WO2018115921A1 - Method for the production of foamed food products - Google Patents

Method for the production of foamed food products Download PDF

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Publication number
WO2018115921A1
WO2018115921A1 PCT/IB2016/001979 IB2016001979W WO2018115921A1 WO 2018115921 A1 WO2018115921 A1 WO 2018115921A1 IB 2016001979 W IB2016001979 W IB 2016001979W WO 2018115921 A1 WO2018115921 A1 WO 2018115921A1
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WO
WIPO (PCT)
Prior art keywords
foamed
composition
food product
gas
bubbles
Prior art date
Application number
PCT/IB2016/001979
Other languages
French (fr)
Inventor
Pascal Crepel
Cyril Colin
Jean-François BA
Claire Queguiner
Karl KAMAR
Dominique DELLA VALLE
Original Assignee
Compagnie Gervais Danone
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Compagnie Gervais Danone filed Critical Compagnie Gervais Danone
Priority to PCT/IB2016/001979 priority Critical patent/WO2018115921A1/en
Publication of WO2018115921A1 publication Critical patent/WO2018115921A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0042—Moulding or shaping of cellular or expanded articles

Definitions

  • the present invention relates to a method for the production of foamed food products.
  • Foamed food products, or alimentary mousses constitute a promising development of the agro-alimentary industry, especially for dairy products. These products entrap gas bubbles which impart advantageous properties such as creaminess, freshness, softness and airiness. It is considered that these properties are enhanced for gas bubbles with a low average diameter and a narrow range, or distribution, of bubble diameter.
  • a standard equipment to produce these foamed products is the continuous dynamic rotor/stator foaming system, such as the MODOMIXTM system. Nevertheless, while such a dynamic mixing equipment may yield bubbles with a low diameter, the distribution of bubble diameter is relatively wide.
  • the present invention arises from the unexpected finding, by the inventors, that a foaming composition comprising at least 10% fat, mixed with nitrogen with a dynamic mixer and then with a static mixer, has a sharply reduced distribution of bubble diameter in the obtained foamed composition compared to mixing with a dynamic mixer only.
  • the present invention relates to a method for the production of a foamed food product, comprising the steps of:
  • the invention also relates to the above-defined method further comprising a step selected from freezing, cooking, packaging or a combination thereof.
  • the invention also relates to a foamed food product obtainable by the above-defined method.
  • the invention also relates to a foamed food product comprising from 5 to 67 volume % of gas with respect to the volume of the foamed food product, wherein gas is dispersed in the foamed food product in the form of bubbles having a mean diameter of from 10 to 40 ⁇ and wherein at least 90% of the bubbles have a diameter lower than 1000 ⁇ .
  • the term “foamed” relates to an expansion of volume of a composition by incorporation and dispersion of gas bubbles into the composition. Where the composition is a food product then a foamed food product is obtained. As intended herein the expression “x% (w/w)” is equivalent to "x g per
  • dairy base As used herein the terms "dairy base”, “milk base”, “dairy product” and “milk product” shall be taken to mean a food base, product or composition comprising essentially of or consisting of milk or milk components and optionally further ingredients.
  • a fermented dairy product can thus be a fermented milk, such as a yoghurt (e.g. a stirred or drink yogurt), or a fresh cheese such as a white cheese or a "petit-suisse". It can be also a strained fermented milk such as a strained yoghurt (e.g. a concentrated or Greek-style yoghurt).
  • fermented milk and “yogurt” or “yoghurt” are given their usual meanings in the field of the dairy industry, that is, products suitable for human consumption and originating from acidifying lactic fermentation of a milk substrate. These products can contain secondary ingredients such as fruits, vegetables, sugar, etc.
  • the expression “fermented milk” may be used to refer to fermented milks other than yogurts e.g. "Kefir”, “Kumtss”, “Lassi”, “Dahi”, “Leben”, “Filmjolk”, “Villi”, “Acidophilus milk”.
  • yogurt or "yoghurt” as used herein shall be taken to mean fermented milk obtained by the acidifying lactic fermentation of specific thermophilic lactic acid bacteria such as Lactobacillus bulgaricus (also referred to as Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (also referred to as Streptococcus salivarius subsp. thermophilus), which must be in the living state in the finished product at a minimum CFU.
  • thermophilic lactic acid bacteria such as Lactobacillus bulgaricus (also referred to as Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (also referred to as Streptococcus salivarius subsp. thermophilus), which must be in the living state in the finished product at a minimum CFU.
  • thermophilic lactic acid bacteria such as Lactobacillus bulgaricus (also referred to as Lactobacillus delbru
  • lactic acid bacteria strains are intended to impart various properties to the finished product, such as that of providing organoleptic qualities, favoring equilibrium of intestinal flora or modulating the immune system.
  • strained fermented dairy composition shall be taken to mean a fermented dairy composition which has been subjected to a post- fermentation acid whey separation process.
  • spokeable shall be taken to mean a solid or semi- solid that may be consumed by means of a spoon or other utensil.
  • microorganisms e.g. bacteria, yeasts, or other microorganisms.
  • CFU colony forming unit
  • mutants or genetically transformed bacteria can be strains wherein one or more endogenous gene(s) of the parent strain has (have) been mutated, for instance to modify some of their metabolic properties (e.g. , their ability to ferment sugars, their resistance to acidity, their survival to transport in the gastrointestinal tract, their post-acidification properties or their metabolite production).
  • strains resulting from the genetic transformation of the parent strain can also be strains resulting from the genetic transformation of the parent strain to add one or more gene(s) of interest, for instance in order to give to said genetically transformed strains additional physiological features, or to allow them to express proteins of therapeutic or prophylactic interest that one wishes to administer through said strains.
  • mutants or genetically transformed strains can be obtained from the parent strain by means of conventional techniques for random or site-directed mutagenesis and genetic transformation of bacteria, or by means of the technique known as "genome shuffling".
  • strains, mutants and variants derived from a parent species or strain will be considered as being encompassed by reference to said parent species or strain, e.g. the phrases "Streptococcus thermophilus” shall be taken to include strains, mutants and variants derived therefrom.
  • substantially pure when used in reference to a bacterial strain refers to the percent (%) of said bacterial strain relative to the total micro-organism content. Substantially pure can be at least about 99.99%, at least about 99.90%, at least about 99.50%, at least about 99.00%, at least about 95.00%, at least about 90.00%, at least about 85.00%, or at least about 75.00%.
  • a "lactic acid bacterium” is a Gram-positive, acid-tolerant, generally non-sporulating and non-respiring, either rod- or cocci-shaped bacterium that is able to ferment sugars into lactic acid. Mixers
  • the gas according to the invention is dispersed within the foaming composition according to the invention by mixing.
  • the mixing of the gas and the foaming composition according to the invention may be performed by a discontinuous process or a continuous process.
  • the mixing of the gas and the foaming composition according to the invention is performed by a continuous process.
  • Dynamic mixing according to the invention can be of any type well known to one of skill in the art.
  • dynamic mixing according to the invention introduces a large volume of gas in the foaming composition according to the invention and disperses the gas within the foaming composition according to the invention by application of a high shearing.
  • the dynamic mixing of the gas and the foaming composition according to the invention is preferably performed by using rotary systems such as rotor-stator mixers and scraped surface heat exchangers.
  • Rotor-stator mixers according to the invention are well known to one of skill in the art.
  • the rotor-stator mixers according to the invention are non- scraping rotary mechanical systems with a low air gap, which means that the distance between the static part, i.e. the stator, and the mobile part, i.e. the rotor, is small compared to the dimension of the assembly.
  • the rotor and the stator are both fitted with intermeshing pins.
  • the gas is injected upstream the head of the rotor-stator mixers according to the invention by a simple orifice.
  • rotor-stator mixers may also be equipped with a gas pre-dispersion chamber. The diameter of the rotor, the diameter of the stator and the number of intermeshing pins are variable.
  • rotor-stator mixers which can be used according to the invention, it is possible to cite a MONDOMIXTM aerating system (Haas-MONDOMIX BV), the continuous mixers and aerators from Trefa Continu Aerating Systems BV, the continuous mixers from E.T. Oakes and Triquence ® Shear Stream Mixer (Lipp Mishtechnik GmbH).
  • the scraped surface heat exchangers (SSHE) are well known to one of skill in the art.
  • the scraped surface heat exchangers according to the invention are comprised of two coaxial tubes.
  • the composition to be treated flows into the inner tube which is agitated by an axial rotor equipped with a variable number of blades capable of scraping the wall.
  • the thermal fluid can circulate co- or counter-currently in the annular space between the two tubes.
  • the assembly may further be surrounded by a third coaxial tube which maintains an insulating material intended to minimize thermal losses.
  • the thermal fluid is preferably selected from the group consisting of cold liquid, hot liquid, steam and frigorific fluid such as ammonia, and a mixture of propane and propylene.
  • the dynamic mixer according to the invention is a continuous rotor-stator mixer. More preferably, the dynamic mixer is a MONDOMIXTM aerating system.
  • the static mixing according to the invention can be of any type well known to one of skill in the art.
  • the static mixing according to the invention can apply a high and homogeneous shearing to the foaming composition which flows continuously through it.
  • Static mixers according to the invention are well known to one of skill in the art.
  • the static mixers according to the invention work continuously and comprise fixed elements repeated in an axial direction.
  • the fixed elements are placed in a circular tube.
  • each fixed element consists of multiple X-shaped cross-bars with an angle between these opposite cross-bars which can preferably be about 90° .
  • the size of the static mixers according to the invention can vary from about 6 mm to about 1 meter diameter.
  • the static mixer according to the invention is a static mixer working continuously. More preferably, the static mixer according to the invention is a SMXTM or a SMXTM PLUS.
  • the mixing of the gas and the foaming composition according to the invention is performed by a continuous rotor-stator mixer followed by a static mixer working continuously. More preferably, the mixing of the gas and the foaming composition according to the invention is performed by a MONDOMIXTM aerating system followed by a SMXTM or a SMXTM PLUSPLUS mixer.
  • the rotation speed of the rotor in a rotor/stator dynamic mixer according to the invention is from 100 to 2000 rpm, and more preferably from 100 to 1000 rpm.
  • the shearing in the static mixer notably in the SMXTM or SMXTM PLUS is from 500 to 4000 s-1.
  • the pressure in the dynamic mixer notably in the MONDOMIXTM aerating system is from 0.5 to 5 bars.
  • the pressure in the static mixer notably in the SMXTM or SMXTM PLUS is from 0.1 to 3 bars.
  • the temperature of the foaming composition at the entrance of the dynamic mixer according to the invention is below 10°C, and more preferably below 2°C.
  • the temperature of the foaming composition at the entrance of the dynamic mixer according to the invention, in particular in the MONDOMIXTM aerating system is above 0°C.
  • the operating temperature in the static mixer notably in the SMXTM or SMXTM PLUS is below 10°C.
  • the operating temperature in the static mixer, notably in the SMXTM or SMXTM PLUS is above 0°C.
  • the flow rate of the foaming composition according to the invention in the dynamic mixer notably in the MONDOMIXTM aerating system is from 20 kg/h to 2000 kg/h, more preferably from 1200 kg/h to 1500 kg/h.
  • the flow rate of the foaming composition according to the invention in the static mixer notably in the SMXTM or SMXTM PLUS is from 20 to 2000 kg/h, more preferably from 1200 kg/h to 1500 kg/h.
  • the flowrate of gas according to the invention injected in the dynamic mixer is from 11 nl/h to 1000 nl/h, more preferably from 680 nl/h to 860 nl/h.
  • nl relates to "normo liter" at the atmospheric pressure.
  • the dynamic mixer provides for a homogenous dispersion of the gas in the form of bubbles, and the static mixer placed after the dynamic mixer preserves the small gas bubbles and reduces the large gas bubbles leading to a narrow spectrum of diameter of the gas bubbles.
  • the dynamic mixer and the static mixer are preferably linked to each other by means of a pipe through which the foaming composition may flow.
  • the length of the pipe between the dynamic mixer and the static mixer may vary from about 1 cm to about 100 m or more.
  • the pipe has a length below 100 m, 90m, 80 m, 70m, 60 m, 50 m, 40 m, 30 m, 20 m, 10 m, 5 m, or 1 m.
  • static mixing of the gas and the foaming composition according to the invention is performed by at least two static mixers placed one after the other, preferably by at least two static mixers SMXTM or SMXTM plus working continuously.
  • the shearing in the static mixers is preferably from 500 to 4000 s-1.
  • the pressure in the static mixers is preferably, from 1 to 5 bars in the first one, and from 0.1 to 3 bars in the second one.
  • the operating temperature in the static mixers in particular in the SMXTM or SMXTM PLUS mixers, is preferably below 10°C. According to this embodiment, the operating temperature in the static mixers, in particular in the SMXTM or SMXTM PLUS mixers, is preferably above 0°C.
  • the flow rate of the foaming composition according to the invention in the static mixers is preferably from 20 kg/h to 2000 kg/h, more preferably from 1200 kg/h to 1500 kg/h.
  • the flow rate of the gas according to the invention in the static mixer, in particular in the SMXTM or SMXTM PLUS is preferably from 11 nl/h to 1000 nl/h, more preferably from 680 nl/h to 860 nl/h, where "nl” stands for "normo liter” at the atmospheric pressure.
  • the gas to be injected and dispersed within the foaming composition according to the invention is selected from the group consisting of helium, nitrogen, carbon dioxide, air and argon. More preferably, the gas according to the invention is selected from the group consisting of nitrogen, air, and a mixture of carbon dioxide and nitrogen.
  • the mixture of nitrogen and carbon dioxide preferably comprises from 80 to 95% of nitrogen and from 5 to 20 % of carbon dioxide relative to the total gas % of the mixture.
  • the foamed composition according to the invention comprises from 20 to 80 volume %, more preferably 30 to 50 volume %, even more preferably 35 to 45 volume % of gas with respect to the volume of the foamed composition.
  • the foamed composition according to the invention comprises about 37 volume % of gas with respect to the volume of the foamed composition.
  • the gas is dispersed within the foamed food product according to the invention in the form of small bubbles, and the distribution of the gas bubbles within the foamed food product is uniform and homogenous. More preferably, the gas is dispersed within the foamed food product according to the invention in the form of non-visible bubbles.
  • the foamed food product comprising from 5 to 67 volume % of gas with respect to the volume of the foamed food product.
  • the gas in the foamed food product according to the invention is dispersed in the form of bubbles having a mean diameter from 10 to 40 ⁇ more preferably 20 to 30 ⁇ . More preferably, the mean diameter of the gas bubble is equal to or lower than 30, 29, 28, 27, 26, 25 ⁇ and equal to or higher than 20, 21 , 22, 23 and 24 ⁇ .
  • the gas in the foamed food product is dispersed in the form of bubbles and at least 90%, 95%, 98%, 99% or 100% of the bubbles have a diameter lower than 1400 ⁇ , 1300 ⁇ , 1200 ⁇ , 1100 ⁇ , 1000 ⁇ , 900 ⁇ , 800 ⁇ , or 700 ⁇ - ⁇ . More preferably, at least 90%, 95%, 98%, 99% or 100% of the bubbles have a diameter lower than 1000 ⁇ , 900 ⁇ , 800 ⁇ , or 700 ⁇ .
  • the above-mentioned diameter compared to which 90%, 95%, 98%, 99% or 100% of the bubbles have a lower diameter is respectively referred to in the art as the d90, d95, d98 d99 or dmax value of the distribution of gas bubbles in the foamed composition or in the foamed food product according to the invention.
  • the gas fraction to be introduced in the composition can be calculated by different means in function, for example, of the structure, the consistency of the composition, the flow rate of the composition, etc.
  • the foamed food product according to the invention is stable, which means that the gas bubbles remains homogeneously dispersed within the foamed food product, for more than, 1 month, 3 months and 6 months. More preferably, the foamed food product according to the invention is stable up to 12 months. Foamed food product
  • the foamed food product according to the invention comprises from 50 to 80 mass % of the food base according to the invention and from 20 to 50 mass % of the foamed composition according to the invention, with respect to the total mass of the foamed food product.
  • the mixing of a gas and a foaming composition according to the invention comprising a foaming agent by a method according to the invention leads to a foamed composition.
  • the foaming composition according to the invention is preferably selected from an acid composition and a neutral composition.
  • the foaming composition according to the invention comprises a foaming agent selected from a surfactant or a protein foaming agent. More preferably, the foaming agent according to the invention is selected from the group consisting of lecithin, a monoglyceride, a diglyceride, sorbitan monostearate, fatty acid polyglycerol esters, polyoxythethylene sorbitan monostearate propylene glycol monostearate, methylcellulose, egg albumin, serum protein notably 6-lactoglobulin, whey protein notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates, caseino-macro-peptide (CMP), and mixtures thereof.
  • a foaming agent selected from a surfactant or a protein foaming agent. More preferably, the foaming agent according to the invention is selected from the group consisting of lecithin, a monoglyceride, a diglyceride, sorbitan
  • the foaming agent according to the invention is selected from the group consisting of lecithin, a monoglyceride, a diglyceride, sorbitan monostearate, fatty acid polyglycerol esters, polyoxythethylene sorbitan monostearate propylene glycol monostearate, egg albumin, whey protein and caseino-macro-peptide (CMP).
  • the foaming composition according to the invention may further comprise at least one edible constituent, preferably a dairy composition, such as milk composition, in particular a fermented dairy composition, such as a fermented milk composition, or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
  • a dairy composition such as milk composition
  • a fermented dairy composition such as a fermented milk composition
  • a vegetable or fruit composition in particular a fermented vegetable or fruit composition.
  • the foaming composition according to the invention can be prepared by any method well known to one of skill in the art.
  • the ingredients are mixed together, then the composition is preferably subjected to a heat-treatment and to a step of maturation at a temperature comprised between 4 °C and 8°C.
  • a step of cooling at a temperature from about 2°C may further be applied to the composition.
  • the mixing of the foamed composition according to the invention with a food base leads to a foamed food product according to the invention.
  • the food base according to the invention is selected from a dairy composition, in particular a fermented dairy composition, more particularly a yogurt or a strained fermented dairy product or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
  • a dairy composition in particular a fermented dairy composition, more particularly a yogurt or a strained fermented dairy product or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
  • the food base according to the invention is selected from milk composition, in particular a fermented milk composition, or a fruit or vegetable composition, in particular a fermented fruit or vegetable composition.
  • the food base according to the invention is selected from a dessert cream or a dessert pudding.
  • the foamed food product according to the invention is selected from the group consisting of a salt foamed food product, a sweet foamed food product, an acid foamed food product and a neutral foamed food product.
  • the foamed food product according to the invention comprises a dairy composition, in particular a fermented dairy composition, more particularly a yogurt or a strained fermented dairy product or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
  • the foamed food product according to the invention comprises a milk product, in particular a fermented milk product, or a vegetable or fruit product, in particular a fermented vegetable or fruit product.
  • the foamed food product according to the invention comprises a dessert cream, a dessert pudding or a fermented dairy product.
  • the dairy composition of the invention comprises milk, preferably fermented milk.
  • the dairy composition comprises at least about 30 % (w/w) milk, more preferably at least about 50% (w/w) milk and even more preferably at least about 70% (w/w) milk.
  • the dairy composition comprises 30 % to 100% (w/w) milk.
  • the dairy composition comprises 50% to 100% (w/w) milk.
  • the dairy composition comprises 70% to 100% (w/w) milk.
  • said milk is vegetal and/or animal milk, more preferably soya, almond, oat, hemp, spelt, coconut, rice, goat, ewe, camel, mare or cow milk, and most preferably cow milk.
  • said milk(s) are heat-treated, typically pasteurized.
  • said heat treatment is carried out prior to the preparation of the fermented dairy composition.
  • said milk comprises one or more of skimmed, partially-skimmed or non-skimmed milk.
  • said milk or milks may be in liquid, powdered and/or concentrated form.
  • said milk further comprises milk components preferably selected from the group consisting of cream, casein, caseinate (for example calcium or sodium caseinate), whey proteins notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates, and mixtures thereof.
  • said mixture further comprises plant and/or fruit juices.
  • said milk or milks may be enriched or fortified with further milk components or other nutrients such as but not limited to vitamins, minerals, trace elements or other micronutrients.
  • the dairy composition comprises above about 0.3 g per 100 g by weight free lactic acid, more preferably above about 0.7 g or 0.6 g per 100 g by weight free lactic acid.
  • the composition comprises 0.3 g to 0.7 grams per 100 g by weight free lactic acid.
  • the dairy composition comprises a protein content at least equivalent to that of the milk or milks from which it is derived, preferably at least about 2.5%, more preferably at least about 3% or 3.5% (w/w).
  • the composition has a pH equal to or lower than 5, preferably between about 3 and about 4.5 and more preferably between about 3.5 and about 4.5.
  • the dairy composition has a viscosity lower than 2000 mPa.s, more preferably lower than 1000 mPa.s, and more preferably lower than 500 mPa.s and most preferably lower that 100 mPa.s, at 10°C, at a shear rate of 64 s "1 .
  • the composition has a viscosity range of 1 to 2000 mPa.s, 1 to 1000 mPa.s, 1 to 500 mPa.s, or 1 to 100 mPa.s, at 10°C, at a shear rate of 64 s "1 .
  • the composition has a viscosity range of 10 to 2000 mPa.s, 10 to 1000 mPa.s, 10 to 500 mPa.s, or 10 to 100 mPa.s, at 10°C, at a shear rate of 64 s "1 .
  • the composition has a viscosity range of 30 to 2000 mPa.s, 30 to 1000 mPa.s, 30 to 500 mPa.s, or 30 to 100 mPa.s, at 10°C, at a shear rate of 64 s "1 .
  • the fermented dairy composition according to embodiments of the invention is preferably a product selected from the group comprising yogurt, stirred yogurt, pourable yogurt, yogurt drink, frozen yogurt, kefir, buttermilk, quark, sour cream, fresh cheese and cheese.
  • the composition according to embodiments of the invention is a drinkable composition, more preferably a fermented milk drink such as but not limited to a yogurt drink, kefir etc.
  • the composition according to embodiments of the invention is a composition that is spoonable, such as a stirred yogurt or equivalent thereof.
  • the fermented dairy composition is a strained fermented dairy composition.
  • the strained fermented dairy composition preferably has the following contents (% by weight):
  • lactose from 0.00% to 4.20% of lactose, for example from 2.80% to 4.20%
  • the pH of the strained fermented dairy composition can for example be of from 3.80 to 4.65.
  • the foamed food product according to embodiments of the invention may be stored, transported and/or distributed at a temperature of from 1 °C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging and remains suitable for consumption.
  • the dairy compositions of the invention comprise at least 10 5 cfu/g, more preferably at least 10 6 cfu/g, such as at least 10 7 cfu/g, e.g. at least 10 8 cfu/g, such as at least 10 9 cfu/g, e.g. at least 10 10 cfu/g, such as at least 10 11 cfu/g of the above-defined bacterial species or subspecies per gram of dairy composition.
  • the compositions of the invention comprise 10 5 to 10 12 or 10 6 to 10 10 10 colony forming unit (CFU) of the above-defined bacterial species or subspecies per gram of composition.
  • the foamed food product according to the invention is a packaged product that comprises at least 10 6 , more preferably at least 10 7 and most preferably at least 10 8 colony forming unit (CFU) of the bacterial species or subspecies per gram (g) of composition according to embodiments of the invention subsequent to storage, transport and/or distribution at a temperature of from 1 °C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging.
  • CFU colony forming unit
  • the foamed food product according to the invention is a packaged product that comprises 10 5 to 10 12 or 10 6 to 10 10 colony forming unit (CFU) of the above-defined bacterial species or subspecies per gram (g) of composition according to embodiments of the invention subsequent to storage, transport and /or distribution at a temperature of from 1 °C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging.
  • CFU colony forming unit
  • the foaming composition according to the invention, the foamed composition according to the invention, the food base according to the invention or the foamed food product according to the invention further comprise an intermediate preparation.
  • Intermediate preparations are known to the one skilled in the art. They are typically used to modify the taste, mouthfeel and/or texture of a dairy composition, for example of a fermented dairy composition. They can be used also to introduce some additives such as nutrients. They typically comprise sweetening agents, flavors, color modifiers, cereals and/or fruit. Intermediate fruit preparations are for example slurries or fruit preparations. Flavors include for example fruit flavors, vanilla flavors, caramel flavors, coffee flavors, chocolate flavors.
  • Fruit preparations typically comprise fruits, as used herein the term "fruit” refers to any fruit form, including for example full fruits, pieces, purees, concentrates, juices etc.
  • fruits include for example strawberry, peach, apricot, mango, apple, pear, raspberry, blueberry, blackberry, passion, cherry, and mixtures or associations thereof, such as peach-passion.
  • the fruits can be for example provided as:
  • - frozen fruit cubes for example 10 mm fruit cubes, for example Individual Quick Frozen fruit cubes, for example strawberry, peach, apricot, mango, apple, pear fruit cubes or mixtures thereof,
  • - Aseptic fruit cubes for example 10 mm fruit cubes, for example strawberry, peach, apricot, mango, apple or pear fruit cubes or mixtures thereof,
  • fruit purees for example fruit purees concentrated from 2 to 5 times, preferably 3 times, for example aseptic fruit purees, for example strawberry, peach, apricot, mango, raspberry, blueberry or apple fruit purees or mixtures thereof,
  • - single aseptic fruit purees for example strawberry, raspberry, peach, apricot, blueberry or apple single aseptic fruit purees or mixture thereof,
  • the ingredients and /or components of the intermediate preparation and the amounts thereof can be typically such that the composition has a brix degree of from 1 to 65 brix, for example from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50 brix, or from 50 to 55 brix, or from 55 to 60 brix, or from 55 to 60 brix, or from 60 to 65 brix.
  • a brix degree of from 1 to 65 brix for example from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50 brix,
  • a fruit preparation can for example comprise fruit in an amount of from 30% to 80% by weight, for example from 50 to 70% by weight.
  • the intermediate preparation can comprise water. It is mentioned that a part of the water can come from ingredients used to prepare the fruit preparation, for example from fruits or fruit extracts or from a phosphoric acid solution.
  • the fruit preparation can comprise pH modification agents such as citric acid.
  • the fruit preparation can have a pH of from 2.5 to 5, preferably of from 2.8 to 4.2.
  • a fruit preparation can be added in an amount of 5-35% by weight with reference to the total amount of the foaming composition, the foamed composition, the food base or the foamed food product according to the invention.
  • the foaming composition, the foamed composition, the food base or the foamed food product of the invention comprises up to about 30% (w/w) of said intermediate preparation, e.g. up to about 10%, 15%, 20%, 25% (w/w).
  • the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 30% (w/w) of said intermediate preparation.
  • the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 25% (w/w) of said intermediate preparation. In further alternative embodiments, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 20% (w/w) of said intermediate preparation. In additional embodiments, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 15% (w/w) of said intermediate preparation.
  • the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 10% (w/w) of said intermediate preparation.
  • the intermediate preparation or slurry may further comprise at least one stabilizing agent, at least one emulsifier agent, at least one organoleptic modifiers and at least one gelling and /or thickening agent.
  • the stabilizing agent are preferably suitable with a foaming composition according to the invention, a foamed composition according to the invention, a food base according to the invention or a foamed food product according to the invention and can comprise at least two stabilizers.
  • stabilizers are known to the one skilled in the art. They typically help in avoiding phase separation of solids, for examples of fruits or fruits extracts and /or in avoiding syneresis. They typically provide some viscosity to the foaming composition, the foamed composition, the food base or the foamed food product according to the invention, for example a viscosity (Bostwick viscosity at 20° C) of from 1 to 20 cm/min, preferably of from 4 to 12 cm/min.
  • the stabilizing system or the stabilizer is preferably selected from the group consisting of a starch, a pectin, a guar, a xanthan, a carrageenan, a locust bean gum, an agar, alginates, a carob bean seed, gum Arabic, acetylated pectin, cellulose derivatives, or a mixture thereof.
  • the amount of stabilizing system is typically of from 0.5 to 5% by weight.
  • the foaming composition, the foamed composition, the food base or the foamed food product according to the invention may also comprise water fixing agents, in particular sugars of low molecular weight, such as glucose, fructose, lactose or sucrose, or polyols, such as glycerol, sorbitol, mannitol, or mixtures thereof.
  • water fixing agents in particular sugars of low molecular weight, such as glucose, fructose, lactose or sucrose, or polyols, such as glycerol, sorbitol, mannitol, or mixtures thereof.
  • the organoleptic modifiers according to the invention can be of any type suitable with a foaming composition according to the invention, a foamed composition according to the invention, a food base according to the invention or a foamed food product and well known to one of skill in the art.
  • the organoleptic modifiers can be for example sweetening agents different from sugar, coloring agents, cereals and /or cereal extracts.
  • sweetening agents are ingredients referred to as High Intensity
  • Sweeteners such as sucralose, acesulfamK, aspartam, saccharine.
  • emulsifier agents suitable with a foaming composition according to the invention, a foamed composition according to the invention, a food base according to the invention or a foamed food product according to the invention are well known to one of skill in the art.
  • the emulsifier agent according to the invention is selected from nonionic emulsifier, positively or negatively charged ionic emulsifiers.
  • the emulsifier agent according to the invention is selected from the group consisting of partial esters of polyols and fatty acids or of water-soluble organic acids, obtained by transesterification between triglycerides and glycerol, saturated or partially unsaturated mono- and diglycerides of fatty acids, monoglyceride lactic ester and monoglyceride citric ester.
  • the gelling agents according to the invention can also be referred as thickening agents.
  • gelling or thickening agents according to the invention are suitable with a foaming composition, a foamed composition according to the invention, a food base or a foamed food product.
  • the gelling or thickening agents according to the invention are well known to one of skill in the art.
  • the gelling or thickening agent according to the invention is selected from pectin, carrageenan, alginate, guar gum, carob gum, tara gum, xanthan gum, gellan gum, gelatin and mixture thereof.
  • the foamed food products according to embodiments of the invention are provided in a sealed or sealable container containing about 50 g, 60 g, 70 g, 75 g, 80 g, 85 g, 90 g, 95 g, 100 g, 105 g, 1 10 g, 1 15 g, 120 g, 125 g, 130 g, 135 g, 140 g, 145 g, 150 g, 200 g, 300 g, 320 g or 500 g or about 1 oz, 2 oz, 3 oz, 4 oz, 5 oz, 6 oz or 12 oz product by weight.
  • the foamed food products according to embodiments of the invention are provided in a sealed or sealable container containing about 50 g to 500 g, 60 g to 500 g, 70 g to 500 g, 75 g to 500 g, 80 g to 500 g , 85 g to 500 g, 90 g to 500 g, 95 g to 500 g, 100 g to 500 g, 105 g to 500 g, 110 g to 500 g, 115 g to 500 g, 120 g to 500 g, 125 g to 500 g, 130 g to 500 g, 135 g to 500 g, 140 g to 500 g, 145 g to 500 g, 150 g to 500 g, 200 g to 500 g, 300 g to 500 g, 320 g to 500 g or 500 g product by weight.
  • foamed food products according to embodiments of the invention are provided in a sealed or sealable container containing about 1 oz to 12 oz, 2 oz to 12 oz, 3 oz to 12 oz, 4 oz to 12 oz, 5 oz to 12 oz, 6 oz to 12 oz or 12 oz product by weight.
  • Figure 1 is a graph which presents the gas bubble diameter distribution in a foamed composition dispersed with a dynamic mixer only.
  • the x-axis represents the diameter of the gas bubbles in ⁇ and the y-axis represents the percentage of bubbles of this class of diameter in the total population of bubbles (%).
  • Figure 2 is a graph which presents the gas bubble diameter distribution in a foamed composition dispersed with a dynamic mixer followed by a static mixer.
  • the x-axis represents the diameter of the gas bubbles in ⁇ and the y-axis represents the percentage of bubbles of this class of diameter in the total population of bubbles (%).
  • a foaming composition was prepared with the components of the following Table 1 :
  • Foaming composition The components were mixed together and the obtained foaming composition was submitted to a heat treatment at 1 10° C during 3 min. The foaming composition was then subjected to a maturation for 8h at a temperature from +4 to +8° C and cooled to +2° C. 2. Foaming process
  • the foaming composition was passed through a dynamic MODOMIXTM mixer at a flow rate of 48.8 kg/h and mixed with nitrogen, which was injected at a flowrate of 27.5 nl/h (nl standing for "normo liter" at the atmospheric pressure).
  • the rotation speed of the rotor of the MONDOMIXTM mixer was set at 600 rpm.
  • the temperature of the composition at the entrance of the MONDOMIXTM mixer was 1 .9° C.
  • the foaming composition was first passed through a dynamic MODOMIXTM mixer at a flow rate of 48.8 kg/h and mixed with nitrogen, which was injected at a flowrate of 27.5 nl/h (nl standing for "normo liter" at the atmospheric pressure).
  • the rotation speed of the rotor of the MONDOMIXTM mixer was set at 600 rpm.
  • the temperature of the composition at the entrance of the MONDOMIXTM mixer was 1 .9° C.
  • the foamed composition was then passed through a static mixer (SMXTM) placed after the dynamic mixer, at the same flowrate of 48.8 kg/h.
  • the static mixer (SMX TM) with an internal diameter of 6mm, was applying a shearing rate of 1482 / 1844 s-1 (the shearing rate increasing with the expansion of the gas bubbles along the static mixer, as the pressure drops slightly).
  • Figure 2 shows the distribution of gas bubble diameter in the foamed composition obtained with a dynamic mixer followed by a static mixer.
  • the pic value (d 32 /2) of the distribution (36 ⁇ ) for 24.7% of the bubbles is similar to that obtained with the dynamic mixer only.

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Abstract

The invention relates to a method for the production of a foamed food product, comprising the steps of: - mixing a gas and a foaming composition comprising a foaming agent by a dynamic mixing followed by a static mixing to obtain a foamed composition; - optionally mixing the foamed composition with a food base; to obtain a foamed food product.

Description

METHOD FOR THE PRODUCTION OF FOAMED FOOD PRODUCTS
Field of the invention
The present invention relates to a method for the production of foamed food products.
Technical background of the invention
Foamed food products, or alimentary mousses, constitute a promising development of the agro-alimentary industry, especially for dairy products. These products entrap gas bubbles which impart advantageous properties such as creaminess, freshness, softness and airiness. It is considered that these properties are enhanced for gas bubbles with a low average diameter and a narrow range, or distribution, of bubble diameter.
A standard equipment to produce these foamed products is the continuous dynamic rotor/stator foaming system, such as the MODOMIX™ system. Nevertheless, while such a dynamic mixing equipment may yield bubbles with a low diameter, the distribution of bubble diameter is relatively wide.
It is proposed in European patent EP 1 520 484 to solve this problem by providing a method for manufacturing a monodisperse foam, wherein from an unfoamed liquid starting product, in a first foam forming step, a relatively coarse prefoam is formed which is insufficiently monodisperse, wherein the prefoam is passed through a membrane having a particular pore diameter to form a foam which is monodisperse, wherein the membrane has a thickness of at least 30 times the pore radius.
However, this method is reported to be especially intended for low-fat products and is not shown to work for products with more fat. In addition, the pressure drop is high and leads to a high working pressure, making the design of this equipment complex to be able to bear this pressure and pressure drop and to be also cleanable.
Accordingly, it is an object of the present invention to provide an alternative, more versatile, method for producing foamed food products with a narrow range of bubble diameter. Summary of the invention
The present invention arises from the unexpected finding, by the inventors, that a foaming composition comprising at least 10% fat, mixed with nitrogen with a dynamic mixer and then with a static mixer, has a sharply reduced distribution of bubble diameter in the obtained foamed composition compared to mixing with a dynamic mixer only.
Thus, the present invention relates to a method for the production of a foamed food product, comprising the steps of:
- mixing a gas and a foaming composition comprising a foaming agent by a dynamic mixing followed by a static mixing to obtain a foamed composition;
- optionally mixing the foamed composition with a food base;
to obtain a foamed food product.
The invention also relates to the above-defined method further comprising a step selected from freezing, cooking, packaging or a combination thereof.
The invention also relates to a foamed food product obtainable by the above- defined method.
The invention also relates to a foamed food product comprising from 5 to 67 volume % of gas with respect to the volume of the foamed food product, wherein gas is dispersed in the foamed food product in the form of bubbles having a mean diameter of from 10 to 40 μιη and wherein at least 90% of the bubbles have a diameter lower than 1000 μιη.
Detailed description of the invention Definitions
As intended herein, the term "comprising" has the meaning of "including" or
"containing", which means that when an object "comprises" one or several elements, other elements than those mentioned may also be included in the object.
In contrast, when an object is said to "consist of" one or several elements, the object is limited to the listed elements and cannot include other elements than those mentioned.
As used herein, the term "foamed" relates to an expansion of volume of a composition by incorporation and dispersion of gas bubbles into the composition. Where the composition is a food product then a foamed food product is obtained. As intended herein the expression "x% (w/w)" is equivalent to "x g per
100 g".
As used herein the terms "dairy base", "milk base", "dairy product" and "milk product" shall be taken to mean a food base, product or composition comprising essentially of or consisting of milk or milk components and optionally further ingredients.
As used herein the term "fermented dairy" shall be taken to mean a product or composition that is the product of the acidifying fermentation of a milk base by a starter culture of fermenting microorganisms, in particular bacteria, preferably lactic acid bacteria. As used herein the term "fermented milk" shall be taken to mean a product or composition derived from milk by the acidifying action of at least one lactic acid bacterium. Accordingly, as used herein a fermented dairy product can thus be a fermented milk, such as a yoghurt (e.g. a stirred or drink yogurt), or a fresh cheese such as a white cheese or a "petit-suisse". It can be also a strained fermented milk such as a strained yoghurt (e.g. a concentrated or Greek-style yoghurt).
The terms "fermented milk" and "yogurt" or "yoghurt" are given their usual meanings in the field of the dairy industry, that is, products suitable for human consumption and originating from acidifying lactic fermentation of a milk substrate. These products can contain secondary ingredients such as fruits, vegetables, sugar, etc. The expression "fermented milk" may be used to refer to fermented milks other than yogurts e.g. "Kefir", "Kumtss", "Lassi", "Dahi", "Leben", "Filmjolk", "Villi", "Acidophilus milk".
The term "yogurt" or "yoghurt" as used herein shall be taken to mean fermented milk obtained by the acidifying lactic fermentation of specific thermophilic lactic acid bacteria such as Lactobacillus bulgaricus (also referred to as Lactobacillus delbrueckii subsp. bulgaricus) and Streptococcus thermophilus (also referred to as Streptococcus salivarius subsp. thermophilus), which must be in the living state in the finished product at a minimum CFU. In certain countries, regulations allow the addition of further lactic acid bacteria to yoghurt such as but not limited to strains of Bifidobacterium and/or Lactobacillus acidophilus and/or Lactobacillus casei. These additional lactic acid bacteria strains are intended to impart various properties to the finished product, such as that of providing organoleptic qualities, favoring equilibrium of intestinal flora or modulating the immune system. As used herein the term "strained fermented dairy composition" shall be taken to mean a fermented dairy composition which has been subjected to a post- fermentation acid whey separation process.
As used herein the term "spoonable" shall be taken to mean a solid or semi- solid that may be consumed by means of a spoon or other utensil.
As used herein the term "fermentation" shall be taken to mean the metabolism of a substance by microorganisms, e.g. bacteria, yeasts, or other microorganisms.
As used herein the term "cfu" or "CFU" shall be taken to be an abbreviation of the term "colony forming unit".
As used herein reference to a bacterial strain or species shall be taken to include functionally equivalent bacteria derived therefrom such as but not limited to mutants, variants or genetically transformed bacteria. These mutants or genetically transformed strains can be strains wherein one or more endogenous gene(s) of the parent strain has (have) been mutated, for instance to modify some of their metabolic properties (e.g. , their ability to ferment sugars, their resistance to acidity, their survival to transport in the gastrointestinal tract, their post-acidification properties or their metabolite production). They can also be strains resulting from the genetic transformation of the parent strain to add one or more gene(s) of interest, for instance in order to give to said genetically transformed strains additional physiological features, or to allow them to express proteins of therapeutic or prophylactic interest that one wishes to administer through said strains. These mutants or genetically transformed strains can be obtained from the parent strain by means of conventional techniques for random or site-directed mutagenesis and genetic transformation of bacteria, or by means of the technique known as "genome shuffling". In the present text, strains, mutants and variants derived from a parent species or strain will be considered as being encompassed by reference to said parent species or strain, e.g. the phrases "Streptococcus thermophilus" shall be taken to include strains, mutants and variants derived therefrom.
As used herein the term "substantially pure" when used in reference to a bacterial strain refers to the percent (%) of said bacterial strain relative to the total micro-organism content. Substantially pure can be at least about 99.99%, at least about 99.90%, at least about 99.50%, at least about 99.00%, at least about 95.00%, at least about 90.00%, at least about 85.00%, or at least about 75.00%. As used herein, a "lactic acid bacterium" is a Gram-positive, acid-tolerant, generally non-sporulating and non-respiring, either rod- or cocci-shaped bacterium that is able to ferment sugars into lactic acid. Mixers
Preferably, the gas according to the invention is dispersed within the foaming composition according to the invention by mixing.
The mixing of the gas and the foaming composition according to the invention may be performed by a discontinuous process or a continuous process. Preferably, the mixing of the gas and the foaming composition according to the invention is performed by a continuous process.
Dynamic mixing according to the invention can be of any type well known to one of skill in the art. Preferably, dynamic mixing according to the invention introduces a large volume of gas in the foaming composition according to the invention and disperses the gas within the foaming composition according to the invention by application of a high shearing.
The dynamic mixing of the gas and the foaming composition according to the invention is preferably performed by using rotary systems such as rotor-stator mixers and scraped surface heat exchangers.
Rotor-stator mixers according to the invention are well known to one of skill in the art. Preferably, the rotor-stator mixers according to the invention are non- scraping rotary mechanical systems with a low air gap, which means that the distance between the static part, i.e. the stator, and the mobile part, i.e. the rotor, is small compared to the dimension of the assembly. Preferably, the rotor and the stator are both fitted with intermeshing pins. Preferably, the gas is injected upstream the head of the rotor-stator mixers according to the invention by a simple orifice. However, rotor-stator mixers may also be equipped with a gas pre-dispersion chamber. The diameter of the rotor, the diameter of the stator and the number of intermeshing pins are variable.
By way of example of rotor-stator mixers which can be used according to the invention, it is possible to cite a MONDOMIX™ aerating system (Haas-MONDOMIX BV), the continuous mixers and aerators from Trefa Continu Aerating Systems BV, the continuous mixers from E.T. Oakes and Triquence® Shear Stream Mixer (Lipp Mishtechnik GmbH). The scraped surface heat exchangers (SSHE) are well known to one of skill in the art. Preferably, the scraped surface heat exchangers according to the invention are comprised of two coaxial tubes. Preferably, the composition to be treated flows into the inner tube which is agitated by an axial rotor equipped with a variable number of blades capable of scraping the wall. The thermal fluid can circulate co- or counter-currently in the annular space between the two tubes. The assembly may further be surrounded by a third coaxial tube which maintains an insulating material intended to minimize thermal losses. The thermal fluid is preferably selected from the group consisting of cold liquid, hot liquid, steam and frigorific fluid such as ammonia, and a mixture of propane and propylene.
By way of example of scraped surface heat exchangers (SSHE) which can be used according to the invention, it is possible to cite Contherm (Alfa-laval), Scraped surface crystallizer (Armstrong Eng. Ass. Inc./ Chemtec BV), Consistator, Perfector and Kombinator (Gerstenberg & Agger-Schroder), Thermorotor (GMF Goudat/Duprat), Unitherm (Lodige), Thermotherm (MPEgroup-Terlet), Frytherm (Romaco- FrymanKoruma) and Voltator (Warukesha Cherry-Burell).
Preferably, the dynamic mixer according to the invention is a continuous rotor-stator mixer. More preferably, the dynamic mixer is a MONDOMIX™ aerating system.
The static mixing according to the invention can be of any type well known to one of skill in the art. Preferably, the static mixing according to the invention can apply a high and homogeneous shearing to the foaming composition which flows continuously through it.
Static mixers according to the invention are well known to one of skill in the art. Preferably, the static mixers according to the invention work continuously and comprise fixed elements repeated in an axial direction. Preferably, the fixed elements are placed in a circular tube. Preferably also, each fixed element consists of multiple X-shaped cross-bars with an angle between these opposite cross-bars which can preferably be about 90° . The size of the static mixers according to the invention can vary from about 6 mm to about 1 meter diameter.
By way of example of static mixers which can be used according to the invention it is possible to cite SMX™, SMX™ PLUS (Sulzer), Kenics® (Chemineer), Ross LPD and Ross ISG (Ross SysCon), Multi- Flux® Mixer (Gericke), Pulsating Mixing Reactor (Prema Service GmbH). Preferably, the static mixer according to the invention is a static mixer working continuously. More preferably, the static mixer according to the invention is a SMX™ or a SMX™ PLUS.
Preferably, the mixing of the gas and the foaming composition according to the invention is performed by a continuous rotor-stator mixer followed by a static mixer working continuously. More preferably, the mixing of the gas and the foaming composition according to the invention is performed by a MONDOMIX™ aerating system followed by a SMX™ or a SMX™ PLUSPLUS mixer.
Preferably, the rotation speed of the rotor in a rotor/stator dynamic mixer according to the invention, in particular in the MONDOMIX™ aerating system, is from 100 to 2000 rpm, and more preferably from 100 to 1000 rpm.
Preferably, the shearing in the static mixer, notably in the SMX™ or SMX™ PLUS is from 500 to 4000 s-1.
Preferably, the pressure in the dynamic mixer notably in the MONDOMIX™ aerating system is from 0.5 to 5 bars.
Preferably the pressure in the static mixer, notably in the SMX™ or SMX™ PLUS is from 0.1 to 3 bars.
Preferably, the temperature of the foaming composition at the entrance of the dynamic mixer according to the invention, in particular in the MONDOMIX™ aerating system, is below 10°C, and more preferably below 2°C. Preferably, the temperature of the foaming composition at the entrance of the dynamic mixer according to the invention, in particular in the MONDOMIX™ aerating system, is above 0°C.
Preferably, the operating temperature in the static mixer, notably in the SMX™ or SMX™ PLUS is below 10°C. Preferably, the operating temperature in the static mixer, notably in the SMX™ or SMX™ PLUS, is above 0°C.
Preferably, the flow rate of the foaming composition according to the invention in the dynamic mixer notably in the MONDOMIX™ aerating system is from 20 kg/h to 2000 kg/h, more preferably from 1200 kg/h to 1500 kg/h.
Preferably, the flow rate of the foaming composition according to the invention in the static mixer, notably in the SMX™ or SMX™ PLUS is from 20 to 2000 kg/h, more preferably from 1200 kg/h to 1500 kg/h.
Preferably, the flowrate of gas according to the invention injected in the dynamic mixer is from 11 nl/h to 1000 nl/h, more preferably from 680 nl/h to 860 nl/h. As should be clear to one of skill in the art "nl" relates to "normo liter" at the atmospheric pressure.
Without intended to be bound to a particular theory, it is believed that the dynamic mixer provides for a homogenous dispersion of the gas in the form of bubbles, and the static mixer placed after the dynamic mixer preserves the small gas bubbles and reduces the large gas bubbles leading to a narrow spectrum of diameter of the gas bubbles.
The dynamic mixer and the static mixer are preferably linked to each other by means of a pipe through which the foaming composition may flow. By way of example, the length of the pipe between the dynamic mixer and the static mixer may vary from about 1 cm to about 100 m or more. Preferably, the pipe has a length below 100 m, 90m, 80 m, 70m, 60 m, 50 m, 40 m, 30 m, 20 m, 10 m, 5 m, or 1 m.
In an embodiment of the invention, static mixing of the gas and the foaming composition according to the invention is performed by at least two static mixers placed one after the other, preferably by at least two static mixers SMX™ or SMX™ plus working continuously.
According to this embodiment, the shearing in the static mixers, in particular in the SMX™ or SMX™ PLUS mixers, is preferably from 500 to 4000 s-1.
According to this embodiment, the pressure in the static mixers, in particular in the SMX™ or SMX™ PLUS mixers, is preferably, from 1 to 5 bars in the first one, and from 0.1 to 3 bars in the second one.
According to this embodiment, the operating temperature in the static mixers, in particular in the SMX™ or SMX™ PLUS mixers, is preferably below 10°C. According to this embodiment, the operating temperature in the static mixers, in particular in the SMX™ or SMX™ PLUS mixers, is preferably above 0°C.
According to this embodiment, the flow rate of the foaming composition according to the invention in the static mixers, in particular in the SMX™ or SMX™ PLUS mixers, is preferably from 20 kg/h to 2000 kg/h, more preferably from 1200 kg/h to 1500 kg/h.
According to this embodiment, the flow rate of the gas according to the invention in the static mixer, in particular in the SMX™ or SMX™ PLUS is preferably from 11 nl/h to 1000 nl/h, more preferably from 680 nl/h to 860 nl/h, where "nl" stands for "normo liter" at the atmospheric pressure. Gas
Preferably, the gas to be injected and dispersed within the foaming composition according to the invention is selected from the group consisting of helium, nitrogen, carbon dioxide, air and argon. More preferably, the gas according to the invention is selected from the group consisting of nitrogen, air, and a mixture of carbon dioxide and nitrogen. The mixture of nitrogen and carbon dioxide, preferably comprises from 80 to 95% of nitrogen and from 5 to 20 % of carbon dioxide relative to the total gas % of the mixture.
Preferably, the foamed composition according to the invention comprises from 20 to 80 volume %, more preferably 30 to 50 volume %, even more preferably 35 to 45 volume % of gas with respect to the volume of the foamed composition. Preferably, the foamed composition according to the invention comprises about 37 volume % of gas with respect to the volume of the foamed composition.
Preferably, the gas is dispersed within the foamed food product according to the invention in the form of small bubbles, and the distribution of the gas bubbles within the foamed food product is uniform and homogenous. More preferably, the gas is dispersed within the foamed food product according to the invention in the form of non-visible bubbles.
Preferably, the foamed food product comprising from 5 to 67 volume % of gas with respect to the volume of the foamed food product.
Preferably, the gas in the foamed food product according to the invention is dispersed in the form of bubbles having a mean diameter from 10 to 40 μιη more preferably 20 to 30 μιη. More preferably, the mean diameter of the gas bubble is equal to or lower than 30, 29, 28, 27, 26, 25 μιη and equal to or higher than 20, 21 , 22, 23 and 24 μητι.
Preferably, the gas in the foamed food product is dispersed in the form of bubbles and at least 90%, 95%, 98%, 99% or 100% of the bubbles have a diameter lower than 1400 μητι, 1300 μητι, 1200 μητι, 1100 μητι, 1000 μητι, 900 μητι, 800 μητι, or 700 μη-ι. More preferably, at least 90%, 95%, 98%, 99% or 100% of the bubbles have a diameter lower than 1000 μητι, 900 μητι, 800 μητι, or 700 μητι. As should be clear to one of skill in the art, the above-mentioned diameter compared to which 90%, 95%, 98%, 99% or 100% of the bubbles have a lower diameter is respectively referred to in the art as the d90, d95, d98 d99 or dmax value of the distribution of gas bubbles in the foamed composition or in the foamed food product according to the invention. As one of skill in the art knows, the gas fraction to be introduced in the composition can be calculated by different means in function, for example, of the structure, the consistency of the composition, the flow rate of the composition, etc.
Preferably, the foamed food product according to the invention is stable, which means that the gas bubbles remains homogeneously dispersed within the foamed food product, for more than, 1 month, 3 months and 6 months. More preferably, the foamed food product according to the invention is stable up to 12 months. Foamed food product
Preferably, the foamed food product according to the invention comprises from 50 to 80 mass % of the food base according to the invention and from 20 to 50 mass % of the foamed composition according to the invention, with respect to the total mass of the foamed food product.
Preferably, the mixing of a gas and a foaming composition according to the invention comprising a foaming agent by a method according to the invention leads to a foamed composition.
The foaming composition according to the invention, also referred as the composition to be foamed, is preferably selected from an acid composition and a neutral composition.
Preferably, the foaming composition according to the invention comprises a foaming agent selected from a surfactant or a protein foaming agent. More preferably, the foaming agent according to the invention is selected from the group consisting of lecithin, a monoglyceride, a diglyceride, sorbitan monostearate, fatty acid polyglycerol esters, polyoxythethylene sorbitan monostearate propylene glycol monostearate, methylcellulose, egg albumin, serum protein notably 6-lactoglobulin, whey protein notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates, caseino-macro-peptide (CMP), and mixtures thereof. Still more preferably, the foaming agent according to the invention is selected from the group consisting of lecithin, a monoglyceride, a diglyceride, sorbitan monostearate, fatty acid polyglycerol esters, polyoxythethylene sorbitan monostearate propylene glycol monostearate, egg albumin, whey protein and caseino-macro-peptide (CMP).
The foaming composition according to the invention may further comprise at least one edible constituent, preferably a dairy composition, such as milk composition, in particular a fermented dairy composition, such as a fermented milk composition, or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
The foaming composition according to the invention can be prepared by any method well known to one of skill in the art. Preferably, the ingredients are mixed together, then the composition is preferably subjected to a heat-treatment and to a step of maturation at a temperature comprised between 4 °C and 8°C. A step of cooling at a temperature from about 2°C may further be applied to the composition.
Preferably, the mixing of the foamed composition according to the invention with a food base leads to a foamed food product according to the invention.
Preferably, the food base according to the invention is selected from a dairy composition, in particular a fermented dairy composition, more particularly a yogurt or a strained fermented dairy product or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
Preferably also, the food base according to the invention is selected from milk composition, in particular a fermented milk composition, or a fruit or vegetable composition, in particular a fermented fruit or vegetable composition.
Preferably also, the food base according to the invention is selected from a dessert cream or a dessert pudding.
Preferably, the foamed food product according to the invention is selected from the group consisting of a salt foamed food product, a sweet foamed food product, an acid foamed food product and a neutral foamed food product.
More preferably, the foamed food product according to the invention comprises a dairy composition, in particular a fermented dairy composition, more particularly a yogurt or a strained fermented dairy product or a vegetable or fruit composition, in particular a fermented vegetable or fruit composition.
More preferably also, the foamed food product according to the invention comprises a milk product, in particular a fermented milk product, or a vegetable or fruit product, in particular a fermented vegetable or fruit product.
More preferably, the foamed food product according to the invention comprises a dessert cream, a dessert pudding or a fermented dairy product.
The dairy composition of the invention comprises milk, preferably fermented milk. Preferably the dairy composition comprises at least about 30 % (w/w) milk, more preferably at least about 50% (w/w) milk and even more preferably at least about 70% (w/w) milk. In embodiments, the dairy composition comprises 30 % to 100% (w/w) milk. In embodiments, the dairy composition comprises 50% to 100% (w/w) milk. In embodiments, the dairy composition comprises 70% to 100% (w/w) milk. Preferably said milk is vegetal and/or animal milk, more preferably soya, almond, oat, hemp, spelt, coconut, rice, goat, ewe, camel, mare or cow milk, and most preferably cow milk. Preferably said milk(s) are heat-treated, typically pasteurized. Preferably said heat treatment is carried out prior to the preparation of the fermented dairy composition.
Preferably said milk comprises one or more of skimmed, partially-skimmed or non-skimmed milk. Preferably said milk or milks may be in liquid, powdered and/or concentrated form. In one embodiment said milk further comprises milk components preferably selected from the group consisting of cream, casein, caseinate (for example calcium or sodium caseinate), whey proteins notably in the form of a concentrate (WPC), milk proteins notably in the form of a concentrate (MPC), milk protein hydrolysates, and mixtures thereof. In one embodiment said mixture further comprises plant and/or fruit juices. In one embodiment said milk or milks may be enriched or fortified with further milk components or other nutrients such as but not limited to vitamins, minerals, trace elements or other micronutrients.
Preferably the dairy composition comprises above about 0.3 g per 100 g by weight free lactic acid, more preferably above about 0.7 g or 0.6 g per 100 g by weight free lactic acid. In embodiments, the composition comprises 0.3 g to 0.7 grams per 100 g by weight free lactic acid.
Preferably the dairy composition comprises a protein content at least equivalent to that of the milk or milks from which it is derived, preferably at least about 2.5%, more preferably at least about 3% or 3.5% (w/w). Preferably the composition has a pH equal to or lower than 5, preferably between about 3 and about 4.5 and more preferably between about 3.5 and about 4.5.
Preferably the dairy composition has a viscosity lower than 2000 mPa.s, more preferably lower than 1000 mPa.s, and more preferably lower than 500 mPa.s and most preferably lower that 100 mPa.s, at 10°C, at a shear rate of 64 s"1. In embodiments, the composition has a viscosity range of 1 to 2000 mPa.s, 1 to 1000 mPa.s, 1 to 500 mPa.s, or 1 to 100 mPa.s, at 10°C, at a shear rate of 64 s"1. In embodiments, the composition has a viscosity range of 10 to 2000 mPa.s, 10 to 1000 mPa.s, 10 to 500 mPa.s, or 10 to 100 mPa.s, at 10°C, at a shear rate of 64 s"1. In embodiments, the composition has a viscosity range of 30 to 2000 mPa.s, 30 to 1000 mPa.s, 30 to 500 mPa.s, or 30 to 100 mPa.s, at 10°C, at a shear rate of 64 s"1. The fermented dairy composition according to embodiments of the invention is preferably a product selected from the group comprising yogurt, stirred yogurt, pourable yogurt, yogurt drink, frozen yogurt, kefir, buttermilk, quark, sour cream, fresh cheese and cheese. In one embodiment, the composition according to embodiments of the invention is a drinkable composition, more preferably a fermented milk drink such as but not limited to a yogurt drink, kefir etc. In an alternative embodiment, the composition according to embodiments of the invention is a composition that is spoonable, such as a stirred yogurt or equivalent thereof.
In one embodiment, the fermented dairy composition is a strained fermented dairy composition. The strained fermented dairy composition preferably has the following contents (% by weight):
- from 8.5% to 11.0% of milk protein
- from 0.0% to 8.0% of fat, for example from 0.0% to 3.5% or from 3.5% to 8.0%
- from 0.00% to 4.20% of lactose, for example from 2.80% to 4.20%
The pH of the strained fermented dairy composition can for example be of from 3.80 to 4.65.
Preferably the foamed food product according to embodiments of the invention, may be stored, transported and/or distributed at a temperature of from 1 °C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging and remains suitable for consumption.
In embodiments, the dairy compositions of the invention comprise at least 105 cfu/g, more preferably at least 106 cfu/g, such as at least 107 cfu/g, e.g. at least 108 cfu/g, such as at least 109 cfu/g, e.g. at least 1010 cfu/g, such as at least 1011 cfu/g of the above-defined bacterial species or subspecies per gram of dairy composition. In embodiments, the compositions of the invention comprise 105 to 1012 or 106 to 1010 colony forming unit (CFU) of the above-defined bacterial species or subspecies per gram of composition.
Preferably, the foamed food product according to the invention is a packaged product that comprises at least 106, more preferably at least 107 and most preferably at least 108 colony forming unit (CFU) of the bacterial species or subspecies per gram (g) of composition according to embodiments of the invention subsequent to storage, transport and/or distribution at a temperature of from 1 °C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging.
In embodiments, the foamed food product according to the invention is a packaged product that comprises 105 to 1012 or 106 to 1010 colony forming unit (CFU) of the above-defined bacterial species or subspecies per gram (g) of composition according to embodiments of the invention subsequent to storage, transport and /or distribution at a temperature of from 1 °C to 10°C for at least about 30 days, at least about 60 days or at least about 90 days from packaging.
In embodiments, the foaming composition according to the invention, the foamed composition according to the invention, the food base according to the invention or the foamed food product according to the invention further comprise an intermediate preparation. Intermediate preparations are known to the one skilled in the art. They are typically used to modify the taste, mouthfeel and/or texture of a dairy composition, for example of a fermented dairy composition. They can be used also to introduce some additives such as nutrients. They typically comprise sweetening agents, flavors, color modifiers, cereals and/or fruit. Intermediate fruit preparations are for example slurries or fruit preparations. Flavors include for example fruit flavors, vanilla flavors, caramel flavors, coffee flavors, chocolate flavors.
Fruit preparations typically comprise fruits, as used herein the term "fruit" refers to any fruit form, including for example full fruits, pieces, purees, concentrates, juices etc.
Examples of fruits include for example strawberry, peach, apricot, mango, apple, pear, raspberry, blueberry, blackberry, passion, cherry, and mixtures or associations thereof, such as peach-passion.
The fruits can be for example provided as:
- frozen fruit cubes, for example 10 mm fruit cubes, for example Individual Quick Frozen fruit cubes, for example strawberry, peach, apricot, mango, apple, pear fruit cubes or mixtures thereof,
- Aseptic fruit cubes, for example 10 mm fruit cubes, for example strawberry, peach, apricot, mango, apple or pear fruit cubes or mixtures thereof,
- fruit purees, for example fruit purees concentrated from 2 to 5 times, preferably 3 times, for example aseptic fruit purees, for example strawberry, peach, apricot, mango, raspberry, blueberry or apple fruit purees or mixtures thereof,
- single aseptic fruit purees, for example strawberry, raspberry, peach, apricot, blueberry or apple single aseptic fruit purees or mixture thereof,
- frozen whole fruits, for example Individual Quick Frozen whole fruits, for example blueberry, raspberry or blackberry frozen whole fruits, or mixtures thereof,
- mixtures thereof. The ingredients and /or components of the intermediate preparation and the amounts thereof can be typically such that the composition has a brix degree of from 1 to 65 brix, for example from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50 brix, or from 50 to 55 brix, or from 55 to 60 brix, or from 55 to 60 brix, or from 60 to 65 brix.
A fruit preparation can for example comprise fruit in an amount of from 30% to 80% by weight, for example from 50 to 70% by weight.
The intermediate preparation can comprise water. It is mentioned that a part of the water can come from ingredients used to prepare the fruit preparation, for example from fruits or fruit extracts or from a phosphoric acid solution.
The fruit preparation can comprise pH modification agents such as citric acid. The fruit preparation can have a pH of from 2.5 to 5, preferably of from 2.8 to 4.2.
Typically, a fruit preparation can be added in an amount of 5-35% by weight with reference to the total amount of the foaming composition, the foamed composition, the food base or the foamed food product according to the invention. In embodiments, the foaming composition, the foamed composition, the food base or the foamed food product of the invention comprises up to about 30% (w/w) of said intermediate preparation, e.g. up to about 10%, 15%, 20%, 25% (w/w). In one embodiment, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 30% (w/w) of said intermediate preparation. In alternative embodiments, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 25% (w/w) of said intermediate preparation. In further alternative embodiments, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 20% (w/w) of said intermediate preparation. In additional embodiments, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 15% (w/w) of said intermediate preparation. In further additional embodiments, the foaming composition, the foamed composition, the food base or the foamed food product according to embodiments of the invention comprises 1% to 10% (w/w) of said intermediate preparation. The intermediate preparation or slurry may further comprise at least one stabilizing agent, at least one emulsifier agent, at least one organoleptic modifiers and at least one gelling and /or thickening agent.
The stabilizing agent are preferably suitable with a foaming composition according to the invention, a foamed composition according to the invention, a food base according to the invention or a foamed food product according to the invention and can comprise at least two stabilizers. Such stabilizers are known to the one skilled in the art. They typically help in avoiding phase separation of solids, for examples of fruits or fruits extracts and /or in avoiding syneresis. They typically provide some viscosity to the foaming composition, the foamed composition, the food base or the foamed food product according to the invention, for example a viscosity (Bostwick viscosity at 20° C) of from 1 to 20 cm/min, preferably of from 4 to 12 cm/min.
The stabilizing system or the stabilizer is preferably selected from the group consisting of a starch, a pectin, a guar, a xanthan, a carrageenan, a locust bean gum, an agar, alginates, a carob bean seed, gum Arabic, acetylated pectin, cellulose derivatives, or a mixture thereof. The amount of stabilizing system is typically of from 0.5 to 5% by weight.
The foaming composition, the foamed composition, the food base or the foamed food product according to the invention, may also comprise water fixing agents, in particular sugars of low molecular weight, such as glucose, fructose, lactose or sucrose, or polyols, such as glycerol, sorbitol, mannitol, or mixtures thereof.
The organoleptic modifiers according to the invention can be of any type suitable with a foaming composition according to the invention, a foamed composition according to the invention, a food base according to the invention or a foamed food product and well known to one of skill in the art.
The organoleptic modifiers can be for example sweetening agents different from sugar, coloring agents, cereals and /or cereal extracts.
Examples of sweetening agents are ingredients referred to as High Intensity
Sweeteners, such as sucralose, acesulfamK, aspartam, saccharine.
The emulsifier agents suitable with a foaming composition according to the invention, a foamed composition according to the invention, a food base according to the invention or a foamed food product according to the invention are well known to one of skill in the art. Preferably the emulsifier agent according to the invention is selected from nonionic emulsifier, positively or negatively charged ionic emulsifiers. More preferably, the emulsifier agent according to the invention is selected from the group consisting of partial esters of polyols and fatty acids or of water-soluble organic acids, obtained by transesterification between triglycerides and glycerol, saturated or partially unsaturated mono- and diglycerides of fatty acids, monoglyceride lactic ester and monoglyceride citric ester.
The gelling agents according to the invention can also be referred as thickening agents. Preferably, gelling or thickening agents according to the invention are suitable with a foaming composition, a foamed composition according to the invention, a food base or a foamed food product. The gelling or thickening agents according to the invention are well known to one of skill in the art. Preferably, the gelling or thickening agent according to the invention is selected from pectin, carrageenan, alginate, guar gum, carob gum, tara gum, xanthan gum, gellan gum, gelatin and mixture thereof.
Preferably the foamed food products according to embodiments of the invention are provided in a sealed or sealable container containing about 50 g, 60 g, 70 g, 75 g, 80 g, 85 g, 90 g, 95 g, 100 g, 105 g, 1 10 g, 1 15 g, 120 g, 125 g, 130 g, 135 g, 140 g, 145 g, 150 g, 200 g, 300 g, 320 g or 500 g or about 1 oz, 2 oz, 3 oz, 4 oz, 5 oz, 6 oz or 12 oz product by weight.
In embodiments, the foamed food products according to embodiments of the invention are provided in a sealed or sealable container containing about 50 g to 500 g, 60 g to 500 g, 70 g to 500 g, 75 g to 500 g, 80 g to 500 g , 85 g to 500 g, 90 g to 500 g, 95 g to 500 g, 100 g to 500 g, 105 g to 500 g, 110 g to 500 g, 115 g to 500 g, 120 g to 500 g, 125 g to 500 g, 130 g to 500 g, 135 g to 500 g, 140 g to 500 g, 145 g to 500 g, 150 g to 500 g, 200 g to 500 g, 300 g to 500 g, 320 g to 500 g or 500 g product by weight. In embodiments, foamed food products according to embodiments of the invention are provided in a sealed or sealable container containing about 1 oz to 12 oz, 2 oz to 12 oz, 3 oz to 12 oz, 4 oz to 12 oz, 5 oz to 12 oz, 6 oz to 12 oz or 12 oz product by weight.
The invention will be further described by the following non-limiting figures and Example. Description of the figures
Figure 1
Figure 1 is a graph which presents the gas bubble diameter distribution in a foamed composition dispersed with a dynamic mixer only. The x-axis represents the diameter of the gas bubbles in μιη and the y-axis represents the percentage of bubbles of this class of diameter in the total population of bubbles (%).
Figure 2
Figure 2 is a graph which presents the gas bubble diameter distribution in a foamed composition dispersed with a dynamic mixer followed by a static mixer. The x-axis represents the diameter of the gas bubbles in μιη and the y-axis represents the percentage of bubbles of this class of diameter in the total population of bubbles (%).
EXAMPLE
A. Materials and methods 1. Preparation of the foaming composition
A foaming composition was prepared with the components of the following Table 1 :
Components Mass %
Water 69,237
Modified waxy maize starch 1 ,800
Cream at 40% fat 26,763
Surfactant: distilled 1 ,000
monoglycerides
Gelatin 1 ,200
Composition according to the 100,000
invention The data of table 1 are expressed by % mass of the component relative to the total % mass of the composition
Table 1 : Foaming composition The components were mixed together and the obtained foaming composition was submitted to a heat treatment at 1 10° C during 3 min. The foaming composition was then subjected to a maturation for 8h at a temperature from +4 to +8° C and cooled to +2° C. 2. Foaming process
2. 1. Use of a dynamic mixer only
The foaming composition was passed through a dynamic MODOMIX™ mixer at a flow rate of 48.8 kg/h and mixed with nitrogen, which was injected at a flowrate of 27.5 nl/h (nl standing for "normo liter" at the atmospheric pressure). The rotation speed of the rotor of the MONDOMIX™ mixer was set at 600 rpm. The temperature of the composition at the entrance of the MONDOMIX™ mixer was 1 .9° C.
2.2. Combination of a dynamic mixer followed by a static mixer
The foaming composition was first passed through a dynamic MODOMIX™ mixer at a flow rate of 48.8 kg/h and mixed with nitrogen, which was injected at a flowrate of 27.5 nl/h (nl standing for "normo liter" at the atmospheric pressure). The rotation speed of the rotor of the MONDOMIX™ mixer was set at 600 rpm. The temperature of the composition at the entrance of the MONDOMIX™ mixer was 1 .9° C.
The foamed composition was then passed through a static mixer (SMX™) placed after the dynamic mixer, at the same flowrate of 48.8 kg/h. The static mixer (SMXTM), with an internal diameter of 6mm, was applying a shearing rate of 1482 / 1844 s-1 (the shearing rate increasing with the expansion of the gas bubbles along the static mixer, as the pressure drops slightly).
B. Results
The distribution of gas bubble diameter in the foamed composition obtained with a dynamic mixer only is presented in Figure 1 . It can be seen that the pic value (d32/2) of the distribution is 36 μιη for 25.8% of the bubbles. Besides, the distribution of the diameter of the gas bubbles is wide (max diameter = 1 58 μιη, i.e. the bubbles have a diameter below 1458 μιη). Figure 2 shows the distribution of gas bubble diameter in the foamed composition obtained with a dynamic mixer followed by a static mixer.
It can be seen that the pic value (d32/2) of the distribution (36 μιη) for 24.7% of the bubbles, is similar to that obtained with the dynamic mixer only. In sharp contrast, the distribution of the diameter of the gas bubbles is much narrower (max diameter = 612 μιη, i.e. the bubbles have a diameter below 612 μιη).
The above findings are summarized in the following Table 2:
Figure imgf000021_0001
Table 2: Mean bubble diameter and bubble diameter distribution

Claims

1. A method for the production of a foamed food product, comprising the steps of:
- mixing a gas and a foaming composition comprising a foaming agent by a dynamic mixing followed by a static mixing to obtain a foamed composition;
- optionally mixing the foamed composition with a food base;
to obtain a foamed food product.
2. The method according to claim 1 , wherein the foamed composition comprises from 20 to 80 volume % of gas with respect to the volume of the foamed composition.
3. The method according to claim 1 or 2, wherein the foamed food product comprises from 50 to 80 mass % of the food base and from 20 to 50 mass % of the foamed composition, with respect to the mass of the foamed food product.
4. The method according to any of claims 1 to 3, wherein gas in the foamed food product is dispersed in the form of bubbles having a mean diameter of from 10 to 40 μιη.
5. The method according to claim 1 and 4, wherein gas in the foamed food product is dispersed in the form of bubbles and at least 90% of the bubbles have a diameter lower than 1000 μιη.
6. The method according to any of claims 1 to 5, wherein gas is selected from the group consisting of nitrogen, air, and a mixture of nitrogen and carbon dioxide.
7. The method according to any of claims 1 to 6, wherein the foaming agent is a surfactant or a protein foaming agent.
8. The method according to any of claims 1 to 7, wherein the foaming agent is selected from the group consisting of lecithin, a monoglyceride, a diglyceride, sorbitan monostearate, fatty acid polyglycerol esters, polyoxythethylene sorbitan monostearate propylene glycol monostearate, egg albumin, whey protein and caseino-macro-peptide (CMP).
9. The method according to any of claims 1 to 8, wherein the food base is a dessert cream, a dessert pudding or a fermented dairy product.
10. The method according to any of claims 1 to 9, wherein dynamic mixing is conducted with a continuous dynamic mixer comprising a rotor and stator both fitted with intermeshing pins.
1 1. The method according to claim 10, wherein the dynamic mixer is a MONDOMIX™ aerating system.
12. The method according to any of claims 1 to 1 1 , wherein static mixing is conducted with a static mixer working continuously.
13. The method according to claim 12, wherein the static mixer is a STATIC MIXER TYPE SMX™ or SMX™ PLUS.
14. A foamed food product obtainable by the method according to any of claims 1 to 13.
15. A foamed food product comprising from 5 to 67 volume % of gas with respect to the volume of the foamed food product, wherein gas is dispersed in the foamed food product in the form of bubbles having a mean diameter of from 10 to 40 μιη and wherein at least 90% of the bubbles have a diameter lower than 1000 μιη.
PCT/IB2016/001979 2016-12-21 2016-12-21 Method for the production of foamed food products WO2018115921A1 (en)

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EP1668992A1 (en) * 2004-12-13 2006-06-14 Friesland Brands B.V. food foam stabilised by small, solid particles
EP2016836A1 (en) * 2007-07-20 2009-01-21 Kraft Foods R & D, Inc. Method for producing a confectionary product
WO2010121492A1 (en) * 2009-04-24 2010-10-28 Unilever N.V. Method for preparation of foams and aerated food products
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WO2002013618A2 (en) * 2000-08-11 2002-02-21 Compagnie Gervais Danone Method for obtaining an aerated food product and resulting product
EP1520484A1 (en) 2003-10-02 2005-04-06 Friesland Brands B.V. Method for obtaining a monodisperse foam, and product obtainable by such method
EP1668992A1 (en) * 2004-12-13 2006-06-14 Friesland Brands B.V. food foam stabilised by small, solid particles
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