Coffee composition and method of making a three-layered coffee drink

• US 8,529,973 B2
• Filed: 09/22/2008
• Issued: 09/10/2013
• Est. Priority Date: 09/20/2007
• Status: Active Grant

• Current Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Original Assignee: Kraft Foods R&D, Inc. (Mondelez International, Inc.)
• Inventors: Massey, Ayse Tulay, Massey, Adrian Harold
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US12/679,237
• Publication Number:
  US 20100310727A1
• Time in Patent Office: 1,814 Days
• Field of Search: 426/594, 426/564, 426/569, 426/567, 426/590, 426/561, 426/89
• US Class Current: 426/89
• CPC Class Codes: A23F 5/40 using organic additives, e.g. milk, sugar
• CPC Class Codes: A23L 29/256 from seaweeds, e.g. alginates, agar or carrageenan

Abstract

The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.

Claims

1. A coffee composition comprising:

a) 0.5 to 25 wt % coffee;

b) 0.5 to 25 wt % foaming agent;

c) 1 to 20 wt % protein source; and

d) at least 2 wt %, based on the total weight of the composition, of a kappa-carrageenan, iota-carrageenan or combination thereof, wherein the amounts of the coffee, the foaming agent, the protein source, and the kappa-carrageenan, iota-carrageenan, or combination thereof are effective to provide a bottom liquid layer, a top froth layer, and a middle gel layer upon dilution of the coffee composition in water.

2. The composition according to claim 1, wherein the coffee comprises an instant coffee, a roast and ground coffee or a combination thereof.

3. The composition according to claim 1, wherein the kappa-carrageenan, iota-carrageenan or combination thereof is present in an amount of from 4 to 10 wt % with respect to the total weight of the composition.

4. The composition according to claim 3 wherein the kappa-carrageenan, iota-carrageenan or combination thereof is present in an amount of 5 to 7 wt % based on the total weight of the composition.

5. The composition according to claim 1, wherein the foaming agent comprises a dairy creamer.

6. The composition according to claim 1, wherein the protein source is (i) a dairy creamer or (ii) a non-dairy creamer and a milk protein.

7. The composition according to claim 1, wherein the composition further comprises a foam boosting agent.

8. The composition according to claim 7, wherein the foam boosting agent comprises a carbohydrate foam boosting agent.

9. The composition according to claim 8, wherein the foam boosting agent comprises encapsulated pressurized gas.

10. The composition according to claim 1, wherein the composition further comprises an edible acid and a bi-carbonate.

11. The composition according to claim 1, wherein the composition further comprises sucrose, lactose or a combination thereof.

12. The composition according to claim 1, wherein the composition further comprises a flavor.

13. The composition according to claim 12, wherein the flavor is cream, milk, caramel or coffee.

14. The composition according to claim 1, wherein the composition further comprises chocolate pieces.

15. A method for preparing a coffee composition, the method comprising combining 0.5 to 25 wt % coffee, 0.5 to 25 wt % foaming agent, 1 to 20 wt % protein source, and at least 2 wt. %, based on the total weight of the composition, of kappa-carrageenan, iota-carrageenan or combination thereof, wherein the coffee, the foaming agent, the protein source, and the kappa-carrageenan, iota-carrageenan, or combination thereof are combined in amounts effective to provide a bottom liquid layer, a top froth layer, and a middle gel layer upon dilution of the coffee composition in water.

17. The method according to claim 15, wherein the kappa-carrageenan, iota-carrageenan or combination thereof is present in an amount of from 4 to 10 wt % with respect to the total weight of the composition.

18. The method according to claim 17, wherein the kappa-carrageenan, iota-carrageenan or combination thereof is present in an amount of 5 to 7 wt % based on the total weight of the composition.

16. A method for preparing a three-layered coffee drink, the method comprising mixing hot water with a composition comprising coffee, a foaming agent, a protein source;

and at least 1.3 wt %, based on the total weight of the composition, of a kappa-carrageenan, iota-carrageenan or combination thereof.

19. The method according to claim 16, wherein the kappa-carrageenan, iota-carrageenan or combination thereof is present in an amount of from 4 to 10 wt % with respect to the total weight of the composition.