Coffee Thermal Sediments as Foaming Aid

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

The development of a soluble coffee that delivers espresso-type crema upon reconstitution is challenging due to differences in coffee processing and the impact of physical changes in coffee compounds during extraction, concentration, and drying, which affect foaming properties and stability.

Innovation Solution

The use of thermal sediments, which are nitrogen-rich compounds formed during coffee extraction, as a foaming aid improves foam volume, stability, and appearance by enhancing the surface active properties and gas bubble retention in instant coffee powders, with solubilization in alkali further stabilizing and darkening the crema.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If soluble coffee is processed through conventional extraction and concentration, then coffee compounds are extracted efficiently, but foaming properties and crema stability are poor

Engineering Contradiction:

Improveextraction efficiencyVSAvoidcrema stability

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent extracts thermal sediments (nitrogen-rich compounds) from the coffee extract and isolates them as a separate foaming aid component. This extraction principle allows the soluble coffee to maintain its extraction efficiency while the separated thermal sediments are used to improve crema stability when added back in controlled amounts.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent changes the physical and chemical parameters of the coffee extract by controlling the formation and concentration of thermal sediments through specific extraction conditions (temperature, time, pressure). By adjusting these parameters, the extract gains enhanced foaming properties while maintaining extraction efficiency.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If coffee extract is concentrated to improve coffee compound extraction, then additional polysaccharides and nitrogen-rich compounds are extracted, but aggregation and sedimentation occur affecting foaming properties

Engineering Contradiction:

Improvepolysaccharides and nitrogen-rich compounds extractionVSAvoidphysical state of extracted compounds

Core Design Contradiction:

Quantity of substanceVSShape

Solution Approach 1:

The patent converts the harmful aggregation and sedimentation of nitrogen-rich compounds during concentration into a beneficial foaming aid. The thermal sediments that would normally be considered waste or detrimental are isolated and utilized to enhance crema formation and stability, turning a processing defect into a functional advantage.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

The patent utilizes the porous structure formed by gas bubble incorporation in the concentrated extract. By controlling the physical state to create porous particles with incorporated gas bubbles during spray drying, the patent improves both the foaming properties and the reconstitution characteristics of the soluble coffee.

Inventive Principle:

Principle #31Porous materials

3Volume of moving object

If pressurized gas injection is used to create foam in soluble coffee, then gas bubbles are incorporated, but achieving espresso-type crema requires specific pore size distribution and high porosity

Engineering Contradiction:

Improvefoam volumeVSAvoidpore size distribution

Core Design Contradiction:

Volume of moving objectVSManufacturing precision

Solution Approach 1:

The patent changes the parameters of gas injection (pressure, flow rate, timing) to control bubble nucleation and growth. By precisely controlling these parameters during the concentration and drying phases, the patent achieves a narrow pore size distribution and high porosity that delivers espresso-type crema upon reconstitution.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent performs preliminary gas injection and bubble incorporation during the extraction and concentration phases before final drying. This preliminary action ensures that the porous structure and gas bubble distribution are established early, allowing for optimized foam formation without requiring additional processing steps later.

Inventive Principle:

Principle #10Preliminary 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

The incorporation of thermal sediments increases foam volume and stability, reduces drainage rates, and enhances crema viscosity, resulting in a more persistent and appealing coffee beverage experience.

Implementation Method 1

Methodology Applied

Scientific EffectSurface activity: Surfactant

Implementation Method 2

The incorporation of minute size gas bubbles is essential for the delivery of an improved in-cup foam

Methodology Applied

Scientific EffectPressure injection: Pressurisation

Implementation Method 3

with solubilization in alkali further stabilizing and darkening the crema

Methodology Applied

Scientific EffectSolubilization: Solvation

Data Source

PatentEP2938202B2Process of preparing a foaming aid, the foaming aid and uses

Publication Date: 2022.11.09 SOCIETE DES PRODUITS NESTLE SA

Figure 1
Figure 2

AI summary

The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.