Pressurized Non-Dairy Creamer Foam Delivery

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Solution Overview

Problem

The preparation of beverages like lattes, cappuccinos, and mochas is time-consuming, hazardous, and often requires expensive equipment or visiting a specialty shop, with issues such as scalding, waste, and unsatisfactory foam quality due to the use of dairy products and steam frothing.

Innovation Solution

A pressurized non-dairy composition in a delivery system that allows for easy preparation of foamed beverages at home by injecting a chilled non-dairy composition into a hot beverage, using a container with a valve and spring assembly and actuator system, creating a foam layer and mixing with the beverage without the need for steam generation.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If steam is used to froth dairy composition, then foam is generated, but scalding and burning hazards occur

Engineering Contradiction:

Improvefoam generationVSAvoidscalding and burning

Core Design Contradiction:

Ease of manufactureVSObject-affected harmful factors

Solution Approach 1:

The patent removes the steam generation step from the foam preparation process. Instead of using steam to froth the dairy composition, the invention uses pre-prepared dairy composition that is directly dispensed and mixed with the beverage, eliminating the scalding and burning hazards associated with steam while still achieving the desired foam effect

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The dairy composition is prepared in advance with the appropriate foam structure and properties before being stored in the container. This preliminary preparation allows the foam to be generated without requiring steam heating during the beverage preparation process, thus avoiding the harmful thermal effects

Inventive Principle:

Principle #10Preliminary action

2Reliability

If expensive apparatus is used to generate steam, then foam quality improves, but device complexity and cost increase

Engineering Contradiction:

Improvefoam qualityVSAvoidapparatus complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The patent employs a simple, disposable, or easily cleanable container system that holds pre-prepared dairy composition. This eliminates the need for expensive, complex steam generation apparatus while maintaining consistent foam quality through the pre-formulated composition and simple mixing mechanism

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

Solution Approach 2:

The complex mechanical steam generation system is replaced with a simple dispensing and mixing mechanism. The foam quality is achieved through the chemical and physical properties of the pre-prepared dairy composition rather than through complex mechanical steam injection systems

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Stability of the object's composition

If dairy composition is overheated, then mixing improves, but flavor is destroyed and curdling occurs

Engineering Contradiction:

Improvemixing uniformityVSAvoidflavor loss and curdling

Core Design Contradiction:

Stability of the object's compositionVSLoss of substance

Solution Approach 1:

The patent changes the temperature parameter from high heat treatment to ambient or refrigerated temperature storage and dispensing. The dairy composition is maintained at lower temperatures throughout the process, preventing protein denaturation and flavor degradation while still achieving adequate mixing through the dispensing mechanism and natural convection in the hot beverage

Inventive Principle:

Principle #35Parameter changes

4Reliability

If specialty shop is visited for beverage preparation, then beverage quality improves, but cost increases

Engineering Contradiction:

Improvebeverage qualityVSAvoidcost

Core Design Contradiction:

ReliabilityVSQuantity of substance

Solution Approach 1:

The patent enables consumers to prepare high-quality foamed beverages at home using a simple container and dispensing system. The pre-prepared dairy composition in the container allows individuals to recreate specialty shop quality beverages without incurring the additional costs associated with visiting specialty shops or cafes

Inventive Principle:

Principle #25Self-service

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

Enables immediate consumption of beverages with a stable foam layer, reduces equipment costs, and provides a safe, portable, and cost-effective method for preparing high-quality foamed beverages at home, maintaining flavor and texture without scalding risks.

Implementation Method 1

a pressurized composition (non-dairy), a product comprising the pressurized composition in a delivery system

Methodology Applied

Scientific EffectPressure gradient: Pressure Gradient

Implementation Method 2

a portion of the non-dairy composition is mixed into and remains in the beverage

Methodology Applied

Scientific EffectTurbulence: Turbulence

Implementation Method 3

a portion of the non-dairy composition provides a stable foam on top of the beverage ('foaming')

Methodology Applied

Scientific EffectPhase change: Phase Change

Data Source

PatentUS20210219577A1Non-dairy creamer formulation

Publication Date: 2021.07.22 WHITEWAVE SERVICES INC

AI summary

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”).