Instant Coffee Composition Three-Layered Drink Hydrocolloid Gelation
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Solution Overview
Problem
Existing instant coffee compositions cannot conveniently produce three-layered coffee drinks at home without specialized equipment or skill, as they typically result in either homogenous or two-layered drinks due to limitations in density differences and preparation steps.
Innovation Solution
An instant coffee composition comprising coffee, a foaming agent, a protein source, and at least 1.3 wt% kappa-carrageenan or iota-carrageenan, which forms a three-layered drink upon mixing with hot water, featuring a bottom liquid layer, a top froth layer, and a middle weak gel layer when kappa- or iota-carrageenan interacts with dairy creamer components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional instant coffee compositions are used, then preparation is simple (single step), but only homogenous or two-layered drinks are produced
Solution Approach 1:
The invention changes the physical-chemical parameters of the coffee composition by incorporating specific hydrocolloids (guar gum at 0.1-0.5% and locust bean gum at 0.1-0.5%) that alter the viscosity and gelation properties of the mixture. When hot water is added, these hydrocolloids interact with coffee components to form a weak gel layer with intermediate density, creating the third middle layer while maintaining simple single-step preparation
Solution Approach 2:
The invention uses a composite system combining coffee powder, hydrocolloids (guar gum and locust bean gum), and optional creamer components. This composite material formulation enables the formation of three distinct layers with different rheological properties: a liquid bottom layer, a weak gel middle layer, and a foam top layer, all achieved through simple mixing with hot water
2Shape
If three-layered coffee drinks are prepared in away from home format, then a distinct three-layer structure is achieved, but considerable skill and special cooking appliances are required
Solution Approach 1:
The hydrocolloid-containing coffee composition performs self-structuring when hot water is added. The guar gum and locust bean gum automatically form the weak gel middle layer through interaction with coffee components, eliminating the need for specialized appliances or skilled pouring techniques. The system self-regulates the layer formation based on density differences and gelation properties
Solution Approach 2:
The hydrocolloids are pre-incorporated into the coffee composition at specific concentrations (0.1-0.5% each) before use. This preliminary incorporation ensures that when hot water is added during preparation, the gel layer forms automatically without requiring any additional steps, equipment, or skills during the actual drink preparation
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 allows for the simple preparation of a three-layered coffee drink with a distinct middle gel layer, enhancing mouth feel and texture, without requiring cooking appliances or specialized skills, using carrageenan's unique interaction with dairy creamer components.
Implementation Method 1
The middle layer has a density between the densities of the foam and bottom layers. This effect is not achieved with other carrageenans such as lambda-carrageenan or with other thickeners such as alginates, other gums such as xanthan gum, pectin or other functional ingredients such as microparticulated whey proteins. It is postulated, although we are not bound by this theory, that the middle gel layer is formed by the interaction of the kappa- or iota-carrageenan with the protein contained in dairy creamers, in particular caseins, and the mineral salts such as calcium and potassium salts associated with them.
Data Source
AI summary
The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.