Chocolate Beverage Composition for White Foam Preservation
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Solution Overview
Problem
Existing chocolate beverage compositions fail to produce a white foam when prepared at home, as cocoa powder or chocolate dissolves and discolours the foam, detracting from the beverage experience.
Innovation Solution
A chocolate beverage composition comprising a foaming creamer and discrete cocoa solids in a non-powdered, extruded form with a density of 1.5g/cm³ to 3g/cm³, allowing the cocoa solids to sink and dissolve slowly, while the creamer forms a white foam.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cocoa powder is included in an instant chocolate beverage composition, then chocolate flavor is obtained, but the foam obtains undesirable discoloration
Solution Approach 1:
The beverage composition is segmented into distinct phases: hydrophobic cocoa particles remain separate from the hydrophilic foaming creamer and aqueous liquid. This segmentation prevents cocoa powder from being entrained in the foam while still providing chocolate flavor in the beverage body.
Solution Approach 2:
A hydrophobic coating or treatment acts as an intermediary between the cocoa particles and the aqueous environment. This intermediary layer causes the cocoa particles to repel water and remain excluded from the foam structure, allowing white foam formation while maintaining chocolate flavor.
2Quantity of substance
If chocolate is included in place of cocoa powder, then chocolaty flavor is obtained, but the low density causes foaming and discolouration
Solution Approach 1:
The physical parameters of the cocoa particles are changed through hydrophobic treatment, increasing their contact angle with water and decreasing their effective density in the aqueous phase. This parameter change ensures particles sink or remain suspended below the foam layer rather than rising into it.
Solution Approach 2:
The beverage forms a composite structure with distinct hydrophobic and hydrophilic phases. The hydrophobic cocoa particles form one phase while the hydrophilic foaming creamer forms another, allowing each component to perform its function without interfering with the other.
3Ease of operation
If cocoa solids are mixed with foaming creamer in instant preparation, then convenience is obtained, but the foam adopts unsightly discolouration
Solution Approach 1:
The harmful property of hydrophilicity is extracted from the cocoa particles through hydrophobic treatment. This extraction allows the cocoa to be conveniently mixed with creamer while preventing the discolouration problem that would normally occur.
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 composition effectively produces a beverage with a white foam that mimics the appearance of professionally made foamed beverages, maintaining the chocolate flavor without foam discolouration.
Implementation Method 1
the cocoa solids are present as particles having a diameter of from 1.5 to 4.5mm and have a density in the range of from 1.5g/cm³ to 3g/cm³
Implementation Method 2
allowing the cocoa solids to sink and dissolve slowly
Implementation Method 3
the creamer forms a white foam
Data Source
Figure 1A~1B
Figure 2A~2C
AI summary
The present invention relates to a chocolate beverage composition comprising: a foaming creamer; discrete cocoa solids, wherein substantially all of the cocoa solids are in a non- powdered form; a sweetening agent; and the cocoa solids are a coextrusion with the sweetening agent.