# US 5,350,591 A · Additive for foaming coffee > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 5,350,591 A - Document ID: US5350591A - Status: Granted - Kind: A - Application number: 07/944,296 - Filed: 1992-09-11 - Granted: 1994-09-27 - Earliest claimed: 1992-09-11 - Assignees: Guantanamo Bay, Inc. - Inventors: Silvia T. Canton - Web page: https://patentgrep.com/patent/US5350591A ## CPC - A23L 2/40: Effervescence-generating compositions - A23F 5/243: {Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence)} - A23F 5/40: using organic additives, e.g. milk, sugar - A23C 2260/20: Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23F: COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) ## Abstract A formulation for a food additive in the form of a dry powdered mixture is disclosed. The mixture is used with a hot coffee beverage--freshly brewed or prepared from instant coffee--to form a foamed head thereon. The formulation consists of a sugar, sodium bicarbonate, a releasing agent having at least two-components, and a hydrating agent. In the best mode of practicing the invention, the hydrating agent is gelatinized starch which controls both the skin-forming characteristics and the longevity of the foamed head. To preserve flavor and aroma, the total of sodium bicarbonate and the two-component releasing agent aggregates no more than 5% by weight of the food additive, the flavor remains unimpaired. Another aspect is that the foamed head formed has a skin thereover that simulates the skin formed on espresso coffee using a more complicated mode of preparation. With the coffee prepared using the additive hereof, the foamed head closely resembles in color, taste, aroma and longevity that of the steam generator prepared coffee. ## Claims ### Claim 1 A food additive in the form of a dry powdered mixture usable with a hot coffee beverage for forming a foamed head thereon comprising: a sugar forming 85 to 94% by weight of said mixture; a food-grade starch forming 3 to 7% by weight of said mixture, for enabling starch gel skin formation over said foamed head; 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 said mixture; said food additive, upon addition of a predetermined amount thereof to a hot cup of coffee, forming a foamed head thereon with a starch gel skin thereover without affecting the flavor and aroma of the coffee. ### Claim 2 (depends on 1) The food additive composition as described in claim 1 wherein the two-component releasing agent is, in turn, comprised of: a first component selected from the group consisting of monocalcium phosphate, fumaric acid, and citric acid forming 0.5 to 1.5% by weight of said mixture; and, a second component selected from the group consisting of sodium aluminum sulphate, sodium aluminum phosphate, and dicalcium phosphate dihydrate forming 0.5 to 1.5% by weight of said mixture. ### Claim 3 (depends on 2) The food additive composition as described in claim 2 wherein: said first component is monocalcium phosphate forming 1.0 to 1.5% by weight of said mixture; and, said second component is sodium aluminum phosphate forming 0.5 to 1.5% by weight of said mixture; wherein said sodium bicarbonate, said first component, and said second component aggregate no more than 5% by weight of the food additive. ### Claim 4 (depends on 3) The food additive composition as described in claim 3 wherein the weight of the monocalcium phosphate and the weight of the sodium aluminum phosphate are substantially equal. ### Claim 5 (depends on 1) The food additive composition as described in claim 1 wherein the addition of up to 5 grams thereof to 60 ml. of hot coffee at 70.degree. to 90.degree. C. gelatinizes said food-grade starch thereof and releases sufficient gases to provide a foamed head. ### Claim 6 (depends on 5) The food additive composition as described in claim 5 wherein said starch gel skin over the foamed head is characterized by substantially increasing viscosity with temperature. ### Claim 7 (depends on 6) The food additive composition as described in claim 6 wherein said foamed head is characterized by time and temperature stable bubbles so as to maintain the foamed head throughout a 2- to 4-minute time period during which the beverage is consumed and said bubbles are maintained below 1 to 2 mm. in diameter. ### Claim 8 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. ### Claim 9 (depends on 8) The food additive composition as described in claim 8 wherein said viscous skin is a starch gel becoming increasingly viscous in the 80.degree. to 90.degree. temperature range; and, wherein said foamed head is characterized by substantially time and temperature stable bubbles. ### Claim 10 (depends on 9) The food additive composition as described in claim 9 wherein the hydrating agent is selected from a food-grade starch gelatinized starch and unmodified cornstarch. ### Claim 11 (depends on 10) The food additive composition as described in claim 10 wherein the addition of 5 grams thereof to 60 ml of hot coffee at 80.degree. to 90.degree. C. releases sufficient gases to provide a foamed head. ### Claim 12 (depends on 11) The food additive composition as described in claim 11 wherein the foamed head is characterized by substantially time and temperature stable bubbles so as to maintain the foamed head throughout a 2- to 4-minute time period during which the beverage is consumed. ### Claim 13 (depends on 12) The food additive composition as described in claim 12 wherein said bubbles are maintained below 1 to 2 mm. in diameter. ### Claim 14 (depends on 9) The food additive composition as described in claim 9 wherein the two-component releasing agent is, in turn, comprised of: a first component selected from the group consisting of monocalcium phosphate, fumaric acid, and citric acid forming 0.5 to 1.5% by weight of said mixture; and, a second component selected from the group consisting of sodium aluminum phosphate, and sodium aluminum sulphate forming 0.5 to 1.5% by weight of said mixture; wherein said sodium bicarbonate, said first component, and said second component aggregate no more than 5% by weight of the food additive. ### Claim 15 (depends on 14) The food additive composition as described in claim 14 wherein: said first component is monocalcium phosphate forming 1.0 to 1.5% by weight of said mixture; and, said second component is sodium aluminum phosphate forming 0.5 to 1.5% by weight of said mixture; wherein said sodium bicarbonate, said first component, and said second component aggregate no more than 5% by weight of the food additive. ### Claim 16 (depends on 15) The food additive composition as described in claim 15 wherein the weight of the monocalcium phosphate and the weight of the sodium aluminum sulphate are substantially equal. ### Claim 17 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. ### Claim 18 (depends on 17) The food additive composition as described in claim 17 wherein the addition of 5 grams thereof to 60 ml of hot coffee at 70.degree. to 90.degree. C. releases sufficient gases to provide a foamed head. ### Claim 19 (depends on 18) The food additive composition as described in claim 18 wherein the foamed head is characterized by substantially time and temperature stable bubbles so as to maintain the foamed head throughout a 2- to 4-minute time period during which the beverage is consumed. ### Claim 20 (depends on 19) The food additive composition as described in claim 19 wherein said bubbles are maintained below 1 to 2 mm. in diameter.