Beverage powder

• Main Author: NAWAZ SULEMANJI
• Format: Patent
• Language: English
• Published: 09.09.2015
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COFFEE; CONFECTIONERY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; MAKING THEREOF; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method for preparing a foaming beverage powder comprises heating a porous beverage powder to a temperature below its glass transition temperature (Tg) in a gas-containing atmosphere; increasing the pressure of the gas-containing atmosphere to thereby raise the temperature of the porous beverage powder to a temperature above its glass transition temperature; and then decreasing the pressure of the gas-containing atmosphere to thereby lower the temperature of the porous beverage powder to a temperature below its glass transition temperature. The foaming beverage powder may be instant coffee powder, hot chocolate, creamer or milk powder. Conventional methods of preparing foaming beverage powders heat the powder in a pressurised container to trap gas within pores in the powder. This heating causes the particles of powder to agglomerate and can also degrade flavours. The method of the invention more tightly controls the heating process and period of time above Tg.