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Foams, and in particular microfoams, are common in foods and beverages, acting as product quality cues ( beer heads, latte milk foams), adding texture and indulgence (whipped cream, toppings), and providing inherent product structure (cake batters, meringues, ice cream). However, consistent production of  such foamed materials can be time consuming and labour intensive (e.g. hand whipping of cream, steaming for milk foams), and can come with associated environmental and human health issues.



The  TLT Foamer  technology eliminates the need to use nitrous oxide for whipping cream, using air or nitrogen, and thus providing a sustainable alternative process. The TLT Foamer is also capable of generating microfoams with air, nitrogen, inert gases, or gas mixtures in a variety of foods and beverage applications. Such applications can replace traditional foaming processes (e.g. milk foams for coffee, cream whipping) or may give rise to completely new foamed products (see 'Starbucks Double Shot Espresso' video below).

All products demonstrated in the accompanying videos and case studies were foamed without the addition of extra ingredients (whipping aids).

Videos




In-flow generation of coffee crema on freshly brewed medium roast filter coffee. Crema is generated on demand via the TLT foamer technology in a low pressure (less than 3 bar) system suitable for consumer and retail coffee machines. The crema produced is ultra-fine, barista quality. 





Fresh whipping cream (38% fat content) at 4 degree Celsius, whipped on-demand via the TLT-Foamer technology using air in place of nitrous oxide. In this example the TLT-Foamer is within an appliance embodiment that can allow for the continuous production of whipped cream. The whipped cream has an air content of 60%  (120% overrun), the maximum achievable for mechanically whipped cream without whipping aid ingredients (e.g. emulsifiers, sugar, structuring gums).



Hot black coffee being topped with fresh skimmed milk foam (<0.3% fat content) at 4 degree Celsius. Skimmed milk was foamed via the TLT-Foamer technology. To produce this foam the TLT-Foamer technology was incorporated into a standard soda siphon  to demonstrate aerosol and hand held device formats. The siphon is pressurised with air.  Milk cannot be  foamed to a high quality by either mechanical whipping , or by nitrous oxide, and is usually foamed via steam injection. This embodiment could be used to replace barista steam foaming of milk in busy retail coffee environments. This foam has a high air content (80%), but air content can be adjusted to gain the desired organoleptic qualities for the product.








The TLT-Foamer technology can be used to foam and aerate a wide range of liquid foods and beverages, and can lead to the generation of new product formats. Here the TLT-foamer is incorporated into a standard soda siphon to demonstrate aerosol and hand held device formats. the siphon is pressurised with air, and is used to foam a commercial 'Starbucks Double Shot Espresso' beverage to form a novel foamed topping for  white coffee.




Fresh cream (38% fat) being whipped on-demand with air, via the TLT-Foamer technology. In this example the foamer is incorporated into a soda siphon to demonstrate an aerosol or hand held device embodiment. The cream is at 4 degrees Celsius and has no added whipping aids (emulsifiers, sugar, structuring agents). Air content from this proof of principle system is 54%, approaching the maximum achievable for mechanical whipping of fresh cream.


UHT skimmed milk ( less than 0.1% fat) at 2 degrees Celsius being foamed with air via the TLT Foamer technology. A fluid milk foam typical of coffee lattes (45-55% air phase) is dispensed into the first cup. By simple adjustment of the air feed highly textured milk foam with an air content greater than 80% is produced from the continuous foam production.