CMP Foaming Dairy Compositions for Stable Fermented Yogurt

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Solution Overview

Problem

There is a need for alternative foaming agents in fermented dairy compositions that do not compromise their organoleptic properties and maintain foaming capabilities over time.

Innovation Solution

Utilizing caseinomacropeptide (CMP) as a foaming agent in fermented dairy compositions, particularly yogurt, which imparts excellent foaming properties and maintains them for at least 28 days.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional foaming agents (methylcellulose, egg albumin, soya protein) are used in fermented dairy compositions, then foaming properties are achieved, but organoleptic properties are compromised or foaming stability is insufficient

Engineering Contradiction:

Improvefoaming stabilityVSAvoidorganoleptic properties

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent changes the chemical composition parameter by using caseinomacropeptide (a milk-derived peptide) instead of conventional foaming agents like methylcellulose, egg albumin, or soya protein. This parameter change achieves both excellent foaming stability and preservation of organoleptic properties, as caseinomacropeptide is naturally compatible with dairy systems.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent applies homogeneity by using a foaming agent (caseinomacropeptide) that is derived from the same milk source as the fermented dairy composition itself. This ensures chemical and organoleptic compatibility, eliminating the discordance between foaming agent and base product that plagues conventional approaches.

Inventive Principle:

Principle #33Homogeneity

2Quantity of substance

If foaming agents are added to fermented dairy compositions, then air incorporation and foam expansion are improved, but foaming properties deteriorate over time (loss of stability)

Engineering Contradiction:

Improveair incorporationVSAvoidfoaming stability over time

Core Design Contradiction:

Quantity of substanceVSDuration of action of stationary object

Solution Approach 1:

The patent achieves continuous foaming stability by using caseinomacropeptide, which maintains its foaming properties throughout the shelf life of the product. The peptide forms a stable foam structure that prevents coalescence and drainage over time, ensuring the foaming action remains effective from preparation through consumption.

Inventive Principle:

Principle #20Continuity of useful action

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

CMP enhances foaming properties of fermented dairy compositions, providing increased air incorporation and foam expansion, while maintaining organoleptic qualities and stability over an extended period.

Implementation Method 1

caseinomacropeptide (CMP) could be used as a foaming agent in fermented dairy compositions

Methodology Applied

Scientific EffectFoaming: Foam

Implementation Method 2

foaming properties are maintained for at least 28 days after preparation

Methodology Applied

Scientific EffectAir incorporation: Air Entrainment

Data Source

PatentEP3240428B1Foaming dairy compositions

Publication Date: 2025.08.13 COMPAGNIE GERVAIS DANONE SA

Figure 1

AI summary

The present invention relates to a product comprising: • - a container (1) having a volume Vc, sealed by a sealing (6), and • - a dairy composition (2), having a volume Vd, which is comprised in the sealed container, characterized in that the dairy composition comprises caseinomacropeptide (CMP) and 0.60 < Vd/Vc < 0.72. The dairy composition is preferably a fermented dairy composition. Preferably the dairy composition or fermented dairy composition comprises CMP at a concentration of at least 0.3 %. Further claimed is a fermented dairy composition comprising CMP as well as the use of CMP as a foaming agent in fermented dairy compositions.