Chocolate Beverage Composition Using Sinking Cocoa Solids for White Foam
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Chocolate beverages prepared with instant chocolate beverage compositions often result in foams that are discolored due to the presence of cocoa powder or chocolate, which detracts from the authentic experience of having a white foam similar to those found in coffee shops.
Innovation Solution
A chocolate beverage composition comprising a foaming creamer and discrete cocoa solids with a density greater than water, where the cocoa solids are in a non-powdered form and have less than 15% fat, allowing them to sink and dissolve slowly, thereby maintaining a white foam on the beverage surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cocoa powder is included in an instant chocolate beverage composition, then the beverage obtains chocolate flavour, but the foam obtains undesirable discoloration
Solution Approach 1:
The invention segments the cocoa component into discrete cocoa solids that are physically separated from the foaming creamer. The cocoa solids are provided as discrete particles with specific density characteristics (greater than water) and fat content (less than 15wt%), allowing them to settle at the bottom while the creamer forms white foam on top. This spatial segmentation resolves the contradiction by allowing chocolate flavor from cocoa solids without foam discoloration.
Solution Approach 2:
The invention extracts the harmful effect of cocoa powder on foam appearance by removing the powdered form and replacing it with discrete cocoa solids. The cocoa solids are taken out from the foaming process entirely, allowing the foam to form independently without cocoa particles, thus eliminating discoloration while preserving chocolate flavor in the beverage body.
2Ease of operation
If cocoa powder is mixed with foaming creamer in instant preparation, then the beverage can be prepared conveniently, but the foam adopts unsightly discolouration
Solution Approach 1:
The invention maintains convenience by providing a single instant preparation package, but segments the contents into discrete cocoa solids and foaming creamer that remain physically separate. This allows the creamer to foam independently without cocoa powder contamination, eliminating discoloration while preserving the convenience of instant preparation. The discrete nature of the cocoa solids prevents them from mixing with the foam-forming creamer.
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 effectively produces a beverage with a white foam that mimics the appearance of professionally made foamed beverages, while ensuring the cocoa solids dissolve at the bottom, maintaining the beverage's chocolaty flavor without discolouring the foam.
Implementation Method 1
wherein the cocoa solids have a density in the range of from 1.5g/cm3 to 2.0g/cm3
Implementation Method 2
a foaming creamer and discrete cocoa solids
Data Source
Figure 1A~1B
Figure 2A~2C
AI summary
A chocolate beverage composition is provided having a white, non-discoloured foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavouring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine..Methods of forming the beverage composition are also provided.