FIELD OF INVENTION
[001] The present disclosure broadly relates to field of beverage composition and particularly relates to an aerated composition comprising coffee, and process for preparing the aerated composition.
BACKGROUND OF INVENTION
[002] Coffee is not only distributed throughout the world but it also became one of the most widely consumed beverages globally due to its pleasant taste, aroma, stimulant effect and health benefits. (Schenker et al., 2002; Camargo, Toledo & Farah, 1999). Coffee is generally produced from the roasted beans of different varieties of coffee crops. There are about sixty different species of Coffee. However, Coffea canephora and Coffea arabica are the two most important species of Coffee having commercial values or economic importance. These species of coffee have different chemical compositions having different caffeine levels. The conventional coffee is extracted from the roasted beans of Coffee arabica involving various steps. The process typically starts with the collection of mature, ripe varieties of coffee beans. The first step involves the removal of the outer layer or pericarp of coffee beans. The outer layer of Coffee beans can be removed using either the dry process or wet process.
[003] The coffee beans are generally roasted after the step of de-husking or de-hulling by dry or wet process. The process of roasting of the coffee beans plays an important role in inducing significant chemical changes in the coffee beans. [004] The development of color in the coffee beans helps in monitoring the degree of roasting. The degree of roasting plays an important role in determining the flavor characteristics of the final beverage product. The time and temperature of the process of roasting is critical in maintaining the quality of coffee. Coffee quality refers to a desirable appearance, attractive flavor, good cup taste and level of caffeine.
[005] Therefore, the time and temperature of roasting are tightly controlled in order to achieve the desired flavor of the coffee. Further, after the process of roasting, the coffee is ground facilitating the extraction during the production of the

conventional coffee beverage. Likewise, the coffee beans are blended, roasted and ground to make instant coffee (Smith, A. W., in Coffee; Volume 1: Chemistry pp 1-41, Clark, R. J. and Macrea, R. eds, Elsevier Applied Science London and New York, 1985; Clarke, R. J., in Coffee: Botany, Biochemistry, and Production of Beans and Beverage, pp 230-250 and pp 375-393; and Clifford, M. N. and Willson, K. C. eds, Croom Helm Ltd, London.)
[006] In recent years, the demand for the brewed beverages such as coffees, teas
and cocoas has dramatically increased. In addition, beverages having flavor
enhancing characteristics, sweet, cream have gained tremendous popularity,
particularly in the field of cappuccinos, espressos, and flavoured beverages.
Various methods have been developed to increase the aroma and yield of soluble
coffee. Conventionally, many instant flavoured beverages are available in the
market.
[007] U.S. Pat. No. 175,970 discloses a composition for coating roasted coffee
which helps to prevent deterioration of the coffee. By preventing deterioration of
the coffee, said composition helps in improving the flavor of the coffee beverage.
[008] EP0985350 discloses a soluble coffee having an intensified flavor and
color. The flavor intensity of soluble coffee is increased without deleteriously
altering coffee flavor.
[009] US2012/0164277 discloses a dairy-containing beverage with enhanced
flavors and textures. It further relates to dairy containing beverages with enhanced
features such as stable foam creation upon mixing with liquid.
[0010] There is a need for an instant beverage product which can satisfy the
present consumer demand to have decent sensorial features and may be utilized to
provide a high-quality beverage with ease of preparation.

[0011] In an aspect of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the composition; and d) at least one solvent.
[0012] In an aspect of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25%) with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%) with respect to the composition; and d) at least one solvent, said process comprising: (i) contacting the coffee and the at least one sweetener to the at least one solvent at a temperature in a range of 45-80°C, to obtain a first mixture; (ii) contacting the at least one structurant and the at least one sweetener to the at least one solvent at a temperature in a range of 85-125°C, to obtain a second mixture; and (iii) contacting the first mixture to the second mixture with continuous aeration, to obtain the aerated composition.
[0013] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
DETAILED DESCRIPTION OF THE INVENTION
[0014] Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions,

and compounds referred to or indicated in this specification, individually or
collectively, and any and all combinations of any or more of such steps or features.
Definitions
[0015] For convenience, before further description of the present disclosure,
certain terms employed in the specification, and examples are delineated here.
These definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the
meanings recognized and known to those of skill in the art, however, for
convenience and completeness, particular terms and their meanings are set forth
below.
[0016] The articles "a", "an" and "the" are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[0017] The terms "comprise" and "comprising" are used in the inclusive, open
sense, meaning that additional elements may be included. It is not intended to be
construed as "consists of only".
[0018] Throughout this specification, unless the context requires otherwise the
word "comprise", and variations such as "comprises" and "comprising", will be
understood to imply the inclusion of a stated element or step or group of element or
steps but not the exclusion of any other element or step or group of element or
steps.
[0019] The term "including" is used to mean "including but not limited to".
"Including" and "including but not limited to" are used interchangeably.
[0020] The term "coffee" as used in the present disclosure may be selected from
coffee powder like, reduced density soluble coffee powder, roasted coffee bean
(spray dried coffee, agglomerated coffee, freeze dried coffee), roasted & ground
coffee, coffee decoction, liquid coffee, coffee extract, concentrated coffee extract.
As per the present disclosure, coffee refers to the value-added product which is
commercially available.
[0021] As used herein, the term "aerated composition" refers to a composition
comprising coffee in specific weight percentages as disclosed herein. The aerated
composition can be reconstituted with water or milk to prepare a coffee drink. The

aerated composition of the present disclosure has a density in a range of 0.1-0.99 g/cm , and has a viscosity in a range of 10,000 to 35,0000 cps. [0022] As used herein, the term "foam" refers to a light frothy mass formed in or on the surface of the coffee beverage (generally coffee or hot chocolate). "Foam" is generally a colloidal system (i.e. a dispersion of particles in continuous medium) that is achieved by utilizing a fine dispersion of gas in a liquid to form said mass on the beverage surface.
[0023] The term "creamer" as used herein refers to an additive used in many ready-to-drink and instant beverage products. Commercial creamers are readily available and are readily chosen by those of ordinary skill in the art. As used herein, non-dairy creamers (also referred to as coffee whiteners) do not contain lactose and therefore are commonly called as non-dairy products.
[0024] As used herein, the term "sweetener" are used as a substitute for sugar. Sweetener is a food additive, which mimics the effect of sugar on taste. [0025] Ratios, concentrations, amounts, and other numerical data may be presented herein in a range format. It is to be understood that such range format is used merely for convenience and brevity and should be interpreted flexibly to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges en-compassed within that range as if each numerical value and sub-range is explicitly recited. [0026] The currently available instant beverages are perceived as thin and watery and do not develop any foam/ froth head in one single step. They also lack the creamy mouthfeel, flavor impact and sweetness. As discussed in the background of the present disclosure, the currently available instant coffee beverages do not provide a foamy, frothy and creamy beverage. Further such coffee preparation takes at least 15-20 minutes of continuous mixing of coffee and sugars to provide creamy and frothy cup of coffee. Therefore, such coffee preparation is both time consuming and tedious. Furthermore, the taste of coffee prepared from such preparation is dependent on the skill set of the individual preparing such a coffee beverage and also depends on time of mixing coffee and sugar to get the desired flavor and texture of the coffee.

[0027] To overcome the problems faced by the traditional coffee beverages, the present disclosure deploys an aerated composition comprising coffee. The present disclosure provides an aerated composition that includes a combination of ingredients such as coffee, structurant, sweetener, and solvent in specific weight percentages for providing the desired mouthfeel, froth, and texture of coffee drink. The combination of ingredients used for making the aerated composition as disclosed in the present disclosure delivers higher flavoured, frothy coffee with desired texture, and the sensorial obtained is independent of an individual's skill set. Particularly, the aerated composition as disclosed in the present disclosure helps in providing a creamy and frothy coffee with desired mouthfeel. [0028] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference. [0029] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein. [0030] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent. [0031] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the

aerated composition; and d) at least one solvent. In another embodiment of the present disclosure, coffee has a weight percentage in a range of 7-18% with respect to the aerated composition, the at least one structurant has a weight percentage in a range of 15-25% with respect to the aerated composition, and the at least one sweetener has a weight percentage in a range of 35-55% with respect to the aerated composition.
[0032] In an embodiment of the present disclosure, there is provided an aerated composition: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, liquid fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof. In another embodiment of the present disclosure, the at least one structurant is selected from a group consisting of glucose, fructose, liquid fructose, galactose, trehalose, milk solids, non-diary creamers, and combinations thereof. In yet another embodiment of the present disclosure, the at least one structurant is either liquid glucose or liquid fructose. [0033] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the aerated composition; and d) at least one solvent, wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, liquid fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof. In another embodiment of the present disclosure, the at least one structurant is selected from a group consisting of glucose, fructose, liquid fructose, galactose, trehalose, milk solids, non-diary

creamers, and combinations thereof. In yet another embodiment of the present disclosure, the at least one structurant is either liquid glucose or liquid fructose. [0034] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof. In another embodiment of the present disclosure, the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, and combinations thereof. In yet another embodiment of the present disclosure, the at least one sweetener is either sucrose, or fructose.
[0035] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the aerated composition; and d) at least one solvent, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof. In another embodiment of the present disclosure, the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, and combinations thereof. In yet another embodiment of the present disclosure, the at least one sweetener is either sucrose, or liquid fructose.
[0036] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20%) with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 25-50% with

respect to the aerated composition; and d) at least one solvent, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof. [0037] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the at least one solvent is selected from a group consisting of water, milk, and combinations thereof. In another embodiment of the present disclosure, the at least one solvent is water. In yet another embodiment of the present disclosure, the at least one solvent is milk. It is contemplated that milk used can be any milk that is commercially available.
[0038] In an embodiment of the present disclosure, there is provided an aerated composition : a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the aerated composition; and d) at least one solvent, wherein the at least one solvent is selected from a group consisting of water, milk, and combinations thereof. In another embodiment of the present disclosure, the at least one solvent is water. In yet another embodiment of the present disclosure, the at least one solvent is milk. [0039] In an embodiment of the present disclosure, there is provided an aerated composition: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a density in a range of 0.1-0.99 g/cm .

[0040] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a density in a range of 0.2-0.70 g/cm .
[0041] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a density in a range of 0.1-0.99 g/cm .
[0042] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a density in a range of 0.2-0.70 g/cm .
[0043] In an embodiment of the present disclosure, there is provided an aerated composition: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent having a weight percentage in a range of 10-30% with respect to the aerated composition, wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, liquid fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof, and the at least one

sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof, and the at least one solvent is selected from a group consisting of water, milk, and combinations thereof. [0044] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a viscosity in a range of 70000 to 350000 cps. In another embodiment of the present disclosure, the aerated composition has a viscosity in a range of 100000 to 300000 cps. In yet another embodiment of the present disclosure, the aerated composition has a viscosity in a range of 100000 to 200000 cps.
[0045] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 30-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a density in a range of 0.1-0.99 g/cm , and wherein the aerated composition has a viscosity in a range of 10000 to 350000 cps.
[0046] In an embodiment of the present disclosure, there is provided an aerated composition: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, wherein the aerated composition has a density in a range of 0.2-0.70 g/cm , and wherein the aerated composition has a viscosity in a range of 10000 to 300000 cps.

[0047] In an embodiment of the present disclosure, there is provided an aerated composition: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; d) at least one solvent; and e) coffee substitute selected from a group comprising chicory, herbal extracts. In another embodiment of the present disclosure, chicory is commercially available roasted powder or liquid extract of chicorium intybus with or without addition of edible fats and oils or sugar, like glucose or sucrose, and the herbal extract is a commercially available extract of any beneficial plant material selected from a group consisting of almond extract, peanut extract and combinations thereof.
[0048] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 5-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 12-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; d) at least one solvent; and e) coffee substitutes selected from group comprising chicory, herbal extracts, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof.
[0049] In an embodiment of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and d) at least one solvent, said process comprising: a) obtaining the coffee; b) obtaining the at least one structurant; c) obtaining the at least one sweetener; d) obtaining the at least one solvent; and e) contacting the coffee, the at least one structurant, the at least one sweetener, and the at least one solvent, to obtain the aerated composition.

[0050] In an embodiment of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%) with respect to the composition; and d) at least one solvent, said process comprising: a) obtaining the coffee; b) obtaining the at least one structurant; c) obtaining the at least one sweetener; d) obtaining the at least one solvent; and e) contacting the coffee powder, the at least one structurant, the at least one sweetener, and the at least one solvent, to obtain the composition, wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, liquid fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof. [0051] In an embodiment of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20%> with respect to the aerated composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; c) at least one sweetener having a weight percentage in a range of 25-50%> with respect to the aerated composition; and d) at least one solvent, said process comprising: a) obtaining the coffee; b) obtaining the at least one structurant; c) obtaining the at least one sweetener; d) obtaining the at least one solvent; and e) contacting the coffee powder, the at least one structurant, the at least one sweetener, and the at least one solvent, to obtain the aerated composition, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof. [0052] In an embodiment of the present disclosure, there is provided a process for preparing the composition comprising: a) coffee having a weight percentage in a range of 0.1-20%> with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%> with respect to the composition; and d) at least one solvent, wherein said process comprising: a)

obtaining the coffee powder; b) obtaining the at least one structurant; c) obtaining the at least one sweetener; d) obtaining the at least one solvent; and e) contacting the coffee powder, the at least one structurant, the at least one sweetener, and the at least one solvent, to obtain the composition, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof, the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, liquid fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof, and wherein the aerated composition has a density in a range of 0.1-0.99 g/cm , and the aerated composition has a viscosity in a range of 10000 to 350000 cps.
[0053] In an embodiment of the present disclosure, there is provided a process for preparing the composition comprising: : a) coffee having a weight percentage in a range of 0.1-20% with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the composition; d) at least one solvent; and e) coffee substitutes selected from group consisting of chicory, herbal extracts, and combinations thereof, said process comprising: i) obtaining the coffee; ii) obtaining the at least one structurant; iii) obtaining the at least one sweetener; iv) obtaining the at least one solvent; v) obtaining the coffee substitutes; and e) contacting the coffee, the at least one structurant, the at least one sweetener, the at least one solvent, and the coffee substitute, to obtain the aerated composition, and wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof.
[0054] In an embodiment of the present disclosure, there is provided an aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20%) with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%> with respect to the

composition; and d) at least one solvent, wherein the composition is mixed with milk at a temperature in a range of 60°C-90°C to obtain a coffee drink with a level of froth in a range of 7mm - 15 mm .
[0055] In an embodiment of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20% with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%) with respect to the composition; and d) at least one solvent, said process comprising: (i) contacting the coffee and the at least one sweetener to the at least one solvent at a temperature in a range of 45-80°C, to obtain a first mixture; (ii) contacting the at least one structurant and the at least one sweetener to the at least one solvent at a temperature in a range of 85-125°C, to obtain a second mixture; and (iii) contacting the first mixture to the second mixture with continuous aeration, to obtain the aerated composition.
[0056] In an embodiment of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight percentage in a range of 0.1-20%> with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25%) with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%o with respect to the composition; and d) at least one solvent, said process comprising: (i) contacting the coffee and the at least one sweetener to the at least one solvent at a temperature in a range of 45-80°C, to obtain a first mixture; (ii) contacting the at least one structurant and the at least one sweetener to the at least one solvent at a temperature in a range of 85-125°C, to obtain a second mixture; and (iii) contacting the first mixture to the second mixture with continuous aeration, to obtain the aerated composition, wherein contacting the at least one structurant and the at least one sweetener to the at least one solvent is done for a time period in a range of 5-15 minutes.
[0057] In an embodiment of the present disclosure, there is provided a process for preparing the aerated composition comprising: a) coffee having a weight

percentage in a range of 0.1-20% with respect to the composition; b) at least one structurant having a weight percentage in a range of 10-25% with respect to the composition; c) at least one sweetener having a weight percentage in a range of 21-60%) with respect to the composition; and d) at least one solvent, said process comprising: (i) contacting the coffee and the at least one sweetener to the at least one solvent at a temperature in a range of 45-80°C, to obtain a first mixture; (ii) contacting the at least one structurant and the at least one sweetener to the at least one solvent at a temperature in a range of 85-125°C, to obtain a second mixture; and (iii) contacting the first mixture to the second mixture with continuous aeration, to obtain the aerated composition, wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, fructose, liquid fructose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof, and the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, and combinations thereof, and the at least one solvent is selected from a group consisting of water, milk, and combinations thereof. [0058] Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible. EXAMPLES
The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.

[0059] The working and nonworking examples as depicted in the forthcoming section highlight criticality of the working percentages of different ingredients in achieving the aerated composition of the present disclosure. The absence of any of the ingredient specified above or their presence beyond the specific weight percentage ranges as disclosed herein substantially affects the texture and flavor of the coffee and further fails to deliver creamy and frothy cup of coffee

observed
7-12 mm
froth
observed
after
reconstitutio
n with
milk/water composition compromise d formed No froth Less froth
No foam
Thick viscous mass formed
Table 2:

Ingredient Working Example (WE)1 WE 2 WE
3 WE 4 WE 5 WE
6 WE
7 WE
8
Coffee (%) 15 15 10 0.2 5 2 5 10
Water (%) 21 20 21 20 25 18 15 22
Liquid Glucose (%) 25 25 29 12 20 28 30 18
Sucrose (%) 39 35 35 42 45 35 40 44
Maltose (%) 5 25 2
Chicorium extract (chicory) (%) 0.8 5
Liquid
Fructose
(%) 10
Milk (%) 8
Sorbitol (%) 5 5
Non-dairy creamer 2
Dextrose 5
19

[0060] Table 1 depicts the weight percentages (wt%) of the ingredients used for
preparing the composition to provide aerated composition as disclosed in the
present disclosure. The Examples depict the consumer panel data obtained by
assessing the coffee drink prepared from the aerated composition (Working and
Non-Working Examples). The respective aerated composition was assessed on the
sensorial parameters of creaminess, frothiness, foaming, mouth-feel, taste (sweet or
bitter), overall texture, and viscosity.
[0061] Method for preparing coffee drink from the aerated composition
depicted in the Working and Non-Working Examples:
[0062] 5-10 grams of the aerated composition of the different examples were
taken, and to it was added 100-150 ml milk was added. Further, the obtained coffee
drink was stirred well to allow complete mixing of milk and the aerated
composition. No other step was performed to create frothing of the coffee drink.
The temperature of the milk added was in a range of 75-85°C. Single toned milk
(3%-8.5% of SNF) was used for the present purpose. However, it can be
contemplated that any type of milk can be used to obtain the coffee drink with
similar features.
[0063] Process followed for preparing the aerated composition as depicted in
Working Example-1:
[0064] Step 1: 15 gms of coffee and 20g of sucrose in water was mixed while
heating at a temperature of 75°C to obtain a first mixture;

[0065] Step 2: 25 g of liquid glucose, and 19 gm of sucrose was added to water and heated at a temperature of 125°C for about 5 minutes to obtain a second mixture; and
[0066] Step 3: First mixture and second mixture was mixed under continuous aeration (by use of blender) until density of the mix reaches 0.5 gm/cc to obtain aerated composition.
[0067] The aerated composition thus obtained was used to prepare coffee drink to be used for panel testing as described previously.
[0068] In case of Working Example 1, the weight percentages of coffee, water, glucose and sucrose are 15, 21, 25 and 39 respectively. It can be appreciated that the weight percentage values fall within the range of the weight percentages as disclosed in the present disclosure. Therefore, it can be inferred that the working Example 1 display good creaminess, and other properties. Further, no separation of the ingredients was observed. Therefore, the composition which was prepared by combining the ingredients in the working Example 1 provided frothy coffee with balanced sweetness and texture.
[0069] In case of non-working (NW) example 1, the ingredients used for preparing the aerated composition failed to deliver a creamy and frothy coffee. The weight percentages (wt%) of coffee and water are 15 and 21 respectively, are falling within the range of the weight percentages as disclosed in the present disclosure. However, it can be appreciated that due to the absence of glucose (a structurant) and also because of the presence of high weight percentage (wt%) of sucrose (i.e. 64%) the aerated composition of NW-1 failed to deliver a creamy, and textured coffee drink.
[0070] In case of non-working (NW) example 2, the ingredients used for preparing the composition to provide aerated composition failed to deliver a creamy and frothy coffee having a desired mouthfeel. The weight percentages (wt%) of coffee and water are 15 and 21 respectively, and are falling within the range of the weight percentages as disclosed in the scope of the present disclosure. However, it was observed that due to the absence of sucrose (a sweetener) and due to the presence of higher weight percentage of glucose (i.e. 64%) which is not

falling within the range of weight percentages as disclosed in the scope of the present disclosure, the NW-2 failed to deliver a creamy, mouthfeel and textured coffee drink.
[0071] In case of non-working (NW) example 3, the ingredients used for preparing the composition to provide aerated composition failed to deliver a creamy and frothy coffee drink. The weight percentages (wt%) of coffee, water and sucrose are 15, 21 and 39 respectively, falling within the range of the weight percentages as disclosed in the scope of the present disclosure. However, glucose (a structurant) is absent from the composition as depicted in the NW-3. It was observed that too thick viscous mass was formed due to which no creaminess was observed. Further, the taste of the coffee prepared was bitter in taste and there was no foam in the coffee prepared by the aerated composition of NW-3. [0072] In case of non-working (NW) example 4, the ingredients used for preparing the composition to provide aerated composition failed to deliver a creamy and frothy coffee. The weight percentages (wt%) of coffee, water and sucrose are 19.8, 25 and 55 respectively, falling within the range of the weight percentages as disclosed in the scope of the present disclosure. However, glucose (a structurant) is absent from the composition as depicted in the NW-4. It was observed that less viscous mass was formed due to which creaminess of coffee drink got reduced. Hence, the aerated composition prepared by using the ingredients in NW-4 failed to deliver a creamy, mouthfeel and textured coffee drink.
[0073] In case of Table 2, it can be observed that the addition of all the ingredients in the desired weight percentage resulted in desirable aerated composition (WE-2 to WE-8). Such composition when used for preparing the coffee drink resulted in obtaining of coffee drink with desirable sensorial features. [0074] It may also be understood that in case an aerated composition is prepared without addition of solvent (water, with or without milk), the composition would be too thick and viscous to process. Hence, such a coffee could not be prepared for assessment. Therefore, it can be appreciated that absence of any one ingredient fails to deliver a creamy and frothy coffee with desired texture and sweetness.

[0075] Henceforth, the working Example 1 provided an aerated composition to get a creamy and frothy coffee with desired mouthfeel.
[0076] Overall, the combination of coffee, water, glucose and sucrose in the disclosed weight percentage ranges is essential to prepare a coffee composition for having a creamy and frothy coffee with desired texture and sweetness. Also, deviating from the disclosed weight ranges does not exhibit the desired result. Example 2
[0077] The Table 3 below depicts Non-Working Examples with respect to the weight percentage range of structurant and solvent. The coffee drink obtained from the aerated composition (Working and Non-Working Examples) were assessed for the sensorial parameters as mentioned in Example 1. Also, the aerated composition were assessed for the sensorial parameters with respect to viscosity, texture, and stability.

[0078] In case of NW-5, it can be appreciated that coffee has a weight percentage which is higher than the disclosed range, therefore, the resulting intermediate product was too thick to be processed, hence, panel data could not be performed. It can be appreciated that NW-6 has water in a lesser weight percentage than as disclosed in the present disclosure, therefore, it could not be processed further for the panel data. Further, NW-7 has liquid glucose (structurant) in a weight percentage of 55% which is higher than that disclosed, therefore, a thick mass was observed and also sweetness was compromised in the obtained coffee drink. NW-8 has liquid glucose in a weight percentage that is lower than the disclosed range, therefore, it can be appreciated that the coffee drink thus obtained was not stable and viscosity was undesirable. In case of NW-9, the presence of water is in a higher weight percentage than desired, and also the presence of sweetener (sucrose) is lower than the disclosed range, therefore, the viscosity of the coffee drink was not up to the mark and also there was lack of mouth-feel and creaminess. In case of NW-10, the weight percentage of the sweetener (sucrose) is higher than the disclosed weight range, therefore, the aerated composition obtained had a granular appearance and also had an undesirable viscosity. Example 3
Panel Ratings on the Working and Non-Working Examples of 1 and 2 [0079] Panel data was obtained on the basis of five trained panel members who were asked to evaluate coffee drink prepared from the aerated composition of present disclosure. Table 4 depicts the score matrix based on which the panel data was interpreted. Table 4:

[0080] Table 5 and Table 6 depicts the ratings obtained for the sensorial parameters checked for the coffee drink.
[0081] The ratings received in the Table 5 and Table 6 were interpreted in accordance with Table 4 to arrive at the final observations made in Table 1 and Table 3. The panel ratings of only one Working Example has been provided herewith, the observations of all other Working Examples were in synchronization with the observations for WE-1.

Advantages of the present disclosure
[0082] The present disclosure discloses an aerated composition comprising coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition; at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition; at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated composition; and at least one solvent. It can be inferred from working Example 1 (Table 1), that the presence of all the ingredients used for preparing the coffee composition in the disclosed weight percentage ranges is essential to produce frothy and creamy cup of coffee. Apart from providing creamy and frothy cup of coffee, the composition also provides an instant mixing of all the ingredients, wherein the taste of the coffee so prepared is not dependent on the skill set of the person preparing such a coffee drink. Therefore, such coffee can also be prepared by anyone not skilled in the art of preparing a coffee drink. Henceforth, the aerated composition as disclosed in the present disclosure delivers a creamy, frothy coffee with desired mouthfeel and texture.

1. An aerated composition comprising:
a) coffee having a weight percentage in a range of 0.1-20% with respect to the aerated composition;
b) at least one structurant having a weight percentage in a range of 10-25% with respect to the aerated composition;
c) at least one sweetener having a weight percentage in a range of 21-60%) with respect to the aerated composition; and
d) at least one solvent.

2. The aerated composition as claimed in claim 1, wherein the at least one structurant is selected from a group consisting of glucose, liquid glucose, galactose, xylose, lactose, maltose, maltodextrin, trehalose, milk solids, non-diary creamers, and combinations thereof.
3. The aerated composition as claimed in claim 1, wherein the at least one sweetener is selected from a group consisting of sucrose, fructose, liquid fructose, sorbitol, mannitol, dextrose, artificial sweetener, and combinations thereof.
4. The aerated composition as claimed in claim 1, wherein the at least one solvent is selected from a group consisting of water, milk, and combinations thereof.
5. The aerated composition as claimed in claim 1, wherein the composition has a density in a range of 0.1-0.99 g/cm .
6. The aerated composition as claimed in claim 1, wherein the composition has a viscosity in a range of 10000 to 350000 cps.
7. The aerated composition as claimed in claim 1 wherein the composition further comprises coffee substitutes selected from a group consisting of chicory, herbal extracts, and combinations thereof.
8. A process for preparing the aerated composition as claimed in claim 1, said process comprising:

a) contacting the coffee and the at least one sweetener to the at least one solvent at a temperature in a range of 45-80°C, to obtain a first mixture;
b) contacting the at least one structurant and the at least one sweetener to the at least one solvent at a temperature in a range of 85-125°C, to obtain a second mixture; and
c) contacting the first mixture to the second mixture with continuous aeration, to obtain the aerated composition.
9. The process as claimed in claim 8, wherein contacting the at least one structurant and the at least one sweetener to the at least one solvent is done for a time period in a range of 5-15 minutes.