Foams for food products and beverages. RU patent 2488280.

FIELD: food industry.

SUBSTANCE: invention relates to foams for food products and beverages that are acceptable, inter alia, for usage during preparation of foam covered beverages such as cappuccino-style coffee and foam over desserts, cocktails and other edible products. Foam for usage as an upper layer or a component of food product or beverage contains a water-ethanolic solution of at east one surface-active substance (acceptable for food application and having HLB (hydrophilic-lipophilic balance) higher than 9) and ethanol in an amount of 15-40 % of the weight; the said water-ethanolic solution is transparent at room temperature.

EFFECT: invention is aimed at production of stable foams for food products and beverages which may be applied by way of spraying without special equipment, imparts aroma and creates an attractive decorating upper layer.

13 cl, 5 tbl, 8 ex

The present invention relates to foams for food and beverages, which are suitable, among others, for use in the manufacture of coated foam drinks such as coffee in the style cappuccino, and foam on top of desserts, cocktails and other edible products.

Cappuccino is a popular variety of coffee with foam breast cap. It requires a relatively lengthy and costly equipment for reception of foam that generally limits its preparation commercial enterprises. It unsuitable for customers with allergies to milk, or being on a vegetarian diet, or a diet low in fat.

Attempts were made to get applied by spray, spray milk foam, which have not required the special equipment and would be suitable for at-home use, but faced difficulties in obtaining product acceptable to consumers. Dairy products usually have a limited shelf life and require no refrigeration. products currently available. In addition there is a potential demand for the flavored, and in particular alcohol, foam, for example in the form of ornament of the upper layer for certain food products and beverages such as cocktails and desserts, and an independent confection.

A particular problem arises in connection with the products, such as energy drinks, which often with breaks, drink small SIPS people engaged task requiring physical or mental alertness, such as drivers to avoid drowsiness while driving. Drinking the liquid, thus, there is a risk of spills and while driving, it is potentially dangerous. Foam that can be sprayed directly into the mouth would be safer and more convenient.

At present inventors have found that non-dairy coffee in the style cappuccino can be prepared by spraying foam aqueous solution food surface-active substances, which has HLB (hydrophilic-lipophilic balance) above 9, for a Cup of coffee. Also, the authors of the invention found that such foam can be used to suggest a wide range of other decorations for the upper surfaces, drinks or confectionery.

In addition, the authors of the invention found that water-alcoholic drinks can be using food surfactant, as set out above, for offering attractive ornament of the upper layer for beverages and food, and that energy drinks can be similarly and sprayed directly into the mouth.

In particular, the authors of the invention found that ethers sugars with HLB above 9, offer a particularly acceptable foam for use in foods and beverages, particularly when used in conjunction with water alcohol, methylcellulose and/or glycerine.

The authors of the invention additionally discovered that the solubility of esters of sugars in the water alcohol improves in the presence of sugar.

The inventors have found that a mixture of surface-active substances with HLB in the range of 9-12, with surface-active substances, which have HLB above 12, offer a particularly resistant foam.

In addition, the inventors have found that a mixture of methylcellulose with saponins, and in particular with glycosides, such as saponins , are particularly suitable in a foamy systems containing less than about 10% ethanol.

In addition, the inventors have found that non-ionic surfactants, such as ether sugars, soluble in concentrated ethanol, for example 95%-97% ethanol, such as alcohol without flavorings, which is usually used as a basis for drinks such as gin and vodka. They are usually produced by diluting concentrate consisting of alcohol without food additives and any fragrances or other auxiliary substances, to a final concentration of ethanol, which is typically in the range of 30-40%. The authors of the invention found, for example, esters sugars quite soluble in alcohol without food additives with getting when diluted products.

Alcohol foam according to the invention, are also useful as a carrier for the application of odoriferous substances on the skin without loss that is usually associated with the use of perfumes, colognes and aftershaves.

The present invention provides the following realization:

1. Foam for use as food or drink, or as an ornament of the upper layer for them, or as their component containing water or water-ethanol solution of surface-active substance, which is suitable for food use and has HLB 9 above;

2. The way of formation of foam ornament of the upper layer of the drink or food product, which includes spraying on them foam, as set out above;

3. A tool for creating foam that contain water or water-ethanol solution of surface-active substances, as set out above, and the tool, adapted for the solution dosing in the form of a foam;

4. The use of water or water-ethanol solution food surface-active substances, as set out above, to obtain foam or decorated with a top layer of foam drink or food products;

5. Water or water-alcohol solution food surface-active substances for use as set forth above, containing at least one surface-active substance with HLB between 9 and 12, and at least one surface-active substance with HLB above 12.

6. Water or water-alcohol solution, as described above, where surfactants essentially consist of nonionic surface-active substances and/or saponins.

7. Water or water-alcohol solution of surface-active substances, as set out above, where surfactants are essentially .

8. Water or water-alcohol solution of surface-active substances as set out above, essentially consisting of surface-active substances selected from the ethers sugars, modified cellulose and saponins.

9. Water or water-alcohol solution of surface-active substances suitable for food use, with the average value of HLB above 9 and containing the mixture of methyl cellulose and sugar ether;

10. Water or water-alcohol solution of surface-active substances suitable for food use, which is HLB above 9 and containing a mixture of methylcellulose and saponin;

11. Water-alcohol solution for use in the preparation of pins, as described above, which contain from 10 to 40% of the mass. ethanol and sufficient quantity of sugar ether with HLB above 9, which is effective as a foaming agent;

12. Water-alcohol solution under paragraph 11 above, which additionally contains from 7 to 40% of the mass. sugar;

13. Water or water-alcohol solution under any of the paragraphs 5-12 above, which additionally contains glycerin;

14. Concentrate specially adapted for use in the preparation of solutions in accordance with paragraph 11, containing alcohol without food additives and the desired concentration of sugar ether.

In the following discussion of the invention, unless otherwise specified, the disclosure of alternative values for the upper or lower limit the permitted range of the parameter, in conjunction with the indication that one of these values is much more preferable than the other, should be considered as the implicit assertion that each intermediate value of the specified parameter, which is between more the preferred and less desirable of the alternatives, is in itself preferred in relation to this less-preferred value, and to each value is between the less preferred value and the intermediate value.

Composition with a viscosity of greater than 5 poise (0.5 PA·s) does not pass easily through the foaming nozzles. Viscosity sprayed composition preferably less than 4 poise (0,4 PA·s), preferably less than 3 poise (of 0.3 PA·s), even more preferably less than 2 poise (0,2 PA·s), it is most preferable to less than 1.5 poise (1,5 PA·s). All references to the viscosity in the description of the invention, if not otherwise, refer to the viscosity, measured at Brookfield viscometer at 21 C -1 .

To obtain acceptable foam in the absence of auxiliary stabilizers, invention authors prefer to use non-ionic surfactants or saponins with HLB above 10. The more preferable surfactants have HLB value above 11, even more preferably above 12, even more preferably above 13, most preferably above 14,5. Although higher HLB can be even more suitable from the point of view of foaming, in practice, the authors of the invention could not identify any commercially available products suitable for use in foods that have HLB significantly higher than 15. Surface-active substances with the highest values HLB is not approved for food use or have unpleasant taste, which are difficult to disguise. The authors of the invention prefer to surface-active substance had HLB less than 40, more preferably less than 30, more preferably less than 20, it is most preferable to less than 16.

In General, the authors of the invention found that surface-active substances with HLB at the bottom of the interval, for example 9-12, usually form a foam, which settle upon standing, decreasing in size, but retaining its density, while the surfactants with HLB above 12 usually form of a foam, which keep the volume for long periods, but dehydrate that leads to the loss of foam density. Suddenly, however, a mixture of surface-active substances with higher and lower HLB combine resistance to the settling of the first resistance to dehydration of the latter.

Preferably surfactant contain at least 50%, more preferably at least 60%, even more preferably at least 70%, most preferably at least 80% of the mass. surfactant with lower HLB and at least 0,5%, more preferably at least 1%, even more preferably at least 2%, most preferably at least 5% by mass. surfactant with higher HLB, all calculated on the total weight of surface-active substances.

For example, surface-active substance usually can contain ethoxylates fatty acids, ethoxylated esters of glycerol, complex alkyl or esters sugars, such as complex ethers of saccharose, ethoxylated esters , saponins, gidrauxilirovanne phospholipids and/or derivatives of cellulose. Specific examples include palmitate or stearate sucrose, oleate sucrose, methylcellulose, ethoxylated , ethoxylated starch and ethoxylated castor oil.

The inventors have found that, among the specified ethoxylated esters offer a particularly good quality foam, but have a slightly bitter taste and, thus, in most cases are suitable only for products with a strong mask flavor. Surfactants in solution of the invention is preferable, therefore, are not essentially containing . In other words, they contain on average less than 1 , preferably less than 0.5, preferably less than 0.1, it is most preferable to less than 0.01 alkoxy groups per molecule of surfactant.

Methyl cellulose is preferable in terms of taste, but it provides less satisfactory quality foam, if used by itself. Usually methylcellulose has HLB approximately 11, and thus requires a small amount of surfactant with higher HLB to produce a fully stable foam.

Esters of sugars particularly preferred in terms of taste and quality foam, especially in combination with alcohol or surface-active substances with lower HLB, such as methyl cellulose or lecithin. Water esters of sugars in the absence of ethanol or secondary surfactant usually form a solution that is too viscous for passing through the standard head of foaming agent. Appropriate esters include , , , , , stearaty, , , , , and their mixtures. Low-molecular esters , such as sucrose, have a weak soap taste, but esters with higher masses, such as stearates and , are essentially tasteless. Mixtures containing higher homologues with little lower homologues are often preferred due to better solubility, combined with a slight unpleasant taste. Esters of sugars usually provide good foam in extremely low concentrations.

Sugar preferably is a mono - or, more preferably, sugar, it is most preferable to sucrose, but may for example consist of fructose, maltose, glucose or invert sugar. Other sugars, which can be used, but with low probability are commercially attractive, include, for example, mannose, , galactose, lactose, , , , , , , xylose, , , , , , fucose, glyceraldehyde, , and or three - or .

Most commercially ethers sugars contains a mixture of mono - and diesters. In the case of saturated esters, they are not always completely soluble in water or water-alcohol systems at all relationships water/alcohol. In addition, when it comes to defending at low temperatures sometimes produces sludge, which can clog the head of foaming agent.

This problem can be avoided by using products containing mainly , or by storage solution at low temperatures, for example 5 C for a short period, e.g. three to five days, and separating any sediment filtration, centrifugation and/or by decantation. The inventors have found that, contrary to intuition, the turbidity in very dilute solutions ethers sugars can often be avoided by increasing the concentration of ether. Also, the authors of the invention found that adding a small amount of sugar, for example, at least approximately 7% by mass, has a similar effect to brighten turbidity dilute solutions ethers sugars.

The authors of the invention especially prefer to use oleate sucrose, which have been found to be completely dissolves in water or alcohol systems in the majority of parities of water and ethanol, with the formation of stable solutions. A commercially available oleate sucrose usually contains with smaller amounts of and saturated esters.

Especially in systems that do not contain alcohol, the authors of the invention prefer a mixture of methyl cellulose ethers with sugars, where the last contain most of the oleate and a small part of the more low-molecular busy ether, such as . For example, the total share of sugar ether can be at least 1, preferably at least 5 more preferably at least 10, most preferably at least 15%but less than 60, more preferably less than 50, even more preferably less than 30, it is most preferable to less than 20% in terms of a lot of the surfactant. The share of oleate is preferably at least 50, more preferably at least 60% by weight of the total mass of sugar ether. The share of the lowest alkylate is preferably at least 20%, more preferably at least 30% of the total mass of sugar ether.

The only drawback sugar esters is their hydrolytic acid instability in the systems. This is not a problem in ethanol systems where alcohol acts as a preservative, but may reduce the choice of composition systems. In last may require preservatives, such as sorbate/benzoate, which is the most effective at a slightly acidic pH, for example approximately pH 4. In such systems the authors of the invention prefer to use saponins, and especially glycosides, such as saponins , who are and provide good foaming, especially when used in conjunction with surface-active substance with lower HLB, such as methyl cellulose. The authors of the invention prefer to use a mixture of surface-active substances with lower HLB with the at least 0,5% by weight of saponins in terms of the total weight of surface-active substances, more preferably at least 1%, even more preferably at least 1.5%, most preferably at least 2%. The authors of the invention in the General case, prefer to mass saponin was less than 20%, more preferably less than 10%, even more preferably less than 5%, it is most preferable to less than 2% based on the total weight of surface-active substances.

The total concentration of surfactant the substance is preferably more than 0,03%, more preferably more than 0.04%, even more preferably more than 0.1%, it is most preferable to more than 0,3%but less than 10%, preferably less than 5%, even more preferably less than 3%, most preferably less than 1% by mass in recalculation on the total weight of the solution. Optimum concentration varies depending on the surfactant and can easily be defined in specific cases.

Esters of sugars provide good stability of foam at a concentration of 0.04%0,02%, Most other surface-active substances require significantly higher concentrations for good stability of the foam. The authors of the invention prefer to use a minimum, consistent with acceptable resistant foam. In General, the use of layers of surface-active substances above the minimum provides little, if provides an additional benefit.

In addition to water and surface-active substance, the solution can contain additional ingredients, such as ethanol, , sweeteners, foam stabilizers, preservatives, buffers and/or flavouring compounds.

Sugar is effective as a sweetener, it also prevents turbidity in alcohol solutions ethers sugars at low concentrations ether sugar and alcohol. Sugar is also useful as a foam stabilizer. When the concentration of sugar above 50% of the mass. can produce solutions that are too viscous to easily sprayed through a nozzle foaming agent. In the General case, the authors of the invention prefer concentration of sugar below 40%, more preferably below 30% of the mass. Sugar preferably is a sucrose, but can be any of the above, depending on the sugar component of the sugar ether.

Ethanol can usually present in concentrations up to 50%, preferably up to 40%, more preferably up to 37%, even more preferably up to 35%, most preferably up to 30% by weight of the composition. Typical drinking alcohol, such as gin, vodka, brandy, whisky, schnapps, rum, liqueur, fortified wine or any other fermented, and/or distilled beverage, you can use as a solvent.

As a rule, it is difficult to get a qualifying foam when ethanol concentration higher than 37.5% by mass. Difficulties may be encountered when concentrations between approximately 5% and 10% by weight. Especially good results are achieved at concentrations of more than 15% of the mass. ethanol. If you want alcohols containing more than 40% of the mass. ethanol, to get a good lather, it is usually preferable dilution concentration below 35%.

It was found that glycerin improves the properties of pricing, such as when present in quantities exceeding 0.1%, preferably more than 0.5%, is more preferable than 1% and up to 5%, preferably less than 4%, more preferably less than 3%, it is most preferable less than 2.5% in terms of weight composition. In aquatic systems the quantity of alcohol of glycerin is usually relatively high number of surface-active substances, such as up to 6:1 by weight, preferably up to 5:1. In systems preferable number below, for example from 1:2 to 1:4 in terms of the mass of the surfactant. For systems of surface-active substances with relatively low average value of HLB, for example, the following 12, the authors of the invention choose to roll stabilizer foam, such as propylene glycol alginate, trisodium citrate or xanthan gum, in the effective ratio, for example, at least 0,001, preferably more than 0.005, it is most preferable to more than 0.01% by mass. in terms of a lot of songs, but less than 2%, preferably less than 1%, more preferably less than 0.5%, it is most preferable to less than 0.1%.

The composition, and especially composition, may require the presence of a preservative, such as sodium benzoate and potassium sorbate. When used as a preservative sorbate/benzoate, the authors of the invention prefer that the pH was adjusted to sour values below 7, preferably below 6, preferably below 5, it is most preferable to below 4.5. Preferably pH is above 2, preferably 3, it is most preferable over 3.5. the pH of the solution can be adjusted, for example, citric acid.

Some surfactants, such as ethers or sucrose, taste, which can mask the presence of strong , such as, for example, vanilla, lemon, orange, lime, chocolate and ginger. Oleate sucrose, saponins and methylcellulose are, however, tasteless when the optimal concentration.

The solution can be foamed by spraying through the foam generator, containing a mixing chamber in which the liquid is mixed with air, steam or inert gas. For example, the solution can be Packed in a bottle containing a foam nozzle and the means to discharge liquid and atmospheric air at the same time through nozzle.

Useful if the bottle is a bottle, and pushing can be done by squeezing the bottle. Alternatively, the solution can be Packed in an aerosol dispenser foam, or dispenser of such type, in which the foam is delivered through the valve, which activates the pump under pressure. Appropriate dosing widely used in the production of means of personal hygiene, such as in compositions for body wash, shaving foams, and the like. One of these dispensers are sold under the registered trademark "REXAM EZI FOAMER".

You can also form the foam by mixing the solution in the air, for example using the mechanical stirrer or . This method is applicable to foaming solutions that are too viscous for transmission through a standard nozzle. If fluid is added to foams, educated in this way, foam forms a layer above the liquid.

Products of the invention can be used as an ornament of the upper layer of coffee in the style cappuccino, or to create foam cap on any type of drink, such as, for example, hot chocolate or milkshakes or desserts, or as a flavored confectionery product itself. Alcohol foam can be used by themselves or use them to create ornament of the upper layer of beer, cocktails, ice cream, cream, downed with wine and sugar, ice cream with fruit and the like.

Invention extends to concentrate, for example on the basis of spirits, such as alcohol without food additives that contain levels of alcohol above those that can be fairly , for example, greater than 90% by mass. Concentrates according to the invention, contains surface-active substance in concentrations that are adapted to receive foaming products according to the invention, at a dilution of concentrates with water, for example, to the levels of alcohol in the range from 15 to 35% by mass. Concentrate can also contain other ingredients required in the long drink, such as an extract of juniper and other flavorings to Gina.

The invention is illustrated by the following examples, in which all ratios are presented as % by weight, calculated on the total weight of the composition, unless otherwise specified. Unless otherwise indicated, references to oleate sucrose refer to the total number of dry substances, produced from "OWA-1570", which is implemented Ryoto Ester SP and consists of 21% sucrose, 7% sucrose, 12% of other sucrose, 4% ethanol and 56% of water. Links to saponin, unless otherwise stated, refer to the total amount of dry saponin, which is produced from "QUILLAJA LIQUID ULTRA 661F/PL"supplied Guinness Products, and has HLB>13.

EXAMPLE 1

Cappuccino

The solution shown in Table 1, Packed in plastic bottle containing a nozzle for pricing "REXAM EZI FOAMER energizing. 5 g of the solution applied by spraying on a Cup of freshly made instant coffee. On the surface of the coffee was formed 50 ml thick foam hat with a pleasant taste like cappuccino. After 20 minutes the surface of the coffee was still completely covered with 25 ml of foam.

sucrose

Vanilla flavouring

Propylene glycol alginate

Potassium sorbate

Sodium benzoate

Citric acid

Sodium saccharinate

EXAMPLE 2

Composition of Table 2 applied by spraying through "REXAM M3 Minifoamer energizing, filling the glass half pint (36 g of the solution). Receive a good thick foam that was capable of supporting particles chocolate. No reduction of the foam was not observed within 30 minutes, but the foam density is declining. Defined bitterness was absent.

Food methylcellulose

Oleate sucrose

sucrose

Potassium sorbate

Sodium benzoate

Flavorings

Demineralized water

measures increased from 98,97

EXAMPLE 3

Composition of Table 3 inflicted by "REXAM M3 Minifoamer energizing, filling a glass in a half pint (36 g of the solution). Receive a good thick foam that was capable of supporting particles chocolate. No reduction of the foam was not observed 30 minutes, but the foam density is declining. Defined bitterness was absent.

Food methylcellulose

Liquid chocolate flavouring

Potassium sorbate

Sodium benzoate

Citric acid

Sodium saccharinate

EXAMPLE 4

Bubbling cherry vodka:

100 g of vodka (37,5% about. alcohol); 2 g palmitate/stearate sucrose (HLB 16,0, 75% ); 1 g of natural food dye red (propylene glycol + Carmine); and 2 g cherry flavoring intensively mixed at room temperature for 15 minutes and when 6000G (m/s 2 ) within 15 minutes to centrifuge residual solids (solids clutter up the outlet of the foaming agent.

Composition was transparent, red, with viscosity 10 CP (0.01 PA·s), measured at 21 -1 and 20°N

When resting in a cool incubator for five days sediment, which is believed consists mainly of diester sucrose. Filtering removed diester, leaving a stable product that decantation in mini-foaming agent "REXAM" M3.

When filling via M3 in the beaker half pint received dense, delicate, pale pink foam, which slowly settled for about 20 minutes, with the receipt of 25 ml cherry flavored vodka. Ether sucrose is not attached bitterness.

EXAMPLE 5

Foamy Scotch whisky: 100 g of Scotch whisky (40%. alcohol and 0.8 g oleate sucrose mixed together for three minutes. Oleate dissolved completely in a whisky with the formation of a transparent, sustainable solution. At batching using the mini-foaming agent "REXAM" M3 amount equivalent to one least ensured a half pint of thick foam with the taste of whiskey.

EXAMPLE 6

The appearance of water solutions, ethanol, containing 0.4% oleate sucrose from 2.0% of glycerin, and their characteristics after applying through a nozzle foaming agent, defined for the interval of concentrations of ethanol, as described in table 4:

% ethanol

during the existence foam

view

(minutes)

Muddy viscous solution

A cloudy liquid solution

Transparent liquid solution

Transparent liquid solution

Transparent liquid solution

Slightly cloudy liquid solution

A cloudy liquid solution

Muddy liquid solution

Muddy liquid solution

A clouded liquid solution

<<1

Transparent liquid solution

On the basis of the above results whiskies used in the Example 5, diluted with water up to 33% of the mass. alcohol. Then added 0.4 percent oleate sucrose and 2.0% of glycerin. Received on the merits of high-quality foam that had persisted for more than 45 minutes.

EXAMPLE 7

Oleate sucrose was dissolved in various concentration 0.02-0.4%, 20%, 25%, 30% and 35%of ethanol solutions. The samples were stored at 3 degrees and at room temperature. Some of the solutions were blurry because of the presence of small crystalline particles, which are divided on standing. The results are reflected in the following Table 5, where "S" indicates a clear solution, "H" - slightly cloudy solution and T - muddy solution.

% sucrose ether

3 degrees

3 degrees

3 degrees

Adding sucrose in amounts from 7 to 40% of the inquirer muddy solutions in transparent. When the concentration of ethanol 25% increase ether concentration up to 0.8% to 1.6% gave the transparent solutions.

EXAMPLE 8

Product of whiskey from the example 6 whipping mouth with milk Frother. While adding hot coffee above the liquid formed stable foam cap.

1. Foam for use as the top layer or component of the food or drink containing water-ethanol solution of at least one surface-active substances suitable for food use and has HLB (hydrophilic-lipophilic-balance) 9 above, and ethanol in quantity of 15-40% by weight of the water-ethanol solution is transparent at room temperature.

2. Method of formation of the foam caps on beverage or food product, which includes spraying on them foam according to claim 1.

3. Tool for the manufacture of foam according to claim 1, which contains water-ethanol solution food surface-active substances, has HLB above 9 and a vehicle adapted for the solution dosing in the form of foam.

4. Water-alcohol solution for use in the preparation of the foam and covered with foam the drink or food product, containing at least one surface-active substance with HLB from 9 to 12, and at least one surface-active substance with HLB above 12, and ethanol content 15-40% by weight of the water-alcohol solution is transparent when room temperature.

5. Water-alcohol solution according to claim 4, where surfactants, essentially consist of nonionic surface-active substances and/or saponins.

6. Water-alcohol solution by item 5, where surfactants are essentially .

7. Water-alcohol solution 6, where surfactants, essentially consist of sugar ethers, modified cellulose and/or saponins.

8. Water-alcohol solution by any of the claims 4-7, which additionally contains glycerin.

9. Foam for use as the top layer or component of the food or drink containing water-alcohol solution of surface-active substances suitable for food applications with secondary value HLB above 9, and ethanol in quantity of 15-40% by weight, for use in the preparation of the foam and covered with foam drink or food product containing a mixture of methyl cellulose and sugar ether, or a mixture of methylcellulose and saponin of the water-alcohol solution is transparent at room temperature.

10. Foam of claim 9, which additionally contains glycerin.

11. Water-alcohol solution for use in preparation of pins according to claim 1, which contains 15 to 40 wt.% ethanol and sufficient quantity of sugar ether with HLB 9 above, to be effective as a foaming agent of the water-alcohol solution is transparent at room temperature.

12. Water-alcohol solution on paragraph 11, which additionally contains from 7 to 40 wt.% sugar.

13. Water-alcohol solution on paragraph 11, which additionally contains glycerin.