Foaming Composition Whey Casein Ratio Cost Stability

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Solution Overview

Problem

Prior art foaming compositions for beverages are economically unattractive due to the use of expensive ingredients, making large-scale production less viable while maintaining or improving foam characteristics.

Innovation Solution

A foaming composition with a protein content between 3% and 9% on a dry weight basis and a whey protein to casein weight ratio between 0.4 and 1.0, primarily using milk protein, which allows for cost-effective production while maintaining excellent foaming performance.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If high protein levels (above 10%) are used in foaming compositions, then foam height and stability are improved, but production cost increases significantly

Engineering Contradiction:
Improvefoam stabilityVSAvoidproduction cost
Core Design Contradiction:
ReliabilityVSEase of manufacture

Solution Approach 1:

The invention changes the protein content parameter from conventional high levels (10-30%) to a reduced range (3-9%), and simultaneously optimizes the whey protein to casein ratio (0.4-1.0) to achieve cost-effective foaming performance without sacrificing foam stability

Inventive Principle:
Principle #35Parameter changes

Solution Approach 2:

The invention uses a composite protein system combining whey protein and casein in specific ratios (0.4-1.0), where the synergistic interaction between these two proteins compensates for the reduced overall protein content while maintaining foam stability and reducing cost

Inventive Principle:
Principle #40Composite materials

2Volume of moving object

If high protein levels (above 10%) are used in foaming compositions, then foam height is improved, but production cost increases significantly

Engineering Contradiction:
Improvefoam heightVSAvoidproduction cost
Core Design Contradiction:
Volume of moving objectVSEase of manufacture

Solution Approach 1:

The invention optimizes the protein content parameter to 3-9% (below conventional levels) while adjusting the whey protein to casein ratio to 0.4-1.0, achieving cost-effective foam height without requiring expensive high-protein formulations

Inventive Principle:
Principle #35Parameter changes

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 composition achieves stable and attractive foam layers in beverages, with the foam stability lasting at least 30 minutes to several hours, offering a cost-effective alternative to traditional formulations.

Implementation Method 1

a composition having excellent foaming performance can be provided by lowering the protein level to well below 10 %, on a dry weight basis, while using a specific whey protein to casein weight ratio

Methodology Applied
Scientific EffectProtein foaming: Surface Tension

Data Source

PatentEP2323495B1Foaming composition
Publication Date: 2012.05.09 FRIESLANDCAMPINA NEDERLAND BV

AI summary

The invention pertains to a foaming composition for beverages, which comprises fats, carbohydrates and proteins. The protein content, on a dry weight basis, is between 3 and 9%, and comprises a whey protein and casein, with a whey protein to casein weight ratio between 0.4 and 1.0. The fat content is preferably 20-45 % on a dry weight basis.