F7926/V FORM - 2 THE PATENTS ACT, 1970 (39 of 1970) & The Patents Rules, 2003 COMPLETE SPECIFICATION (See Section 10 and Rule 13) EDIBLE FOAM PRODUCT FOR THE TREATMENT OF PREVENTION OF OBESITY HINDUSTAN UNILEVER LIMITED, a company incorporated under the Indian Companies Act, 1913 and having its registered office at 165/166, Backbay Reclamation, Mumbai -400 020, Maharashtra, India The following specification particularly describes the invention and the manner in which it is to be performed WO 2008/046729 PCT/EP2007/0603M i EDIBLE FOAM PRODUCT FOR THE TREATMENT OR PREVENTION OF OBESITY 5 TECHNICAL FIELD OF THE INVENTION The present invention relates to an edible foam product with high in-mouth and gastric stability and to its use in the treatment or prevention of obesity. 0 The invention also concerns a pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam with high in-mouth and gastric stability. 5 BACKGROUND OF THE INVENTION Large consumer studies show that between 1917 and 1996 in 0 the United States average portion sizes for key food products grew markedly (Nielsen SJ, Popkin BM, JAMA 2003; 289:450-453). The actual increase of portion sizes for a number of food products is shown in the following table (from the aforementioned article by Nielsen et al.): Food product Increase in volume (ml) Increase in kcal Snacks 18 93 Hamburgers 38 91 French fries 15 68 Soft/fruit drinks 200 43 WO 2008/046729 PCT/EP2007/060354 2 Together with the trend of decreasing physical activity, the increase in portion sizes is believed to have contributed significantly to the obesity boom. Apart from increasing the total calorie intake, the ". 5 increase of portion size has an additional important consequence, since altering visual cues (e.g. portion size) of how much is eaten influences the intake and satiety perception. A recent study (Wansink et al., Obes Res 2005/ 13:93-100) suggests that people associate the amount of consumed 10 calories/meal volume and accompanying satiety feeling with what they believe they saw themselves eating, rather than with how much they actually ate. This implies that if people believe to have consumed a relatively small volume of food, they are likely to feel less satiated then in case they believe to have 15 consumed a relatively large volume. Consequently, the consumption of decreased portion sizes during dieting leaves consumers with cognitive/mental and physical perception that this reduced amount of food is insufficient. Thus, consumers are left with the nagging feeling 20 that their stomach is still 'empty7 and find it difficult to comply with the diet. In order to overcome this problem, nutritionists have introduced the concept of food energy density, which is defined as the number of calories per given weight of food and recommend to eat foods with a low energy 25 density. One way to achieve this is to eat products which by nature are low in energy density (e.g. high fibre fruits and vegetables) and to avoid eating energy dense products (e.g. full-fat mayonnaise, fatty meat, cakes etc.). Another way to decrease the energy density of foods is to 30 dilute them with non-caloric material, e.g. water or air. A large number of literature studies have confirmed that the addition of water to lower energy density increases immediate feelings of satiety and decreases subsequent food intake. The WO 2008/046729 PCT/EP2007/060354 3 effects of simple additions of water, however, tend to be rather short-lasting (20-60 minutes). Furthermore, the addition of water is often found to adversely affect the eating quality of the edible product. 5 Rolls et al., Am J Clin Nutr 2000;72:361-8 report: the results of a study that examined the effect of food volume on satiety, independent of energy density (kJ/g). The design of the study was as follows: In a within-subjects design, 28 lean men consumed breakfast, lunch, and dinner in the laboratory. 10 Id/wk for 4 wk. On 3 d, participants received a preload 30 min before lunch and on 1 d no preload was served. Preloads consisted of isoenergetic (2088kJ), yogurt-based milk shakes that varied in volume {300, 450, and 600 mL) as a result of the incorporation of different amounts of air. Preloads contained 15 identical ingredients and weighed the same. It was found that the volume of the milk snake significantly affected energy intake at lunch (P<0.04) such that intake was 12% lower after the 600 mL preload than after the 300 ml. preload. Furthermore it is stated that subjects reported greater reductions in 20 hunger and greater increase in fullness after consumption of both the 450 and 600 mL preloads than after the 300 mL preload. However, the authors also conclude that "Subjects overate compared with the control condition (4199 ± 193 kJ) in the 300 mL (5456 ± 196 kj), 450 mL (5233 ± 180 kj) and 600 mL 25 conditions (5054 + 246 kj). Therefore, it can be concluded from this study that the consumption of the preloads failed to induce a level of satiety that resulted in the consumption of less energy. Edible foam products of pourable or spoonable consistency 30 are known in the art. EP-A 0 292 034 describes a foamable product consisting of a homogenized mixture of fat, protein, water, alcohol and a calcium source containing lactates and/or polyphosphate. It is observed that'foaming of the foamable WO 2008/046729 PCT/EP2007/060354 4 product can be performed by whisking or from an aerosol can. The resulting foam is said to be stable in a temperature range of -8 to 50 °C when using alcohol up to a maximum alcohol content of 40 vol.% and to acid up to a pH of about 2. 5 US 3,809,764 describes low caloric food compositions comprising an aqueous foam containing water, polyglycerol ester as foaming agent, a hydrophilic colloid as stabilizer and optional ingredients. Example A describes the preparation of a whipped imitation butter that is said to be stable for several 10 days at room temperature. US 5,000,974 describes aerated food products formed by aerating a fruit base comprising fruit or fruit extract base, locust bean flour, pectin, carrageenan and water. The aerated food products are said to be structure-stable, temperature- 15 insensitive as well as inexpensive. WO 2006/067064 describes a shelf stable mousse comprising a food composition based on condensed milk aerated with an inert gas, wherein the food composition contains a foam stabilizer and has a fat content of ies than 25% by weight. It 20 is stated in the international patent application that the shelf stable mousse does not need to be stored in a refrigerated environment. 25 SUMMARY OF THE INVENTION The inventors have developed edible products of low energy-density that following consumption produce strong as well as long-lasting satiety feelings. The solution provided by the 3Q inventors is an edible product in the form of a foam of pourable or spoonable consistency, which foam contains at least 60 wt.% of water, from 1 to 7 wt.% of protein and from 1 to 20 WO 2008/046729 PCT/EP2007/060354 5 vjt.% of carbohydrates, and is characterised by an exceptionally high in-mouth and gastric stability. Due to the relatively high volume of the present foam product, the consumption of one voluminous portion of such a 5 foam product is experienced by a consumer as more rilling than an identical portion of the same product with a much higher density. Furthermore, the consumption of the present product produces much more pronounced satiety fillings than a similar foam product that lacks the in-mouth stability of the present 10 foam product. In addition, due to the fact that the present foam product, unlike conventional aerated food products, "is capable of retaining its foamy nature in the stomach, its consumption produces an enhanced feeling of 'fullness' . Finally, the very high gastric stability of the foam ensures 15 that the feeling of fullness lingers, especially as the gastric stability of the foam product is believed to result in delayed gastric emptying. Since the edible foam products of the present invention contain protein and carbohydrates, these products can 2 0 advantageously be designed as meal replacers, meal components, snacks or clinical food. Another advantage of the edible foam products of the present invention resides in the fact that their eating quality is excellent as they combine exceptional gastric and in-mouth 25 stability with a pleasant creamy texture. Furthermore, unlike many conventional food products of low energy density, notably products that contain elevated levels of water, also the taste of the present edible foamed products is highly appreciated by consumers. 30 Another aspect of the invention relates to a pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the WO 2008/046729 PCT/EP2007/060354 6 container by activating a valve to produce an edible foam product with high gastric stability. Yet another aspect of the invention relates to an edible foam product with high gastric stability for use in the 5 treatment or prevention of overweight or obesity. DETAILED DESCRIPTION OF THE INVENTION 10 Accordingly, one aspect of the invention relates to an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt.% of water, from 1 to 7 wt.% of protein and from 1 to 20 wt.% of carbohydrates, and further being characterised by 15 a very high in-mouth and gastric stability. The high gastric stability of the foam product is apparent from the time (t~) needed to achieve a reduction in overrun of 50% under gastric conditions. The foamed product of the present invention exhibits a t^ of more than 30 minutes. The high in-mouth 20 stability of the present foam product is evidenced by a reduction in overrun of less than 35% when a sample of the product is subjected to a stability test in which conditions of shear are applied that are similar to those observed in the mouth. 25 The aforementioned parameter t^ is determined in a gastric stability test involving combining 4 00 ml of the foam product with 15 ml of an artificial gastric juice comprising 60 mg of 1:1 (wt) pepsin/lipase mix {pepsin from hog stomach, activity 724 U/mg, Fluka BioChemika, cat. no. 77160; lipase from 30 Rhizopus oryzae, activity 53 U/mg, Fluka BicChemika, cat. no. 80612) in 1M HC1 containing 150 mM NaCl and 5 mM KC1. The foam product is placed in a glass cylinders (length 200 in I , di.ameiier 60 ml) and the artificial gastric juice is poured on top of the WO 2008/046729 PCT/EP2007/060354 7 foam product. The cylinders are placed in a thermostated shaking water bath (37CC), operating at a shaking rate of 1.2 s~l, while the stability of the foam product is monitored- The satiety inducing impact of the present edible foam 5 product is particularly pronounced in case the foam structure of the product is hardly affected by the shear that is exerted on the product during mastication. The inventors have managed to design edible foam products that, unlike conventional food foams, such as e.g. ice cream, whipped cream, mousses and 10 bread, do not undergo a drastic decrease in foam volume and overrun when subjected to shear at ambient or physiological temperature. The in-mouth stability of a foamed product as referred to in this document is determined by introducing a predetermined volume of an edible foam product in a glass 15 funnel (diameter 100 mm, neck length 100 mm, neck diameter 10 mm), which is connected to a silicone tube (length 400 mm, diameter 12x8 mm). The middle part of the silicone tube is inserted into a peristaltic pump Verderflex 2010 (Verder Ltd, Leeds, UK) operating at 60 rpm. After the processing in the 20 peristaltic pump the sample is collected in a glass measuring cylinder and the product volume and product weight are measured immediately. According to a preferred embodiment, the edible foam product of the present invention has an overrun of at least 25 150%, more preferably of at least 180%. The overrun of a foam product is calculated using the following equation: Overrun = 100% x (Vfoam product - Vmix) / Vn,i_x Vfoam product = Volume of a sample of the edible foam product Vmix - Volume of the same sample after the dispersed gas phase 30 has been removed The edible foam product of the present invention typically contains at least 50 vol.% of a dispersed gas phase (which equates to an overrun of 100%) . Preferably, the product WO 2008/046729 PCT/EP200 7/060354 8 contains at least. 60 vol.% of a dispersed gas phase. The vol.% of gas phase {<])) contained in the present product may suitably be determined by measuring the density of pre-aerated solution, po, and the density of the foamed product, pf, and applying the 5 following equation: <)>=100(1 - pf /po) and is related to the overrun as follows: 50 Pa, when extrapolating from shear rates between 100 and 300 s"1, a Bingham viscosity <500 mPa.s between shear rates of between 100 15 and 300 s"1, a failure at stress at a strain of <0.5 Radians.. The yield stress is determined at a temperature of 20 °C using a Haake VT550 viscometer According to another embodiment, the edible foam product is pourable. A pourable product offers the advantage that it 20 can be drunken. If the product is drunken rather eaten, the chance of undesirable density increase as a result of mastication is minimised - for example bread is high overrun product, but practically all air is lost during mastication. In particular, in case the. edible foam product is stabilised in 2 5 the stomach due to the gelling action of anionic polysaccharide, it is advantageous to employ an edible foam product in pourable form. The edible foam product of the present invention may be a sweet or a savoury product. Sweet products may suitably be 30 consumed as a snack or a meal component. An example of a pourable sweet foam product is a milkshake-like product, fruit smoothes etc. Spoonable sweet foam products may resemb]e products such as chocolate or vanilla mousse, flan, ice cream, WO 2008/046729 PCT/EP2007/060354 13 whip cream etc. Savoury products may be consumed as a snack, a meal component or even a meal replacer. An example of a savoury foam product is a savoury mousse, e.g. poultry, fish, or shellfish mousses or foie gras. 5 It is noted that the present invention also encompasses composite food products that contain the present edible foam product. Thus, the present invention encompasses, for instance, a filled bar in which the edible foam product constitutes the filling. The invention also encompasses a multilayered food 10 product containing the present edible foam product and layers made of different edible materials, e.g- meat, noodles, vegetables, bread, fruit, chocolate, cake, wafer or ice cream. In order to enhance the effectiveness of the present product in the treatment or' prevention of obesity it is 15 preferred that the caloric content of the product is limited. Typically, the present product has a caloric density of not more than 0.5 kcal/ml. Although it is feasible to provide an edible foam product according to the present invention with very low caloric content, the caloric density preferably 20 exceeds 0.05 kcal/ml. Most preferably, the caloric density of the edible foam product is in the range of 0.1-0.3 kcal/ml. According to another preferred embodiment, the present edible foam product contains: 1-10 wt.% of protein; 25 0.5-5 wt.% of fat; 1-10 wt.% of carbohydrate; and at least 80 wt.% of water. In terms of caloric contribution the preferred amounts of protein, fat and carbohydrate are as follows: 30 10 - 40 cal.% of protein; 5-30 cal.% of fat; and 10 - 60 cal.% carbohydrates. WO 2008/046729 PCT/EP2007/060354 14 Carbohydrates that may suitably be employed in the present product include, besides the aforementioned anionic polysaccharides, monosaccharides (e.g. glucose, fructose and invert sugar), disaccharides (e.g. sucrose or lactose), 5 oligosaccharides (e.g. fructooligosaccharids, maltodextrin) and polysaccharides (e.g. inuline, starch) Preferably, the combined amount of mono- and disaccharides in the present edible foam product is within the range of 0.25 - 10 wt.%. The edible foam product of the present invention is 10 advantageously consumed as a meal replacer or a meal component. Besides proteins, carbohydrates and/or fat, the present product advantageously contains essential (raicro) nutrients such as vitamins, minerals, flavonoids, sterols and anti-oxidants. Other ingredients that may suitably be contained in the present 15 edible foam product include flavourings, colourings, emulsifiers etc. Naturally, the present edible foam product may also contain a variety of plant materials such as fruit juices, fruit extracts, vegetable extracts, herbs, spices etc. The gas bubbles contained within the edible foam product 20 can vary widely in size. Typically, the air bubbles in the product have a volume weighted mean diameter in the range of 5-500 urn, preferably of 10-200 urn. The volume weighted mean diameter of the gas bubbles is suitably determined by means of optical microscopy. 25 The inventors have found that the stability of the edible foam product, especially if it is produced in situ from a pressurised aerosol system, is affected by the composition of the gas that is retained within the foam. In order to generate a very stable foam, it is advantageous to include a gas that 30 has limited water-solubility. Air, for instance, is not particularly suitable as e.g. oxygen has a relatively high solubility in water. WO 2008/046729 PCT/EP2007/060354 15 According to a particularly preferred embodiment, the edible foam product of the present invention contains a gas that is less soluble in water than air (at a temperature of 37°C. According to another preferred embodiment, relative to 5 air, the gas contained in foam product contains elevated levels of one or more of the following gasses: N2, N?0, CO?, He, 0?. Here the term "elevated" means that the concentration of at least one of said gasses is at least 10% higher than in air. Another aspect of the present invention relates to the use 10 of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product being characterised by a pourable or spoonable consistency, an overrun of at least 100% and a very high gastric stability as evidenced by t^ > 30 minutes. The aforeu.enti.oned treatment- 15 preferably comprises ingestion, i.e. oral administration of a foodstuff or nutritional product comprising the edible foam product. In order to achieve the desired satiety effect, it is preferred that at least 100 ml of the edible foam product is consumed per administration event. Thus, the preferred serving 20 size is at least 100 ml. Most preferably, the serving size is within the range of 300-800 ml. According to a particularly preferred embodiment, the edible foam product employed in the treatment or prevention of overweight or obesity is an edible foam product exhibiting both gastric and in-mouth stability as 25 defined herein before. Yet another aspect of the invention relates to a pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam 30 product, said edible foam product being characterised by a pourable or spoonable consistency, an overrun of at least 100% and a very high gastric stability as evidenced by ti. > ;i0 minutes. Typically, the density of'the edible foam product thus WO 2008/046729 PCT/EP2007/060354 16 obtained has a density that is much lower (e.g. 40% lower) than that of the liquid composition in the container. According to a preferred embodiment, the edible foam product produced upon activation of the valve has the same composition as the edible 5 liquid composition (gas phase not being included). Suitable propellants include compressed gases, especially liquefied gasses. Preferably, the propellant employed is selected from N2O, N2, CO2, air and combinations thereof. Most preferably, the propellant employed is selected from N20, N2, CO2 10 and combinations thereof. Typically, the propellant contained in the pressurised.s container has a pressure of at least 3 bar. Usually, the said pressure does not exceed 12 bar. The invention is further illustrated by means of the 15 following examples. WO 2008/046729 PCT/EP2007/060354 EXAMPLES Example 1 5 Liquid formulations were prepared using the following recipes (concentrations in wt.%): Ingredient Product 1A Product IB Skimmed milk powder 6.10 6.40 Calcium caseinate 1.60 1.60 Milk protein concentrate 1.30 1.10 Maltodextrin (DE = 5) 1.30 1.30 Cocoa powder 1.20 Sucrose 1.00 1.00 Sunflower oil 0.90 0.90 Microcrystalline cellulose 0.60 0.60 Gum Arabic 0.60 0.60 Monoglyceride 0.50 0.50 Dipotassium phosphate 0.16 0.16 Lecithin 0.10 0.10 Carrageenan 0.09 0.07 Water 84.55 85.67 The liquid formulations were prepared as follows: All dry ingredients except lipids were dispersed in warm water 10 (60°C) using agitation with a high-shear mixer (Silverson™, Emulsor™ screen, 6000 rpm) for 5 min. Then preheated lipid mixture (60°C) was added to the aqueous base solution upon continuous mixing with a Silverson™. Pre-emulsion was then homogenized at 65 °C and 225 bar in a high-pressure homogenizer 15 (Niro Soavi™), sterilized for 10 sec at 142°C, cooled down to 65°C and post-homogen.ized at 50 bar. Finally, emulsions were rapidly cooled to ambient and aseptically bottled in sterile Nalgene™ bottles. ;. WO 2008/046729 PCT/EP2007/060354 18 Next, 330 ml of each liquid formulation was poured into a pressurisable dispenser (cream whipper "Gourmet Whip", 0.5 1, art. nr. 243110, iSi GmbH, Vienna, Austria). The dispenser was closed and a screw type N2) gas charger was mounted on the 5 dispenser until gas was released therefrom. The dispensers was shaken for about 10 seconds, following which the contents were released. The in-mouth and gastric stability of the edible foam products so obtained was determined using the methodology described herein before. For comparison the in-mouth stability 10 of a commercially available whipped cream (Slagroom, Melkan, Postbus 80, 4153ZH, Beesd, The Netherlands) was also measured. In this case the cream was aerated by using its original aerosol dispenser can. The results so obtained are depicted below. 15 Product 1A Product IB Whipped cream Initial overrun (OV) 238% 213% 325% In-mouth stability loss (% of lost OV) 18% 31% 68% Gastric stability t4 = 140 min. T4 = 55 min. T4 = 55 Example 2 20 A consumer study was conducted to determine the effect on satiety of an edible foam product according, to the present invention. In this study the foam product IB described in Example 1 was compared with a liquid, i.e. non-foamed product of identical composition. The foam product used in the study 25 was actually prepared from the same liquid formulation that was used as a comparison. WO 2008/046729 PCT/EP2007/060354 19 The design of the consumer study was as follows: Subjects: Twenty-four healthy volunteers, aged between 18 and 60 years and with a body mass index between 21.0 and 32.0 kq/m2, 5 were selected for this study. Volunteers were selected upon the following criteria: they had to be Slim-Fast© users, they had to li"ke chocolate flavour and they had to be available on specific test days. Two thirds of the volunteers had been previously involved in a similar satiety study. 10 Experimental design: The study had a randomised and cross-over design. The experimental design consisted of four test days with four treatments: 15 ©Liquid product (325 ml, 190 kcal) ingested at a single time = 0 min CD Foam product tea. 1000 ml, 190 kcal) ingested at a single time = 0 min CD Half liquid product (162.5 ml, 95 kcal) ingested twice, 20 i.e. at time =0 min and time = 120 min ® Half foam product (ca. 500 ml, 95 kcal) ingested twice, i.e. at time = 0 min and time = 12 0 min The volunteers were asked to consume their breakfast before 10.00 a.m. They arrived at the Consumer Test Centre between 25 11.50 and 12.00 h. There they were seated in the same room (twelve volunteers on each test day) with the possibility to talk to each other. The volunteers completed a questionnaire on appetite, mood and stomach complaints (baseline measures) immediately before 30 seeing and consuming the treatment. At 12.00 a.m. they consumed the test product. They were instructed to drink the test product within 10 min. However, some volunteers conplained that WO 2008/046729 PCT/EP2007/060354 20 the foamy product was too thick and not drinkable, so they were allowed to use a spoon. At 12.10 a.m. the volunteers completed another questionnaire on appetite, mood and stomach complaints and a 5 questionnaire on taste and liking. Thereafter, they left the Consumer Test Centre and continued to complete the questionnaires on appetite, mood and stomach complaints every 20 min for a total of 240 min until 4.00 a.m. The volunteers that received the half RTD shake or the 10 half foamy product returned to the Consumer Test Centre between 1.50 and 2.00 a.m. They again completed a questionnaire on appetite, mood and stomach complaints immediately before seeing and consuming the second half of the treatment. At 2.00 a.m. they consumed the second half of the test product, after which 15 they completed another questionnaire on appetite, mood and stomach complaints and .a questionnaire on taste and liking. Thereafter, they left the Consumer Test Centre and continued to complete the questionnaires on appetite, mood and stomach complaints every 20 min until 4.00 a.m. 20 At 4.00 a.m., the volunteers were also asked to answer a number of open questions relative to product liking/disliking, the test method and the consumption experience. The volunteers were asked to be consistent with respect to food and drink intake and exercise/physical activity during the 25 test days. They were not allowed to eat and drink between 12.00 and 4.00 a.m. other than the test products and with exception of water, coffee and tea (without cream and sugar, but sweeteners were allowed), and other non-caloric beverages. 30 Measurements: Questionnaires on appetite (hunger, fullness, desire to eat a snack, desire to eat a meal, thirst), mood (energeti c, weak/drained) and stomach complaints were rated on 100-:nm WO 2008/046729 PCT/E1,20I)7/060354 21 Visual Analogue Scales (VAS) using a paper form, anchored at the low end with the most negative or lowest intensity feelings (e.g., not at all), and with opposing terms at the high end (e.g., extremely). Volunteers were asked to indicate on a line 5 which place on the scale best reflects their feeling at that moment. In the analyses the scores on the VAS were assigned values from 0 to 100 VAS units (=mm). Additionally, questionnaires on taste and liking of the test product (overall liking, taste/flavor liking, smell/aroma 10 liking, mouthfeel liking) were rated on 100-mm paper Visual Analogue Scales (VAS) immediately after consumption of the test products. At the end of the test, the volunteers were asked to answer a number of open questions relative to how they 15 liked/disliked the test product, the test method and the consumption experience. They also had to rate how likely they would purchase the test product on a 5-point scale. These questions are shown in Figure 2c. 20 Statistical analysis: Statistical analysis was assessed by using analysis of variance (ANOVA) with subjects, periods and treatments as factors. Baseline values were taken into account as a covariable. Differences between treatments (full foamy product 25 vs. full RTD shake, half foamy product vs. half RTD product, half foamy product vs. half RTD product) were established using the Bonferroni post-hoc test. A p-value <0.05 (two-sided) was considered significant. 30 Results: Twenty-four healthy volunteers (3 men, 21 women), aged (mean ± SD) 41.8 ± 8.8 y (range 28-60 y) and with a body mass WO 2008/046729 PCT7EP2007/060354 22 index of (mean ± SD) 26.2 ± 2.4 kg/m2 (range 22.1-31.2 kg/m2) were recruited and completed the study. The foam product consumed as a single portion, was found to significantly reduce hunger, desire to eat a snack, desire 5 to eat a meal, and enhanced fullness compared to the liquid product that was consumed as a single portion. Although a significant effect for reduced hunger and enhanced fullness was observed throughout the entire 240 min, the effect on desire to eat a snack or desire to eat a meal mainly occurred during the 10 first 120 min. The foam product ingested in two portions was found to significantly reduce hunger, desire to eat a snack, desire to eat a meal, and enhanced fullness compared to the liquid product that was consumed in two portions. The effect on these 15 parameters was observed throughout the entire 240 min, but was stronger between 120 and 240 min Curves and AUC data for hunger, fullness, desire to eat a snack and desire to eat a meal are shown in Figures 1-4. WO 2008/046729 PCT/EP2007/060354 23 Figure 1 Hunger Statistics are based on two-sided Fisher analysis, with *■ baseline as covariant (p<0.05) 4 * Differences between full foamy product and full RTD shake Differences between half foamy product and half RTD shake Differences between half foamy product and full RTD shake WO 2008/046729 PCT/EP2007/060354 24 Figure 2 Fullness 100 n < > -♦-Full foamy product -SS- Half foamy product ■■&-Full RTD shake ■■v-Half RTD product 120 150 180 210 2<1Q Time [minj Statistics are based on two-sided Fisher analysis, with baseline as covariant (p<0.05) * * Differences between full foamy product and full RTD shake Differences between half foamy product and half RTD shake Differences between half foamy product and full RTD shake Differences between half foamy product and full RTD shake 0 WO 2008/046729 PCT/EP2007/060354 25 Figure 3 Desire to eat a snack Statistics are based on two-sided Fisher analysis, with -^ baseline as covariant (p<0.05) * -♦ Differences between full foamy product and full RTD shake Differences between half foamy product and half RTD shake Differences between half foamy product and full RTD shake WO 2008/046729 PCT/EP2007/0603.S4 26 Figure 4 Desire to eat a meal 50 13) ISO Time [mln] -♦— Full foamy product --SS- Half foamy product .::. Full RTD shake ■■:■:■■ Half RTD product 10 Sta tistics are based on two-sided Fisher analysis, with baseline as covariant (p<0.05) * Differences between full foamy product and full RTD shake Differences between half foamy product and half RTD shake Differences between half foamy product and full RTD shake WO 2008/046729 PCT/EP2007/060354 27 Example3 Liquid formulations were prepared using the following recipes and using the methodology described in Example 1 5 (concentrations in.wt.%): Ingredient Product 3A Product 3B Skimmed milk powder 6.50 6.50 Sucrose 6.50 6.50 Foam products Sunflower oil 0.40 0.40 Gum Arabic 1.10 1.10 10 were produced Calcium caseinate 0.80 0.80 from the liquid product using a Microcrystailine cellulose 0.60 0.60 Dipotassium phosphate 0.16 0.16 pressurised Lecithin 0.10 0.10 cispenser as Monoglyceride 0.07 0.07 15 described in Carrageenan 0.02 0.02 Alginate 0-6 Example 1 and ene Pectin 0.4 gastric stability Water 83.75 82.75 of the foam products was determined. The following results were obtained: Product 3A Product 3B Gastric stability tn - 6 min. tM > 150 min. WO 2008/046729 PCT/EP2007/060354 28 Example 4 Liquid formulations were prepared using the following recipes and using the methodology described in Example 1 5 (concentrations in wt.%): Ingredient Product 4A Product 4B Skimmed milk powder 5.90 5.90 Sucrose 2.10 2.10 Cocoa powder 1.20 1.20 Soy protein isolate 0.90 0.90 Gum Arabic 0.65 0.65 Microcrystalline cellulose 0.60 0.60 Monoglyceride 0.04 0.04 Dipotassium phosphate 0.25 0.25 Lecithin 0.10 0.10 Carrageenan 0.06 0.06 Pectin 0.4 Alginate 0.6 Water 88.20 87.20 Foam products were produced from the liquid product using a pressurised dispenser as described in Example 1 and the gastric 10 stability of the foam products was determined. The following results were obtained: Product 3A Product 3B Gastric stability tw, = 4 min. t^ = 60 min. WO 2008/046729 PCT/EP2007/060354 29 Example 5 Liquid formulations were prepared using the following recipes and using the methodology described in Example 1 (concentrations in wt.%): Ingredient Product 5A Product 5B Skimmed milk powder 6.50 6.50 Sucrose 6.50 6.50 Sunflower oil 0.40 0.40 Gum Arabic 1.10 1.10 Calcium caseinate 0.80 0.80 Microcrystalline cellulose 0.60 0.60 Dipotassium phosphate 0.16 0.16 Lecithin 0.10 0.10 Mon og1yce r ide 0.07 0.07 Carrageenan 0.02 0.02 Cocoa powder 1.50 Water 83.75 S2.25 Foam products were produced from the liquid product using a pressurised dispenser as described in Example 1 and the gastric stability of the foam products was determined. The following results were obtained: Product 5A Product 5B Gastric stability tH = 6 min. tii = 40 min. WO 2008/046729 PCT/EP2007/060354 30 Example 6 Liquid formulations were prepared using the following recipes and using the methodology described in Example 1 5 (concentrations in wt.%): Ingredient Product 6A Product 6B Product 6C Skimmed milk powder 5.90 5.90 5.90 Sucrose 2.10 2.10 2.10 Cocoa powder 1.20 1.20 1.20 Soy protein isolate 0.90 0.90 0.90 Gum Arabic 0.65 0.65 0.65 Monoglyceride 0.04 0.04 0.04 Dipotassium phosphate 0.25 0.25 0.25 Lecithin Q.10 0.10 0.10 Carrageenan 0.06 0.06 0,06 Cocoa powder 1.50 Microcrystalline cellulose 0.60 0.60 2.10 Water 88.20 86.70 86.70 Foam products were produced from the liquid product using a pressurised dispenser as described in Example 1 and the gastric 10 stability of the foam products was determined. The following results were obtained: Product 6A Product 6B Product 6C Gastric stability tu = 4 min. U = 40 min. Ut - 55 min. WO 2008/046729 PC)VEP2007;06ft354 31 Example 7 Liquid formulations were prepared using the following recipes and using the methodology described in Example 1 5 (concentrations in wt.%): Ingredient Product 7A Product 7B Skimmed milk powder 5.90 5.90 Sucrose 2.10 2.10 Cocoa powder 1.20 1.20 Soy protein isolate 0.90 0.90 Gum Arabic 0.65 0.65 Microcrystalline cellulose 0.60 0.60 Monoglyceride 0.04 0.04 Dipotassium phosphate 0.25 0.25 Lecithin 0.10 0.10 Carrageenan 0.06 0.06 Sunflower oil 3.00 Palm oil 3.00 Water 85.20 85.20 Foam products were produced from the liquid product using a pressurised dispenser as described in Example 1 and the gastric 10 stability of the foam products was determined. The following results were obtained: Product 7A Product 7B Gastric stability t^ = 5 min. tu = 4 5 min. 32 Claims 1 . An edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt.% of water, from 1 to 7 wt. % of protein^ aftd from 1 to 20 wt.% of carbohydrates, less than 0.3 wt.% of polyglycerol ester and less than 4 wt.% of alcohol, and further being characterised by a high in-mouth stability as well as a high gastric stability, said in-mouth stability being evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions, using the methodology defined in the description, and said high gastric stability being evidenced by a t% > 30 minutes, tx representing the time needed to achieve a reduction in overrun of 50% under gastric conditions, using the methodology defined in the description. 2. Edible foam product according to claim 1, wherein the product is characterised by a reduction in overrun of less than 25% under said in-mouth shear conditions,. 3. Edible foam product according to claim 1 or 2, said product exhibiting a tx exceeding as above 45 minutes, preferably a t^ exceeding 60 minutes. 4. Edible foam product according to any one of the preceding claims, containing iesa—t^hefl—4—wt—&-;—fi^efcrob-ly— less than 1 wt.% alcohol. 5. Edible foam product according to any one of the preceding j claims, containing i-es-s—tha-H—G^3—wMh—^^re-fe-^-a-fei-y— less than 0.1 wt.% of polyglycerol ester. AMENDED SHEET SSiMoSe 33 6. Edible foam product according to any one of the preceding claims, wherein the product contains from 0.1-5 wt.% of anionic polysaccharide selected from the group of alginate, pectin and combinations thereof. 7. Edible foam product according to claim 6, wherein the product contains from 0.01-1 wt.% of non-dissolved calcium salt. 8. Edible foam product according to any one of the preceding claims, wherein the product has a pH within the range of 6.0 to 7.5. 9. Edible foam product according to any one of the preceding claims, wherein the product contains at least 1 wt.% of a protein selected from the group consisting of soy protein, egg protein and combinations thereof. 10. Edible foam product according to any one of the preceding claims, wherein the product contains at least 0.01 wt.% of a foam stabilising protein selected from the group consisting of hydrophobin, chaplin and combinations thereof. 11. Edible foam product according to any one of the preceding claims, wherein the product contains from 0.1 to 10 wt.% of amphiphatic particles with a volume weighted mean diameter in the range of 0.02 to 10 p.m. 12. Edible foam product according to claim 11, wherein the contact angle of the particle-aqueous phase-air interface of the amphiphatic particle's is within the range of GO-ISO0 . I! AMENDED SHEET &M&&M&& * 34 Edible foam product according to any one of the preceding claims, wherein the product contains from 0.1 to 1 wt.% of fat, said fat having a solid fat content at 37 °C of at least 5%. Edible foam product according to any one of the preceding claim, wherein the product has a caloric density of 0.05-0.5 kcal/ml. Edible foam product according to any one of the preceding claims, wherein the gas bubbles in the product have a volume weighted mean diameter in the range of 5-500 am, preferably of 10-200 tim. Use of an edible foam product in the manufacture of a foodstuff or a nutritional product for use in the treatment or prevention of overweight or obesity said edible foam product containing at least 60 wt.% of water, 1-7 wt.% of protein and less than 0.3 wt.% of polyglycerol ester and being characterised by a pourable or spoonable consistency, an overrun of at least 100% and a very high gastric stability as evidenced by tM > 30 minutes. Use according to claim 16, wherein the method comprises oral administration of a serving of 300-800 ml. AMENDED SHEET A pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam product .according to a_ny__ one _of 35 leaot 104% and a very high gad-ferric otaility jo evidenced by &ir-»—3rQ—min-u-ee . 19. Pressurised container according to claim 18„ wherein the edible foam product produced upon activation of the valve has the same composition as the edible liquid composition AMENDED SHEET