U.S. patent application number 11/215438 was filed with the patent office on 2005-12-29 for foaming ingredient and powders containing it.
Invention is credited to Bisperink, Christiaan, Schoonman, Annemarie Johanna Endrika, Ufheil, Gerhard, Vuataz, Gilles.
Application Number | 20050287268 11/215438 |
Document ID | / |
Family ID | 8238713 |
Filed Date | 2005-12-29 |
United States Patent
Application |
20050287268 |
Kind Code |
A1 |
Bisperink, Christiaan ; et
al. |
December 29, 2005 |
Foaming ingredient and powders containing it
Abstract
The invention relates to a powdered soluble foamer ingredient
for producing enhanced foam in foodstuffs and beverages. The
particles of the powdered soluble foamer ingredient are formed of a
matrix containing carbohydrate and protein and entrapped gas. The
gas is pressurized to release upon addition of liquid at least
about 1 ml of gas at ambient conditions per gram of soluble foamer
ingredient. When used in soluble creamer powders, enhanced amounts
of foam are generated.
Inventors: |
Bisperink, Christiaan; (Ez
Ravenstein, NL) ; Ufheil, Gerhard; (New Milford,
CT) ; Vuataz, Gilles; (Blonay, CH) ;
Schoonman, Annemarie Johanna Endrika; (Montreux,
CH) |
Correspondence
Address: |
BELL, BOYD & LLOYD LLC
P. O. BOX 1135
CHICAGO
IL
60690-1135
US
|
Family ID: |
8238713 |
Appl. No.: |
11/215438 |
Filed: |
August 30, 2005 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
11215438 |
Aug 30, 2005 |
|
|
|
10704694 |
Nov 12, 2003 |
|
|
|
10704694 |
Nov 12, 2003 |
|
|
|
10066445 |
Feb 1, 2002 |
|
|
|
6713113 |
|
|
|
|
10066445 |
Feb 1, 2002 |
|
|
|
PCT/EP00/07134 |
Jul 25, 2000 |
|
|
|
Current U.S.
Class: |
426/564 |
Current CPC
Class: |
A23C 11/08 20130101;
A23L 9/20 20160801; A23C 2240/20 20130101; A23C 2260/20 20130101;
A23C 9/156 20130101; A23C 9/1524 20130101; A23F 5/40 20130101; A23C
11/00 20130101 |
Class at
Publication: |
426/564 |
International
Class: |
A23L 001/00 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 3, 1999 |
EP |
99115294.3 |
Claims
1. A powdered soluble foamer ingredient which comprises a matrix
containing carbohydrate and protein and entrapped gas, the gas
being present in an amount to release upon addition of liquid at
least about 1 ml of gas ambient conditions per gram of soluble
foamer ingredient.
2. A powder soluble foamer ingredient according to claim 1, which
has a density of 200 g/l to 500 g/l.
3. A powder soluble foamer ingredient according to claim 1, which
has a density of 300 g/l to 400 g/l.
4. A powder soluble foamer ingredient according to claim 1, in
which the powder soluble foamer ingredient is a soluble creamer
ingredient.
5. A powder soluble foamer ingredient according to claim 1, which
contains fat.
6. A powder soluble foamer ingredient according to claim 1, which
comprises entrapped gas in an amount to release upon addition of
liquid at least about 1.5 ml of gas at ambient conditions per gram
of soluble foamer ingredient.
7. A powder soluble foamer ingredient according to claim 1, which
comprises entrapped gas fn an amount to release upon addition of
liquid at from about 6 ml to about 18 ml of gas at ambient
conditions per gram of soluble foamer ingredient.
8. A powder soluble foamer ingredient according to claim 1, in
which the matrix comprises 40% to 98% by weight of
carbohydrate.
9. A powder soluble foamer ingredient according to claim 1, in
which the matrix comprises from 60% to 95% by weight of
carbohydrate.
10. A powder soluble foamer ingredient according to claim 1, in
which the protein includes milk proteins.
11. A powder soluble foamer ingredient according to claim 1, having
a closed porosity.
12. (canceled)
13. A soluble creamer powder which comprises a soluble creamer
ingredient having a matrix containing carbohydrate and protein and
entrapped gas according to claim 1, the soluble creamer powder
generating a foam of volume at least about 5 ml/g of creamer powder
when reconstituted in liquid.
14. A powder according to claim 13, in which the soluble creamer
ingredient comprises 15% to 50% by weight of the powder.
15. A soluble food powder which comprises a soluble foamer
ingredient having a matrix containing carbohydrate and protein and
entrapped gas according to claim 1, the soluble food powder
generating a foam volume of at least about 5 ml/g of soluble foamer
ingredient when reconstituted in liquid.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 10/066,445 filed Feb. 1, 2002, which is a continuation of
International application no. PCT/EP00/07134 filed Jul. 25, 2000,
the entire content of each of which is expressly incorporated
herein by reference thereto.
FIELD OF THE INVENTION
[0002] This invention relates to a soluble foamer ingredient which,
upon addition of a liquid, induces the formation of or forms a
foam. The invention also relates to a soluble foamer ingredient for
producing enhanced foam in foodstuffs and beverages. In particular
the invention relates to a soluble creamer ingredient. The
invention also relates to a soluble creamer powder which contains
the soluble creamer ingredient, and a soluble beverage powder which
contains the soluble creamer powder. The soluble beverage powder
may be of the instant "cappuccino" type.
BACKGROUND OF THE INVENTION
[0003] Soluble foamer or creamer powders which, upon addition of a
liquid, are able to provide a creamy foam have many uses. For
example, these creamer powders may be used to provide milk shakes
and cappuccino beverages. They may also have food applications such
as desserts, soups, and sauces.
[0004] Soluble coffee beverage products which produce cappuccino
beverages are particularly well known. Usually these products are a
dry mix of a soluble coffee powder and a soluble beverage creamer.
The soluble beverage creamer contains pockets of gas which, upon
dissolution of the powder, produce foam. Therefore, upon the
addition of water or milk (usually hot), a whitened coffee
beverage, which has a foam on its upper surface, is formed; the
beverage resembling, to a greater or lesser extent, traditional
Italian cappuccino. Examples of these gassed soluble beverage
creamers are described in European patent applications No 0154192,
0458310 and 0885566. Soluble beverage creamers which contain
inorganic foaming agents are also available.
[0005] Ideally, to closely resemble a traditional Italian
cappuccino, a light, fluffy and stable foam should form on the
surface of the beverage. However, quite often the foam produced by
many soluble cappuccino powders is not light and fluffy. Further,
the amount of foam produced is often less than that ordinarily
found on a traditional cappuccino. The amount of foam may, to some
extent, be increased by increasing the amount of soluble beverage
creamer in the coffee beverage product. However this influences the
flavor of the beverage which is not always desirable.
[0006] Therefore there is still a need for a soluble beverage
creamer which is able to provide a good, stable foam upon
reconstitution.
SUMMARY OF THE INVENTION
[0007] Accordingly, in one aspect, this invention provides a
powdered soluble foamer ingredient which comprises a matrix
containing carbohydrate and protein and entrapped gas, the gas
being present in an amount to release upon addition of liquid at
least about 1 ml of gas at ambient conditions per gram of soluble
foamer ingredient.
[0008] The soluble foamer ingredient provides the advantage that,
when included in a soluble foamer powder, it is able to generate or
induce the formation of much greater volumes of foam than
conventional foaming powders, such as conventional foaming creamer
powders.
[0009] Preferably the gas is present in an amount to release about
1.5 ml to about 25 ml of gas at room temperature per gram of
soluble foamer ingredient; for example about 1.8 ml to about 20 ml.
More preferably from about 6 ml to about 18 ml.
[0010] In the present context ambient conditions refer to standard
temperature and pressure conditions (STP). The release of gas is
determined as described in the examples.
[0011] In another aspect, this invention provides a powdered
soluble foamer ingredient for producing enhanced foam in foodstuffs
and beverages, the ingredient comprising a matrix containing
carbohydrate and protein and entrapped gas under pressure, the
ingredient being obtainable by subjecting porous particles of the
matrix to an atmosphere of the gas at a raised pressure and a
temperature above the glass transition temperature of the
particles, and quenching or curing the particles.
[0012] In preferred embodiments of the invention the powdered
soluble foamer ingredient is a powdered soluble creamer
ingredient.
[0013] In further aspect, this invention provides a soluble creamer
powder which comprises a soluble creamer ingredient having a matrix
containing carbohydrate and protein and entrapped gas, the soluble
creamer powder generating a foam of volume at least about 2.5 ml/g
of soluble creamer powder when reconstituted in liquid.
[0014] Preferably the soluble creamer powder generates a foam of
volume of about 5 ml/g of soluble creamer powder to about 40 ml/g
of powder when reconstituted in liquid. More preferably a foam
volume from about 8 ml/g of powder to about 35 ml/g of soluble
creamer powder is generated when the soluble creamer powder is
reconstituted in liquid. For example, the soluble creamer powder
may generate a foam of volume of about 7 ml/g to about 20 m/g when
the powder is reconstituted in hot water. Preferably, the foam
volume is from about 10 ml/g of powder to about 30 ml/g of powder
when reconstituted in hot water. The foam volume will depend on the
amount of soluble foamer ingredient in the powder. Further, the
foam volume may depend on the liquid composition and
temperature.
[0015] Upon dissolution in hot or cold water, the soluble creamer
powder forms a light, fluffy and stable foam. Further, the soluble
creamer powder may provide at least twice as much foam per unit
weight as do conventional creamers.
[0016] In an additional aspect, this invention provides a soluble
food powder which comprises a soluble foamer ingredient having a
matrix containing carbohydrate and protein and entrapped gas, the
soluble food powder generating a foam volume of at least about 5
ml/g of soluble foamer ingredient when reconstituted in liquid.
[0017] In yet another aspect, this invention provides a soluble
beverage powder, the soluble beverage powder comprising a soluble
coffee powder and a soluble creamer ingredient or creamer powder as
defined above. The invention also provides a soluble beverage
powder, the soluble beverage powder comprising a soluble beverage
base powder such as, e.g., cocoa or malt powder and a soluble
creamer ingredient or creamer powder as defined above.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0018] Preferred embodiments of the invention are now described by
way of example only. This invention provides a soluble foamer
ingredient which is able to generate large amounts of gas per unit
weight. Therefore the soluble foamer ingredient may be used in
soluble foamer powders to produce increased amounts of foam when
the foamer powder is reconstituted with liquid. In the following
the invention will be described with reference to a soluble creamer
ingredient, which is one of the preferred applications of the
present invention. It will however be appreciated that the
invention also may have other applications such as beverages,
desserts, sauces, soups etc.
[0019] The soluble creamer ingredient is primarily a matrix
containing carbohydrate, protein and entrapped gas. The
carbohydrate in the matrix may be any suitable carbohydrate or
carbohydrate mixture. Suitable examples include lactose, dextrose,
fructose, sucrose, maltodextrin, corn syrup, starch, modified
starch, cyclodextrin, dextrose, fructose, and the like, and
mixtures of these carbohydrates. Mixtures containing maltodextrin
are particularly preferred. For example, the carbohydrate may be a
mixture of about 40% to about 80% by weight of maltodextrin,
sucrose and lactose. Sucrose preferably provides about 5% to about
30% by weight of the mixture. Lactose preferably provides about 5%
to about 30% by weight of the mixture. Maltodextrin preferably
provides 10 % to 50 % by weight of the mixture.
[0020] The carbohydrate preferably provides about 40% to about 98%;
more preferably about 60% to about 95% by weight of the matrix; and
even more preferably about 70% to about 90% by weight.
[0021] The protein in the matrix may be any suitable protein or
protein mixture. Suitable examples include milk proteins (casein or
whey, or both), soy proteins, wheat proteins, gelatins, caseinates,
and the like. A particularly suitable source of protein is non-fat
milk solids. These solids may be provided in dry or liquid form (as
skimmed milk). Another suitable source of protein is sweet whey;
for example in the form of sweet whey powder. Sweet whey powder
usually contains a mixture of lactose and whey protein. If the
protein is provided by protein source such as non-fat milk solids
or sweet whey, the protein source will usually also provide some
carbohydrate in the form of lactose.
[0022] The protein preferably provides about 5% to about 50% by
weight of the matrix; for example from 5% to about 40%; more
preferably about 10% to about 30% by weight.
[0023] The matrix may contain fat as an ingredient. The fat in the
matrix may be any suitable fat or fat mixture. Suitable examples
include milk fat, vegetable fat, and animal fat. The origin of the
fat, its composition and its physical characteristics such as
melting or crystallization temperatures may influence both the
foaming capacity of the soluble foamer ingredient and the stability
of the foam obtained.
[0024] The fat preferably provides about 0% to 30% by weight of the
matrix. Foaming creamer might contain fat for example, as fat is
generally favorable for gas entrapment, but not for stability of
entrapped gas.
[0025] A gas is entrapped in the matrix. The gas may be any
suitable food grade gas. For example, the gas may be nitrogen,
carbon dioxide or air, and mixtures of these gases. Gases which are
substantially inert are preferred. To provide the enhanced foaming,
the gas is introduced into the matrix under pressure; for example
at above about 100 kPa gauge. Preferably, the gas is introduced
into the matrix at above about 500 kPa gauge; for example at about
1 MPa to about 20 MPa.
[0026] The gas may be introduced into the matrix by any suitable
process. One suitable technique involves providing the matrix in
the form of expanded particles and then entrapping gas in the
particles. The expanded particles may be produced by injecting a
gas into an aqueous matrix concentrate having a solids content
above about 30% by weight and then spray drying the concentrate to
powder. The gas may be injected into the aqueous matrix concentrate
at a pressure of about 500 kPa to about 5 MPa. However, the
pressure at which the gas is injected into the matrix concentrate
is not critical. The gassed aqueous matrix is then spray dried to
powder. The particles are then subjected to an inert gas atmosphere
at high pressure and at a temperature above the glass transition
temperature of the particles. The pressure may be from about 100
kPa gauge to about 20 MPa gauge. The temperature needed will depend
upon the composition of the particles since this will influence the
glass transition temperature. However, the temperature may be
readily set for any particle type by the skilled person.
Temperatures more than about 50.degree. C. above the glass
transition temperature are probably best avoided. The particles may
be subjected to the pressure and temperature for as long as desired
since increasing the time will generally increase the gas
entrapment. Usually times of about 10 seconds to about 30 minutes
are sufficient. The particles are then subjected to rapid quenching
or curing to ensure entrapment of the gas. Rapidly releasing the
pressure may well be sufficient to quench the particles. Otherwise
suitable cooling procedures may be used.
[0027] Another suitable technique involves injecting gas into a
molten mass of the matrix which contains little or no moisture; for
example in an extruder. The gas may be injected at a pressure of
about 100 kPa gauge to about 20 MPa gauge. The temperature required
will depend upon the composition of the matrix since this will
influence the melt temperature. However, the temperature may be
readily set for any matrix by the skilled person. Generally,
however, temperatures above about 150.degree. C. should be avoided.
The molten mass may then be extruded through a small orifice and
comminuted into a powder. Depending upon the rapidity of
solidification of the matrix, the matrix may need to be cured or
quenched under pressure before being formed into a powder. This
will prevent the gas from escaping from the matrix. The curing or
quenching is preferably carried out rapidly but the time may vary
from about 10 seconds to about 90 minutes.
[0028] In the context of the present document the amount of gas
being released from the foamer ingredient is measured after the
addition of liquid to the foamer ingredient. A preferred method for
measuring the gas release is given below. Other methods may also be
suitable.
[0029] 1) Provide: A glass vial and a rubber cap for sealing it; a
glass column having in the one end a funnel and a needle attached
there to and in the other end a suction ball; a water bath, and a
syringe.
[0030] 2) Weigh precisely 1 to 4 g of powder and introduce the
powder into a 20 ml glass vial and hermetically seal with a rubber
cap. Adjust the volume of water in the glass column with the
suction ball to exactly 25 ml (or record exact volume V.sub.0).
[0031] 3) Introduce the vial in the water bath vertically under the
funnel. Pierce the rubber cap with the needle fixed at the column
base and allow the air in the head space of the glass vial to
escape into the funnel and glass column. Record V.sub.1 which
represents the volume in the head space of the vial.
[0032] 4) Take away the vial from the needle while maintaining the
vial under the funnel in the water bath: Inject exactly 5 g of
water into the vial with a syringe through the rubber cap. Pierce
again the cap with the fixed needle until no more gas bubble escape
from the needle and measure the gas released into the glass column
(V.sub.2).
[0033] 5) Take away the vial and put the thumb on the cap. Take the
vial out of the bath while keeping the thumb on to the cap. Shake
the vial to ensure good dissolution. Put the vial back under the
funnel in the water batch and pierce again. Record V.sub.3. The
total volume of released gas (in ml) is V.sub.3-V.sub.1-5. The gas
release per gram of powder is obtained by dividing the total volume
by the initial weigh of powder.
[0034] If desired, the soluble foamer ingredient such as the
creamer ingredient may contain other components such as artificial
sweeteners, emulsifiers, stabilizers, thickeners, flowing agents,
colors, flavors, aromas, and the like. Suitable artificial
sweeteners include saccharin, cyclamates, acetosulfame, L-aspartyl
based sweeteners such as aspartame, and mixtures of these. Suitable
emulsifiers include monoglycerides, diglycerides, lecithin,
diacetyl tartaric acid esters of mono-diglycerides (data esters),
and mixtures thereof. Suitable stabilizers include dipotassium
phosphate and sodium citrate. A suitable flowing agent is sodium
silica aluminate.
[0035] The soluble foamer creamer ingredient preferably has a
closed porosity. In the context of this document, closed porosity
is calculated from the powder density as measured by helium
picnometry. A preferred material is the AccuPyc.TM. 1330 Pycnometer
from Micromeritics. The closed porosity is calculate as Porosity
(%)=(1-density (g/ml)/1.525)*100.
[0036] The porosity is preferably of at least about 20% by volume;
more preferably of at least 30% by volume; for example about 30 to
about 40% by volume. The density of the soluble creamer ingredient
is preferably about 200 g/l to about 500 g/l; for example about 300
g/l to about 400 g/l. The soluble creamer ingredient preferably has
a moisture content below about 10% by weight; for example about 2%
to about 8% by weight; preferably about 2% to about 6% by weight.
The soluble creamer ingredient is readily soluble in hot or cold
liquids such as water and milk. Further, the soluble creamer
ingredient may advantageously have an appearance similar to that of
conventional creamer powders.
[0037] The soluble foamer ingredient may be used as is in beverages
and foodstuffs. However, the soluble foamer ingredient is
preferably combined with a soluble creamer base to form a soluble
creamer powder. Suitable soluble creamer bases are commercially
available. The soluble creamer base may be a dairy creamer powder
or a non-dairy creamer powder as desired. The fat content of the
soluble creamer base may be selected as desired. Further, if
desired although this is not necessary, the soluble creamer base
may itself be gassed. Suitable gassed creamer bases are disclosed
in European patent applications No 0154192, 0458310 and 0885566.
The soluble creamer bases may be aromatized; for example with
coffee aroma to provide the beverage produced upon reconstitution
with improved coffee aroma. If natural coffee aroma is used to
aromatize the soluble creamer base, the natural coffee aroma is in
the form of organic coffee aroma components; usually carried in
coconut oil.
[0038] The weight ratio of the soluble foamer ingredient or soluble
creamer ingredient to the soluble creamer base in the soluble
creamer powder is preferably about 1:5 to about 1:1; for example
about 1:4 to about 1:2. Preferably, the soluble creamer ingredient
comprises about 15% to about 50% by weight of the soluble creamer
powder.
[0039] The mixture of the soluble foamer ingredient or soluble
creamer ingredient and the soluble creamer powder may then be mixed
with other components of the desired beverage or foodstuff
powder.
[0040] Preferably, the soluble creamer powder is mixed with a
soluble coffee powder to provide a soluble coffee beverage product.
The soluble coffee powder may be any spray- or freeze-dried coffee
powder. Further, if desired, the soluble coffee powder may contain
coffee surrogates such as chicory. Such coffee powders are
commercially available or may be produced by conventional
extraction and drying techniques. If desired, the coffee powder may
be in the form of an agglomerated powder. Preferably the soluble
coffee powder comprises about 10% to about 30% by weight of the
soluble coffee beverage product; for example about 10% to about 20%
by weight. Of course, sweetening agents and flavors may be
incorporated into the soluble coffee beverage product as
desired.
[0041] The soluble creamer ingredient, or the mixture of it and the
soluble creamer base may also be used in milk-shake powders, soup
powders, sauce powders, etc.
EXAMPLES
[0042] Specific examples are now described to further illustrate
the invention.
Example 1
[0043] A mixture of non-fat milk solids, caseinate, maltodextrin,
lactose and sucrose is fed into an extruder. The moisture content
is less than about 15% by weight. The temperature of the mixture in
the extruder is raised to about 50 to 130.degree. C. to melt the
mixture and form a matrix. Nitrogen gas is then injected into the
molten matrix at about 2 MPa. The gasified molten matrix is
extruded through a 2 mm orifice into a pressure zone in which the
pressure is maintained at about 3.5 MPa and the temperature at
about 20.degree. C. The extrudate remains in the pressure zone
until cooled to ambient temperature. The cured extrudate is then
comminuted to a powder of particles of size about 0.5 mm to about 3
mm.
[0044] The particles are dry mixed with a soluble creamer base and
a soluble coffee powder in a weight ratio of about 1.5:7.0:1.5. An
amount of 12 g of the resulting powder is placed in a beaker of
about 0.06 m diameter and 100 ml of hot water (about 85.degree. C.)
is added. The resulting beverage is stirred twice. The beverage has
a light, fluffy and stable foam of height above about 0.02 m. The
volume of the foam is above about 60 ml.
Example 2
[0045] A mixture of skimmed milk, caseinate, maltodextrin, lactose
and sucrose is prepared. The mixture has a solids content of about
55% by weight. Nitrogen gas is injected into the mixture and the
mixture is spray dried to powder. The processing conditions are
substantially as described in European patent application No
0154192. The resulting powder has a moisture content of about 4% by
weight and a closed porosity of about 50% by volume before
entrapment.
[0046] The powder is then subjected to an atmosphere of nitrogen
gas at a pressure of about 2 MPa and at a temperature of about
70.degree. C. for about 20 minutes. The powder is then rapidly
quenched by rapid release of the pressure. The closed porosity
after this gas treatment is about 32% by volume. A white powder is
obtained which has an appearance similar to that of a soluble
creamer base. The density of the powder is about 340 g/l to about
400 g/l.
[0047] The powder is mixed with a soluble creamer base and a
soluble coffee powder in a weight ratio of about 2.0:6.3:1.7 to
provide a soluble coffee beverage powder. An amount of 12 g of the
resulting powder is placed in a beaker of about 0.06 m diameter and
100 ml of hot water (about 85.degree. C.) is added. The resulting
beverage is stirred twice. The beverage has a light, fluffy and
stable foam of height above about 0.03 m. The foam volume is above
about 80 ml. The beverage is tasted and has a good flavor and
aroma.
Example 3
[0048] The soluble coffee beverage powder of example 2 (sample 1)
is compared to the soluble coffee beverage powder of European
patent application No 0154192 (sample A). Sample 1 and sample A
each contain the same amount of soluble coffee powder per unit
weight.
[0049] An amount of 12 g of each powder is placed in a glass beaker
of about 0.06 m diameter and 100 ml of hot water (about 85.degree.
C.) is added. The resulting beverage is stirred twice. Both
beverages have a light, fluffy and stable foam. The foam heights
can be seen in the glass beaker. The foam heights and volumes are
presented below in Table I.
1TABLE I Specific foam volume Sample Foam Height (m) Foam volume
(ml) (ml/non-coffee g*) 1 0.03 84 8.2 A 0.005 14 1.4 *the
non-coffee weight is the weight of all ingredients other than the
soluble coffee.
[0050] The volume of the foam produced by the powder of sample 1 is
significantly greater than that of sample A.
Example 4
[0051] A mixture of maltodextrin (89.7%) and sodium caseinate
(10.3%) is prepared. The mixture has a solids content of 58%.
Nitrogen gas is injected into the mixture and the mixture is spray
dried to powder. The resulting powder has a moisture content of
about 3% by weight and a closed porosity of about 47% by volume.
The powder is then subjected to an atmosphere of nitrogen gas at a
pressure of about 5 MPa and at a temperature of about 130.degree.
C. for about 30 minutes. The powder is then rapidly quenched by
rapid release of the pressure. The closed porosity after treatment
is about 40% and the volume of entrapped gas is about 13.5 ml/g of
powder.
[0052] The powder is mixed with sugar, skim milk powder, cold
soluble chocolate powder, and cold soluble pre-gelatinized starch
in a weight ratio of about 10/5/10/3.5/5. Vanilla and rum aromas
are added.
[0053] 100 ml of cold water or milk is added to 33.5 g of the
resulting mixture. After a gentle stirring, a chocolate mousse with
a light foam is obtained. The foam was stable for at least 5
minutes.
* * * * *