Process of preparing a foaming aid and uses thereof
The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.
1. A process of making a foaming aid, the process comprising:
(i) providing a coffee extract by extraction of roast and ground coffee beans at a temperature of 150 to 180° C.; and
(ii) isolating a surface active fraction of the coffee extract by centrifugation of the coffee extract to obtain the foaming aid, the surface active fraction is thermal sediments generated by the extraction and comprises polyphenolic compounds obtainable by Maillard and autoxidative polymerization of at least two 4-vinylcatechol monomers obtained from free caffeic acid or a caffeic acid moiety of a chlorogenic acid.
2. The process of claim 1 , wherein the surface active fraction further comprises nitrogenous compounds.
3. The process according to claim 1 , wherein the surface active fraction is a composition comprising at least one multiply hydroxylated phenylindane selected from the group consisting of trans-5,6-Dihydroxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane, cis-5,6-Dihydroxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane, 1,3-bis(3′-4′-dihydroxyphenyl)butane, trans-1,3-bis(3′-4′-dihydroxyphenyl)butene, 5,6-Dihydroxy-2-carboxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane, trans-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl) indane, cis-4,5-dihydroxy-1-methyl-3-(3′,4′-dihydroxyphenyl) indane, trans-5,6-dihydroxy-1-methyl-3-[3′,4′-dihydroxy-5′-(1-(3″,4″-dihydroxyphenyl)-1-ethyl)phenyl] indane, cis-5,6-dihydroxy-1-methyl-3-[3′,4′-dihydroxy-5′-(1-(3″,4″-dihydroxyphenyl)-1-ethyl)phenyl] indane, and 5,6-dihydroxy-1-methyl-2-[1-(3′,4′-dihydroxyphenyl)-1-ethyl]-3-(3″,4″-dihydroxyphenyl) indane.
4. The process according to claim 1 , wherein the surface active fraction is a composition comprising trans-5,6-Dihydroxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane, cis-5,6-Dihydroxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane, and trans-1,3-bis(3′-4′-dihydroxyphenyl)butene.
5. The process according to claim 1 , wherein the surface active fraction is a composition comprising trans-5,6-Dihydroxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane and cis-5,6-Dihydroxy-1-methyl-3-(3′-4′-dihydroxyphenyl) indane.
6. The process according to claim 1 further comprising treating the surface active fraction with an alkali.
7. A foaming aid obtainable from the process according to claim 1 .
8. A method comprising:
providing a foaming aid formed through the steps of (i) providing a coffee extract by extraction of roast and ground coffee beans at a temperature of 150 to 180° C.; and (ii) isolating a surface active fraction of the coffee extract by centrifugation of the coffee extract to obtain the foaming aid, the surface active fraction is thermal sediments generated by the extraction and comprises polyphenolic compounds obtainable by Maillard and autoxidative polymerization of at least two 4-vinylcatechol monomers obtained from free caffeic acid or a caffeic acid moiety of a chlorogenic acid; and
adding the foaming aid to a beverage.
9. The method according to claim 8 , wherein the beverage is a coffee product.
10. A process of making a coffee product, the process comprising:
(a) providing a coffee extract by extraction of roast and ground coffee beans at a temperature of 150 to 180° C.;
(b) isolating a surface active fraction of the coffee extract by centrifugation of the coffee extract to obtain a foaming aid, the surface active fraction is thermal sediments generated by the extraction and comprises polyphenolic compounds obtainable by Maillard and autoxidative polymerization of at least two 4-vinylcatechol monomers obtained from free caffeic acid or a caffeic acid moiety of a chlorogenic acid;
(c) concentrating the coffee extract from which the surface active fraction has been isolated;
(d) adding the surface active fraction to the concentrated coffee extract;
(e) injecting gas into the concentrated coffee extract to which the surface active fraction has been added; and
(f) drying the gas-injected coffee extract into a powder.
11. The process of making a coffee product according to claim 10 , wherein the coffee product is selected from the group consisting of instant coffee, instant espresso coffee, liquid coffee concentrate, coffee mixes, coffee mixtures, roast and ground coffee with or without capsules, mixes of roast and ground and instant coffee, and ready-to-drink coffee beverages.
12. A coffee product obtained by the process according to claim 10 .