# US 8,771,778 B2 · Stabilized foam

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- Number: US 8,771,778 B2
- Document ID: US8771778B2
- Status: Granted
- Kind: B2
- Application number: 12/878,154
- Filed: 2010-09-09
- Published: 2012-03-15
- Granted: 2014-07-08
- Earliest claimed: 2010-09-09
- Assignees: Frito-Lay Trading Company GmbH
- Applicants: Siva Kaliappan; Ian Noble; Ian T. Norton; Sevugan Palaniappan
- Inventors: Siva Kaliappan; Ian Noble; Ian T. Norton; Sevugan Palaniappan
- Web page: https://patentgrep.com/patent/US8771778B2

## CPC

- A23P 30/40: Foaming or whipping
- A23L 29/10: containing emulsifiers
- A23L 29/256: from seaweeds, e.g. alginates, agar or carrageenan
- A23L 29/272: {Gellan}
- A23P 30/10: Moulding
- B29C 44/3461: {Making or treating expandable particles}
- A23P 20/105: {Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- B29C: SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING (making preforms B29B11/00; making laminated products by combining previously unconnected layers which become one product whose layers will remain together B32B37/00 - B32B41/00)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

## Claims

### Claim 1

A gel-stabilized foam comprising: a plurality of edible foam particles, wherein said foam particles have a mean diameter between about 1 and about 10,000 microns, wherein each said foam particle comprises a plurality of foam bubbles, and wherein said foam bubbles are surrounded by a continuous gel coating, wherein said foam further comprises a viscosity between about 0.001 Pa·s and 200 Pa·s and float in water.

### Claim 2 (depends on 1)

The foam of claim 1 wherein said foam particles have a mean diameter between about 1 and about 1000 microns.

### Claim 3 (depends on 1)

The foam of claim 1 wherein said foam particles have a mean diameter between about 1000 and about 10,000 microns.

### Claim 4 (depends on 1)

The foam of claim 1 wherein each said foam bubble has a diameter between about 0.1 microns and 200 microns.

### Claim 5 (depends on 1)

The foam of claim 1 wherein said foam particles comprise a gas fraction between about 10% and 90%.

### Claim 6 (depends on 1)

The foam of claim 1 wherein said foam particles are stable at room temperature for at least 30 days.

### Claim 7 (depends on 1)

The foam of claim 1 wherein said foam particles are stable at room temperature for at least 180 days.

### Claim 8

A food product comprising: a viscous food having a viscosity between about 0.001 Pa·s and 200 Pa·s; and a plurality of foam particles mixed in said viscous food, wherein said foam particles comprise a mean diameter between about 1 micron and about 10,000 microns, wherein each said foam particle comprises a plurality of foam bubbles, wherein said foam bubbles are surrounded by a continuous gel coating, and wherein said foam particles further comprise a viscosity between about 0.001 Pa·s and 200 Pa·s and float in water.

### Claim 9 (depends on 8)

The food product of claim 8 wherein said foam particles are stable for at least 180 days at room temperature.

### Claim 10 (depends on 8)

The food product of claim 8 further comprising a gas fraction of at least about 10%.

### Claim 11 (depends on 8)

The food product of claim 8 further comprising a gas fraction of between about 10% and about 60%.

### Claim 12 (depends on 8)

The food product of claim 8 wherein said particles comprise a gas fraction of between 10% and 90%.

### Claim 13 (depends on 8)

The food product of claim 8 wherein said particles comprise a mean diameter between about 1 micron and about 1,000 microns.

### Claim 14 (depends on 8)

The food product of claim 8 wherein said particles comprise a mean diameter between about 1000 microns and about 10,000 microns.

### Claim 15 (depends on 8)

The food product of claim 8 wherein each said foam bubble has a diameter between about 0.1 microns and 200 microns.

### Claim 16 (depends on 15)

The food product of claim 15 wherein 90% of said foam bubbles have diameters less than 100 microns.