are relatively uniform in size and evenly distributed across the matrix. The average bubble area is smaller, and the maximum bubble size is limited, indicating controlled gas incorporation and a stable structure. In contrast, Figure D (Comparative Example 5) exhibits a broader size distribution with several large bubbles and irregular shapes, suggesting coalescence and less uniformity

[0352] Photographs of Figures 6A-6C (example 5-invention) and 6B-6D (comparative example 5) of the foam columns corroborates these findings, showing that immediate sparging yields adenser and more persistent foam layer, whereas delayed sparging results in a looser foam with accelerated drainage and bubble growth.

[0353] If the treated compositions were subsequently dried by spray-drying, the resulting foaming creamer powder would exhibit the same foam behavior upon reconstitution in hot water.

[0354] These results demonstrate that the interval between steam injection and gas injection must be minimized (within 30 seconds or less); a delay of 5 minutes is unsuitable for achieving the desired foam quality. This example confirms the timing between the steam and the gas injection must be 30 seconds or less, to obtain stable, fine-textured foam.

[0355] Effect of steam injection on flavour

[0356] The volatiles were analysed and it was shown that the steam injection leads to a taste that is closer to fresh milk.

[0357] Results

[0358] Analysis of reconstituted milk powders (liquid samples) is shown in Figure 3A. Decreased levels of sulfur compounds (sulfides and thiols) and oxidation markers (hexanal, heptanal) were detected for steam injection technology as compared to standard milk powder. The reduced levels of this compounds are leading to a less oxidised, processed aroma of the samples produced with the steam injection technology and the overall aroma profile is closer to the fresh milk reference.

[0359] Direct analysis of powder samples (solid samples) is shown in Figure 3B and 3D. Similar results are obtained. Decreased levels of sulfur compounds (sulfides and thiols) and oxidation markers (hexanal, heptanal) are detected for steam injection technology (as compared to standard milk powder). The reduced levels of this compounds are leading to a less oxidised, processed aroma of the samples produced with the steam injection technology.

[0360] Foam analysis in a cappuccino-type beverage (with coffee) is shown in Figure 3C. The trend is consistent with above and the steam injection technology leads to a taste that is less processed and closer to fresh milk. Decreased levels of sulfur compounds (sulfides and thiols) and oxidation markers (hexanal, heptanal) detected for steam injection technology (as compared to standard full dairy creamer). The reduced levels of this compounds are leading to a less oxidised, processed aroma of the samples produced with the steam injection technology and the overall aroma profile is closer to the fresh milk reference.Volatile analysis

[0361] Powder (1.0 g) or liquid sample (5 mL) was added into a 20 mL headspace vial, and the sample was equilibrated for 2 min at 40 °C. Volatile compounds were extracted from the headspace by solid phase microextraction (SPME) during 15 min at 40 °C using a divinylbenzene / carboxen / polydimethylsiloxane fiber (StableFlex, length: 2 cm; film thickness 70 / 30 pm; Supelco, Buchs, Switzerland) and thermally desorbed for 1.5 min into a splitsplitless injector maintained at 250 °C and operating in split mode (split of 5). Separation was performed on a DB-624 III column (30 m x 250 pm x 1.4 pm, Agilent Technologies, Morges, Switzerland) using an Agilent 8890 gas chromatograph (Agilent Technologies, Morges, Switzerland). Helium was used at as carrier gas with a constant flow of 1.2 mL / min.

[0362] The following oven program was applied: Initial temperature of 75 °C held for 1.5 min, then a temperature gradient of 15 °C / min was used until 240 °C and held for 2.5 min. Mass spectrometry was performed on a 7250 accurate mass Q-TOF mass spectrometer (Agilent Technologies, Morges, Switzerland). Electron impact ionization was applied, and the mass spectrometer was operated in the full scan mode (m / z 35-250) at a spectra acquisition rate of 10 spectra / s. Chromatograms were processed using Agilent MassHunter software (Version 10.1, Agilent Technologies). Measurements were carried out in triplicates for each sample.

[0363] Microscopy of powders

[0364] SEM and X-ray tomography were used to visualize the powder structure (SEM images and individual X-ray tomography 2D slices are shown in the figures).

[0365] All quantitative structural measurements (e.g., pore size, wall thickness) were performed on the reconstructed 3D dataset obtained from X-ray nanotomography as described below.

[0366] The following samples were imaged by scanning electron microscopy (SEM, 2D) (see Figure 4A) and the pore size and distribution was analysed by X-ray nanotomography (3D) (see Figure 4B): (1) a milk-based powder creamer made with steam injection (Example 1); (2) a milk-based powder creamer made without steam injection (Comparative Example 1); and (3) a commercial filled dairy creamer.

[0367] The pore size results were obtained by analysing x-ray phase nanotomography reconstructed volumes (see Figure 4B and table below). Example 1 had a volume-weighted average pore wall thickness of 15.7 pm. Comparative Example 1 had an average pore wall thickness of 26.5 pm.

[0368]

[0369] Scanning electron microscopy (SEM) analysis was conducted using a Hitachi FlexSEM 1000 instrument. The particles under investigation were positioned on a carbon adhesive pad. In order to enhance the visibility of the internal porous structure, the particles were first sectioned using a blade and subsequently coated with a layer of gold. The experimental parameters were configured as follows: an accelerating voltage of 5.0 kV, a magnification of 500x, and a working distance (WD) of 10.0 mm.

[0370] X-ray phase nanotomography was performed using holotomography, capturing 2500 projection images during each 360° rotation scan. The PCO Edge 5.5 sCMOS camera (2560 x 2160 pixels) was used during a first beamtime, and during the second beamtime replaced with a more efficient PCO Edge 4.2 sCMOS camera. The tomography setup had a pixel size of 100 nm and a horizontal field of view of 250 pm. The X-ray beam energy was 17.5 keV. An off-centered tomography acquisition scheme was employed to achieve the desired field of view during the second beamtime.

[0371] The scans were then analysed in-house using the Avizo image analysis software (ThermoFisher Scientific) as follows:

[0372] 1. Subset of 2000x2000x1500 pixels cut from the center of the dataset

[0373] 2. Median filter applied to reduce noise

[0374] 3. Thresholding to segment particles (threshold set manually since each dataset presented different contrast)

[0375] 4. Distance map calculated from step 3 result to assess wall thickness distribution.

[0376] Pore wall thickness was calculated by generating a 3D Chamfer distance map of the material image, masking it with separation surfaces, and applying the formula as described in paragraph 6.6.3 of the User’s Guide Amira Software 2019, ThermoFisher Scientific;

[0377] 5. Pore volume calculated by subtracting:

[0378] 6.

[0379] a. Results from step 3 (empty particles)b. Result from step 3 after dilation (10 to 15 pixels) + fill holes + erosion (10 to 15 pixels) (filled particles)

[0380] 7. Individual pores were segmented from the pore volume (results from step 5) by a “separate objects” watershed based algorithm. Note only pores with sphericity lower than 2.5 (where 1 is a perfect sphere and infinite is an irregular shape) were taken into account 8. Porosity calculated with the particle volume from step 3 and the pore volume from step 5.

[0381] Reconstituted beverages and sensory analysis

[0382] Figure 5A shows representative images for reconstituted beverages in which 15 g powder is added to 1.8 g compacted coffee and 150 ml of hot water at 85°C is added. In the left panel is a milk-based sample produced with steam injection. In the middle panel is a milk-based sample without steam injection. In the right-hand panel is a sample using a commercial filled dairy creamer.

[0383] Comparing filled dairy creamer powder made with steam injection with a commercial filled dairy powder, there is a significant difference in foam layer. Figure 5B shows the beverage made 1 minute after reconstitution. In both cases, 15 g powder is added to 2 g compacted coffee and 150 ml of hot water at 85°C is added.

[0384] Another advantage of the steaming process is the higher whitening power. In general, the colour is slightly whiter for a similar recipe. Furthermore, the sweetness is slightly increased is technical tasting tests.

[0385] Different amounts of powder were added in cups and 2 gram of compacted coffee was added. In Figure 5C, from left to right, 15, 18 and 20 gram of powder were added to 2 gram of compacted coffee. It can clearly be seen that the amount of foam increases when more powder is added.

[0386] Shelf-life studies

[0387] A shelf life of Barista dairy powder was done for 9 months. No off-notes and significant variations could be tasted during the self-life of the powder (storage at -20, 20 and 30 °C) in aluminium packaging.

[0388] An evaluation of shelf life in sustainable packaging was also done using prediction tool MySim using vapor transmission data etc. It was confirmed that the powder can be stored for 1 year at room temperature in sustainable packaging. The critical moisture content is not reached at the end of the shelf life (5% is not reached after 720 days).EMBODIMENTS

[0389] Various preferred features and embodiments of the present invention will now be described with reference to the following numbered paragraphs (paras).

[0390] 1. A foaming creamer powder comprising proteins, fat, and entrapped gas within the powder wherein the gas is at a pressure of 5 bar or less, wherein the foaming creamer powder has a volume-weighted average pore wall thickness, expressed as the mean, of from 10 pm to 30 pm.

[0391] 2. A foaming creamer powder comprising proteins, fat, and entrapped gas within the powder wherein the gas is at a pressure of 5 bar or less, wherein upon reconstitution of the foaming creamer powder in hot water the foam formed has a volume-weighted mean diameter D[4,3] fat globule size of 5 pm or more.

[0392] 3. The foaming creamer powder according to para 1 or 2, wherein upon reconstitution of the foaming creamer powder in hot water the foam formed has:

[0393] (a) a volume-weighted mean diameter D[4,3] fat globule size of from 5 pm to 50 pm; and / or

[0394] (b) a polydispersity of 0.5-0.1.

[0395] 4. The foaming creamer powder according to any preceding para, wherein the proteins are present in a total amount of from 2 wt% to 34 wt%, from 4 wt% to 33 wt%, from 10 wt% to 32 wt%, from 20 wt% to 31 wt%, or from 26 wt% to 30 wt%, relative to the total weight of the powder.

[0396] 5. The foaming creamer powder according to any preceding para, wherein the proteins comprise or consist of milk proteins, plant-based proteins such as soy, pea, rice, lentil and / or oat proteins, or a mixture thereof.

[0397] 6. The foaming creamer powder according to any preceding para, wherein the proteins comprise or consist of milk proteins, preferably wherein the proteins consist of milk proteins.

[0398] 7. The foaming creamer powder according to any preceding para, wherein 35 wt% or more, 40 wt% or more, 45 wt% or more, 50 wt% or more, 55 wt% or more, 60 wt% or more, 65 wt% or more, 70 wt% or more, 75 wt% or more, or 80 wt% or more of the proteins are denatured, preferably wherein from 60 wt% to 100 wt% of the proteins are denatured, optionally wherein the wt% denatured protein is determined using the Rowland or Kjeldahl method.8. The foaming creamer powder according to any preceding para, wherein the fat is present in a total amount of from 13 wt% to 30 wt%, from 18 wt% to 27 wt%, from 20 wt% to 25 wt%, or from 21 wt% to 23 wt%, relative to the total weight of the powder.

[0399] 9. The foaming creamer powder according to any preceding para, wherein the fat has a melting temperature of from 4°C to 50°C, preferably: (a) from 10°C to 50°C, from 20°C to 50°C, or from 25°C to 50°C; or (b) from 4°C to 10°C, or from 4°C to 6°C.

[0400] 10. The foaming creamer powder according to any preceding para, wherein the fat comprises or consists of milk fat, coconut oil, palm kernel oil, or a mixture thereof.

[0401] 11. The foaming creamer powder according to any preceding para, wherein the fat comprises milk fat.

[0402] 12. The foaming creamer powder according to any preceding para, wherein the fat consists of milk fat; the fat comprises or consists of milk fat and coconut oil; or the fat comprises or consists of milk fat and palm kernel oil, preferably wherein the fat consists of milk fat.

[0403] 13. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a free fat content of from 1 wt% to 6 wt%, from 2 wt% to 5 wt%, from 2.5 wt% to 4.5 wt% or from 3 wt% to 4 wt%, relative to the total weight of the powder.

[0404] 14. The foaming creamer powder according to any preceding para, wherein the entrapped gas within the powder is at a pressure of from 0.3 bar to 5 bar, from 0.4 bar to 4.5 bar, from 0.5 bar to 4 bar, from 1 bar to 3.5 bar, or from 2 bar to 3 bar.

[0405] 15. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder is not a foam booster.

[0406] 16. The foaming creamer powder according to any preceding para, wherein the entrapped gas within the powder is present in an amount of from 0.5 ml / g to 15 ml / g, from 1 ml / g to 10 ml / g, or from 1 ml / g to 5 ml / g of the powder.

[0407] 17. The foaming creamer powder according to any preceding para, wherein the entrapped gas comprises or consists of nitrogen, air, carbon dioxide, nitrous oxide, argon, or any combination thereof, preferably wherein the entrapped gas is nitrogen.

[0408] 18. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a total porosity of from 30% to 70%, from 35% to 65%, or from 40% to 50%; and / or wherein the foaming creamer powder has a closed porosity of from 20% to 65%, from 25% to 60%, or from 30% to 55%.19. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has:

[0409] (a) (i) a pore size D10 by volume of 1.0 pm or more, 1.5 pm or more, or 2.0 pm or more (e.g. from 2.6 pm to 4.7 pm, or about 3.8 pm); and / or

[0410] (ii) a pore size D50 by volume of from 2 pm to 10 pm, from 3 pm to 9 pm, or from 4 pm to 8 pm (e.g. from 5.7 pm to 7.6 pm, or about 6.6 pm); and / or

[0411] (iii) a pore size D90 by volume of 25.0 pm or less, 20.0 pm or less, or 15.0 pm or less (e.g. from 11.3 pm to 14.7 pm, or about 13.3 pm); and / or

[0412] (b) a volume-based pore distribution span of from 1.0 to 3.0, from 1.5 to 2.5, or from 1.9 to 2.3.

[0413] 20. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a volume-weighted average pore wall thickness, expressed as the mean, of from 10 pm to 20 pm, from 11 pm to 20 pm, from 12 pm to 19 pm, or from 13 pm to 18 pm.

[0414] 21. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a pore wall thickness distribution span of from 1.0 to 2.0, from 1.2 to 1.7, or about 1.5.

[0415] 22. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a tapped density of from 150 g / L to 500 g / L, from 200 g / L to 400 g / L, from 250 g / L to 320 g / L.

[0416] 23. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has:

[0417] (i) a particle size D10 by volume of 10 pm or more, 20 pm or more, 30 pm or more, 40 pm or more, or 50 pm or more (e.g. from 70 pm to 110 pm); and / or

[0418] (ii) a particle size D50 by volume of from 50 pm to 300 pm, from 75 pm to 275 pm, or from 100 pm to 250 pm (e.g. from 135 pm to 210 pm); and / or

[0419] (iii) a particle size D90 by volume of 1000 pm or less, 750 pm or less, or 500 pm or less (e.g. from 230 pm to 420 pm).

[0420] 24. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a water content of from 1.0 wt% to 5.0 wt%, from 1.5 wt% to 4.0 wt%, from 2.0 wt% to 3.0 wt%, or from 2.5 wt% to 3.0 wt%, relative to the total weight of the powder.25. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has a water activity of from 1.0% to 5.0%, from 2.0% to 4.0%, or from 2.5% to 3.0%.

[0421] 26. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder comprises one or more buffer salts, optionally wherein the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, sodium citrate, sodium bicarbonate, and sodium hexametaphosphate, preferably wherein the one or more buffer salts are selected from dipotassium phosphate, sodium phosphate, and sodium citrate.

[0422] 27. The foaming creamer powder according to any of paras 1 to 25, wherein the foaming creamer powder does not comprise any buffer salt.

[0423] 28. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder further comprises one or more additives selected from antioxidants, coloring agents, flavourings, stabilising agents, texture enhancers / viscosifiers, preservatives, and sweeteners.

[0424] 29. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder further comprises carbohydrates, preferably wherein the carbohydrates are present in a total amount of from 0 wt% to 80 wt%, relative to the total weight of the powder.

[0425] 30. The foaming creamer powder according to any of paras 1 to 27, wherein the foaming creamer powder does not comprise any additives.

[0426] 31. The foaming creamer powder according to any preceding para, wherein at least 99 wt% of the foaming creamer powder dissolves upon reconstitution in hot water, preferably wherein the foaming creamer powder dissolves completely upon reconstitution in hot water.

[0427] 32. The foaming creamer powder according to any preceding para, wherein upon reconstitution in hot water the foaming creamer powder generates a foam volume of 0.1 ml / g or more, 0.2 ml / g or more, or 0.3 ml / g or more, preferably from 0.4 ml / g to 1.3 ml / g, or from 0.7 ml / g to 1 ml / g.

[0428] 33. The foaming creamer powder according to any preceding para, wherein upon reconstitution of 15g powder in hot water in a beaker of 200 mL and diameter of 7.5 cm the foaming creamer powder generates a foam height of 8 mm or higher, 9 mm or higher, 10 mm or higher, 11 mm or higher, or 12 mm or higher.34. The foaming creamer powder according to any preceding para, wherein upon reconstitution in hot water the foaming creamer powder generates a foam having a foam strength of 30 mN or more, 35 mN or more, or 40 mN or more, wherein the foam stiffness is determined at 85 °C using a texture analyser.

[0429] 35. The foaming creamer powder according to any preceding para, wherein upon reconstitution in hot water the foaming creamer powder generates a foam having a volume-weighted mean diameter D[4,3] foam bubble size of 200 pm or less, 150 pm or less, 100 pm or less, or 60 pm or less.

[0430] 36. The foaming creamer powder according to any preceding para, wherein upon reconstitution in hot water the foaming creamer powder generates a foam having a glossiness of 20 Gil or more, 25 Gil or more, or 30 Gil or more.

[0431] 37. The foaming creamer powder according to any preceding para, wherein the foaming creamer powder has:

[0432] (i) a shelf-life of at least three months, at least six months, or at least one year at 30°C in aluminium packaging; and / or

[0433] (ii) a shelf-life of at least six months or at least one year at 20°C in aluminium packaging; and / or

[0434] (iii) a shelf-life of at least one year at -20°C in aluminium packaging.

[0435] 38. A process for manufacturing a foaming creamer powder, the process comprising in order:

[0436] (a) providing an aqueous composition comprising proteins and fat;

[0437] (b) pre-heating, pasteurizing and / or sterilizing the aqueous composition;

[0438] (c) concentrating and / or homogenising the aqueous composition;

[0439] (d) injecting steam and inert gas into the aqueous composition, wherein either: (i) the steam injection is two minutes or less before the inert gas injection; (ii) the steam injection is after the inert gas injection; or (iii) the steam injection and the inert gas injection are within 10 seconds of each-other; and

[0440] (e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas.39. The process according to para 38, wherein the proteins comprise or consist of milk proteins, plant-based proteins such as soy, pea, rice, lentil and / or oat proteins, or a mixture thereof

[0441] 40. The process according to para 38 or 39, wherein the fat comprises or consists of milk fat, coconut oil, palm kernel oil, or a mixture thereof.

[0442] 41. The process according to any of paras 38 to 40, wherein the aqueous composition is obtained from fresh milk, reconstituted milk powder, or reconstituted filled dairy powder.

[0443] 42. The process according to any of paras 38 to 41, wherein the aqueous composition comprises or consists of standardized milk, preferably wherein the standardized milk has a fat content of from 5% to 30%, from 10% to 25%, or from 13% to 22%.

[0444] 43. The process according to any of paras 38 to 42, wherein the aqueous composition comprises one or more additives.

[0445] 44. The process according to any of paras 38 to 43, wherein the aqueous composition is preheated, optionally wherein the aqueous composition is pre-heated to 40-50°C.

[0446] 45. The process according to any of paras 38 to 44, wherein the aqueous composition is pasteurised, optionally wherein the aqueous composition is pasteurised for 3-15 minutes at 70-80°C.

[0447] 46. The process according to any of paras 38 to 45, wherein the aqueous composition is sterilized, optionally wherein the aqueous composition is sterilized by direct steam injection (DSI) for 5-60 seconds at 75-120°C, by indirect heating via heat exchangers, or by high pressure processing (HPP), preferably wherein the aqueous composition is sterilized by direct steam injection (DSI) for 5-60 seconds at 75-120°C.

[0448] 47. The process according to para 46, wherein the aqueous composition has a total solids content of less than 25%, less than 20%, or less than 15% during sterilization by DSI.

[0449] 48. The process according to any of paras 38 to 47, wherein the aqueous composition is concentrated by evaporation, optionally wherein the aqueous composition is concentrated by evaporation at 50-70°C.

[0450] 49. The process according to any of paras 38 to 48, wherein the aqueous composition is concentrated to a total solids content of from 40% to 65%, or from 45% to 65%; preferably from 45% to 60%.50. The process according to any of paras 38 to 49, wherein the aqueous composition is homogenised, preferably wherein the aqueous composition is homogenised at high pressure, optionally wherein the aqueous composition is homogenised in two steps, preferably wherein the aqueous composition is homogenised in the first step at 100-200 bar and in the second step at 20-60 bar.

[0451] 51. The process according to any of paras 38 to 50, wherein the aqueous composition is concentrated before the aqueous composition is homogenised.

[0452] 52. The process according to any of paras 38 to 50, wherein the aqueous composition is concentrated after the aqueous composition is homogenised.

[0453] 53. The process according to any of paras 38 to 52, wherein the steam injection is 60 seconds or less, 50 seconds or less, 40 seconds or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less (e.g. 4 seconds or less, 3 seconds or less, 2 seconds or less, 1 second or less) before the inert gas injection.

[0454] 54. The process according to any of paras 38 to 53, wherein the steam injection is five minutes or less, four minutes or less, three minutes or less, two minutes or less, one minute or less, 30 seconds or less, or 10 seconds or less after the inert gas injection.

[0455] 55. The process according to any of paras 38 to 54, wherein the steam injection and inert gas injection are simultaneous.

[0456] 56. The process according to any of paras 38 to 55, wherein the steam is culinary grade steam.

[0457] 57. The process according to any of paras 38 to 56, wherein steam is injected into the aqueous composition at a pressure of 5 bar or less and / or a temperature of 75-95°C.

[0458] 58. The process according to any of paras 38 to 57, wherein the inert gas comprises or consists of nitrogen, carbon dioxide, nitrous oxide, argon, or any combination thereof, preferably wherein the inert gas is nitrogen, optionally wherein nitrogen is injected into the aqueous composition at a pressure of 5 bar or less, such as from 2 bar to 3 bar.

[0459] 59. The process according to any of paras 38 to 58, wherein the aqueous composition has a total solids content of from 40% to 65%, or from 45% to 65%; preferably from 45% to 60%, during the steam injection.

[0460] 60. The process according to any of paras 38 to 59, wherein the aqueous composition is spray-dried, optionally wherein the aqueous composition is spray-dried with a nozzle pressure of from 80 bar to 120 bar, such as about 100 bar.61. The process according to any of paras 38 to 60, wherein the foaming creamer powder obtained is defined according to any of paras 1 to 37.

[0461] 62. The process according to any of paras 38 to 61, wherein upon reconstitution in hot water the foaming creamer powder obtained generates a foam having greater stiffness, thickness, and / or quantity than a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the foam stiffness, thickness, and / or quantity is at least 5% greater, at least 10% greater, or at least 15% greater.

[0462] 63. The process according to any of paras 38 to 62, wherein upon reconstitution in hot water the foaming creamer powder obtained generates a foam having smaller visible bubbles compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the visible bubbles have an average diameter which is at least 20% smaller, at least 30% smaller, or at least 40% smaller.

[0463] 64. The process according to any of paras 38 to 63, wherein upon reconstitution in hot water the foaming creamer powder obtained generates a foam having higher glossiness compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the foam glossiness is at least 5% greater, at least 10% greater, or at least 15% greater.

[0464] 65. The process according to any of paras 38 to 64, wherein the foaming creamer powder has a decreased level of undesirable volatile compounds compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal are at least 2 times lower, at least 5 times lower, or at least 10 times lower, for example from 2 to 20 times lower.

[0465] 66. The process according to any of paras 38 to 65, wherein upon reconstitution in hot water the foaming creamer powder has a decreased level of undesirable volatile compounds compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the level of dimethyl trisulfide, dimethyl disulfide, methanethiol, hexanal, and / or heptanal are at least 1.5 times lower, at least 2 times lower, at least 5 times lower, or at least 10 times lower, for example from 1.5 to 15 times lower.

[0466] 67. The process according to any of paras 38 to 66, wherein upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has increased sweetness compared to a foaming creamer powder obtained by a process in which the steaminjection in step (d) is omitted, optionally wherein the sweetness is at least 5% greater, at least 10% greater, or at least 15% greater.

[0467] 68. The process according to any of paras 38 to 67, wherein upon addition of the foaming creamer powder to a beverage or foodstuff, the beverage or foodstuff has increased whiteness compared to a foaming creamer powder obtained by a process in which the steam injection in step (d) is omitted, optionally wherein the whiteness is at least 5% greater, at least 10% greater, or at least 15% greater.

[0468] 69. A foaming creamer powder obtained or obtainable by the process according to any of paras 38 to 68.

[0469] 70. A foaming beverage composition or foodstuff comprising the foaming creamer powder of any of paras 1 to 37 or 69.

[0470] 71. The foaming beverage composition or foodstuff according to para 70, wherein the foaming beverage composition or foodstuff is selected from instant coffees, instant milkshakes, instant chocolate drinks, instant tea, instant soups, instant sauces, instant desserts, and pizza dough.

[0471] 72. The foaming beverage composition or foodstuff according to para 70 or 71, wherein the foaming beverage composition or foodstuff is an instant coffee, instant tea, or instant chocolate drink, preferably wherein the foaming beverage composition or foodstuff is an instant cappuccino-type beverage.

[0472] 73. A beverage capsule comprising the foaming creamer powder of any of paras 1 to 37 or 69.

[0473] 74. A beverage system comprising the foaming creamer powder of any of paras 1 to 37 or 69.

[0474] 75. A method of preparing a foaming beverage composition or foodstuff, comprising:

[0475] (a) providing a beverage composition or foodstuff base; and

[0476] (b) adding the foaming creamer powder according to any of paras 1 to 37 or 69 to the beverage composition or foodstuff base to provide a foaming beverage composition or foodstuff.

[0477] 76. Use of a foaming creamer powder according to any of paras 1 to 37 or 69 to prepare a foaming beverage or foodstuff.77. The use according to para 76, wherein the foaming beverage or foodstuff is selected from instant coffees, instant milkshakes, instant chocolate drinks, instant tea, instant soups, instant sauces, and instant desserts.

[0478] 78. The use according to para 76 or 77, wherein the foaming beverage composition or foodstuff is an instant coffee, instant tea, or instant chocolate drink, preferably wherein the foaming beverage composition or foodstuff is an instant cappuccino-type beverage.

Claims

CLAIMS1. A foaming creamer powder comprising proteins, fat, and entrapped gas within the powder, wherein the gas is at a pressure of 5 bar or less, wherein the foaming creamer powder has a volume-weighted average pore wall thickness, expressed as the mean, of from 10 pm to 30 pm.

2. The foaming creamer powder according to claim 1 , wherein:(a) the proteins are present in a total amount of from 2 wt% to 34 wt%, from 4 wt% to 33 wt%, from 10 wt% to 32 wt%, from 20 wt% to 31 wt%, or from 26 wt% to 30 wt%, relative to the total weight of the powder; and / or(b) the proteins comprise or consist of milk proteins, plant-based proteins such as soy, pea, rice, lentil and / or oat proteins, or a mixture thereof, preferably wherein the proteins comprise or consist of milk proteins.

3. The foaming creamer powder according to any preceding claim, wherein 35 wt% or more, 40 wt% or more, 45 wt% or more, 50 wt% or more, 55 wt% or more, 60 wt% or more, 65 wt% or more, 70 wt% or more, 75 wt% or more, or 80 wt% or more of the proteins are denatured.

4. The foaming creamer powder according to any preceding claim, wherein:(a) the fat is present in a total amount of from 13 wt% to 30 wt%, from 18 wt% to 27 wt%, from 20 wt% to 25 wt%, or from 21 wt% to 23 wt%, relative to the total weight of the powder; and / or(b) the fat has a melting temperature of from 4°C to 50°C, preferably: (a) from 10°C to 50°C, from 20°C to 50°C, or from 25°C to 50°C; or (b) from 4°C to 10°C, or from 4°C to 6°C; and / or(c) the fat comprises or consists of milk fat, coconut oil, palm kernel oil, or a mixture thereof, preferably wherein the fat comprises or consists of milk fat.

5. The foaming creamer powder according to any preceding claim, wherein the foaming creamer powder has a free fat content of from 1 wt% to 6 wt%, from 2 wt% to 5 wt%, from 2.5 wt% to 4.5 wt% or from 3 wt% to 4 wt%, relative to the total weight of the powder.

6. The foaming creamer powder according to any preceding claim, wherein:68(a) the entrapped gas within the powder is at a pressure of from 0.3 bar to 5 bar, from 0.4 bar to 4.5 bar, from 0.5 bar to 4 bar, from 1 bar to 3.5 bar, or from 2 bar to 3 bar.

7. The foaming creamer powder according to any preceding claim, wherein:(b) the entrapped gas within the powder is present in an amount of from 0.5 ml / g to 15 ml / g, from 1 ml / g to 10 ml / g, or from 1 ml / g to 5 ml / g of the powder.

8. The foaming creamer powder according to any preceding claim, wherein:(c) the entrapped gas comprises or consists of nitrogen, air, carbon dioxide, nitrous oxide, argon, or any combination thereof, preferably wherein the entrapped gas is nitrogen.

9. The foaming creamer powder according to any preceding claim, wherein the foaming creamer powder has:(a) a total porosity of from 30% to 70%, from 35% to 65%, or from 40% to 50%.

10. The foaming creamer powder according to any preceding claim, wherein the foaming creamer powder has:(b) a closed porosity of from 20% to 65%, from 25% to 60%, or from 30% to 55%; and / or(c) (i) a pore size D10 by volume of 1.0 pm or more, 1.5 pm or more, or 2.0 pm or more (e.g. from 2.6 pm to 4.7 pm, or about 3.8 pm); (ii) a pore size D50 by volume of from 2 pm to 10 pm, from 3 pm to 9 pm, or from 4 pm to 8 pm (e.g. from 5.7 pm to 7.6 pm, or about 6.6 pm); and / or (iii) a pore size D90 by volume of 25.0 pm or less, 20.0 pm or less, or 15.0 pm or less (e.g. from 11.3 pm to 14.7 pm, or about 13.3 pm); and / or(d) a volume-based pore distribution span of from 1.0 to 3.0, from 1.5 to 2.5, or from 1.9 to 2.3; and / or(h) (i) a particle size D10 by volume of 10 pm or more, 20 pm or more, 30 pm or more, 40 pm or more, or 50 pm or more (e.g. from 70 pm to 110 pm); (ii) a particle size D50 by volume of from 50 pm to 300 pm, from 75 pm to 275 pm, or from 100 pm to 250 pm (e.g. from 135 pm to 210 pm); and / or (iii) a particle size D90 by volume of 1000 pm or less, 750 pm or less, or 500 pm or less (e.g. from 230 pm to 420 pm).

11. The foaming creamer powder according to any preceding claim, wherein the foaming creamer powder has:(e) a volume-weighted average pore wall thickness, expressed as the mean, of from 10 pm to 20 pm, from 11 pm to 20 pm, from 12 pm to 19 pm, or from 13 pm to 18 pm.

12. The foaming creamer powder according to any preceding claim, wherein the foaming creamer powder has: (f) a pore wall thickness distribution span of from 1.0 to 2.0, from 1.2 to 1.7, or about 1.5.

13. The foaming creamer powder according to any preceding claim, wherein the foaming creamer powder has: (g) a tapped density of from 150 g / L to 500 g / L, from 200 g / L to 400 g / L, from 250 g / L to 320 g / L.

14. The foaming creamer powder according to any preceding claim, wherein upon reconstitution in hot water the foaming creamer powder generates a foam having:(a) a polydispersity of 0.5-0.1.(b) a foam volume of 0.1 ml / g or more, 0.2 ml / g or more, or 0.3 ml / g or more, preferably from 0.4 ml / g to 1.3 ml / g, or from 0.7 ml / g to 1 ml / g; and / or(c) a foam height of 8 mm or higher, 9 mm or higher, 10 mm or higher, 11 mm or higher, or 12 mm or higher, upon reconstitution of 15g powder in hot water in a beaker of 200 mL and diameter of 7.5 cm; and / or(d) a foam having a volume-weighted mean diameter D[4,3] foam bubble size of 200 pm or less, 150 pm or less, 100 pm or less, or 60 pm or less.

15. A process for manufacturing a foaming creamer powder, the process comprising in order:(d) injecting steam and inert gas into an aqueous composition comprising proteins and fat, wherein either:(i) the steam injection is 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less before the inert gas injection;(ii) the steam injection is 30 seconds or less, or 10 seconds or less after the inert gas injection; or(iii) the steam injection and the inert gas injection are within 10 seconds of each-other; and(e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas;wherein the aqueous composition has a total solids content of from 40% to 65%, during the steam injection in step (d);and wherein the temperature of the aqueous composition reaches at least 75°C in step (d).

16. A process for manufacturing a foaming creamer powder, the process comprising in order:(a) providing an aqueous composition comprising proteins and fat;(b) pre-heating, pasteurizing and / or sterilizing the aqueous composition;(c) concentrating and / or homogenising the aqueous composition;(d) injecting steam and inert gas into the aqueous composition, wherein either: (i) the steam injection is 30 seconds or less, 20 seconds or less, 10 seconds or less, or 5 seconds or less before the inert gas injection; (ii) the steam injection is 30 seconds or less, or 10 seconds or less after the inert gas injection; or (iii) the steam injection and the inert gas injection are within 10 seconds of each-other; and(e) drying the aqueous composition to provide a foaming creamer powder comprising proteins, fat, and entrapped gas;wherein the aqueous composition has a total solids content of from 40% to 65%, during the steam injection in step (d);and wherein the temperature of the aqueous composition reaches at least 75°C in step (d).

17. The process according to claims 15 or 16, wherein the aqueous composition has a total solids content of from 45% to 65 % during the steam injection in step (d).

18. The process according to any of claims 15 to 17, wherein:(iii) the steam injection and inert gas injection are simultaneous, for example within 1 second or less.

19. A foaming beverage composition or foodstuff comprising the foaming creamer powder of any of claims 1-14.

20. A foaming beverage composition or foodstuff comprising the foaming creamer powder of any of claims 1-14, wherein upon reconstitution of the foaming creamer powder in hot water at a temperature from 40°C to 95 °C, the foam formed has a volume-weighted mean diameter D[4,3] fat globule size of 5 pm or more.7121. A beverage capsule comprising the foaming creamer powder of any of claims 1-14.

22. Use of a foaming creamer powder according to any of claims 1-14 to prepare a foaming 5 beverage or foodstuff.

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