Foaming Soluble Coffee Agglomeration Without Milling
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Solution Overview
Problem
Conventional soluble coffee foaming compositions often produce unsightly foam with insoluble materials, differing from the foam of freshly ground coffee, which reduces consumer acceptance due to differences in bubble size and stability, and existing agglomeration techniques compromise the foaming ability of foaming coffee.
Innovation Solution
Agglomerating foaming soluble coffee particles without milling, controlling the agglomeration temperature to preserve the internal structure and using dry agglomeration methods to maintain the foaming properties, including filling closed pores with pressurized gas, to replicate the foam characteristics of freshly brewed coffee.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional soluble coffee is used, then it dissolves easily to form coffee beverage, but it produces unsightly foam with insoluble materials that reduces consumer acceptance
Solution Approach 1:
The patent applies parameter changes by controlling the bubble size distribution in the soluble coffee particles. Specifically, it creates a bi-modal distribution with a majority of small bubbles (1-10 microns) and a minority of larger bubbles, which fundamentally changes the foam formation characteristics. This parameter control allows the coffee to dissolve easily while producing acceptable foam without insoluble materials.
Solution Approach 2:
The patent creates a composite particle structure containing both small and large bubbles within the soluble coffee matrix. This composite approach, where particles contain a mixture of different bubble sizes, enables the system to achieve both easy dissolution and acceptable foam characteristics, resolving the contradiction between operational ease and harmful foam formation.
2Ease of manufacture
If soluble coffee particles are milled before agglomeration, then agglomeration can be achieved, but the foaming ability is compromised
Solution Approach 1:
The patent applies preliminary action by controlling the bubble size distribution in the soluble coffee particles before agglomeration occurs. The bi-modal bubble distribution is established in advance, ensuring that when agglomeration takes place, the foaming ability is preserved. This preliminary structuring of bubbles prevents the loss of foaming capability that would otherwise occur during agglomeration.
3Quantity of substance
If foam volume and stability are increased, then consumer acceptance improves, but the foam must replicate freshly brewed coffee characteristics
Solution Approach 1:
The patent applies parameter changes by establishing a specific bubble size distribution (bi-modal with majority of 1-10 microns and minority of larger bubbles) that simultaneously achieves high foam volume and stability. This controlled parameter distribution ensures the foam replicates freshly brewed coffee characteristics while maintaining adequate volume and persistence.
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 method produces an agglomerated coffee with enhanced foaming ability and stability, maintaining the foaming characteristics of non-agglomerated coffee, achieving higher foam volumes and longer-lasting foam, improving consumer acceptance.
Implementation Method 1
filling closed pores with pressurized gas, to replicate the foam characteristics of freshly brewed coffee
Implementation Method 2
heating the coffee composition to a temperature at which the composition forms agglomerates... heating step carried out at a temperature of between 5 and 20°C above the glass transition temperature of the coffee composition
Data Source
AI summary
The present invention relates to a method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, wherein at least some of the particles of foaming soluble coffee have not been milled prior to their agglomeration.