Particulate Dairy Agglomerates for Rapid Coffee Dissolution
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Solution Overview
Problem
Existing instant dairy creamers used in coffee brewing machines have poor dissolution properties and insufficient bulk density, leading to incomplete and slow dissolution, and often compromise on taste and whitening power due to low fat content and agglomeration issues with whole milk powder.
Innovation Solution
A process combining condensed skimmed milk, sucrose, and milk cream to create a pre-emulsion with high dry matter content, followed by homogenization, spray drying, and agglomeration to produce particulate dairy agglomerates with high bulk density and excellent dissolution properties, ensuring complete and rapid dissolution in coffee brewing machines.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If existing instant dairy creamers are used in coffee brewing machines, then the brewing process is simple, but the dissolution properties are poor and bulk density is insufficient
Solution Approach 1:
The patent changes the physical and chemical parameters of the dairy composition by controlling the emulsion composition (milk protein 15-29 wt.%, milk fat 8-33 wt.%, dry matter 46-66 wt.%), homogenization conditions (temperature 55-70°C, pressure 5-120 bar), and drying parameters to achieve optimal bulk density (380-550 g/l) and dissolution properties
Solution Approach 2:
The patent creates a composite particulate dairy composition combining multiple components (milk protein, milk fat, lactose, sucrose) in specific ratios within an emulsion matrix, then transforms it into agglomerated particles that maintain both high bulk density and excellent dissolution properties in coffee brewing machines
2Productivity
If the creamer is designed for high bulk density, then dissolution speed improves, but taste and whitening power may be compromised
Solution Approach 1:
The patent optimizes the composition parameters within specific ranges: milk protein 15-29 wt.%, milk fat 8-33 wt.%, lactose 18-47 wt.%, and sucrose 7-18 wt.% to achieve the balance between dissolution speed and sensory quality, ensuring complete dissolution while maintaining full-bodied creamy taste and whitening power
Solution Approach 2:
The patent creates particles with heterogeneous internal structure through the emulsion-agglomeration process, where the outer surface and internal matrix have different compositions and properties, allowing rapid wetting at the surface while maintaining stable fat-protein complexes internally for taste and whitening
3Reliability
If whole milk powder is agglomerated to improve dissolution, then dissolution properties improve, but agglomeration issues occur due to low melting temperature of milk fat
Solution Approach 1:
The patent changes the physical state of milk fat by controlling the emulsion temperature (55-70°C) above the melting point of milk fat during homogenization, ensuring the fat is in liquid form to facilitate proper emulsification and subsequent agglomeration without the issues associated with low melting temperature
Solution Approach 2:
The patent performs preliminary homogenization of the emulsion under controlled temperature and pressure conditions before agglomeration, ensuring that the milk fat is properly emulsified and distributed in liquid form, which prevents agglomeration defects that would occur if agglomeration were attempted with solid fat particles
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 process results in a particulate dairy composition with high protein and fat content, excellent foaming properties, and full-bodied creamy liquid with improved taste and whitening power, suitable for use in coffee brewing machines.
Implementation Method 1
homogenizing the pre-emulsion in a homogenization step at a temperature between 55-70°C and at a pressure between 5-120 bar to obtain an emulsion
Implementation Method 2
spray drying the emulsion to produce a semi-dried powder having a water content of at least 5 wt.% water
Implementation Method 3
agglomerating and further drying the semi-dried powder to produce agglomerates having a water content of less than 5 wt.% water
Data Source
AI summary
The invention relates to a process for preparing a particulate dairy composition, comprising the steps of: - combining condensed skimmed milk, sucrose, milk cream and milk powder to prepare a pre-emulsion containing 46-66 wt.% dry matter; - homogenizing the pre-emulsion; - spray drying the emulsion to produce a semi-dried powder having a water content of at least 5 wt.% water; - agglomerating and further drying the semi-dried powder to produce agglomerates having a water content of less than 5 wt.% water. The present process yields a particulate dairy composition that is particularly suitable for use in creamer capsules. The invention also relates to a particulate dairy composition comprising: - 77.5-100 wt.% of agglomerates containing, calculated by dry weight of the agglomerates: • 15-29 wt.% of milk protein; • 8-33 wt.% of milk fat; • 18-47 wt.% of lactose; and • 7-18 wt.% of sucrose; - 0-22.5 wt.% of sucrose particles; wherein the composition has a poured bulk density of 380-550 g/l. The invention further pertains to a sealed capsule comprising such a particulate dairy composition.