Formulation and dispenser systems for beverage foam toppings
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Solution Overview
Problem
Existing whipped dairy toppings are high in fat and stabilized with emulsifiers and gum additives, making them structurally rigid and unsuitable for creating a stable, elastic foam layer on beverages that can be consumed simultaneously with the beverage.
Innovation Solution
A system comprising a cylindrical valve actuator and a dairy-based formulation with a propellant, such as nitrogen or nitrous oxide, that produces a stable and elastic foam when dispensed from an aerosol container, minimizing disruption and allowing the foam to sit on top of or mix with beverages like cappuccinos and lattes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If traditional whipped dairy toppings are formulated with high fat content and emulsifiers, then structural strength is improved, but foam stability and elasticity deteriorate
Solution Approach 1:
The patent changes the formulation parameters by reducing fat content from traditional high levels to 0.1-5% and modifying emulsifier concentrations to achieve optimal foam stability and elasticity while maintaining dispensability from aerosol containers
Solution Approach 2:
The invention uses composite material formulation combining specific ratios of emulsifiers (sorbitan monostearate, mono- and diglycerides), propellants (nitrous oxide, nitrogen), and dairy components to create a foam with both structural integrity and beverage compatibility
2Ease of operation
If traditional whipped toppings are dispensed from aerosol containers, then ease of operation is improved, but foam disruption and loss of elasticity occur
Solution Approach 1:
The patent employs a tilt valve mechanism that dynamically adjusts dispensing based on container orientation, and uses flexible foam formulation that adapts to dispensing conditions while maintaining elasticity and preventing excessive disruption during aerosol delivery
3Stability of the object's composition
If foam density is increased for stability, then foam stability is improved, but usability with beverages deteriorates
Solution Approach 1:
The patent optimizes foam density parameters to a specific range that provides sufficient stability for beverage application while maintaining low enough density for the foam to sit properly on beverages and be consumed simultaneously, achieving both stability and usability
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 system creates a stable, elastic foam that can be consumed with beverages without floating away, offering improved stability and usability compared to traditional whipped toppings.
Implementation Method 1
The propellent can include nitrogen or nitrous oxide. The liquid product includes milkfat at a certain percentage... an actuator produces a rosette shaped foam
Data Source
AI summary
Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.