Title:
CAPPUCCINO CREAMER HAVING IMPROVED FOAMING PROPERTY
Document Type and Number:
Japanese Patent JP3649988
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a granular creamer capable of producing creamy foams having a semisolid texture.
SOLUTION: This granular creamer comprises a protein, a lipid and a carrier. In the protein a larger amount than 50 wt.% thereof is a partially denatured whey protein which is denatured by 40-90%. The creamer is especially suitable for a foaming creamer composition. The foaming creamer composition is added to an extracted hot coffee beverage to produce a large amount of creamy semisolid foams. The creamer is preferably produced by heat-treating a slurry containing the protein, lipid and carrier component of the creamer, denaturing the whey protein and then spray-drying the resultant slurry. The creamer can be used even in a dry mix instant cappuccino composition.
Inventors:
Barry Lynn Zeller
Raymond Martin McGarvey
James Anthony Schurock
Raymond Martin McGarvey
James Anthony Schurock
Application Number:
JP2000104825A
Publication Date:
May 18, 2005
Filing Date:
April 06, 2000
Export Citation:
Assignee:
KRAFT FOODS, INC.
International Classes:
A23C11/04; A23C13/00; A23C21/04; A23F5/24; A23F5/40; A23C11/02; A23J3/08; A23L29/00; (IPC1-7): A23C11/02; A23C21/04; A23F5/24; A23J3/08
Domestic Patent References:
| JP10066531A | ||||
| JP7507452A |
Attorney, Agent or Firm:
Kazuo Shamoto
Shosuke Imai
Tadashi Masui
Tadahiko Kurita
Yasushi Kobayashi
Shinya Hosokawa
Shosuke Imai
Tadashi Masui
Tadahiko Kurita
Yasushi Kobayashi
Shinya Hosokawa