초록 ▼

A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the spray-drying step, the mixture is atomized by forcing it through a narrow orifice under a high pressure.

A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the spray-drying step, the mixture is atomized by forcing it through a narrow orifice under a high pressure. The dried powder withstands severe handling and retains the ability to produce a foam in the final beverage.

대표청구항 ▼

A method of making a foaming creamer comprising: (a) forming a liquid mixture comprising water and solids, said mixture being devoid of an effective amount of surface tension reducing agents, said solids including at least about 5% non-dairy fat, at least about 30% water-soluble non-dairy carbohydra

A method of making a foaming creamer comprising: (a) forming a liquid mixture comprising water and solids, said mixture being devoid of an effective amount of surface tension reducing agents, said solids including at least about 5% non-dairy fat, at least about 30% water-soluble non-dairy carbohydrate, and between 0% and about 50% dry skim milk, there being present in said solids an effective amount of a proteinaceous foam stabilizer; (b) blending an inert gas to gassify said mixture; (c) homogenizing said mixture; and (d) spray-drying said mixture, after said gas-blending and homogenizing steps, by: (1) forcing the mixture through an orifice under a spray pressure sufficient to finely atomize the mixture, and (2) contacting the atomized mixture with a gaseous drying medium at an elevated temperature, to thereby produce a substantially dry powder devoid of an effective amount of surface tension reducing agents.