Aerated Milk Compositions Foam Stability
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Solution Overview
Problem
Developing aerated yogurt products that are stable, flowable, and can be consumed without utensils is challenging due to the instability of foam in refrigerated conditions and the adverse effects of additives on flavor and texture.
Innovation Solution
Aerated milk compositions with specific emulsifiers and stabilizers, such as hydrated emulsifier blends and gellan gum, are used to create products with controlled viscosities and densities, allowing for the production of unique shake-type products that maintain their flowable state upon shaking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If traditional aerated yogurt products are made with high foam volume, then the product can be consumed as a beverage, but the foam becomes unstable in refrigerated conditions
Solution Approach 1:
The patent changes the physical and chemical parameters of the yogurt base by controlling pH (4.2-5.3), viscosity (6000-15000 cps), and temperature (4-30°C during aeration, then cooled to 0-5°C) to optimize foam stability. The specific pH range and viscosity control are critical parameters that prevent foam collapse while maintaining beverage-like consistency in refrigerated conditions.
Solution Approach 2:
The patent uses a composite system combining yogurt base with specific stabilizers (gellan gum, pectin, gelatin) and emulsifiers (lactylated mono- and di-glycerides, wetting agents) to create a stable foam structure. This composite approach allows the product to maintain both high foam volume and stability in refrigerated conditions.
2Ease of operation
If additives are used to increase foam volume and stability, then the product can be consumed as a flowable beverage, but the flavor and texture are adversely affected
Solution Approach 1:
The patent optimizes the concentration parameters of additives, using stabilizers at 0.01-1.0%, emulsifiers at 0.1-5%, and controlling pH and viscosity within specific ranges. These parameter optimizations allow sufficient foam stability while minimizing adverse effects on flavor and texture.
Solution Approach 2:
The patent uses emulsifiers as intermediary substances that mediate between the yogurt base and gas phase, creating stable foam without requiring excessive stabilizers that would adversely affect flavor and texture. The emulsifiers act as intermediaries that enable foam formation with minimal impact on product quality.
3Strength
If the yogurt base has high viscosity to maintain thickness, then the product has good body, but it becomes difficult to aerate and maintain flowability
Solution Approach 1:
The patent dynamically adjusts viscosity parameters based on temperature and processing stage. The yogurt base is maintained at 4-30°C during aeration to optimize gas incorporation, then cooled to 0-5°C for final product. Viscosity is controlled to 6000-15000 cps to provide sufficient body while maintaining aeratability and flowability.
Solution Approach 2:
The patent creates a dynamic system where the yogurt base transitions from a lower viscosity state during aeration (4-30°C) to a higher viscosity state upon cooling (0-5°C). This dynamic behavior allows easy aeration while maintaining product thickness in the final stored state.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution results in stable, foamy, and thick beverage products that can be consumed directly from the container, maintaining their foamy quality and flowability, while ensuring the stability of the foam and the integrity of flavor and texture attributes.
Implementation Method 1
The gelatin is present at a level of about 0.25% to about 0.40% and products wherein the gelatin is present at a level of about 0.60 to about 1.0%
Implementation Method 2
admixing about 2% to about 10% of an emulsifier, where the emulsifier may be a hydrated emulsifier blend
Implementation Method 3
aerating the gas and yogurt base composition to form an aerated milk composition having a density of about 0.50 g/cc to about 1.0 g/cc
Implementation Method 4
cooling the aerated milk composition to a temperature of about 0° C. to 5° C.
Data Source
AI summary
The present invention provides improvements in aerated milk compositions, such as yogurt based products, and methods for preparation thereof.