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