Foaming Liquid Creamer Composition for Stable Shake-Formed Foam
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Solution Overview
Problem
Existing liquid creamers face challenges in providing a stable foam upon shaking that can form a layer on beverages without mechanical mixing, while maintaining sensorial properties and avoiding synthetic additives, especially when exposed to varying water hardness and temperatures.
Innovation Solution
A foaming liquid creamer composition comprising specific ranges of protein (1-6%), fat (1-8%), and controlled viscosity (5-90 mPa·s) without synthetic emulsifiers, stabilized by cellulose and alginate, which forms a foam layer upon shaking and maintains stability during storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If synthetic emulsifiers are used to stabilize foam, then foam stability is improved, but product acceptability deteriorates due to consumer preference for clean label
Solution Approach 1:
The patent removes synthetic emulsifiers from the creamer formulation, extracting the harmful component while maintaining foam stability through natural alternatives. The invention eliminates artificial additives and uses only natural ingredients including proteins, fats, and food-grade enzymes that provide the necessary stabilizing functions without compromising consumer acceptance.
Solution Approach 2:
The patent changes the chemical composition parameters by replacing synthetic emulsifiers with natural alternatives. It adjusts the formulation to use specific combinations of proteins (1-6%), fats (1-8%), and natural stabilizers that achieve foam stability through different mechanisms, thereby maintaining product acceptability while ensuring functional performance.
2Reliability
If heat treatment is applied to ensure shelf stability, then microbial safety is improved, but physical stability deteriorates due to gelation and syneresis
Solution Approach 1:
The patent introduces food-grade enzymes as intermediary substances that mediate between heat treatment and physical stability. These enzymes act as protective agents that prevent gelation and syneresis during thermal processing, allowing the creamer to undergo necessary heat treatment for microbial safety while maintaining physical stability through enzymatic protection.
Solution Approach 2:
The patent creates a composite formulation combining proteins, fats, enzymes, and natural stabilizers that work synergistically. This composite structure provides both microbial safety through heat treatment resistance and physical stability by preventing gelation and syneresis, achieving dual objectives that cannot be met by individual components alone.
3Stability of the object's composition
If viscosity is increased to improve foam stability, then foam layer formation is improved, but ease of pouring deteriorates
Solution Approach 1:
The patent applies dynamic rheology by formulating a creamer with non-Newtonian flow characteristics. The viscosity is optimized to provide sufficient thickness for foam stability during storage, yet flows easily when poured due to shear-thinning behavior. This dynamic property allows the creamer to maintain foam stability while ensuring ease of pouring operation.
Solution Approach 2:
The patent optimizes the viscosity parameter within a specific range (5-90 mPa·s) to balance foam stability and pouring ease. By carefully controlling this physical parameter and using temperature-dependent viscosity characteristics, the creamer maintains appropriate thickness for foam formation while flowing smoothly during pouring, resolving the contradiction between stability and ease of operation.
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 creamer achieves a stable foam layer on beverages with good sensorial properties, shelf-life stability, and avoids synthetic additives, suitable for both cold and hot beverages with varying water hardness.
Implementation Method 1
a foaming liquid creamer which forms a foam upon shaking by hand
Implementation Method 2
stabilized by cellulose and alginate
Implementation Method 3
disperse rapidly into the beverage liquid to provide whitening
Data Source
AI summary
Creamers for food products, such as coffee and tea, and a foaming liquid creamer provides a foam layer when added to a beverage.