To provide a novel foamer for beverages that can produce more and smaller vacuoles and has high foaming power and foam stability.
A foaming ingredient essentially consists of one or more proteins and optionally one or more plasticizers, and may comprise other additives. The protein is caseinate or the like, the amount of protein is at least 85 wt.%, and most preferably at least 94 wt.%. The plasticizers are preferably selected from the group consisting of polyols or sugar alcohols, such as glycerol, mannitol, sorbitol, lactitol, erythritol, trehalose and/or lipids, such as fatty acids, monoglycerides, phospholipids, and are used in an amount of most preferably 5 wt.%. Preferably glycerol and/or mannitol are used. The other additives are preferably present in a minor amount. Preferably mono- and diglycerides are used.
| JP5421508 | Elongase genes and their use |
| JP3236743 | SUBSTITUTE MILK FOR LIVESTOCK AND ITS PRODUCTION |
| WO/2014/053870 | FAT COMPOSITION |
BISPERINK CHRISTIAAN GERRIT JAN
WINTJENS PETRUS ALBERTINA GERARDUS
| JPH0630698A | 1994-02-08 | |||
| JPH05123103A | 1993-05-21 | |||
| JP2001292695A | 2001-10-23 | |||
| JP2000516096A | 2000-12-05 | |||
| JP2002501733A | 2002-01-22 | |||
| JP2005536223A | 2005-12-02 | |||
| JPH1066531A | 1998-03-10 |
Yoshihiro Fukuhara
Makoto Nakamura
Nobuhisa Nogawa
Toshio Shirane
Takashi Mine
Kocho Chojiro
Naoki Kono
Katsu Sunagawa
Morisezo Iseki
Tatsushi Sato
Takashi Okada
Mihoko Horiuchi
Takenori Masanori