Additive for foaming coffee

A food additive in the form of a dry powdered mixture usable with a hot coffee beverage for forming a foam head thereon comprising:

• a sugar forming 85 to 94% by weight of said mixture;
• a hydrating agent forming 3 to 7% by weight of said mixture;
• sodium bicarbonate forming 2 to 4% by weight of said mixture;
• a two-component releasing agent forming 1 to 3% by weight of said mixture such that the total of sodium bicarbonate and said two-component releasing agent aggregates no more than 5% by weight of the food additive;
• said hydrating agent, upon addition of a predetermined amount of the food additive to a hot cup of coffee, forming a viscous skin thereover without affecting the flavor and aroma thereof.

A food additive in the form of a dry powdered mixture usable with a hot coffee beverage for forming a foam head thereon comprising:

• a sugar forming 90% by weight of said mixture;
• a gelatinized starch forming 5% by weight of said mixture;
• sodium bicarbonate forming 3% by weight of said mixture;
• a two-component releasing agent forming 2% by weight of said mixture such that the total of sodium bicarbonate and said two-component releasing agent aggregates no more than 5% by weight of the food additive, said two-component releasing agent, in turn, comprising;
• a first component being monocalcium phosphate forming 1.0% by weight of said mixture;
• and,
• a second component being sodium aluminum phosphate forming 1.0% by weight of said mixture;
• said gelatinized starch, upon addition of a predetermined amount of the food additive to a hot cup of coffee, forming a skin thereover and releasing sufficient gases to provide a foamed head thereon without affecting the flavor and aroma of the coffee.