ACERBI, Filippo (Via Festa del Perdono 7, Milano, I-20122, IT)
UBOLDI, Eleonora (Via Festa del Perdono 7, Milano, I-20122, IT)
BESSERO BELTI, Valentina (Via Festa del Perdono 7, Milano, I-20122, IT)
FARRIS, Stefano (Via Festa del Perdono 7, Milano, I-20122, IT)
CO.DA.P. COLA DAIRY PRODUCTS S.p.A. (Viale A. Gramsci 12, Napoli, I-80122, IT)
GOTTARDELLO, Paolo (Via Festa del Perdono 7, Milano, I-20122, IT)
ACERBI, Filippo (Via Festa del Perdono 7, Milano, I-20122, IT)
UBOLDI, Eleonora (Via Festa del Perdono 7, Milano, I-20122, IT)
BESSERO BELTI, Valentina (Via Festa del Perdono 7, Milano, I-20122, IT)
FARRIS, Stefano (Via Festa del Perdono 7, Milano, I-20122, IT)
| CLAIMS 1. Foamy alcoholic composition that comprises a hydroalcoholic fraction, a protein fraction, thickening agents and a propellant gas, wherein the protein fraction is constituted by egg white proteins. 2. The composition according to claim 1, wherein the protein fraction is present in an amount of between 3% and 8% by weight of the composition. 3. Composition according to claim 1 or 2, wherein: - said foamy alcoholic composition has an alcohol volume equal to or less than 13%vol, or else equal to or less than about 10%vol; - said protein fraction consists of egg white, the said egg white being added in an amount of 30-50% by weight of said composition, or else 35%-45% by weight; or alternatively the said protein fraction consists of powdered egg white, the said powdered egg white being added in an amount of 3.75-10% by weight of said composition; - said thickening agents are selected among: alginic acid and salts thereof, agar-agar, carrageenan, carob flour, guar gum, tragacanth, acacia, xanthan gum, pectin, and preferably they are pectins in concentrations of between 0.1 and 3%, or else between 1 and 2%; - said propellant gas is nitrous oxide in concentrations of between 1 and 8%, or else between 2.5 and 4.5%. 4. Composition according to any claim 1 to 3, wherein said hydroalcoholic fraction has an alcoholic strength of between 13 and 25%vol, or else between 14.5 and 20%vol and it consists of liqueur wines such as Porto, Marsala wine, Madeira, Sherry and Vermouth. 5. Composition according to any one of claims 1 to 4, wherein said hydroalcoholic fraction is Vermouth and constitutes 40-70% of said foamy alcoholic composition, or else 50-55%. 6. Composition according to any one of claims 1 to 5, wherein said hydroalcoholic fraction has an alcoholic strength of over 50%vol and consists of spirits, liqueurs or distillates, or even pure alcohol. 7. Composition according to any one of claims 1 to 6, wherein said protein fraction consists of powdered ovalbumin protein and/or ovotransferrin protein dissolved in water. 8. Composition according to any one of claims 1 to 7, wherein said protein fraction consists of powdered egg white solubilised in water. 9. Composition according to any one of claims 1 to 8 that also comprises sweeteners, acidity regulators, stabilizers, emulsifying agents and flavourings. 10. Composition according to any one of claims 1 to 9, wherein: - said sweeteners are natural or artificial and are selected among: saccharose, fructose, D-glucose, sorbitol, xylitol, glycine, stevioside, monellin, acesulfame k, aspartame, saccharin, sucralose, maltitol, isomaltose, honey, or else it is saccharose in concentrations of between 0.5 and 5%, or else between 1 and 2.5%; - said acidity regulator is preferably citric acid in concentrations of between 0.01 and 2%, or else between 0.05 and 1.5%; - said stabilizers are selected among alginic acid and its salts and natural gums, or else it is 1,2 propanediol alginate in concentrations of between 0.1 and 2%, or else about 0.25%; - said emulsifying agents are selected among the salts of stearic acid, β-cyclodextrins, cellulose and its derivatives, salts of sodium, potassium, calcium and magnesium of fatty acids, mono- and diglycerides of fatty acids, esters of saccharose with fatty acids, or else it is mono-stearate of saccharose in concentrations of between 0.1 and 1%. 11. Composition according to any one of claims 1 to 10 in addition comprising a lipid component in concentrations of between 1 and 20% by volume, or else said lipid component is equal to about 10%. 12. Composition according to any one of claims 1 to 11, wherein said lipid component is selected among vegetable oils such as olive oil, peanut oil, sunflower seed oil, or else it is palm seed oil. 13. Composition according to any one of claims 1 to 12, comprising: Vermouth about 54%, egg white about 42%, 1,2 propanediol alginate about 0.25%, pectin about 1.32%, citric acid about 0.20%, lemon flavouring about 0.07%, saccharose about 2.17%. 14. Composition according to any one of claims 1 to 13, comprising: Vermouth about 54%, water about 36.47%, powdered egg white about 5.53%, 1,2 propanediol alginate about 0.25%, pectin about 1.32%, citric acid about 0.20%, lemon flavouring about 0.07%, saccharose about 2.17%. 15. Composition according to any one of claims 1 to 14, comprising: Vermouth about 42.40%, palm seed oil about 10%, egg white about 42%, emulsifying agent about 0.30%, 1,2 propanediol alginate about 0.25%, pectin about 1.32%, citric acid about 0.20%, lemon flavouring about 0.07%, saccharose about 3.47%. 16. Composition according to any one of claims 1 to 15, wherein said pectins are High Methoxyl (HM) pectins, with a degree of esteri fication DE of between 50 and 80, or else about 70. 17. Composition according to any one of claims 1 to 16 that is packaged in spray containers and takes on a foamy consistency after dispensing. 18. Use of the composition according to any one of claims 1 to 17 for decorating desserts, cocktails and fresh fruit or else as such. 19. Process for preparing a foamy hydroalcoholic composition according to any one of claims 1 to 17, comprising i) heating a hydroalcoholic fraction having an alcohol strength of between 13 and 25%vol, or else between 14.5 and 20%vol to temperatures above 50°C and below 80°C and mixing with thickening agents; optionally, ii) adding a lipid fraction, mixing and homogenising; iii) cooling the mixture obtained in i) or in ii) and then adding a protein fraction. 20. Process according to claim 19, wherein in step i) stabilizers, acidity regulators and sweeteners according to claim 10 are added. 21. Process according to claim 20, wherein in step iii) flavourings are added. 22. Process according to any one of claims 19 to 21, wherein in said step i) an aliquot of said hydroalcoholic fraction, of between 50 and 75%, preferably equal to about 66% of said total hydroalcoholic fraction, is heated to a temperature of between 50 and 80°C, preferably to 60°-70°C, and then the mixing with said thickening agents and, optionally, stabilizers, acidity regulators and sweeteners takes place and wherein said mixing takes place for a time of between 5 minutes and 1 hour, preferably for about 30 minutes. 23. Process according to any one of claims 19 to 22, wherein in said step iii) the mixture obtained in step i) is cooled until a temperature below 40°C is reached, preferably it is cooled to about 30°C, and said remaining hydro al coho 1 i c fraction, said protein fraction and, optionally, said flavourings is added and mixing continues for about 2 minutes. 24. Process according to any one of claims 19 to 23 also comprising said step ii) of adding a lipid fraction equal to about 10% of the final composition and an emulsifying agent, preferably sucrose ester in concentrations of between 0.1 and 1% to the mixture obtained in said step i) and subsequent mixing and homogenisation. 25. Process according to any one of claims 19 to 24, wherein said homogenisation takes place in two stages, the first stage of homogenisation being carried out at a pressure of between 50 and 200 bar and the second stage being carried out at a pressure of between 10 and 50 bar. 26. Process according to any one of claims 19 to 25, wherein said step iii) is followed by the addition of propellant gas to the mixture obtained, preferably N2O in concentrations of between 2.5 and 4.5%. 27. Process according to any one of claims 19 to 26, wherein said hydro al coho 1 i c fraction has an alcohol strength of over 50%vol and is diluted in advance in an aqueous solution so as to obtain a hydro al coho 1 i c fraction having a strength of between 13 and 25%vol, or else between 14.5 and 20%vol. 28. Composition according to any one of claims 1 to 17 obtained with the process according to any one of claims 19 to 27. |
DESCRIPTION
The present invention regards an alcoholic composition comprising a hydroalcoholic solution, packaged in a spray container, which takes foamy consistency after dispensing. A further ob ect of the present invention is the process for obtaining said hydroalcoholic preparation.
State of the art
In the food industry, there currently arises a large demand for alcoholic products presented in alternative forms. For example, alcohol-based creams are currently available and common.
There arises the need of providing foamy alcohol compositions, to be used alongside a fruit appetizer, or for decorating cocktails and dessert. Such compositions have not been obtained up to date due to technological limitations. Actually, as will be clearer in the paragraphs that follow, alcohol has anti-foam properties and hence hindering addition thereof in foamy compositions .
Foam is a thermodynami cal 1 y unstable colloidal dispersion, constituted by a dispersed gaseous phase and a continuous liquid phase. Foams are generally obtained through mechanical dispersion of gaseous phase in said liquid matrix, through direct insufflation of gas at high pressure and/or exploiting foamy agents. Said foamy agents are substances that tend to reduce the surface tension. Reduction of the surface tension causes the interface membrane between the liquid and gas to form a closed space, trapping the gas. This leads to the formation of bubbles which constitute the foam structure.
Protein foams are used in the food industry. In foam proteins, the gaseous phase, hydrophobic, is represented by bubbles dispersed in liquid hydrophilic phase, containing solutes (salts, sugars, hydrocolloids ) . At the interface between the two phases there is an amphiphilic protein film (serum proteins, caseins, albumins, phospholipids, etc.). Thus, the proteins serve as surfactants, reducing the surface tension at the air/liquid interface. Said protein foams are as schematised in figure 1.
The events to be controlled to ensure the maintenance of foam are:
Disproportionation, the smaller gas bubbles within the foam burst and the gas spreads increasing the radius of the larger ones;
Coalescence, the flake, i.e. the liquid phase comprised between two gas bubbles, becomes thinner and breaks forming more bubbles to be joined to each other; Creaming, the floating of the bubbles on the surface (Stokes law) ;
Drainage, flow of the liquid phase towards the underlying nodal points due to gravity and ensuing separation of the liquid phase.
Alcohol negatively influences the foamy effect of the proteins modifying the chemical and physical properties thereof. The modification consists in reducing the surfactant capacities thereof. Actually, in ethanol and water mixtures, surfactants lose the capacity thereof to reduce surface tension at the air/liquid interface. This event leads to greater cohesion between the molecules of the liquid phase and, hence, an accelerated coalescence of the foam. Actually, in chemical laboratories it is a common practice to add few drops of alcohol, for example ethanol, to the reaction mixture so as to prevent the formation of unwanted foams.
Foamy preparations common in the food industry include spray cream, confectionery preparations to be used as decorations for fruit salads and desserts or as accompaniment for cafeteria products. These preparations, based on milk cream, are packaged in spray containers containing nitrous oxide N 2 O (E942) . N 2 O is a gas approved as a food additive, in particular as propellant. N 2 O is extremely soluble in hydrophobic solvents, hence the gas is dissolved in the preparation rich in fats contained in the spray container and, exiting therefrom, it passes to the gaseous phase creating the foam. This allows obtaining a foam whose volume is four times the volume of the liquid. Use of air as propellant would allow obtaining a foam volume equal to only twice the volume of the initial liquid. Furthermore N 2 O is flavourless, and given that it is inert it neither produces unwanted reactions that would acidify the product nor unpleasant flavours in the preparations into which it is introduced. A further advantage deriving from the use of N 2 O in food product preparations lies in the fact that excluding oxygen from the cylinder reduces bacterial growth. Actually, it should be considered that the structure of the foam, due to the presence of air zones and thus oxygen zones within a liquid phase, facilitates fermentation processes.
Foamy alcoholic food product compositions could not be produced up to date.
The present invention overcomes this drawback thus providing foamy alcoholic food product compositions in absence of or, in a further embodiment, in presence of a lipid component.
Description of the invention
The present invention regards a foamy alcoholic composition comprising a hydroalcoholic fraction, a protein fraction, one or more thickening agents, a propellant gas and, optionally, one or more sweetening agents, one or more stabilizer agents and, in a further embodiment, a lipid component.
In a preferred embodiment, said composition is packaged in spray containers and takes foamy consistency after dispensing.
Another ob ect of the present invention is the method for obtaining the preparation thereof.
Detailed description of the invention:
Description of the figures:
Figure 1: schematic representation of the geometry of a foam.
Figure 2: chart indicating the expansion index of the foam flake after dispensing.
The foamy alcoholic composition of the present invention comprises a hydroalcoholic fraction, a protein fraction, one or more thickening agents, a propellant gas and, optionally, one or more sweetening agents, one or more stabilizer agents and, in a further embodiment, a lipid component.
The alcoholic volume of said foamy alcoholic composition is equal to or less than 13 % vol, preferably it is equal to or less than about 10 % vol. Said hydroalcoholic fraction, in an embodiment, has an alcohol strength comprised between 13 and 25 % vol, preferably between 14.5 and 20 % vol and consists of liqueur wines such as, by way of a non-limiting example of the present invention, Porto, Marsala, Madeira, Sherry, Vermouth. Said liqueur wines, or fortified wines, have wine as an ingredient, referred to as base wine, alcohol and, optionally, vegetable extracts and sugar. In a preferred embodiment, said hydroalcoholic fraction is vermouth and constitutes 40-70% of said foamy alcoholic composition, preferably 50-55%.
Said hydroalcoholic fraction, in a further embodiment, has an alcoholic strength of over 50 % vol and consists of spirits, liqueurs or distillates, or even pure alcohol and constitutes 5-20% of said foamy alcoholic composition.
Said protein fraction consists of the proteins contained in the egg white. By way of example, there can be used the egg white contained in chicken eggs, ostrich eggs, quail eggs, goose eggs. In a preferred embodiment, the egg white of chicken eggs is selected, which comprises the following proteins: ovalbumin about 54%, ovotransferrin about 12%, ovomucoid about 11%, globulin about 8%, ovomucin about 3.5%, lisozyme about 3.4%. Said proteins, in particular, ovalbumin and globulins, have excellent foam properties, even when considered separately. In a further embodiment, said protein fraction consists of powdered ovalbumin protein and/or ovotransferrin protein dissolved in water. In a further embodiment, said protein fraction consists of powdered egg solubilised in water.
The amount of the protein fraction in the composition can vary in the range of between 3 and 8% by weight.
This means that, if egg white is used as such, it is added to the foamy alcoholic composition in amount of 30- 50% by weight of said foamy alcoholic composition, preferably 35-45%.
On the other hand, if powdered egg white is used, it is added in an amount of 3,75-10% by weight of said foamy alcoholic composition.
Said thickening agents are selected from among: alginic acid and salts thereof, agar-agar, carrageenan, carob seed flour, guar gum, tragacanth gum, gum acacia, xanthan gum, pectins. In a preferred embodiment said thickening agents are pectins in concentrations comprised between 0.1 and 3%, preferably between 1 and 2%. Said pectins are preferably pectin HM (High Methoxyl ) , with a degree of esterification (DE) comprised between 50 and 80, preferably about 70.
Said propellant gas is selected from among the gases known from the prior art for the preparation of food product foams, preferably it is N 2 O i n concentrations comprised between 1 and 8%, preferably between 2.5 and 4.5%.
Optional components of the composition according to the present invention are: sweeteners, acidity regulators, stabilizers, emulsifying agents and flavours.
Said sweeteners can be natural or artificial and they can be selected from among: saccharose, fructose, D- glucose (dextrose) , sorbitol, xylitol, glycine, stevioside, monellin, acesulfame k, aspartame, saccharin, sucralose, maltitol, isomaltose, honey. In a preferred embodiment, said sweetening agent is saccharose in concentrations comprised between 0.5 and 5%, preferably between 1 and 2.5%.
Said acidity regulator is preferably citric acid in concentrations comprised between 0.01 and 2%, preferably between 0.05 and 1.5%.
Said stabilizers are selected from among alginic acid and salts thereof and natural gums. In a preferred embodiment, said stabilising agent is 1,2 propanediol alginate (propy1 engl yco 1 alginate, E 4 05 ) i n concentrations comprised between 0.1 and 2%, preferably about 0.25%.
Said emulsifying agents are selected from among the salts of stearic acid, β-cyclodextrins, cellulose and derivatives thereof, salts of sodium, potassium, calcium and magnesium of fatty acids, mono and diglycerides of fatty acids, esters of saccharose with fatty acids, phosphates. Preferably it is mono-stearate of saccharose in concentrations comprised between 0.1 and 1%.
Said flavours have the function of modulating the flavour of said foamy alcoholic composition. It is therefore possible to add any flavour desired by the consumer. In an embodiment, said flavour is "lemon flavour" .
In a further embodiment, it is even possible to add a lipid component to said foamy alcoholic composition. Said lipid component can be selected from among, by way of non-limiting example, vegetable oils such as olive oil, peanut oil, palm seed oil , sunflower seed oil, and is preferably palm seed oil in concentrations comprised between 1 and 20% in volume, preferably it is about 10%.
It was surprisingly discovered that a foam can be obtained when a hydroalcoholic fraction having an alcoholic strength comprised between 14.5 and 20 % vol is mixed with thickening agents at temperatures above 50°C, but not above 80°C. Adding - after cooling - a protein fraction allows obtaining a mixture from which there can be derived a compact and stable foam. In a preferred embodiment, the foam is obtained through bubbling of N 2 O in said mixture.
In particular, the method for obtaining said foamy alcoholic composition comprises the following steps:
-an aliquot of said hydroalcoholic fraction, comprised between 50 and 75%, preferably equivalent to about 66% of the total hydroalcoholic fraction, is heated to a temperature T comprised between 50 and 80 °C, preferably to about 60°C and thus mixed with said thickening agents and, if present, said stabilizers, and sweeteners;
-mixing continues for a time comprised between 5 minutes and 1 hour, preferably for about 30 minutes, maintaining the temperature at about 60°C;
-the mixture thus obtained is cooled up to a temperature below 40°C, preferably is cooled to about 30°C;
-to the cooled mixture there are added said remaining hydroalcoholic fraction, said protein fraction and, optionally, said flavours;
-the composition thus obtained is mixed for about 2 minutes.
In an alternative embodiment, in cases where the composition also provides for a lipid component, there are provided for the following steps:
-an aliquot of said hydroalcoholic fraction, comprised between 50 and 75%, preferably equivalent to about 66% of the hydroalcoholic fraction present in the final composition, is heated to a temperature T comprised between 50 and 80 °C, preferably to 70°C and thus mixed with said thickening agents and, if present, said stabilizers and sweeteners;
-the mixing continues for a time comprised between 5 minutes and 1 hour, preferably for about 15 minutes, maintaining the temperature at about 70°C;
-to the mixture thus obtained there is added said lipid fraction and said emulsifier and mixing continues for about 15 minutes;
-the mixture is subjected to homogenisation, in cases where said homogenisation occurs in a homogeniser provided with two pistons and two heads, with first and second homogenisation stage. Said homogenisation occurs in two stages, the first homogenisation stage is conducted at a pressure comprised between 50 and 200 bars, the second stage is conducted at a pressure comprised between 10 and 50 bars;
-the homogenised mixture is cooled to a temperature below 40°C, preferably it is taken to about 30°C;
-to t he mixture there are added said remaining hydroalcoholic fraction, said protein fraction and, optionally, said flavours and the preparation thus obtained is mixed for about 2 minutes. Should it be opted to use a spirit, a liquor or distillate or pure alcohol as the alcoholic component, the same shall be diluted in an aqueous solution so as to obtain a hydroalcoholic fraction having an alcoholic strength comprised between 13 and 25 % vol, preferably between 14.5 and 20 % vol to be used in the previously described procedure.
The compositions obtained through the described procedure are added with propellant gas, preferably N 2 O and packaged in sealed spray containers according to the known art .
The foamy alcoholic composition of the present invention, packaged in spray containers preferably made of aluminium and in presence of a propellant gas, has an ideal stability regarding the structure of the extruded product, both when preserved in a refrigerator and when preserved at ambient temperature. Said sprays are provided with a dispenser system and with a cap that is preferably made of polyolefin material, i.e. high density polyethylene (HDPE) . The shelf life of the product is greater than 3 months, preferably greater than 6 months, even more preferably greater than 18 months, at ambient temperature, when maintained in its whole packaging.
The percentage increase in volume of the gas/liquid mixture after extrusion from the spray container ( overrun ) is of over 250%. The obtained foam of the present invention has a soft consistency, it is compact and after dispensing the flake maintains the unaltered form thereof for at least 5 minutes. The stability can be increased by suitably modifying the composition and using a suitably disinfected environment.
The foamy alcoholic composition of the present invention is suitable for various uses: decoration for various preparations, such as ice creams and chilled dessert, decorations for cocktails or consumed as it is, for example using a spoon-straw.
The preparation can be used extemporaneously or it may be used in industrial confectionery preparations, in disinfected environments, preserving the product from a microbiological point of view, suitably modifying the composition. For example, it can be added to desserts that are preserved in refrigerators and consumed within about one month from the preparation.
The product, in an embodiment, is free of added fats. The foamy alcoholic composition contains a percentage of alcohol equivalent to about 8%, but dispensing the product determines an increase of the volume equivalent to about three times, thus reducing the alcohol actually taken by about three times, considering the same volume of consumed product. EXAMPLES:
Example 1 : Preparation of Vermouth Spray
The ingredients listed in table 2 are used for the preparation of 600 g of Vermouth Spray.
Table 2: ingredients for the preparation of 600 g of Vermouth Spray and percentages on the finished product.
170 g of vermouth are heated to 60°C and added with: 7.92 g pectin (E440), 1.2 g citric acid (E330), 1.5 g 1,2 propanediol alginate (E405), 12.99 g saccharose.
The ingredients are mixed for 30 minutes at 60°C. At the end, the solution is cooled to 30°C.
250 g of pasteurized egg white, 0.39 g of lemon flavour and the remaining Vermouth (154 g) are added thereto. The ingredients are mixed for 2 minutes a 30°C. The product thus obtained is packaged in 4 150 cc spray containers with addition of 3.5 g of N 2 O (E942) . Example 2: preparation of Vermouth Spray
Table 3 indicates the ingredients used for the preparation of 600 g of Vermouth Spray, in an alternative embodiment with respect to the one shown in the example 1.
Table 3: ingredients for the preparation of 600 g of Vermouth Spray and percentages on the finished product.
Powdered egg white which is added with water at 1:7 ratio before use is used in this embodiment. The method followed for the preparation is the one described in the example 1. Example 3: preparation of Vermouth Spray with lipid component
Table 4 indicates the ingredients used for the preparation of 600 g of Vermouth Spray in an embodiment which provides for the presence of a lipid component (palm seed oil ) .
Table 4: ingredients for the preparation of 600 g of Vermouth Spray and percentages on the finished product.
170 g of vermouth are heated to 70°C and added with: 7.92 g pectin (E440), 1.2 g citric acid (E330), 1.5 g 1,2 propanediol alginate (E405), 12.99 g saccharose.
The ingredients are mixed for 15 minutes at 70°C. At the end, 60 g of palm seed oil and 1.8 g of sucrose ester are added to the solution. The solution is homogenised after mixing for about 15 minutes. Said homogenisation occurs in two stages. The first homogenisation stage is conducted at a pressure comprised between 50 and 200 bars, the second stage is conducted at a pressure comprised between 10 and 50 bars. In particular, said homogenisation occurs in a Gaulin @ homogenizer, provided with two pistons and two heads, for first and second homogenisation stage. Said second homogenisation stage is loaded to about 40 bars, said first stage is loaded to 180 bars, for a total of about 220 bars of pressure. The homogenised solution is cooled up to about 30°C and thus the remaining Vermouth (84.4 g) , 252 g of pasteurized egg white and 0.39 g of lemon flavour are added. The ingredients are mixed for 2 minutes at 30°C.
The product thus obtained is packaged in 4 150 cc spray containers with addition of 3.5 g of N 2 O (E942) . Example 4 : microbial stability
Microbial count was carried out on the foamy alcoholic composition of the present invention when packaging the spray container and two months after the packaging thereof. The preparation was persevered at ambient temperature (amb) or chilled (4°C). As observable from the data indicated in table 1, the preparation thereof does not reveal any bacterial load. Surprisingly, it can be even observed that said bacterial load reduces over time. This is possible due to the combined effect of three deliberately selected factors: pH 4.5, enzymatic antimicrobial action (lysozyme) and alcohol (ethanol). Table 1: microbial count carried out at t=0 (packaging), t=45 days and t=90 days, t=135gg, t=180gg, t=360gg and t=540gg after preservation at ambient temperature (amb) or at T =4° C.
Total
Total
Sample bacterial Bacillus t coliforms
N° count Cereus cfu/mL
37 °C cfu/mL
0 1 Absent 2000 Absent
0 2 Absent 2000 Absent
45 Amb T 1 Absent <10 Absent
45 Amb T 2 Absent <10 Absent
45 4°C T 1 Absent <10 Absent
45 4°C T 2 Absent <10 Absent
90 Amb T 1 Absent <10 Absent
90 Amb T 2 Absent <10 Absent
90 4°C T 1 Absent <10 Absent 90 4°C T 2 Absent <10 Absent
135 amb T 1 Absent <10 Absent
135 amb T 2 Absent <10 Absent
135 T 4°C 1 Absent <10 Absent
135 T 4°C 2 Absent <10 Absent
180 amb T 1 Absent <10 Absent
180 amb T 2 Absent <10 Absent
180 T 4°C 1 Absent <10 Absent
180 T 4°C 2 Absent <10 Absent
360 amb T 1 Absent <10 Absent
360 amb T 2 Absent <10 Absent
360 T 4°C 1 Absent <10 Absent
360 T 4°C 2 Absent <10 Absent
540 amb T 1 Absent <10 Absent
540 amb T 2 Absent <10 Absent
540 T 4°C 1 Absent <10 Absent
540 T 4°C 2 Absent <10 Absent
Example 5: stability of the foam after dispensing
Foam stability tests were carried out evaluating the expansion of the base diameter of the flake, caused by the de-structuring of the foam over time, at one minute intervals. Said tests were carried out at ambient temperature, dispensing the foam from spray containers preserved chilled up to the moment of dispensing.
The dimensionless expansion index of the base diameter of the used flake is:
ε [%] = (Dt-Do) (100/Do)
wherein D t = diameter of the flake at the time t
Do = diameter of the flake at the time 0.
The obtained results are indicated in Figure 2, in which example 1 refers to the foams obtained using liquid egg white, examples 2a and 2b refer to foams obtained using powdered egg white, example 3 to foams comprising a lipid component .