Cold-Water Beverage Capsule Formulation for Stable Milk Foam
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Solution Overview
Problem
Existing methods for preparing foamy beverages are limited to hot drinks and require additional steps for foaming, such as mechanical stirring or secondary water injection, and do not effectively produce cold milk-based drinks with a creamy head.
Innovation Solution
A method involving two capsules with specific ingredient ratios, where one capsule contains milk powder, a creamer, and sugar, and the other contains milk powder and a main flavor component, both injected with cold water under pressure to dissolve and froth without mechanical stirring, optimizing miscibility and solubility for a creamy, dairy-based drink.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If cold water is injected into a capsule containing milk powder and creamer, then a cold milk-based drink is produced, but the drink lacks a creamy head of foam
Solution Approach 1:
The invention changes the chemical composition parameters of the capsule content by adding specific foaming agents (proteins, lipids, carbohydrates) in optimized ratios. This allows the system to achieve stable foam formation under cold water injection conditions, resolving the contradiction between maintaining cold temperature and achieving foam stability.
Solution Approach 2:
The invention uses a composite material system combining milk powder, creamer, and specific foaming agents (proteins, lipids, carbohydrates) in defined ratios. This composite formulation enables the system to produce stable creamy foam in cold drinks, simultaneously achieving both cold temperature and foam stability.
2Reliability
If mechanical stirring is used to mix capsule contents with cold water, then solubility is improved, but the complexity of the device increases
Solution Approach 1:
The invention enables the capsule contents to self-dissolve in cold water through optimized formulation. The capsule is designed with water-soluble materials and ingredient ratios that automatically achieve complete solubility upon water injection without requiring mechanical stirring devices, thus maintaining system simplicity while ensuring reliability.
Solution Approach 2:
The invention changes the physical and chemical parameters of the capsule content (particle size, solubility characteristics, ingredient ratios) to enable spontaneous dissolution in cold water. This eliminates the need for mechanical stirring mechanisms while ensuring complete solubility.
3Stability of the object's composition
If additional water injection is used to foam the beverage, then foaming is achieved, but the number of steps and device complexity increase
Solution Approach 1:
The invention merges the dissolving function and foaming function into a single capsule formulation and single water injection step. The capsule contains optimized ratios of milk powder, creamer, and foaming agents that simultaneously achieve complete dissolution and stable foam formation when cold water is injected, eliminating the need for separate foaming injection systems.
Solution Approach 2:
The invention optimizes the chemical composition parameters of the capsule content to enable simultaneous dissolution and foaming upon single water injection. This allows the system to achieve both complete solubility and stable foam formation without requiring multiple injection steps or complex device architecture.
4Quantity of substance
If milk powder is used in high concentration, then a creamy taste is achieved, but solubility in cold water decreases
Solution Approach 1:
The invention uses a composite material system where milk powder is combined with creamer and specific foaming agents in optimized ratios. This composite formulation enhances the solubility of high-concentration milk powder in cold water while maintaining creamy taste, resolving the contradiction between quantity and solubility.
Solution Approach 2:
The invention changes the physical parameters of the milk powder formulation (particle size, surface area, solubility characteristics) and optimizes the chemical composition ratios with creamer and foaming agents. This enables high-concentration milk powder to dissolve completely in cold water while maintaining creamy taste.
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
This method enables the production of a cold, creamy, and dairy-rich instant milk-based drink with improved solubility and foaming properties, achieving a stable white foam and enhanced organoleptic qualities, while avoiding solubility issues and mechanical stirring.
Implementation Method 1
dissolving under pressure the contents of the capsule in the cold water
Implementation Method 2
injected into the receptacle in a jet from a nozzle having a small diameter
Implementation Method 3
frothing of the resulting drink
Data Source
AI summary
Method for the preparation of a foamy or creamy instant drink, comprising the steps of: a. Injecting a volume of cold water in at least one capsule comprising a composition designed to provide foaming under cold water injection and b. Delivering the instant drink being the result of the interaction of cold water with the content of the capsule wherein the interaction results both in dissolving under pressure the content of the capsule in the cold water without mechanical stirring and in frothing of the resulting drink.