Method of generating an improved quality foam for a beverage through the use of calcium ions

Method of generating an improved quality foam for a beverage through the use of calcium ions

Disclosed is a method for generating an improved quality foam for a beverage, the method comprising: a) providing at least one foaming source (such as dairy proteins, non-dairy proteins, demineralised whey protein isolate products, low mineralised whey protein isolate products and any combination th...

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Hauptverfasser: WEDRAL, ELAINE REGINA, THAKUR, BELI, SHER, ALEXANDER A, GRAY, JONATHAN A, LIVINGS, SIMON
Format: Patent
Sprache:eng
Schlagworte:
COFFEE
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
MILK OR CHEESE SUBSTITUTES
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator WEDRAL, ELAINE REGINA
THAKUR, BELI
SHER, ALEXANDER A
GRAY, JONATHAN A
LIVINGS, SIMON
description Disclosed is a method for generating an improved quality foam for a beverage, the method comprising: a) providing at least one foaming source (such as dairy proteins, non-dairy proteins, demineralised whey protein isolate products, low mineralised whey protein isolate products and any combination thereof) ; b) providing a multivalent ion source; c) providing a liquid source separate from the multivalent ion source; and d) combining the foaming source, the multivalent ion source and the liquid source and aerating to produce foam; wherein the multivalent ion source is at least one water soluble multivalent ion source selected from the group consisting of calcium chloride, calcium bromide, calcium lactate, calcium nitrate, calcium acetate, calcium ascorbate and any combination thereof; and wherein the foaming source and the water soluble multivalent ion source are stored as a dry mix together prior to combining with the liquid source.
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subjects COFFEE
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
MILK OR CHEESE SUBSTITUTES
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Method of generating an improved quality foam for a beverage through the use of calcium ions
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