Powder-form, foaming creamer

Details Powder-form, foaming creamer Powder-form, foaming creamer

1993-07-13

1995-10-31

Weinstein, Steven

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426470, 426477, 426591, 426613, 426658, A23J 300, A23L 240

Patent

active

054627591

ABSTRACT:
This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which shows a superior foam-stabilizing activity, while the use of egg-albumen also confers to the foam a good stability upon stirring and an improved appearance.

REFERENCES:
patent: 4390450 (1983-06-01), Gibson et al.
patent: 4438147 (1984-03-01), Hedrick, Jr.
patent: 4505943 (1985-03-01), Dell et al.
patent: 5284674 (1994-02-01), Fazio
William J. Stadelman, et al., Egg Science and Technology 2nd Ed., AVI Publishing Connecticut, 1977, pp. 248-253.
Knightly, W. H., "The role of ingredients in the formulation of coffee whiteners", Food Technology 23:37 (1969).

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