Chocolate Beverage Composition for White Stable Foam
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Solution Overview
Problem
Chocolate beverages prepared with instant chocolate beverage compositions often result in foams that are discolored due to the presence of cocoa powder, which detracts from the beverage experience, as cocoa powder dissolves and gets entrained in the foam, causing unsightly discoloration and destabilization.
Innovation Solution
A chocolate beverage composition comprising a foaming creamer and discrete cocoa solids in a non-powdered form, where the cocoa solids have a density greater than water, allowing them to sink and dissolve slowly, thereby maintaining a white foam on the beverage surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cocoa powder is included in instant chocolate beverage composition, then chocolate flavor is provided, but the foam becomes discolored and foam stability deteriorates
Solution Approach 1:
The invention separates cocoa solids from the foaming creamer into distinct compartments within the beverage container. This segmentation prevents cocoa powder from mixing with the creamer during foaming, thereby avoiding foam discoloration while still providing chocolate flavor in the beverage body.
Solution Approach 2:
The invention extracts cocoa solids from the foaming creamer composition and places them in a separate compartment. This extraction removes the harmful factor (cocoa powder that causes discoloration) from the foaming process while preserving the desired chocolate flavor in the final beverage.
2Quantity of substance
If cocoa powder is mixed with foaming creamer, then chocolate flavor is achieved, but foam stability is reduced
Solution Approach 1:
By segmenting the beverage composition into separate compartments (foaming creamer in one, cocoa solids in another), the invention prevents cocoa powder from interfering with foam stability while still delivering chocolate flavor to the overall beverage.
Solution Approach 2:
The invention extracts cocoa solids from the foaming creamer mixture, removing the destabilizing factor from the foam-forming components while preserving chocolate flavor in the beverage body.
3Quantity of substance
If chocolate is used instead of cocoa powder, then chocolate flavor is provided, but foam becomes discolored and foam stability deteriorates due to low density and high fat content
Solution Approach 1:
The invention segments chocolate or cocoa solids from the foaming creamer into separate compartments, preventing the low-density, high-fat chocolate material from mixing with and destabilizing the foam while still providing chocolate flavor to the beverage.
Solution Approach 2:
The invention extracts chocolate or cocoa solids from the foaming creamer composition, removing the harmful factors (low density causing entrainment and high fat content causing destabilization) while preserving the desired chocolate flavor in the final beverage.
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, enhancing the consumer experience by avoiding cocoa powder-related discoloration and foam destabilization.
Implementation Method 1
the cocoa solids have a density greater than water, allowing them to sink and dissolve slowly
Implementation Method 2
a foaming creamer and discrete cocoa solids
Data Source
AI summary
A chocolate beverage composition is provided having a white, non-discolored foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavoring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine. Methods of forming the beverage composition are also provided.