Retarded Solubility Coffee Matrix for Cappuccino Foam Purity
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Solution Overview
Problem
Soluble cappuccino powders often produce foam that is not light, fluffy, and spooneable, and the inclusion of roast and ground coffee particles can result in an unattractive appearance when dissolved in water, as they get caught in the foam.
Innovation Solution
A composition comprising a foamer ingredient with particles of roast and ground coffee beans in a matrix of coffee extract, where the coffee ingredient has retarded solubility, allowing the foamer to form foam before the beverage ingredient dissolves, thus preventing visible coffee particles in the foam.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If roast and ground coffee particles are included in soluble coffee products to improve aroma, then the aroma is enhanced, but the particles get caught in the foam creating a visibly unattractive appearance
Solution Approach 1:
The foam is generated before the coffee particles are introduced into the liquid phase. The gassed creamer powder dissolves first to create foam, and only afterward do the coffee particles become suspended in the liquid, preventing them from being trapped in the foam structure and thus avoiding the unattractive appearance while preserving aroma enhancement
2Quantity of substance
If the amount of soluble beverage creamer is increased to increase foam amount, then the foam quantity is improved, but the flavour balance of the beverage is negatively influenced
Solution Approach 1:
The invention changes the timing parameter of the dissolution process by using a gassed creamer that foams rapidly upon contact with liquid. This temporal parameter change allows sufficient foam generation without needing to increase the overall quantity of creamer, thereby maintaining flavour balance while achieving adequate foam amount
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 ensures a visually appealing, stable foam is formed on the surface of the beverage without visible coffee particles, enhancing the aroma and appearance of the cappuccino.
Implementation Method 1
a foamer ingredient releasing gas upon dissolution in aqueous liquid
Implementation Method 2
the coffee ingredient having a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved
Data Source
AI summary
The present invention relates to a composition for preparation of a food or beverage product. The composition comprises a foamer ingredient releasing gas upon dissolution in aqueous liquid; and a beverage or foodstuff ingredient comprising particles of ground vegetable material in a matrix comprising a vegetable extract; wherein the beverage or foodstuff ingredient has a retarded solubility such that a foam has been formed by the foamer ingredient, before the beverage or foodstuffs ingredient has dissolved, when the composition is dissolved in an aqueous liquid to produce a food or beverage product.