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Title:
INSTANT MILK TOPPING FOR BEVERAGES
Document Type and Number:
WIPO Patent Application WO/2020/016173
Kind Code:
A1
Abstract:
The invention pertains to dry powder compositions comprising protein, fat, carbohydrates, and at least one thickening agent, and wherein the dry powder blend compositions are able to form an overrun in a range of from 50% to 400% when dissolved in water. Furthermore, methods for preparing foam and methods for preparing foam on top of beverages using the dry powder compositions according to the invention are disclosed as well.

Inventors:
LINDQVIST ANDERS ERIK INGMAR (NL)
VAN SEEVENTER PAUL BASTIAAN (NL)
ANTON ANTON IVAN (NL)
Application Number:
EP2019/068991
Publication Date:
January 23, 2020
Filing Date:
July 15, 2019
Export Citation:
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Assignee:
FRIESLANDCAMPINA NEDERLAND BV (NL)
International Classes:
A23C11/02; A23C11/04; A23F3/00; A23F5/00
Domestic Patent References:
WO2010005297A12010-01-14
WO2010005297A12010-01-14
WO2006022540A12006-03-02
WO2001008504A12001-02-08
WO2006023564A12006-03-02
Foreign References:
US20160235096A12016-08-18
US20050276898A12005-12-15
US4438147A1984-03-20
US6168819B12001-01-02
EP0813815A11997-12-29
US20160235096A12016-08-18
US20050276898A12005-12-15
US4438147A1984-03-20
Other References:
ANONYMOUS: "Powdered milk", WWW.WIKIPEDIA.ORG, 2 July 2018 (2018-07-02), pages 1 - 5, XP055536966, Retrieved from the Internet [retrieved on 20181220]
E. BERLIN ET AL: "Influence of Drying Methods on Density and Porosity of Milk Powder Granules", JOURNAL OF DAIRY SCIENCE., vol. 46, no. 8, 1 August 1963 (1963-08-01), US, pages 780 - 784, XP055537032, ISSN: 0022-0302, DOI: 10.3168/jds.S0022-0302(63)89148-1
ANONYMOUS: "Gerkens Product Specification 22-24% GT78", 12 February 2009 (2009-02-12), pages 1 - 4, XP055536963, Retrieved from the Internet [retrieved on 20181220]
ANONYMOUS: "PRODUCT DESCRIPTION - PD 208488-8.8EN - GRINDSTED Xanthan 80", 12 November 2009 (2009-11-12), pages 1 - 2, XP055537182, Retrieved from the Internet [retrieved on 20181220]
G. OSTHOFF ET AL: "Characterization of a Spray-Dried Soymilk Powder and Changes Observed During Storage", FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol. 16, no. 2, 1 April 2010 (2010-04-01), NEW YORK, NY, US, pages 169 - 178, XP055612881, ISSN: 1082-0132, DOI: 10.1177/1082013209353236
F. GUNSTONE ET AL.: "The Lipid Handbook", 2007, CRC PRESS
Attorney, Agent or Firm:
FRIESLANDCAMPINA NEDERLAND B.V. / IP DEPARTMENT (NL)
Download PDF:
Claims:
Claims

1. A dry powder blend composition comprising:

a) protein in a range of from 2 wt% to 30 wt%, preferably in a range of from 2 wt% to 15 wt%;

b) fat in a range of from 0.1 wt% to 80 wt%, preferably in a range of from 0.5 wt% to 20 wt%;

c) carbohydrates in a range of from 10 wt% to 95 wt%, preferably in a range of from 40 wt% to 90 wt%;

d) at least one thickening agent, wherein said thickening agent is present in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, wherein said thickening agent is selected from the group consisting of xanthan gum, alginate, carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof;

wherein the wt% is as compared to the total weight of the composition, wherein the dry powder composition is able to form an overrun in a range of from 50% to 400% when dissolved in water.

2. A dry powder composition according to claim 1, wherein the thickening agent is soluble in cold water.

3. A dry powder composition according to any one of the preceding claims, wherein the thickening agent is xanthan gum.

4. A dry powder composition according to any one of the preceding claims, wherein the protein is selected from the group consisting of skimmed milk powder, whey proteins, whey powder, caseinates and combinations thereof.

5. A dry powder composition according to any one of the preceding claims, wherein the fat is selected from the group consisting of medium chain triglycerides, vegetable oils such as coconut oil or palm kernel oil, and

combinations thereof.

6. A dry powder composition according to any one of the preceding claims, wherein the composition further comprises a stabilizer in an amount of at most 5 wt%, wherein the wt% is as compared to the total weight of the composition.

7. A dry powder composition according to any one of the preceding claims, wherein the composition further comprises salt in an amount of at most 5 wt%, wherein the wt% is as compared to the total weight of the composition.

8. A method for preparing a dry powder blend composition according to any one of claims 1-7, wherein said method comprises providing at least three dry components, wherein one dry component is a foam generating component, wherein another dry component is a cold-water soluble foamer, and yet another dry component is the thickening agent,

wherein the foam generating component comprises carbohydrates, and optionally protein and fat,

wherein the cold-water soluble foamer comprises carbohydrates, preferably glucose syrup, milk protein such as skimmed milk powder, and medium chain triglycerides oil,

wherein in the foam generating component is selected from the group consisting of protein-free, foaming compositions which comprise a powdered protein-free soluble composition which comprises carbohydrate particles having a plurality of voids containing entrapped pressurized gas; powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped pressurized gas; and powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped gas, wherein said method further comprises blending the dry components.

9. A method according to claim 8, wherein the thickening agent is soluble in cold water.

10. A method for preparing an instant foam comprising the steps of:

a) bringing a dry powder blend composition according to any one of claims 1 to 7 or as obtained by a method according to any one of claims 8 or 9 into contact with a water- containing liquid, wherein the temperature of the water-containing liquid is in a range of from 0-35 °C, preferably in a range of from 4-20 °C;

b) mixing the composition obtained in step a).

11. A method according to claim 10, wherein in step a) the amount of water- containing liquid is in a range of from 40 wt% to 90 wt%, preferably in a range of from 60 wt% to 80 wt%, wherein the wt% is as compared to the combined weight of the water and the dry powder composition.

12. A method according to claim 10, wherein in step b) the composition obtained in step a) is mixed by stirring.

13. A method for preparing a beverage with a foam on top comprising the steps a) and b) from claim 10, and further comprising the step of:

c) bringing the foam obtained in step b) of claim 10 into contact with a beverage.

14. A method according to claim 13, wherein the beverage is selected from the group consisting of tea, coffee, hot chocolate, milk, milkshakes, smoothies, frappe coffee, fruit juices, Irish coffee, and pina colada.

15. A foam composition obtainable by a method according to any one of claims 10 to 12, wherein said foam composition comprises:

a) protein in a range of from 1 wt% to 10 wt%, preferably in a range of from 1 wt% to 8 wt%, more preferably in a range of from 1 wt% to 5 wt%; b) fat in a range of from 0.1 wt% to 40 wt%, preferably in a range of from 0.5 wt% to 25 wt%;

c) carbohydrates in a range of from 5 wt% to 55 wt%, preferably in a range of from 5 wt% to 40 wt%;

d) at least one thickening agent, wherein said thickening agent is present in a range of from 0.005 wt% to 1.25 wt%, preferably in a range of from 0.05 wt% to 0.75 wt%, wherein said thickening agent is selected from the group consisting of xanthan gum, alginate, carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof;

e) total solids in a range of from 10 wt% to 60 wt%, preferably in a range of from 20 wt% to 55 wt%;

wherein the wt% is as compared to the total weight of the foam composition.

Description:
Title: INSTANT MILK TOPPING FOR BEVERAGES

FIELD OF THE INVENTION

The invention disclosed herein relates to dry powder blend compositions for the preparation of instant foam that is used as a topping on a beverage.

BACKGROUND

Foam toppings are important and sometimes essential parts of a beverage. For example, cappuccino always has a foam topping and a modern trend in Asia is to have a foam topping on tea.

A preferred characteristic of foam toppings is that there is a sharp transition between the phases of the foam topping and the beverage.

Furthermore, the foam topping is preferably stable over the course of

consumption (typically 15 minutes to 1 hour). In another aspect, it is preferred that minimal exchange of matter occurs between the two phases. In addition, the foam preferably has a rich milky sensory profile. In yet another aspect, the foam preferably has a color preferred by consumers, for example white.

Another preferred characteristic of foam for toppings is ease of

preparation, preferably in a short time and/or with minimal means, e.g. without the need for using electrical appliances.

Dry powders are often used to prepare instant foam for use as a foam topping on a beverage. Currently available dry powders for preparing instant foam typically rely on aeration through mixing with electrical mixing, and thus require a substantial preparation. Alternatively, the dry powder compositions are designed for and limited to preparation by dissolving the dry powder directly into the beverage to create a foam topping. This, however, generally leads to a majority of the added dry matter ending up in the beverage, which, inter alia, does not result in a sharply defined two-phase system of the foam and the beverage. In addition, the currently existing dry powders may in addition lack one or more of the other preferred characteristics listed above. US 6,168,819 B1 discloses particulate creamers comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein. As apparent from the Examples in US 6,168,819 Bl, the compositions are reconstituted in a hot liquid of more than 70 °C to form a foam.

Likewise, in the Examples of EP0813815 it is shown that foam is created by applying water at a temperature of about 85.0-90.6 °C to a particulate instant foaming beverage creamer having a protein content in excess of 20% by weight. WO 2010005297 pertains to a foaming composition for beverages, which comprises fats, carbohydrates, and proteins, and wherein the protein content on a dry basis is between 3 and 9 %and comprises a whey protein and casein, with a whey protein to casein ratio between 0.4 and 1.0.

US 20160235096 relates to a dry mixture in particulate form containing a gas release agent, a flavor component and a hydrocolloid.

US 20050276898 describes foamed liquid creamers, comprising first and second components, that cooperate when combined with a water containing beverage. A portion of the foam layer resides on the beverage and the remainder at least partially melts or disperses in the beverage.

US 4,438,147 relates to a powder-form creamer suitable for use in beverages, prepared by spray- drying a mixture containing a non- dairy fat, a non- dairy carbohydrate and a proteinaceous foam stabilizer.

It is desired that dry powder compositions are developed for the

preparation of instant foam that can be used as foam toppings on beverages, that solve one or more of the abovementioned problems.

SUMMARY OF THE INVENTION

The invention pertains to dry powder blend compositions comprising: a) protein in a range of from 2 wt% to 30 wt%, preferably in a range of from 2 wt% to 15 wt%; b) fat in a range of from 0.1 wt% to 80 wt%, preferably in a range of from 0.5 wt% to 20 wt%;

c) carbohydrates in a range of from 10 wt% to 95 wt%, preferably in a range of from 40 wt% to 90 wt%;

d) at least one thickening agent, wherein said thickening agent is present in a range of from 0.01 wt% to 5 wt%, preferably in a range of from 0.1 wt% to 1.5 wt%, wherein said thickening agent is selected from the group consisting of xanthan gum, alginate, carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof;

wherein the wt% is as compared to the total weight of the composition, wherein the dry powder composition is able to form an overrun in a range of from 50% to 400% when dissolved in water.

In another aspect, the invention pertains to methods for preparing a dry powder blend compositions according to the invention, wherein said method comprises providing at least three dry components, wherein one dry component is a foam generating component, wherein another dry component is a cold-water soluble foamer, and yet another dry component is the thickening agent, wherein the foam generating component comprises carbohydrates, and optionally protein and fat,

wherein the cold-water soluble foamer comprises a carbohydrate, preferably glucose syrup, milk protein, such as skimmed milk powder, and medium chain triglycerides oil,

wherein in the foam generating component is selected from the group consisting of protein-free, foaming compositions which comprise a powdered protein-free soluble composition which comprises carbohydrate particles having a plurality of voids containing entrapped pressurized gas, and which further may comprise modified starch, preferably starch sodium octenyl succinate (E1450) ; powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped pressurized gas; and powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped gas;

wherein said method further comprises blending the dry components.

The invention further pertains to methods for preparing an instant foam comprising the steps of:

a) bringing a dry powder composition according to the invention or as obtained by a method for preparing dry powder compositions according to the invention into contact with a water-containing liquid, wherein the temperature of the water- containing liquid is in a range of from 0-35 °C, preferably in a range of from 4-20

°C;

b) mixing the composition obtained in step a).

In another aspect, the invention relates to methods for preparing a beverage with a foam on top comprising the steps a) and b) from the method as listed in the previous paragraph, and further comprising the step of:

c) bringing the foam obtained in step b) of the method listed in the previous paragraph into contact with a beverage.

In another aspect, the invention relates to foam compositions obtainable by a method according to the invention using dry compositions according to the invention, wherein said foam composition comprises:

a) protein in a range of from 1 wt% to 10 wt%, preferably in a range of from 1 wt% to 8 wt%, more preferably in a range of from 1 wt% to 5 wt%;

b) fat in a range of from 0.1 wt% to 40 wt%, preferably in a range of from 0.5 wt% to 25 wt%;

c) carbohydrates in a range of from 5 wt% to 55 wt%, preferably in a range of from 5 wt% to 40 wt%;

d) at least one thickening agent, wherein said thickening agent is present in a range of from 0.005 wt% to 1.25 wt%, preferably in a range of from 0.05 wt% to 0.75 wt%, wherein said thickening agent is selected from the group consisting of xanthan gum, alginate, carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof; e) total solids in a range of from 10 wt% to 60 wt%, preferably in a range of from 20 wt% to 40 wt%;

wherein the wt% is as compared to the total weight of the foam composition.

The powder blend according to the invention contains healthy and nutritious dairy ingredients and enables the consumer in a convenient way to prepare a beverage having a milky foam on top.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1 depicts the foams according to the invention prepared as described in Example 2. The beaker labelled“1” corresponds to a foam prepared with a dry powder composition as described in Table 5. The beaker labelled“2” corresponds to a foam prepared with a dry powder composition as described in Table 6. The beaker labelled“3” corresponds to a foam prepared with a dry powder composition as described in Table 7. The dashes on the beaker glasses made with a marker are not relevant to the experiment, nor to the overrun measurements.

Figure 2 depicts the foams according to the invention prepared as described in Example 2 to which freshly brewed coffee was added as described in Example 4. The beaker labelled“1” corresponds to a foam prepared with a dry powder composition as described in Table 5. The beaker labelled“2” corresponds to a foam prepared with a dry powder composition as described in Table 6. The beaker labelled“3” corresponds to a foam prepared with a dry powder

composition as described in Table 7. The dashes on the beaker glasses made with a marker are not relevant to the experiment.

DETAILED DESCRIPTION OF THE INVENTION

The invention, in a broad sense, is based on the judicious insight that compositions as described herein are suitable for the easy preparation of instant foam for use as a stable topping on a beverage. Throughout the description, when referring to dry powder compositions according to the invention, and the method to prepare the same, these are dry powder blend compositions, i.e. a dry blend of various components.

In one aspect, the dry powder compositions of the invention produce a foam that, when contacted with a beverage, gives two clearly separated phases. In another aspect, minimal exchange of matter between the separated phases occurs.

Another advantage of the dry powder compositions of the invention is that they produce foams that are stable, and ensure a clear phase separation, for typical consumption times (i.e. 15 minutes to 1 hour).

Yet another advantage of the invention is that the dry powder

compositions and the methods as disclosed herein allow an easy and fast preparation. If so desired, preparation of the foam can be carried out in an easy fashion by adding a certain amount of water to the dry powder composition according to the invention, and stirring the resulting mixture manually with e.g. a spoon. In another aspect, cold water may be used in preparing the foam from the dry powder compositions, which is readily available and does not require heating and thus, reduces production time.

Furthermore, another advantageous aspect of the invention is that the foams prepared from the dry powder compositions have a good mouth feel. An especially nice sensation for the consumer is achieved when the foam is prepared according to the method of the invention, using cold water as defined herein, and the foam is thereafter brought into contact with a hot beverage.

Yet another advantage of the invention is that the foams prepared from the dry powder compositions have a white color preferred by consumers.

Without wishing to be bound by theory, it is believed that the foams prepared according to the invention have a favorable viscosity that allows the formation of two nicely separated phases when the foam is brought into contact with a beverage. Still without wishing to be bound by theory, it is believed that this favorable viscosity is achieved by employing certain thickening agents as disclosed herein, especially the ones that are soluble in cold water as herein defined.

In one aspect, the invention pertains to dry powder compositions comprising: a) protein in a range of from 2 wt% to 30 wt%, preferably in a range of from 2 wt% to 15 wt%; b) fat in a range of from 0.1 wt% to 80 wt%, preferably in a range of from 0.5 wt% to 20 wt%; c) carbohydrates in a range of from 10 wt% to 95 wt%, preferably in a range of from 40 wt% to 90 wt%; d) at least one thickening agent, wherein said thickening agent is present in a range of from 0.01 wt% to 5 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, wherein said thickening agent is selected from the group consisting of xanthan gum, alginate, carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof; wherein the wt% is as compared to the total weight of the composition, wherein the dry powder composition is able to form an overrun in a range of from 50% to 400% when dissolved in water.

Overrun is defined according to the following formula:

Overrun— (Vend-(Vwater+Vpowder))/(Vwater+Vpowder)* 100% . Herein, Vend is the end volume of the total composition (i.e. solution and foam) measured after foam formation, Vpowder is the volume of powder in the total composition after foam preparation, and Vwater is assumed as volume of water (with a density of lg/mL) added to the dry powder when preparing the foam. The above equation can be simplified to

Overrun— ( end water)/V water* 100% .

The latter formula is used in the calculation of overrun for the invention.

A possible way to determine the overrun is for example by adding 55 g water to 25 g dry powder in a well-graded beaker glass. After preparing the foam by mixing, the volume of the resulting composition is determined by using a ruler, and the overrun is calculated according to the above formula. The skilled person is therefore able to measure overrun in a simple way without undue burden. It will be understood that the ability to form an overrun is an inherent property of the dry powder composition.

The dry powder compositions according to the invention are able to form an overrun in a range of from 50% to 400% when dissolved in water, preferably in a range of from 80% to 280%.

In preferred embodiments, the thickening agent is soluble in cold water. It will be understood that the thickening agents disclosed herein are typically hydrocolloids, which are herein defined in accordance with their normal scientific meaning. Wherever hydrocolloids are mentioned in this text, it may be interpreted as thickening agent. Cold water is herein defined as having a temperature in a range of from 0-35 °C, preferably in a range of from 4-20 °C. A simple experiment to determine whether a thickening agent is soluble in cold water is described hereafter. This test is not an undue burden for the skilled person to carry out.

To establish whether the thickening agent is soluble in cold water as used for the purpose of the invention, a mixture of 1 wt% hydrocolloid in demineralized water is prepared. The hydrocolloid is blended with fine sugar in a weight-to-weight ratio of 1:4 (hydrocolloid : fine sugar) to improve dispersibility of the hydrocolloid, which is shown in Table 1. Table 1. Composition of a mixture containing demineralized water, fine sugar and hydrocolloid for determining whether the hydrocolloid is soluble in cold water.

The solution with a total weight of 200 g is prepared by mechanical stirring for 60 minutes using a magnetic stirrer. The conditions during stirring are given in

Table 2.

Table 2. Conditions for stirring the solution as described in Table 1.

J

| | | s |

After stirring under the conditions listed in Table 2, the mixtures are checked for the presence of undissolved particles. Alternatively, viscosity measurements can be carried out to determine whether the tested hydrocolloid is a suitable cold-water soluble thickening agent. To that end, the viscosity of the solution resulting from the procedure according to Table 2 using a composition according to Table 1 is measured. The viscosity is determined in a MCR 300 rheometer (Anton Paar Physica, Graz, Austria) with the CC27 configuration (cylindrical cup and bob). The measurements are performed at 20 °C at shear rates ranging from 1 to 1000 s 1 . When analyzing the data the viscosity at a shear rate of 10 s 1 is chosen. The hydrocolloid can be defined as being a suitable cold-water soluble thickening agent when the viscosity at a shear rate of 10 s 1 is at least 0.1 Pa*s, preferably at least 0.2 Pa*s, more preferably at least 0.3 Pa*s, even more preferably at least 0.4 Pa*s, more preferably still at least 0.5 Pa*s, yet more preferably at least 0.6 Pa*s, at least 0.7 Pa*s, at least 0.8 Pa*s, at least 0.9 Pa*s or at least 1.0 Pa*s.

Suitable thickening agents for use in the invention are thickening agents selected from the group consisting of xanthan gum, alginate,

carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof. In preferred embodiments, the thickening agent is xanthan gum. A suitable xanthan gum is Satiaxane™ CX911, which is available from Cargill.

It will be understood that to the person skilled in the art of dry powder compositions to prepare foams for beverages carbohydrates are understood as being matrix materials and/or sweeteners (see for example W02006/022540, page 10, line 30 to page 11, line 24).

Herein, a distinction is made between carbohydrates and thickening agents, even though the thickening agents disclosed herein may be

polysaccharides. Typically, the carbohydrates according to the definition known to the person skilled in the art of preparing dry powders for making foam for beverages are used in the matrix of particles and/or as a sweetener. Thickening agents, by contrast, are used to increase the viscosity of an aqueous solution to an extent as defined herein. Therefrom, it follows that when determining the total carbohydrate content in compositions according to the invention, the thickening agent, or more particularly the cold-water soluble thickening agent, should not be taken into account. Rather, the weight ratios of carbohydrate and thickening agent are listed separately.

In preferred embodiments, the carbohydrates are selected from the group consisting of sucrose, glucose, glucose syrup, maltodextrin, lactose, fructose, hydrolyzed starch, high-fructose corn syrup, and combinations thereof.

In preferred embodiments, the protein is primarily present in powders selected from the group consisting of skimmed milk powder, whey proteins, whey powder, caseinates and combinations thereof.

In preferred embodiments, the fat is selected from the group consisting of medium chain triglycerides, vegetable oils and combinations thereof. Suitable vegetable oils are for example coconut oil and palm kernel oil, which may be fully hardened or non-hardened (i.e. natural).

In preferred embodiments, the dry powder composition further comprises at least one stabilizer in an amount of at most 5 wt%, preferably in a range of from 0.1 wt% to 3 wt%, more preferably in a range of from 0.2 wt% to 2 wt%, even more preferably in a range of from 0.4 wt% to 0.9 wt%, wherein the wt% is as compared to the total weight of the composition. Preferred stabilizers are dipotassium phosphate and disodium phosphate (E339ii).

In preferred embodiments, the dry powder composition further comprises salt in an amount of at most 5 wt%, wherein the wt% is as compared to the total weight of the composition. Preferably, the dry powder composition comprises salt in an amount in a range of from 0.05 wt% to 3 wt%, more preferably in a range of from 0.1 wt% to 1 wt%, even more preferably in a range of from 0.2 wt% to 0.7 wt%. Preferably, sodium chloride is used as a salt, but other suitable edible salts are known to the skilled person.

In preferred embodiments, the dry powder composition further comprises a free flowing agent in a range of from 0.01 wt% to 3 wt%, more preferably in a range of from 0.1 wt% to 2 wt%, even more preferably in a range of from 0.2 wt to 1.5 wt%, wherein the wt% is as compared to the total weight of the dry powder composition. Preferably, the free flowing agent is silicon dioxide (E551).

It will be understood that the dry powder compositions of the invention can be defined in two ways. The first definition describes the dry powder

compositions by their total amounts of ingredients, such as carbohydrates, protein, fat, or specific examples thereof ( e.g . sucrose). The second definition describes the dry powder compositions by the amounts of foam generating component, cold-water soluble foamer, thickening agent, and possible other components. As described below, the foam generating component may comprise carbohydrates, and optionally protein and fat. Likewise, the cold-water soluble foamer may comprise carbohydrates, protein, and fat.

As an example, suppose the cold-water soluble foamer for example comprises 50 wt% glucose syrup and 50 wt% protein, and the cold-water soluble foamer is present in the dry powder composition in 50 wt%. Then, the

composition comprises at least 25 wt% of carbohydrates (in this case glucose syrup). Suppose for example that the dry powder composition comprises 50 wt% sucrose in addition to the 50 wt% of cold-water soluble foamer in this example. Then, according to the first definition, the dry powder composition comprises 25 wt% protein and 75 wt% carbohydrates ( i.e 25 wt% glucose syrup and 50 wt% sucrose). In the second definition, the dry powder composition comprises 50 wt% of cold-water soluble foamer and 50 wt% sucrose.

First, embodiments of the invention using the first definition will be listed. Thereafter, embodiments of the invention using the second definition will be listed.

Dry powder compositions according to definition 1 (i.e. total amounts of ingredients) In an embodiment, the dry powder composition comprises at least one carbohydrate in a range of from 20 wt% to 90 wt%, preferably in a range of from 25 wt% to 80 wt%, protein in a range of from 15 wt% to 60 wt%, preferably in a range of from 20 wt% to 45 wt%, fat in a range of from 0.1 wt% to 40 wt%, preferably in a range of from 5 wt% to 20 wt%, at least one thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and salt in a range of from 0 wt% to 2.5 wt%, preferably in a range of from 0.2 wt% to 1.0 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a preferred embodiment, the dry powder composition comprises sucrose in a range of from 15 wt% to 45 wt%, preferably in a range of from 30 wt% to 40 wt%, skimmed milk powder in a range of from 15 wt% to 40 wt%, preferably in a range of from 20 wt% to 35 wt%, glucose syrup in a range of from 5 wt% to 25 wt%, preferably in a range of from 10 wt% to 20 wt%, medium chain triglycerides (MCT oil) in a range of from 0 wt% to 20 wt%, preferably in a range of from 5 wt% to 10 wt%, refined fully hydrogenated coconut oil in a range of from 0 wt% to 20 wt%, preferably in a range of from 5 wt% to 10 wt%, whey powder in a range of from 0 wt% to 20 wt%, preferably in a range of from 1 wt% to 10 wt%, lactose in a range of from 0 wt% to 20 wt%, preferably in a range of from 1 wt% to 10 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and salt in a range of from 0 wt% to 2.5 wt%, preferably in a range of from 0.2 wt% to 1.0 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a more preferred embodiment, the dry powder composition comprises sucrose in a range of from 32 wt% to 36 wt%, skimmed milk powder in a range of from 26 wt% to 30 wt%, glucose syrup in a range of from 14 wt% to 18 wt%, medium chain triglycerides (MCT oil) in a range of from 6 wt% to 9 wt%, refined fully hydrogenated coconut oil in a range of from 6 wt% to 9 wt%, whey powder in a range of from 2 wt% to 6 wt%, lactose in a range of from 2 wt% to 6 wt%, xanthan in a range of from 0.5 wt% to 0.95 wt%, dipotassium phosphate in a range of from 0.1 wt% to 1.0 wt%, salt in a range of from 0.3 wt% to 0.8 wt%, free flowing agent (E551: silicon dioxide) in a range of from 0.1 wt% to 1.0 wt%, and stabilizer (E339ii: disodium phosphate) in a range of from 0.05 wt% to 0.4 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In an embodiment, the dry powder composition comprises at least one carbohydrate in a range of from 20 wt% to 90 wt%, preferably in a range of from 35 wt% to 75 wt%, protein in a range of from 2 wt% to 25 wt%, preferably in a range of from 5 wt% to 15 wt%, fat in a range of from 0.1 wt% to 20 wt%, preferably in a range of from 2 wt% to 12 wt%, at least one thickening agent in a range of from 0.01 wt% to 5.0wt%, preferably in a range of from 0.2 wt% to 2.0wt%, and salt in a range of from 0 wt% to 5 wt%, preferably in a range of from 0.1 wt% to 1 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a preferred embodiment, the dry powder composition comprises sucrose in a range of from 20 wt% to 55 wt%, preferably in a range of from 30 wt% to 45 wt%, maltodextrin in a range of from 10 wt% to 30 wt%, preferably in a range of from 15 wt% to 25 wt%, glucose syrup in a range of from 5 wt% to 25 wt%, preferably in a range of from 10 wt% to 20 wt%, skimmed milk powder in a range of from 2 wt% to 25 wt%, preferably in a range of from 5 wt% to 15 wt%, medium chain triglycerides (MCT oil) in a range of from 0 wt% to 20 wt%, preferably in a range of from 2 wt% to 12 wt%, modified starch (E1450: starch sodium octenyl succinate) in a range of from 0 wt% to 10 wt%, preferably in a range of from 0.5 wt% to 5 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.1 wt% to 1.25 wt%, and salt in a range of from 0 wt% to 5 wt%, preferably in a range of from 0.1 wt% to 1 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a more preferred embodiment, the dry powder composition comprises sucrose in a range of from 35 wt% to 40 wt%, maltodextrin in a range of from 19 wt% to 23 wt%, glucose syrup in a range of from 14 wt% to 18 wt%, skimmed milk powder in a range of from 10 wt% to 13 wt%, medium chain triglycerides (MCT oil) in a range of from 5 wt% to 10 wt%, modified starch (E1450: starch sodium octenyl succinate)in a range of from 1 wt% to 3 wt%, free flowing agent (E551: silicon dioxide) in a range of from 0.1 wt% to 2.0 wt%, dipotassium phosphate in a range of from 0.1 wt% to 1.0 wt%, xanthan in a range of from 0.3 wt% to 0.9 wt%, and salt in a range of from 0.3 wt% to 0.8 wt%, wherein the wt% is as compared to the total weight of the dry powder

composition.

In an embodiment, the dry powder composition comprises

carbohydrates in a range of from 25 wt% to 85 wt%, preferably in a range of from 30 wt% to 45 wt%, protein in a range of from 15 wt% to 35 wt%, preferably in a range of from 20 wt% to 30 wt%, fat in a range of from 0.1 wt% to 20 wt%, preferably in a range of from 3 wt% to 12 w%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a preferred embodiment, the dry powder composition comprises sucrose in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, glucose syrup in a range of from 20 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, skimmed milk powder in a range of from 15 wt% to 35 wt%, preferably in a range of from 20 wt% to 30 wt%, medium chain triglycerides (MCT oil) in a range of from 0 wt% to 20 wt%, preferably in a range of from 3 wt% to 12 w%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a more preferred embodiment, the dry powder composition comprises sucrose in a range of from 35 wt% to 40 wt%, glucose syrup in a range of from 27 wt% to 31 wt%, skimmed milk powder in a range of from 21 wt% to 25 wt%, medium chain triglycerides (MCT oil) in a range of from 5 wt% to 10 wt%, free flowing agent (E551: silicon dioxide) in a range of from 0.1 wt% to 2.0 wt%, dipotassium phosphate in a range of from 0.1 wt% to 2.0 wt%, xanthan in a range of from 0.3 wt% to 0.9 wt%, and salt in a range of from 0.3 wt% to 0.7 wt%, wherein the wt% is as compared to the total weight of the dry powder

composition.

Dry powder compositions according to definition 2 (i.e. components such as foam generating component cold-water soluble foamer and thickening agent)

In a preferred embodiment, the dry powder composition according to the invention comprises a foam generating component, a cold-water soluble foamer, and a thickening agent.

Preferably, the cold-water soluble foamer comprises a carbohydrate , preferably glucose syrup, milk protein such as skimmed milk powder, and medium chain triglycerides oil.

Preferably, the foam generating component is selected from the group consisting of protein-free, foaming compositions which comprise a powdered protein-free soluble composition which comprises carbohydrate particles having a plurality of voids containing entrapped pressurized gas; powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped pressurized gas; and powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate, protein, and entrapped gas.

Preferably, the foam generating component is selected from the group consisting of Vana Cappa B01, compositions as disclosed in WO 01/08504, and Vana Cappa X960.

The cold-water soluble foamer is preferably Vana Cappa CS 10.

It will be understood that the different Vana Cappa products disclosed herein are available from FrieslandCampina Kievit, The Netherlands.

The thickening agent is as disclosed herein, and is preferably soluble in cold water. For the cold-water soluble foamer it is preferred that the medium chain triglyceride is a saturated triglyceride, wherein the number average chain length of the fatty acid residues of the medium chain triglyceride is 6 to 12 carbon atoms, preferably 8-10 carbon atoms. More preferably, at least 50 %, even more preferably at least 60 wt %, most preferred at least 80 wt% of the fatty acid residues have an average chain length of 8 - 10 carbon atoms. Determination of the percentage fatty acid types can be found in F. Gunstone et al, The Lipid Handbook, 3 rd edition, CRC press, 2007, chapter 6.

An MCT oil may very suitably be prepared in a manner generally known in the art from coconut or palm kernel oil by esterification of the fractionated medium chain length fatty acids.

For the cold-water soluble foamer it is preferred that at least the majority of the particles has a diameter, as determined by the enveloping circle, of less than 1.5 mm, more preferably of less than 1.2 mm, even more preferably of about 0.05-0.8 mm.

For the cold-water soluble foamer it is preferred that the protein is a milk protein or plant derived protein.

For the cold-water soluble foamer it is preferred that the skimmed milk solids are present as a source for the milk protein.

For the cold-water soluble foamer it is preferred that the particles comprise at least one component selected from the group consisting of additional proteins, additional edible oils, matrix materials, sweeteners, emulsifiers, stabilisers, free flowing agents and starches.

For the cold-water soluble foamer it is preferred that a gas is entrapped in the particles.

For the cold-water soluble foamer it is preferred that the total lipid content is about 5-50 wt. %.

For the cold-water soluble foamer it is preferred that the particles comprise up to about 70 wt. % of dried skimmed milk, preferably about 10-50 wt.

%. For the cold-water soluble foamer it is preferred that the composition is essentially free of lecithin.

The cold-water soluble foamer can be prepared by a method comprising providing an aqueous mixture of the medium chain triglyceride oil, the protein and optionally one or more additional components, and thereafter drying the aqueous mixture, thereby forming the powdered composition.

The method for preparing the cold-water soluble foamer preferably comprises pasteurizing the aqueous mixture before drying.

The method for preparing the cold-water soluble foamer preferably comprises injecting a gas into the aqueous mixture in an amount sufficient to cause foaming of the aqueous mixture.

The method for preparing the cold-water soluble foamer preferably comprises providing the particles with a free flowing agent.

The method for preparing the cold-water soluble foamer preferably comprises spray- drying the mixture in a Filtermat tower.

In the method for preparing the cold-water soluble foamer the dried mixture is preferably packaged without subjecting the dried mixture to an agglomeration step.

A suitable cold-water soluble foamer for use in the invention is Vana Cappa CS 10. It will be understood that Vana Cappa CS 10 is a cold-water soluble foamer as described in WO 2006/022540. Vana Cappa CS 10 is prepared according to the method of Example 1 or 2 as disclosed in WO 2006/022540, and contains the ingredients listed in Example 4 of the same document.

A foamer is in particular considered cold-water soluble if it is

dissolvable/dispersible in water in an amount of at least about 10 g/L, at a temperature of about 20 °C, more in particular in an amount of at least about 25 g/L, even more in particular at least about 40 g/L. The dissolution time under stirring should preferably be less than 60 sec. It will be understood that the foam generating component is optionally a powdered soluble foamer of which the particles are formed of a matrix containing carbohydrate and protein and entrapped pressurized gas. One example thereof is described in WO 01/08504, herein referred to as foam generating component X.

In foam generating component X 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.

Foam generating component X is prepared according to any one of the methods described in Example 1 (page 8, lines 19-29 of WO 01/08504), Example 2 (page 9, lines 1-14 of WO 01/08504), or Example 4 (page 10, lines 7-17 of WO 01/08504) of WO 01/08504.

It will be understood that the foam-generating component is optionally a non-protein, i.e. protein-free, foaming composition which comprises a powdered protein-free soluble composition which comprises carbohydrate particles having a plurality of voids containing entrapped pressurized gas. Preferably, this protein- free foaming composition releases at least about 2 ml, more preferably at least about 5 ml, gas per gram of the composition when dissolved in liquid at ambient conditions. This protein-free foaming composition may further comprise a surfactant.

One suitable example thereof is Vana Cappa B01, which is a foam generating component as described in WO 2006/023564.

Vana Cappa B01 is prepared according to any of the methods described in Example 1 (page 20, paragraph [0049], lines 5-19, WO 2006/023564), Example 2, or Example 3 of WO 2006/023564, wherein it is understood that Vana Cappa B01 does not comprise an instant sweetened coffee mix.

It will be understood that the foam-generating component is optionally a powdered soluble foamer of which the particles are formed of a matrix containing carbohydrate, protein and entrapped gas. The entrapped gas is not pressurized. As the skilled person is aware, such powdered soluble foamers are typically prepared by spray- drying an emulsion under gas injection.

A suitable example thereof is Vana Cappa X960, which is available as a dry powder from FrieslandCampina Kievit.

The compositions for Vana Cappa CS 10, foam generating component X, Vana Cappa B01, and Vana Cappa X960 are listed in Table 3.

Table 3. The compositions of Vana Cappa B01, Vana Cappa CS 10, foam generating component X, and Vana Cappa X960.

In one embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 20 wt% to 85 wt%, preferably in a range of from 35 wt% to 75 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and a foam generating component in a range of from 15 wt% to 40 wt%, preferably in a range of from 20 wt% to 35 wt%, more preferably in a range of from 22 wt% to 30 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In another embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 20 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, foam generating component in a range of from 15 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a preferred embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, sucrose in a range of from 20 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, foam generating component in a range of from 15 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a more preferred embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 34 wt% to 38 wt%, sucrose in a range of from 30 wt% to 34 wt%, foam generating component in a range of from 27 wt% to 32 wt%, xanthan in a range of from 0.3 wt% to 0.95 wt%, and salt in a range of from 0.3 wt% to 0.7 wt%.

In another embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, a foam generating component in a range of from 15 wt% to 35 wt%, preferably in a range of from 20 wt% to 30 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a preferred embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, sucrose in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, a foam

generating component in a range of from 15 wt% to 35 wt%, preferably in a range of from 20 wt% to 30 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a more preferred embodiment, the dry powder composition is a dry blend comprising cold-water soluble foamer in a range of from 34 wt% to 38 wt%, sucrose in a range of from 35 wt% to 40 wt%, foam generating component in a range of from 22 wt% to 27 wt%, xanthan in a range of from 0.3 wt% to 0.9 wt%, and salt in a range of from 0.3 wt% to 0.7 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In one embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS10 in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 20 wt% to 85 wt%, preferably in a range of from 35 wt% to 75 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and a foam generating component selected from the group consisting of Vana Cappa B01, Vana Cappa X960, foam generating component X, and combinations thereof, wherein the foam generating component is in a range of from 15 wt% to 40 wt%, preferably in a range of from 20 wt% to 35 wt%, more preferably in a range of from 22 wt% to 30 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In another embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 25 wt% to 50 wt%, preferably in range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 20 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, Vana Cappa X960 in a range of from 15 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a preferred embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 25 wt% to 50 wt%, preferably in range of from 30 wt% to 40 wt%, sucrose in a range of from 20 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, Vana Cappa X960 in a range of from 15 wt% to 40 wt%, preferably in a range of from 25 wt% to 35 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%. In a more preferred embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 34 wt% to 38 wt%, sucrose in a range of from 30 wt% to 34 wt%, Vana Cappa X960 in a range of from 27 wt% to 32 wt%, xanthan in a range of from 0.3 wt% to 0.95 wt%, and salt in a range of from 0.3 wt% to 0.7 wt%.

In another embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, Vana Cappa B01 in a range of from 15 wt% to 35 wt%, preferably in a range of from 20 wt% to 30 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a preferred embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, sucrose in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, Vana Cappa B01 in a range of from 15 wt% to 35 wt%, preferably in a range of from 20 wt% to 30 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%.

In a more preferred embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 34 wt% to 38 wt%, sucrose in a range of from 35 wt% to 40 wt%, Vana Cappa B01 in a range of from 22 wt% to 27 wt%, xanthan in a range of from 0.3 wt% to 0.9 wt%, and salt in a range of from 0.3 wt% to 0.7 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In another embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 20 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, at least one carbohydrate in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, foam generating component X in a range of from 15 wt% to 40 wt%, preferably in a range of from 20 wt% to 30 wt%, a thickening agent in a range of from 0.01 wt% to 5.0 wt%, preferably in a range of from 0.2 wt% to 2.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a preferred embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 20 wt% to 50 wt%, preferably in a range of from 30 wt% to 40 wt%, sucrose in a range of from 25 wt% to 50 wt%, preferably in a range of from 30 wt% to 45 wt%, foam generating component X in a range of from 15 wt% to 40 wt%, preferably in a range of from 20 wt% to 30 wt%, xanthan in a range of from 0.01 wt% to 2.5 wt%, preferably in a range of from 0.05 wt% to 1.0 wt%, and at most 5 wt% salt, preferably in a range of from 0.1 wt% to 1.0 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

In a more preferred embodiment, the dry powder composition is a dry blend comprising Vana Cappa CS 10 in a range of from 34 wt% to 38 wt%, sucrose in a range of from 35 wt% to 40 wt%, foam generating component X in a range of from 22 wt% to 27 wt%, xanthan in a range of from 0.3 wt% to 0.9 wt%, and salt in a range of from 0.3 wt% to 0.7 wt%, wherein the wt% is as compared to the total weight of the dry powder composition.

The dry powder compositions according to the invention are preferably used to produce a foam according to the method for producing an instant foam as disclosed herein. Therefore, it is preferred that the dry powder composition according to the invention does not comprise a powder of a beverage, e.g. instant coffee powder.

In addition, in a preferred embodiment, the dry powder compositions and/or the foam compositions according to the invention consist of the

components listed herein. In another aspect, the invention relates to methods for preparing dry powder compositions of the invention. This method comprises the step of providing at least three dry components, and the step of blending these dry components. Of these three dry components, one dry component is a foam generating component, another dry component is a cold-water soluble foamer, and yet another dry component is the thickening agent. The foam generating component for use in this method comprises carbohydrates, and optionally protein and fat, and is selected from the group consisting of protein-free, foaming compositions which comprise a powdered protein-free soluble composition which comprises carbohydrate particles having a plurality of voids containing entrapped pressurized gas; powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped pressurized gas; and powdered soluble foamers of which the particles are formed of a matrix containing carbohydrate and protein and entrapped gas. The cold- water soluble foamer for use in this method comprises carbohydrates, preferably glucose syrup, and milk protein such as skimmed milk powder, and is a powdered, cold-water soluble, foamable composition having particles that comprise a mixture of protein, preferably milk protein and a medium chain triglyceride oil.

Preferably, the dry components are provided in weight ratios as disclosed herein for the dry powder compositions defined as comprising a foam generating component, a cold-water soluble foamer, and a thickening agent. Preferably, the thickening agent is soluble in cold water as defined herein.

In another aspect, the invention relates to methods for preparing an instant foam comprising the steps of: a) bringing a dry powder composition according the invention or as obtained by a method of preparing the dry powder compositions of the invention into contact with a water- containing liquid, wherein the temperature of the water-containing liquid is in a range of from 0-35

°C, preferably in a range of from 4-20 °C; b) mixing the composition obtained in step a).

Preferably, in step a) of the method for preparing an instant foam the amount of water- containing liquid is in a range of from 40 wt% to 90 wt%, more preferably in a range of from 60 wt% to 80 wt%, wherein the wt% is as compared to the combined weight of the water-containing liquid and the dry powder composition.

Mixing the composition in step b) can be done by any manner known in the art. Non-limited examples are stirring, shaking, whipping, and the like. Stirring is preferred, and can be performed mechanically, manually, or a combination thereof.

Typical mixing times are in a range of from 2 seconds to 2 minutes, preferably in a range of from 5 seconds to 1 minute, more preferably in a range of from 5 seconds to 30 seconds.

In yet another aspect, the invention relates to a method for preparing a beverage with a foam on top comprising the steps a) and b) from the method for preparing an instant foam as described herein, and further comprising the step of: c) bringing the foam obtained in step b) of the method for preparing an instant foam into contact with a beverage.

It will be understood that the foam can be applied on top of the hot or cold beverage, or, alternatively, the hot or cold beverage can be poured directly on top of the foam, forming a foamed beverage with a sharp interface between the foam and the liquid. When the beverage is poured directly on top of the foam, some matter comprised in the foam may end up in the beverage. Still, a stable foam topping and two nicely separated phases are obtained, with minimal further exchange of matter between the phases.

In preferred embodiments, the beverage is selected from the group consisting of tea, coffee, hot chocolate, milk, milkshakes, smoothies, frappe coffee, fruit juices, an alcoholic coffee beverage, and pina colada. Preferably, the beverage is coffee. In another preferred embodiment, the beverage is tea.

Furthermore, the invention pertains to foam compositions obtainable by a method for foam preparation according to the invention using dry powder compositions of the invention, wherein said foam composition comprises: a) protein in a range of from 1 wt% to 10 wt%, preferably in a range of from 1 wt% to 8 wt%, more preferably in a range of from 1 wt% to 5 wt%; b) fat in a range of from 0.1 wt% to 40 wt%, preferably in a range of from 0.5 wt% to 25 wt%; c) carbohydrates in a range of from 5 wt% to 55 wt%, preferably in a range of from 5 wt% to 40 wt%,

d) at least one thickening agent, wherein said thickening agent is present in a range of from 0.005 wt% to 1.25 wt%, preferably in a range of from 0.05 wt% to 0.75 wt%, wherein said thickening agent is selected from the group consisting of xanthan gum, alginate, carrageenans, guar gum, gellan, locust bean gum, carboxymethylcellulose, starch, pectin, micro crystalline cellulose, hydrolyzed gums, and combinations thereof;

wherein the wt% is as compared to the total weight of the composition e) total solids in a range of from 10 wt% to 60 wt%, preferably in a range of from 20 wt% to 55 wt%; wherein the wt% is as compared to the total weight of the foam composition.

In one embodiment, the foam composition comprises xanthan gum. A suitable xanthan gum is Satiaxane™ CX911, which is available from Cargill. Preferably, xanthan gum is present in the foam composition in a range of from 0.005 wt% to 1.25 wt%, more preferably in a range of from 0.05 wt% to 0.75 wt%, even more preferably in a range of from 0.3 wt% to 0.5 wt%, wherein the wt% is as compared to the total weight of the foam composition.

In another embodiment, the foam composition comprises medium chain triglycerides (MCT oil). Preferably, the MCT oil is present in the foam

composition in a range of from 1 wt% to 10 wt%, more preferably in a range of from 2 wt% to 7 wt%, even more preferably in a range of from 3 wt% to 5 wt%, wherein the wt% is as compared to the total weight of the foam composition.

In preferred embodiments, the foam composition comprises both xanthan and MCT oil.

Preferably, foam compositions according to the invention have a viscosity in a range of from 130 Pa*s to 770 Pa*s, more preferably in a range of from 190 Pa*s to 770 Pa*s, wherein the viscosity is measured at a shear rate of 100 s 1 . Viscosity of the foam was measured over shear rate in a MCR 300 rheometer (Anton Paar Physica, Graz, Austria) with the CC27 configuration (cylindrical cup and bob). The foam viscosity measurements were performed at 20 °C at shear rates ranging from 1-1000 s 1 . When analyzing the data the viscosity corresponding to share rate 100 s 1 was chosen, since it is a shear rate commonly found in literature, due to its relation to the shear rates found in common processing, such as pumping or spraying.

The foam compositions according to the invention preferably comprise water in an amount in a range of from 40 wt% to 90 wt%, more preferably in a range of from 60 wt% to 80 wt%, wherein the wt% is as compared to the total weight of the foam composition.

“Dry” is herein understood to be defined as having a moisture content of at most 5 wt%, preferably at most 2.5 wt%, more preferably at most 1 wt%.

The invention is hereinafter illustrated with reference to the following, non-limiting, examples. EXAMPLES

Example 1: Cold water solubility of gums The composition of the solutions for cold water solubility tests was as listed in Table 1, and the solutions were prepared in accordance with the conditions listed in Table 2. The hydrocolloid was blended with fine sugar in a weight ratio 1:5 to improve dispersibility. The tested hydrocolloids were xanthan gum (Satiaxane™ CX911, obtained from Cargill), and carrageenan (Grindsted® CL 345, obtainable from Danisco DuPont).

After stirring, no undissolved particles were present in the solution containing Satiaxane™ CX911. Satiaxane™ CX911 was therefore shown to be soluble in cold water. By contrast, the solution containing Grindsted® CL 345 did show undissolved particles, and Grindsted® CL 345 was not deemed to be soluble in cold water.

In addition, the viscosity of the resulting solutions was measured. Viscosity of the resulting solution was measured in a MCR 300 rheometer (Anton Paar Physica, Graz, Austria) with the CC27 configuration ( cylindrical cup and bob). The measurements were performed at 20 °C at shear rates ranging from 1-1000 S 1 . When analyzing the data the viscosity corresponding to shear rate 10 s 1 was chosen.

The results of the viscosity measurements are listed in Table 4.

Demineralised water was used as a negative control. Table 4. Results of the viscosity measurements.

From the results in Table 4, it is clear that the xanthan gum Satiaxane™ CX911 was soluble in cold water and increased the viscosity of the solution, and is considered a suitable cold-water- soluble thickening agent for use in the invention. By contrast, the carrageenan Grindsted® CL 345 was not deemed soluble in cold water and hardly increased the viscosity of the solution. Therefore, it was not deemed to be a cold-water- soluble thickening agent, and was not suitable for use in the invention. Example 2: Preparation of a foam and overrun determination

Dry powder compositions according to the invention, as listed in Tables 5-7 were used to produce foam. In Tables 5-7, the dry powder compositions are defined in two ways. Definition 1 describes the dry powder compositions by their total amounts of sucrose, skimmed milk powder, etc. Definition 2 describes the dry powder compositions by the amounts of foam generating component, cold-water soluble foamer, cold-water-soluble thickening agent, and possible other

components. In all cases, weight percentages are given as compared to the total weight of the dry powder composition.

Table 5. Dry powder composition (1) used to prepare a foam according to the invention.

Table 6. Dry powder composition (2) used to prepare a foam according to the invention.

Table 7. Dry powder composition (3) used to prepare a foam according to the invention.

Foams were prepared in two steps by:

step a) adding 55 g water with a temperature of 15 °C to 25 g dry powder composition (1), (2) or (3) as listed above in Tables 5-7 in a graded beaker glass; step b) mixing the solution obtained in step a) .

For all three dry powder compositions (l)-(3), a stable foam was produced that had a white color as preferred by consumers.

Figure 1 depicts the foams as prepared in this Example. The overrun of the formed foams depicted in Figure 1 was measured as disclosed herein. The results of the overrun measurements are shown in Table 8.

Table 8. Results of the overrun measurements using dry powder compositions (1)- (3) as described in Tables 5-7.

Example 3: Testing the stability of the foam on top of a hot liquid

The stability of the foam on a liquid was measured by pouring 70 g of foam as produced in Example 2 on 100 g of water with a temperature of 80 °C in a Schott Duran 250 mL beaker which measured 9.6*7cm.

All foams produced in Example 2 were stable on the hot liquid for at least 15 minutes to an hour.

Example 4: Preparation of a foam on top of a beverage

Freshly brewed coffee (50 mL) was added to the foams prepared in Example 2. The results of this test are shown in Figure 2. In all three cases, two nicely separated phases (i.e. of the coffee and the foam) were visible. The foams were stable over the typical time of consumption (i.e. for 15 minutes to 1 hour). As can be seen from Figure 2, the foams have a white color that is preferred by consumers.