EMULSIFIER BLEND AND PROCESS FOR MAKING RAPIDLY SOLUBLE INSTANT BEVERAGE PRODUCTS

Abstract: A novel dissolution agent, and its use in the manufacture of instant (flavored and unflavored) beverage products, (coffee, hot chocolate, teas, creamy juice drinks, milk shakes, nutritional drinks, and the like, especially instant coffee products), that have improved mouthfeel ("creaminess", "richness", "body", "complexity", "body-richness", "substantial") and thickness, without "sliminess" or "stringiness". This novel dissolution agent may also be used to make a binder solution that will be used during manufacturing in the agglomeration process. The instant beverage products made according to the present invention, (especially preferred are instant coffee products), can deliver a creamy, rich, preferably foamy, beverage with a clean, improved mouthfeel and thickness without "sliminess" or "stringiness", as well as a higher flavor impact, at a lower dosage of solids (5 - 10 %, preferably 6.5 - 8.5 %, and more preferably 7.5 %).

Description: EMULSMER BLEND AND PROCESS FOR MAKING RAPIDLY SOLUBLE INSTANT BEVERAGE PRODUCT 10 FIELD OF THE INVENTION The present invention relates to a novel dissolution agent which is suitable for use in the manufacture of instant beverage products. The present invention also relates to a process for making instant beverage products using the novel dissolution agent descπbed herein. 15 BACKGROUND OF THE INVENTION Current dry mixes used to prepare many instant beverages, especially instant flavored coffee beverages, typically comprise a mixture of non-dairy creamers, sweeteners, soluble beverage components (e.g. instant coffee products use soluble coffee) and flavors. See, for example, U.S. Patent 5,433,962 (Stipp). Consumers usually prepare flavored instant beverages 20 usmg, on average, 7.5% solids, and generally in the range of 5% - 10% solids. Unfortunately, at a 5 - 10% dosage of solids, instant beverages prepared from current dry mixes are perceived as thin and watery and do not develop any foamy/frothy head. They also lack the creamy mouthfeel, πchness, flavor impact and sweetness that is desired by consumers of such products. Creamy beverages, generally, and creamy coffee beverages, in particular, typically rely 25 on finely dispersed fat (i.e., homogenized fat) to deliver mouthfeel. This emulsified fat can be delivered by liquid or spray dned non-dairy creamers, whole milk, or low fat milk. However, the fat found at normal levels m current flavored coffee beverages provides insufficient mouthfeel benefits. These mouthfeel benefits can be improved by increasing the level of fat. However, increasing the level of fat creates other issues such as stability of the fat against oxidative 30 reactions, the development of off- flavors, and the potential instability of the emulsion of the non- dairy creamer. Further, since non-dairy creamers typically contain only 35 to 50% fat, delivering increased mouthfeel can require significantly higher volumes or dosages of powdered products. This makes these powdered products less useful, for the consumer, as spoonable executions. Typically, an instant beverage product contains a mechanical mixture of beverage solids 35 (e.g., instant coffee particles), creamer base, sweetener base, and, if desired, flavorings. Unfortunately, the rate of solubility of these individual components differs, such that the desired ratios of the components do not completely dissolve For example, the creamer base typically compnses a fatty component and is therefore hydrophobic. As a result, the creamer tends to dissolve less completely or less rapidly as compared to the other components. This, m turn, leaves aesthetically unappealing clumps of undissolved particles floating on the top of the beverage or as sediment in the bottom of the dπnking vessel. This hydrophobic property is also characteπstic of other fatty mateπals, such as chocolate, whole milk solids, whole cream solids and flavor oils, frequently included in instant beverage products, particularly flavored instant coffee beverages. Other problems associated with current instant beverage products, particularly flavored instant coffee beverages, include segregation of low and high density particles in the dry mix. Such segregation results m non-uniform ingredient composition between spoonfuls of dry product. This non-uniformity is particularly prevalent in products sweetened with an artificial sweetener. While vigorous shaking and stirring of such an instant beverage solution may eventually result in a completely dissolved product, this is unsatisfactory for the consumer. The characteπzation of "instant" should connote ease of preparation, such as little to no stimng, yet result in a readily dissolved product. Based on the foregoing, there is a need for an instant beverage product, particularly a creamy, πch, flavored instant coffee product, that is readily and uniformly soluble. It is therefore an object of the present invention to provide an instant beverage product, particularly a flavored instant coffee product, that is more readily and uniformly soluble as compared to flavored instant coffee products wherein the creamer and sweetener components occur as individual particles in the dry product. It is a further object of this invention to provide a more dense product via agglomeration than results when using the steam agglomeration process descπbed by Stipp m U.S. 5,433,962, realizing density achieved m agglomeration is formula dependent. The product made as descπbed herein is more dense and allows the consumer to use less scoops or teaspoons of finished product, yet retains a creamy mouthfeel. It is a further object of this invention to provide a novel dissolution agent to be used m the binder solution used in the agglomeration process. SUMMARY OF THE INVENTION The present invention relates to a novel dissolution agent, and its use m the manufacture of instant (flavored and unflavored) beverage products, (coffee, hot chocolate, teas, creamy juice drinks, milk shakes, nutritional dπnks, and the like, especially instant coffee products), that have improved mouthfeel ("creaimness", "πchness", "body", "complexity", "body-πchness", "substantial") and thickness, without "sliminess" or "stπngmess" The present invention also relates to the use of a novel dissolution agent to make a binder solution that will be used duπng manufacturing m the agglomeration process. The instant beverage products made according to the present invention, (especially preferred are instant coffee products), can deliver a creamy, rich, preferably foamy, beverage with a clean, improved mouthfeel and thickness without "slimmess" or "stπngmess", as well as a higher flavor impact, at a lower dosage of solids (5 - 10%, preferably 6.5 - 8.5%, and more preferably 7.5%). The method for making the flavored instant beverage products of the present invention involves the use of a special blend of emulsifiers as a dissolution agent. Said dissolution agent preferably includes lecithin, propylene glycol, ethoxylated mono and diglyceπdes, and a sucrose fatty acid ester, combined with maltodextπn and water to make a binder solution. The dissolution agent is used at about 0.20% to about 0.33%, preferably about 0.21%, dry basis of the finished product. The ethoxylated mono and diglyceπdes, the lecithin, and the propylene glycol together compπse from about 0.1 % to about 0.3%, preferably about 0.2%, dry basis of finished product. The lower sucrose fatty acid ester is from about 0.01% to about 0.04%, preferably about 0.02%, dry basis of finished product. Duπng the manufacture of the instant beverage product, a binder solution is prepared using the dissolution agent and is preferably sprayed onto a previously mixed flavored instant beverage product base, preferably in a high intensity agglomerator (for example, a Schugi type agglomerator). The particle size is increased and the binder solution with the dissolution agent is preferably added as the particles are formed so the dissolution agent is thoroughly mixed inside of the newly formed granule. DETAILED DESCRIPTION OF THE INVENTION A. Definitions "Agglomeration" refers to the preparation of relatively larger particles by combining a number of relatively smaller particles into a single unit Processes for accomplishing agglomeration are more fully discussed below. It is preferred to use a high intensity agglomerator for the process of the present invention "Dissolution agent," as used herein, refers to a blend of food grade emulsifiers that, when added to the binder solution used in the agglomeration process, results in an instant beverage product which readily dissolves when mixed with water or other suitable liquid. Said dissolution agent aids in dispersion and ultimate dissolution in water of the particles used to make the instant beverage product. As used herein, the term "lecithin" includes conventional lecithins, acetylated lecithins, and other suitable lecithin or lecithm-hke compounds such as de-oiled lecithin, lysolecithins, phosphatidic acid and its salts, lysophosphatidic acid and its salts, and phospholated monoglyceπdes and any mixture thereof By "polyol" is meant a polyhydπc alcohol containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (i.e., monosacchaπdes, disacchaπdes, and tπsacchaπdes), sugar alcohols, other sugar deπvatives (i.e., alkyl glucosides), polyglycerols such as diglycerol and tπglycerol, pentearythπtol, sugar ethers such as sorbitan and polyvmyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar deπvatives include xylose, arabinose, πbose, xyhtol, erythπtol, glucose, methyl glucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raffinose, and maltotπose "Lower polyol fatty acid esters" means polyols having no more than 3 fatty acid ester groups. "IBP" means instant beverage product. "Bulk density" refers to the overall density of a plurality of particles measured in the manner descπbed on pp. 127-131 of COFFEE PROCESSING TECHNOLOGY, Avi Publishing Company. Westport, Conn., 1963, Vol. II. As used herein, the terms "instant beverage" and "soluble beverage" are used interchangeably to refer to beverage products such as instant or soluble coffee products that are relatively soluble in water, especially hot water, and are typically mixed with an aqueous liquid or diluent, i.e.. water, milk or other aqueous medium, to provide a ready-to-serve or ready-to-dπnk beverage. These products are sold to the consumer by the manufacturer in a dry mix, powder, concentrate, or emulsion form and are prepared by the consumer, according to directions, at or near the time of serving and/or consumption The terms "moisture" and "water" are used interchangeably herein. The term "creamer" as used herein refers to an additive used in many ready-to-dπnk and instant beverage products Commercial creamers are readily available, and are readily chosen by those of ordinary skill m the art. Prepared creamers generally comprise fat, emulsifiers, and processing aids accordingly, the beverage compositions of the present inventions utilize creamers and, depending on the composition of the particular creamer chosen, the all or part of the fat, emulsifier or processing aids used m the composition are, in fact, contπbuted by the creamer. Suitable creamers for use in the flavored beverage products of the present invention include dairy and non-dairy creamers. Suitable dairy creamers include whole milk solids; butterfat solids; low-fat dry milk; and dry mixes used to prepare ice cream, milkshakes, and frozen desserts, as well as mixtures of these dairy creamers. Suitable non-dairy creamers can be made from a vaπety of fats and oils including soybean and partially-hydrogenated soybean oil, partially-hydrogenated canola oil, hydrogenated and partially-hydrogenated coconut oil, as well as other partially- or fully-hydrogenated vegetable oils, or combinations of such oils. Preferred creamers include non-dairy creamers made from vegetable oils, emulsifiers, co-emulsifiers, carbohydrates, sodium casemate, and buffers. Additional creamers suitable for use in the present invention include those synthetic and imitation dairy products disclosed in KlRK-OTHMER ENCYCLOPEDIA OF CHEMICAL TECHNOLOGY, W. J. Harper, Willey Interscience, 3 rd edition, Vol. 22, section entitled "Synthetic and Imitation Dairy Products," pp. 465-498, (1978), which is hereby incorporated by reference herein. Both foaming and non-foaming creamers can be used in the flavored beverage products of the present invention. Foaming creamers suitable for use m the present invention can compπse a non-dairy fat (e.g., partially hydrogenated oil), a water-soluble non-dairy carbohydrate (e.g., sucrose, dextrose, maltose, corn syrup solids and mixtures thereof), a buffer, a protemaceous foam stabilizmg agent (e.g., sodium casemate) and optionally a gum thickener. These solid components are mixed with water and then homogenized. A gas (e.g., nitrogen) is injected or blended into this mixture and the mixture spray-dπed to provide the foaming creamer. See U.S. Patent 4,438,147 (Hedπck, Jr.), issued March 20, 1984; and U.S. Patent 5,462,759 (Westerbeek et al), issued October 31, 1995, both hereby incorporated by reference herein Non-foammg creamers suitable for use m the present invention have an ingredient composition similar to that of the foaming creamers but without the incorporated gas. Also, foaming creamers typically have more protemaceous components (typically about 12-13% of total ingredients) relative to non- foammg non-dairy creamers (typically about 3.5% of total ingredients) The term "soluble beverage component" as used herein means those water-soluble components which are used to flavor and/or textuπze the beverage products of the present invention and could consist of coffee, tea, juice and/or milk, and can be readily chosen by one of ordinary skill in the art. The soluble beverage component can be in various forms including, but not limited to powders, emulsions, concentrates, or extracts, or any mixture thereof. All particle sizes referred to herein are based on the U.S. Standard Sieve Screen Seπes. See page 701 of Sivetz & Desrosier, COFFEE TECHNOLOGY (Avi Publishing Co. 1979). 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 achieved utilizing a fine dispersion of gas in a liquid to form said mass on the beverage surface. As used herein, the term "compπsmg" means vaπous components and processing steps can be conjointly employed in the beverage products and process for prepaπng these products according to the present invention. Accordingly, the term "compπsing" encompasses the more restrictive terms "consisting essentially of and "consisting of." "Sweetener base" refers to a sweetener or sweeteners useful for sweetening a beverage. Such sweeteners include natural and artificial sweeteners. Such natural sweeteners useful in the IBP and process of the present invention include, but are not limited to, sucrose, fructose, dextrose, maltose, lactose, or mixtures thereof. Such artificial sweeteners include, but are not limited to sacchaπn, cyclamates, acetosulfam K (Sunette.TM.), L-aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g. Aspartame.TM.); L-aspartyl-D-alanme amides disclosed in U.S. Pat. No. 4,411,925 to Brennan et al.; L-aspartyl-D-seπne amides disclosed m U.S. Pat. No. 4,399,163 to Brennan et al.; L-aspartyl-L-1-hydroxymethylalkaneamιde sweeteners disclosed in U.S. Pat. No. 4,338,346 to Brand; L-aspartyl-1-hydroxyethyalkaneamιde sweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi; and L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed in European Patent Application 168,112 to J. M. Janusz, published Jan. 15, 1986; and the like and mixtures thereof. "Flavor base" refers to a component of the IBP of the present invention compπsmg instant coffee and flavoπngs; preferably the flavor base does not include sweeteners or creamers. The beverage solids (e.g., instant coffee particles) used m the process of the present invention can be prepared by any convenient process (discussed in more detail below), particularly for instant coffee. The instant coffee component can be any one of the commercially available instant coffees sold on the market, or combinations thereof. These include spray dπed instant coffee powders, agglomerates and freeze-dπed chunks. The coffee may be any single vaπety of coffee or a blend of different varieties. The coffee may be decaffeinated or undecaffemated. The coffee may be processed to reflect a unique flavor characteπstic such as expresso, French roast, or the like. Preferably, the IBP of the present invention compnses from about 3% to about 25%, by weight of instant coffee; more preferably from about 5% to about 20%; more preferably still, from about 6% to about 15%. The flavorings useful in the IBP of the present invention include any one of the commercially available flavoπngs. Preferably, such flavoπngs are sourced from encapsulated or liquid flavorings. The flavoπngs may be natural or artificial in origin. Preferred flavoπngs include, but are not limited to, Almond Nut, Amaraetto, Anisette, Brandy, Cappuccino Chocolate, Chocolate Mint, Cinnamon, Cinnamon Almond, Creme de Menthe, Grand Manner, Iπsh Creme, Kahlua, Macadamia Nut, Orange, Orange Leaf, Peppermint Stick, Pistachio, Raspberry, Sambuca, and Vanilla bean. Actual levels of flavoring added will depend upon the strength of flavor desired. Such levels are readily determined by one skilled in the art. Preferably, the IBP of the present invention compπses from about 0.1% to about 10%, by weight of flavoπng(s); more preferably from about 0.1% to about 5%; more preferably still, from about 0.1% to about 3%. "cps" means centφoise. "Mesh" refers to the number of apertures per square inch of a screen or sieve; i.e., it is the square of the number of strands of metal or plastic per linear inch. All references to mesh size herein refer to US Standard Sieve Seπes. "PSD" means particle size distribution as defined on pp. 137-140 of COFFEE PROCESSING TECHNOLOGY, Avi Publishing Company, Westport, Conn., 1963, Vol II. "psig" means pounds per square inch gauge. All amounts, parts, ratios and percentages used herein are by weight unless otherwise specified. B. Novel Dissolution Agent The novel dissolution agent of the present invention should preferably be used duπng the agglomeration process. The novel dissolution agent may also be used m the sizing step, or duπng the mixing step that follows the sizing step. The novel dissolution agent includes from about 50% to about 80%, preferably from about 60% to about 70% lecithin; from about 3% to about 20%, preferably from about 5% to about 15% propylene glycol, from about 5% to about 25%, preferably from about 10% to about 20% ethoxylated mono and diglyceπdes, and any mixture thereof; and from about 3% to about 20%, preferably from about 5% to about 15% of a sucrose fatty acid ester. The dissolution agent is at about 0.20 to about 0.33%, preferably about 0.27%, dry basis of the finished product. The ethoxylated mono and diglyceπdes, the lecithin, and the propylene glycol together compnse from about 0.1% to about 0.3%, preferably about 0.2%, dry basis of finished product. The lower sucrose fatty acid esters is from about 0.01% to about 0.04%, preferably about 0.02% dry basis. The novel dissolution agent is preferably used to prepare a binder solution to be used m the manufacture of the instant beverage products, most preferably during the agglomeration step. Said binder solution preferably comprises from about 0.5% to about 15%, preferably from about 1% to about 10% lecithin; from about 0.05% to about 2%, preferably from about 0.1% to about 1 5% propylene glycol, from about 0.12% to about 3%, preferably from about 0.2% to about 2% ethoxylated mono and diglyceπdes, from about 0.05 to about 2.0%, preferably from 0.1% to about 1.5% of a lower polyol fatty acid ester; from about 20% to about 40% maltodextπn, corn syrup solids, sucrose, or any mixture thereof; and from about 60% to about 80% water. In addition to being supplied as a blend of mateπals suitable for use as a dissolution agent, the ingredients disclosed herein can be added at vaπous points in the manufacturing process (e.g., duπng the agglomeration process, duπng sizing and/or duπng mixmg) to accomplish a final dry mix which is readily soluble in water. For example, a binder solution can be made by first making a dry pre-mix of sucrose monoester and maltodextπn. This dry pre-mix is then mixed with the binder water. Finally, the lecithin, ethoxylated polyglyceπdes and propylene glycol are added to the binder solution and dispersed. C. Sources of Ingredients Used in Instant Beverage Products Emulsifiers. Emulsifiers help to disperse fat in the beverage products of the present invention. Any food grade emulsifier suitable for inclusion in edible products can be used. Examples of suitable emulsifiers include mono- and di-glyceπdes of long chain fatty acids, preferably saturated fatty acids, and most preferably, steaπc and palmitic acid mono- and di- glyceπdes. Propylene glycol esters are also useful in these edible mixes. Lecithm is an especially preferred emulsifier for use in the edible mixes and ready-to-serve beverages of the present invention. The emulsifier can be any food compatible emulsifier such as mono- and diglyceπdes, lecithin, sucrose monoesters, polyglycerol esters, sorbitan esters, polyethoxylated glycerols and mixtures thereof. Up to about 3% and preferably from 0.1% to 3% stabilizer or emulsifier is used. Suitable emulsifiers are lactylated mono- and di-glyceπdes, propylene glycol monoesters, polyglycerol esters, sorbitan esters, diacetylated tartaπc acid esters of mono- and diglyceπdes, citric acid esters of monoglyceπdes, stearoyl-2-lactylates, polysorbates, succmylated monoglyceπdes, acetylated monoglyceπdes, ethoxylated monoglyceπdes, lecithm, sucrose monoester, and mixtures thereof. Suitable emulsifiers include Dimodan® O, Dimodan® PV, and Panodan® FDP, manufactured by Danisco Food Ingredients. The emulsifiers may be utilized with a co-emulsifier Depending on the particular formulation chosen, suitable co-emulsifiers may be chosen from any food compatible co-emulsifier or emulsifier Soluble beverage component. The soluble beverage components are readily available to, and can be easily chosen by, one having ordinary skill in the art. Soluble beverage components can include coffee, tea, milk, and/or juice, any mixtures thereof. The soluble beverage components may be in liquid, solid concentrates, powder, extract, or emulsion form. The preferred soluble beverage component for use in the flavored beverage products of the present invention is determined by the particular application of the product. For example, if the application is a coffee beverage, the soluble beverage component is, generally, coffee. For a tea or juice beverage product, the soluble beverage component is generally, tea or juice, respectively. For example, the soluble coffee used in the coffee products of the present invention can be prepared by any convenient process. A vaπety of such processes are known to those skilled m the art. Typically, soluble coffee is prepared by roasting and gnndmg a blend of coffee beans, extracting the roast and ground coffee with water to form an aqueous coffee extract, and drying the extract to form instant coffee. Soluble coffee useful m the present invention is typically obtained by conventional spray drying processes. Representative spray drying processes that can provide suitable soluble coffee are disclosed m, for example, pages 382-513 of Sivetz & Foote, COFFEE PROCESSING TECHNOLOGY. Vol. I (Avi Publishing Co. 1963); U.S. Patent 2,771,343 (Chase et al), issued November 20, 1956; U.S. Patent 2,750,998 (Moore), issued June 19, 1956; and U.S. Patent 2,469,553 (Hall), issued May 10, 1949, all of which are incorporated herein by reference. Other suitable processes for providing instant coffee for use in the present invention are disclosed m, for example, U.S. Patent 3,436,227 (Bergeron et al), issued Apπl 1, 1969; U.S. Patent 3,493,388 (Hair), issued February 3, 1970; U.S. Patent 3,615,669 (Hair et al), issued October 26, 1971; U.S. Patent 3,620,756, (Strobel et al), issued November 16, 1971; U.S. Patent 3,652,293 (Lombana et al), issued March 28, 1972, all of which are incorporated herein by reference. In addition to spray dπed instant coffee powders, instant coffee useful in the present invention can include freeze-dπed coffee. The instant coffee can be prepared from any single vaπety of coffees or a blend of different vaπeties. The instant coffee can be decaffeinated or undecaffemated and can be processed to reflect a unique flavor characteπstic such as expresso, French roast, or the like. Buffers. The flavored beverage products of the present invention utilize buffers, preferably stabilizing salts to improve the colloidal solubility of proteins and maintain the pH on the finished beverage of 6.2 to 7 0 for optimum stability and flavor. The disodium or dipotassium salts of citric acid or phosphonc acid are most commonly used. The use of phosphate salts is particularly desirable when the water used for the preparation of the beverage is high m calcium or magnesium. Thickeners. Flavored beverage products according to the present invention can compπse thickening agents. These thickening agents include natural and synthetic gums, and natural and chemically modified starches. Suitable gums include locust bean gum, guar gum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti, tragacanth gum, carrageenan, and/or anionic polymers deπved from cellulose such as carboxymethylcellulose, sodium carboxymefhylcellulose, as well as mixtures of these gums. Suitable starches include, but are not limited to, pregelatinized starch (corn, wheat, tapioca), pregelatmized high amylose content starch, pregelatmized hydrolyzed starches (maltodextπns, corn syrup solids), chemically modified starches such as pregelatmized substituted starches (e.g., octenyl succmate modified starches such as N-Creamer, N-Lite LP, TEXTRA, manufactured by National Starch), as well as mixtures of these starches. It is particularly preferred that thickening agents be predominantly made from starches and that no more than 20%, most preferably no more than 10%, of the thickener be made from gums. These thickenmg agents can also be incorporated into these flavored beverage products as part of the earner for the emulsified fat on the spray dried non-foammg creamer. Foam stabilizer. The flavored beverage products of the present invention can also include a protemaceous foam stabilizer. Suitable protemaceous foam stabilizers include egg white albumin (ovalbumm), whey protein, soy protein, soy protein isolate, corn protein isolate, as well as mixtures of these stabilizers. Dned egg white albumin is particularly preferred because of its ability to form better and more stable foams at relatively low concentrations. T e other protemaceous foam stabilizers (e.g., whey protein) are typically effective only at much higher concentrations than egg white albumin These protemaceous foam stabilizers decrease the surface tension so as to form continuous films due to complex intermolecular interactions to prevent rupture of the foam bubbles. Basically, the foam stabilizer acts as a macromolecular surfactant that provides multiple "anchor" or contact points at the air-water interface of the foam bubbles that are generated when the products of the present invention are mixed with water to form the beverage. Proteins with rapid adsorption and unfoldmg at the air-water interface produce better foams than proteins that adsorb slowly and resist unfolding at the interface. Unfoldmg and the ability to form thicker and more cohesive films depends on the elasticity of the protein which is further related to the flexibility of the protein in the adsorbed layer, l e., proteins that exhibit high elasticity have very low flexibility. The greater stability of foams where egg white is used is due to the high concentration of πgid globular proteins present that have higher flexibility (i.e., caused by disulfide bonds m protein) Egg white typically has at least 40 different globular glycoprotems with ovalbumm accounting for usually about 54% of these glycoprotems. Acid. Flavored beverage products, especially flavored instant coffee products, according to the present invention also preferably compπse an edible water-soluble acid (organic or inorganic). Suitable acids include citric acid, malic acid, tartaπc acid, fumaric acid, succmic acid, phosphoric acid, as well as mixtures of these acids. Carbonate/Bicarbonate. Flavored beverage products according to the present invention may compπse an edible water-soluble carbonate or bicarbonate (or mixture thereof) salt that evolves carbon dioxide when it reacts with the acid. Suitable carbonate or bicarbonate salts include sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium bicarbonate, as well as any mixture thereof. Sodium carbonate and bicarbonate are especially preferred when used in combination with citπc acid. The reaction between the sodium carbonate/bicarbonate with the citπc acid forms sodium citrate that stabilizes sodium casemate (e.g., from the foaming and non-foammg creamer) in solution when the instant beverage (e.g., coffee) product is reconstituted in harder water. Sweeteners. Flavored beverage products accordmg to the present invention can further compnse sweeteners. Preferred sweeteners for use m the present invention are sugars and sugar alcohols such as sucrose, fructose, dextrose, maltose, lactose, high fructose corn syrup solids, invert sugar, sugar alcohols, including sorbitol, as well as mixtures of these sugars and sugar alcohols. In order to deliver lower levels of solids per dosage, it is particularly preferred to use a higher intensity sweetener with the sugar or sugar alcohol. These higher intensity sweeteners include sacchaπn, cyclamates, acesulfame K (Sunette™), L-aspartyl-L-phenylalanme lower alkyl ester sweeteners (e.g., aspartame); L-aspartyl-D-alamne amides disclosed in U.S. Patent 4,411,925 to Brennan et al.; L-aspartyl-D-senne amides disclosed in U.S. Patent 4,399,163 to Brennan et al.; L-aspartyl-L-1-hydroxymethylalkaneamide sweeteners disclosed in U.S. Patent 4,338,346 to Brand; L-aspartyl-1-hydroxyethyalkaneamιde sweeteners disclosed in U.S. Patent 4,423,029 to Rizzi; and L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed m European Patent Application 168,112 to J. M. Janusz, published January 15, 1986.; and the like and mixtures thereof. A particularly preferred sweetener system is a combination of sucrose with aspartame and acesulfame K. This mixture not only enhances sweetness, but also lowers the level of solids that is delivered in prepaπng the beverage. Milk Solids. Milk solids can also be included in the flavored beverage products, according to the present invention. These milk solids can be prepared by drying milk to produce a mixture of the proteins, minerals, whey and other components of milk in a dry form. These solids can include butterfat solids and cream powder but are preferably low-fat dry milk and nonfat milk solids, i.e., the solids deπved from milk that has had the fat removed. Any commercial source of non-fat or other milk solids can be used. Dry mixes used to prepare ice cream, milkshakes, and frozen desserts can also be included in these flavored beverage products. These dry mixes provide an especially creamy, πch mouthfeel to the coffee beverage prepared when the flavored instant coffee products of the present invention are mixed with water. Processing Aids. Optional ingredients in the beverage products of the present invention are processing aids, including flow aids, anti-caking agents, dispersing aids, and the like. Particularly preferred are flow aids such as silicon dioxide and silica aluminates. Starches, aside from the thickening agents, can also be included to keep the vaπous ingredients from caking. Fat/Oil. The terms "fat" and "oil" are used interchangeably herein unless otherwise specified. The terms "fat" or "oil" refer to edible fatty substances in a general sense, including natural or synthetic fats and oils consisting essentially of tnglyceπdes, such as, for example soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard and tallow, which may have been partially- or fully-hydrogenated or modified otherwise, as well as non-toxic fatty matenals having properties similar to tπglyceπdes, herem referred to as non- digestible fat, which matenals may be partially or fully indigestible. Reduced caloπe fats and edible non-digestible fats, oils or fat substitutes are also included m the term. The term "non-digestible fat" refers to those edible fatty matenals that are partially or totally indigestible, e.g., polyol fatty acid polyesters, such as OLEAN The terms "fat" or "oil" also refer 100% non-toxic fatty materials having properties similar to tnglyceπdes. The terms "fat" or "oil" in general include fat-substitutes, which matenals may be partially or fully non-digestible. By "polyol" is meant a polyhydπc alcohol containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (i.e., monosacchaπdes, disacchaπdes, and tπsacchandes), sugar alcohols, other sugar denvatives (i.e., alkyl glucosides), polyglycerols such as diglycerol and tnglycerol, pentearythπtol, sugar ethers such as sorbitan and polyvmyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar deπvatives include xylose, arabmose, πbose, xylitol, erythntol, glucose, methyl glucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raffinose, and maltotnose. By higher "polyol fatty acid polyester" is meant a polyol having at least 4 fatty acid ester groups. (Lower polyol fatty acid esters contain 3 or less fatty acid ester groups are used in the novel dissolution agent of the present invention.) Lower polyol polyesters are generally digested in, and the products of digestion are absorbed from, the intestinal tract much in the manner of ordinary tπglyceπde fats or oils, whereas those higher polyol fatty acid esters containing 4 or more fatty acid ester groups are substantially non-digestible and consequently non-absorbable by the human body. It is not necessary that all of the hydroxyl groups of the polyol be estenfied, but it is preferable that disacchaπde molecules contain no more than 3 unestenfied hydroxyl groups for the purpose of being non-digestible. Typically, substantially all, e.g., at least about 85%, of the hydroxyl groups of the polyol are estenfied. In the case of sucrose polyesters, typically from about 7 to 8 of the hydroxyl groups of the polyol are estenfied. The higher polyol fatty acid esters typically contain fatty acid radicals typically having at least 4 carbon atoms and up to 26 carbon atoms. These fatty acid radicals can be denved from naturally occurnng or synthetic fatty acids. The fatty acid radicals can be saturated or unsaturated, including positional or geometnc isomers, e.g., cis- or trans-isomers, and can be the same for all ester groups, or can be mixtures of different fatty acids. Liquid non-digestible oils can also be used in the practice of the present invention. Liquid non-digestible oils have a complete melting point below about 37°C include liquid polyol fatty acid polyesters (see Jandacek; U.S. Patent 4,005,195; issued January 25, 1977); liquid esters of tπcarballyhc acids (see Hamm; U.S. Patent 4,508,746; issued Apnl 2, 1985); liquid diesters of dicarboxyhc acids such as deπvatives of malonic and succimc acid (see Fulcher; U.S. Patent 4,582,927; issued April 15, 1986); liquid tπglycendes of alpha-branched chain carboxylic acids (see Whyte; U.S. Patent 3,579,548; issued May 18, 1971); liquid ethers and ether esters containing the neopentyl moiety (see Mimch; U.S. Patent 2,962,419; issued Nov. 29, 1960); liquid fatty polyethers of polyglycerol (See Hunter et al; U.S. Patent 3,932,532; issued Jan. 13, 1976); liquid alkyl glycoside fatty acid polyesters (see Meyer et al; U.S. Patent 4,840,815; issued June 20, 1989); liquid polyesters of two ether lmked hydroxypolycarboxyhc acids (e.g., citπc or isocitπc acid) (see Huhn et al; U.S. Patent 4,888,195; issued December 19, 1988); vaπous liquid estenfied alkoxylated polyols including liquid esters of epoxide-extended polyols such as liquid estenfied propoxylated glycenns (see White et al; U.S. Patent 4,861,613; issued August 29, 1989; Cooper et al; U.S. Patent 5,399,729; issued March 21, 1995; Mazurek; U.S. Patent 5,589,217; issued December 31, 1996; and Mazurek; U.S. Patent 5,597,605; issued January 28, 1997); liquid estenfied ethoxylated sugar and sugar alcohol esters (see Ennis et al; U.S. Patent 5,077,073); liquid estenfied ethoxylated alkyl glycosides (see Ennis et al; U.S. Patent 5,059,443, issued October 22, 1991); liquid estenfied alkoxylated polysacchaπdes (see Cooper; U.S. Patent 5,273,772, issued December 28, 1993): liquid linked estenfied alkoxylated polyols (see Ferenz; U.S. Patent 5,427,815; issued June 27, 1995 and Ferenz et al; U.S. Patent 5,374,446; issued December 20, 1994); liquid estenfied polyoxyalkylene block copolymers (see Cooper; U.S. Patent 5,308,634; issued May 3, 1994); liquid estenfied polyethers containing ring-opened oxolane units (see Cooper; U.S. Patent 5,389,392; issued February 14, 1995); liquid alkoxylated polyglycerol polyesters (see Harris, U.S Patent 5,399,371, issued March 21, 1995); liquid partially estenfied polysacchandes (see White; U.S. Patent 4,959,466; issued September 25, 1990); as well as liquid polydimethyl siloxanes (e.g., Fluid Sihcones available from Dow Corning). All of the foregoing patents relating to the liquid nondigestible oil component are incorporated herein by reference. Solid non-digestible fats or other solid matenals can be added to the liquid non-digestible oils to prevent passive oil loss. Particularly preferred non-digestible fat compositions include those descnbed in U.S. Patent 5,490,995 issued to Corngan, 1996, U.S. Patent 5,480,667 issued to Corngan et al, 1996, U.S. Patent 5,451,416 issued to Johnston et al, 1995, and U.S. Patent 5,422,131 issued to Elsen et al, 1995. U.S. Patent 5,419,925 issued to Seiden et al, 1995 descπbes mixtures of reduced caloπe tnglyceπdes and polyol polyesters that can be used herein. However the latter composition may provide more digestible fat. The preferred non-digestible fats are fatty matenals having properties similar to tπglycendes such as sucrose polyesters. OLEAN, a preferred non-digestible fat, is made by The Procter and Gamble Company. These preferred non-digestible fat or oil substitute compositions are descnbed m Young; et al., U.S. Patent 5,085,884, issued February 4, 1992, and U.S. Patent 5,422,131, issued June 6, 1995 to Elsen et al. Other ingredients known in the art may also be added to the edible fats and oils, including antioxidants such as TBHQ ascorbic acid, chelating agents such as citnc acid, and anti-foammg agents such as dimethylpolysiloxane. The edible fats and oils with the proper particle size distribution (from about 0.1 to about 3.0 microns) are frequently delivered via a creamer. Microparticulate component. The microparticles which make up the microparticulate component useful m the flavored beverage products of the present invention have a substantially spheroidal shape and display fat-like mouthfeel characteπstics when the particles have a mean diameter distπbution m the range of from about 0.1 to about 3 microns, preferably with less than about 2% of the total number of particles over 3 microns. The particles are non-aggregated and exhibit a substantially smooth organoleptic character of an oil-m- water emulsion. These microparticles can be prepared from a carbohydrate that can attain a substantially spheroidal or substantially round shape in the 0.1 to 3 micron diameter size range. These microparticles include, but are not limited to LITA®, a mixture of Zein protein and gum arable, or mixtures thereof. See also, for example, U.S. Patent 4,911,946 (Singer et al), issued March 27, 1990; and U S. Patent 5,153,020 (Singer et al), issued October 6, 1992, both of which are incorporated by reference. Suitable carbohydrates include starches, gums and/or cellulose, as well as mixtures thereof The starches are typically modified by cross-linking to prevent excessive swelling of the starch granules using methods well-known to those skilled in the art. Other suitable carbohydrates include calcium algmate, cross-linked, dextran, gellan gum, curdlan, konjac mannan, chitin, schizophyllan and chitosan. Carbohydrates that do not have a natural round shape must be treated so that they attain a substantially spheroidal shape. This can be accomplished by making a solution of the carbohydrate and converting the solution to a gel quickly and uniformly (generally in a field of high shear- force) so that a narrow distπbution of a gelled microparticles are formed having the above descπbed diameters. Generally, a stream of carbohydrate solution will be introduced into a highly turbulent reaction zone where the gelled microparticles are formed. High speed mixing and shearing conditions can also be employed. Calcium algmate microparticles can be formed by making a solution of sodium algmate and introducing this solution into a calcium ion containing solution through e.g. an ultrasonic spray nozzle or any device producmg droplets less than 3 microns in diameter. Gellan can be microparticulated by spray cooling a hot gellan solution via any device capable of producmg droplets less than 3 microns resulting in the formation of spheπodally-shaped microparticles. Konjac mannan can be microparticulated by introducing a solution mto a turbulent, heated, alkaline reaction zone. Once the carbohydrate microparticles are formed, they must be substantially non-aggregated and remain that way. Aggregate blocking agents, for example, lecithm and xanthan gum, can be added to the microparticles to stabilize the particles. See U.S. Patent 4,734,287 (Smger et al), issued March 29, 1988, which is incorporated by reference. These microparticles can also be prepared from any protein that can attain a substantially spheroidal or substantially round shape m the 0.1 to 3 micron diameter size range. These microparticles include, but are not limited to, Simplessee 100® and DAIRY-LO®, both of which are whey proteins, or mixtures thereof. See U.S. Patent 4,734,287 (Singer et al), issued March 29, 1988; and U.S. Patent 4,961,953 (Singer et al), issued June 16, 1989, both of which are incorporated by reference. Suitable protein sources for prepaπng such microparticles include egg and milk proteins, plant proteins (especially including oilseed proteins obtained from cotton, palm, rape, safflower, cocoa, sunflower, sesame, soy, peanut, and the like), and microbial protems such as yeast proteins and the so-called "single cell" proteins. Preferred protems include dairy whey protein (especially sweet dairy whey protein), and non-dairy-whey proteins such as bovine serum albumin, egg white albumin, and vegetable whey proteins (i.e., non-dairy whey protein) such as soy protein Microparticles are readily prepared from solutions of these protems through controlled application of heat and high shear conditions facultative of controlled protein denaturation in a physical and chemical context allowing for the formation of non-aggregated protemaceous microparticles of the desired size and shape The particles formed dunng denaturation are generally spherical in shape and have average diameters m excess of about 0.1 microns. The formation of particles in excess of about 2 microns in diameter and/or formation of aggregates of small particles with aggregate diameters in excess of 2 microns is substantially avoided. Alternatively, the formation of particles or aggregates of particles having volumes m excess of 5.5 cubic microns is avoided while forming substantial numbers of particles having volumes of 5 x 10 " ^ cubic microns or more. The protein denatuπng temperatures employed and the duration of heat treatment will vary dependmg upon the particular protein starting mateπal. In a like manner, the specific high shear conditions including the duration of shear applied to protein solutions will also vary. Duπng the denaturation processing, undenatured protems in solution interact to form insoluble coagulates, and the controlled application of heat and high shear forces operate to insure formation of non-aggregated particles within the desired size range. Dependmg upon the specific properties of dissolved commercial protem matenals and the properties of non- protein constituents m the solutions of these matenals, the application of heat and high shear alone may not optimally allow for the avoidance of oversized particle aggregates. In such situation, one or more matenals such as lecithin, xanthan gum, maltodextπns, carageenan, datem esters, alginates, and the like, (referred to as "aggregate blocking agents") can preferably be added to the protein solutions, most preferably pπor to heat denaturation processing. Microcrystalline cellulose. These carbohydrate- or protem-denved microparticles can be partially substituted with a microcrystalline cellulose. Microcrystalline cellulose (sometimes referred to as "cellulose gel") is a nonfibrous form of cellulose that is prepared by partially depolymeπzmg cellulose obtained as a pulp from fibrous plant matenal with dilute mineral acid solutions. Following hydrolysis, the hydrocellulose is puπfied via filtration and the aqueous slurry is spray-dπed to form dry, white, odorless, tasteless, porous particles having a broad size distnbution. See U.S. Patent 3,023,104, issued Feb. 27, 1962, U.S. Patent 2,978,446 and U.S. Patent 3,141,875 (all of which are incorporated by reference) which disclose methods of prepanng microcystalhne cellulose. Suitable commercially available microcrystalline celluloses include EMCOCEL®. from Edward Mendell Co., Inc. and Avicel®. from FMC Corp. In addition, microcrystalline cellulose can be produced through a microbial fermentation process. Commercially available microcrystalline cellulose produced by a fermentation process includes PπmaCEL™ from The Nutrasweet Kelco Company D. Flavorants Flavored beverage products of the present invention typically include a flavorant(s) other than those inherently present m the soluble beverage component The flavored component may be found in either the water-soluble component or the water-insoluble component, or both. Preferably, such flavors are obtained from encapsulated or liquid flavors. These flavors can be natural or artificial m origin. Preferred flavors, or mixtures of flavor, include almond nut, amaretto, anisette, brandy, cappuccino, mint, cinnamon, cinnamon almond, creme de menthe, Grand Manner®, peppermint stick, pistachio, sambuca, apple, chamomile, cinnamon spice, creme, creme de menthe, vanilla, French vanilla, Irish creme, Kahlua®, mint, peppermint, lemon, macadamia nut, orange, orange leaf, peach, strawberry, grape, raspberry, cherry, coffee, chocolate, cocoa, mocha and the like, and any mixtures thereof; as well as flavorant/aroma enhancers such as acetaldehyde, herbs, spices, as well as any mixtures thereof. E. Water Up to 95%, (generally from about 85 to about 95%) water may be added to the flavored beverage products components of the present invention. Particularly with ready-to-dπnk formulations, water is added to the composition up to 85%, preferably up to 95% Water is generally not added to the instant formulations by the manufacturer. Water or other liquid is generally not added to instant beverages except as part of the soluble beverage component, unless used as a dust control processing step. F. Instant Beverage Products and Method for Making The preferred method for prepanng the instant beverage products of the present invention is to dry blend the water-insoluble and water-soluble components together in a paddle, drum, screw, plough type mixer, or the like to prepare the instant beverage product base for agglomeration. The preferred method for making the flavored instant beverage products of the present invention involves a special blend of emulsifiers as a dissolution agent; said dissolution agent includes lecithin, propylene glycol, ethoxylated mono and diglycendes, and a sucrose fatty acid ester. Said dissolution agent is preferably combined with maltodextπn and water to make a binder solution. The dissolution agent is at about 0.20 to about 0.33%, preferably about 0.27%, dry basis of the finished product. The ethoxylated mono and diglyceπdes, the lecithin, and the propylene glycol together compπse from about 0.1% to about 0.3%, preferably about 0.2%, dry basis of finished product. The lower sucrose fatty acid esters is from about 0.01% to about 0.04%, preferably about 0.02% dry basis. A binder solution is prepared using the dissolution agent and is sprayed onto a previously mixed instant beverage product base m a high intensity agglomerator, for example, a Schugi type agglomerator The particle size is increased and the binder solution with the dissolution agent is added as the particles are formed so the wetting agents are thoroughly mixed mside of the newly formed granule. After the desired particle size is reached, the granule is dried in a fluid bed dryer to remove the excess water used during the agglomeration step. To preserve flavor duπng the drying, the inlet air temperature is preferably kept below 160°F. The particle size of the granule is manipulated using standard screening operations to essentially between 20 and 600 microns. It is generally more preferred that a minimum of about 60% of the granules have a size greater than about 212 microns, and a maximum of about 5% have a particle size greater than about 750 microns. The sized granule is finally combined in an admix with flavor, foaming ingredients, and processing aids to complete the product. It has been found this process provides a more dense product with equal to or better consumer dissolvabihty than previously known when compared to steam agglomeration, when using the same formulation. The IBP also has an improved flowabihty and uniform density as compared to instant coffee products wherein the ingredients are not agglomerated to one another. Furthermore, the IBP has a reduced tendency to segregate dunng packing and trade handling (e.g., shippmg). Many specialized processes and types of processing equipment have been developed for the agglomeration of particulate solids. (See generally, Pmtaufo, N.D., COFFEE SOLUBILIZATION COMMERCIAL PROCESSES AND TECHNIQUES, Noyes Data Corporation, "Agglomeration Techniques", pp. 177-209, (1975)). However, the same basic operating pπnciples are involved in practically all cases. An agglomerating fluid, e.g., oil, liquid water or steam, is uniformly distnbuted throughout the particles to be agglomerated, causing part or all of the particles to become tacky. The particles are then agitated, allowing the tacky particles to contact and adhere to other particles. Proper control of the amount of agglomerating fluid and the type and time of agitation will provide control over the final size of the agglomerated product. Applicants have surpnsingly discovered that instant beverage products made with high- mtensity (e.g., Schugi type) agglomeration using the novel blend of emulsifiers of the current invention provides a consumer rating better than or equal to products made using steam agglomeration, as regards dissolvabihty and/or mixing. Also, the bulk density of the finished product realized utilizing the current invention is more consumer-preferred because the consumer perceives less product is being used with the more dense high intensity (e.g., Schugi-type) agglomeration product. The Schugi-agglomerated product is about 0.48 g/cc bulk density and the steam agglomeration product is about 0 30 g/cc for similar formulations Finally, the Schugi-agglomerated product is more consumer preferred than the steam agglomeration product. The steam agglomeration provides a large, porous, fuzzy looking particle The process of the current invention provides a granular, more powder like appearance, which is preferred in consumer testing. The Schugi agglomerator was chosen from the class of high shear mixer/agglomerators because of the agglomeration agitation intensity in the Schugi provides a more dense particle than agglomerators in the low agitation class including steam, low shear mixer, pan, drum, and fluid bed agglomerators. It was found that to obtain equal to better dissolving products as compared to products made utilizing steam agglomeration, the novel dissolution agent of the present invention was needed to use m combination with the Schugi type agglomerator. It was also found to attempt to achieve higher densities was theoretically possible with extrusion and compaction agglomerators, but these processes destroyed the oil emulsification and encapsulation properties of the creamer in the invention. Also, these products did not dissolve m an acceptable amount of time for the consumer. A typical Schugi agglomerator procedure involves the following general steps. The dry feed product is fed to the top of a cylmdncal chamber which contains a rotating inner shaft with attached blades at high speed (about 1000-4400 RPM). At the point where the dry feed product enters the chamber, a binder solution is introduced by atomizing the solution with a two fluid internal mix nozzle. The dry feed powder and binder solution are violently and intimately mixed causing tacky particle collisions and subsequent particle growth. The sides of the Schugi cylmdncal chamber are made of a flexible matenal, so that duπng operation a device can peπodically squeeze the chamber causmg excess build up to dislodge. The tacky particles are then immediately fed to a dryer to remove excess moisture. A fluid bed dryer is preferred. After drying, the particles are sized to the desired range. The binder solution is made first makmg a dry premix of the sucrose monoester and maltodextπn. Next, the dry premix is added to the binder water amount and mixed until clear. The bmder water is preferably between 150 and 200°F, more preferably about 175°F. Finally, the lecithin, ethoxylated polyglycendes, and propylene glycol are added to the solution and dispersed. As mentioned before, the viscosity of the solution is preferably below 40 cps, more preferably below 20 cps and most preferably below 15 cps The binder solution concentration is preferably between 20 and 40% solids more preferably about 30% The dry powder feed is fed consistently to the top of the Schugi chamber. The binder solution is fed and atomized (with 2 nozzles) simultaneously m the chamber with the dry feed powder Typical atomization pressures are 30 psi for the air and, 25 psi for the liquid solution The atomized stream should most preferably be about 80°F or higher A key operating variable is liquid loading as a percent of powder through the Schugi This is quantified by the powder to bmder ratio Preferably this is between 13 and 8, more preferably between 9 and 11, and most preferably about 10 This loading affects the moisture content of the particles, which is usually around 8%. Another key operating vanable is the shaft speed The Schugi shaft speed is typically operated between 2500 and 4400 RPM, more preferably about 4100 RPM to control particle size, and to a lesser degree control product density. As the atomized binder and dry feed powder come together in the Schugi chamber, tacky particles collide and particle size is increased. Typically, the mean particle size increases from 190 microns to about 400 microns. The tacky particle immediately flow, by gravity, mto a multi- zoned fluid bed dryer. For this application, the inlet air should be below 160°F, and more preferably between 140°F and 150°F. The approximate mean drying time is about 17 minutes or until the new agglomerates are below 4% moisture, more preferably between 2-3% moisture. The dry agglomerates are then screened to remove oversized and undersized particles, which should not be more than 25% if the Schugi is set up correctly. Finally, the sized agglomerates are added to a πbbon blender with foammg creamer, flow aid and flavor and blended to make the finished product. The finished product has a preferred particle size distribution of 0% on 16 mesh, 2-5% on 30 mesh, 20-30% on 40 mesh, 40-55% on 70 mesh, 10-15% on 100 mesh, and 10-15% on pan. The bulk density is preferably about 0.41 g/cc to 0.50 g/cc, more preferably about 0.47 to 0 48 g/cc. The finished product is further characteπzed as having an improved flowabihty compared to a dry mix of the same ingredients. Typically, a dry mix of the starting matenals will readily bπdge (i.e., particles will pack when attempting to flow through a small opening), whereas the IBP of the present invention will freely flow through such an opening. Another desirable characteπstic of the IBP of the present invention is dissolution. "Dissolution" refers to the time from which an aqueous solution is placed in a receptacle containing an IBP, accompanied by stimng, until the storing utensil no longer has residue on it and there are no visible clumps of undissolved powder floating m the beverage. Preferably less than about 20 seconds is required for dissolution of 22 g of the IBP in a 400 cc cup of 240 cc of distilled water at a temperature of about 85°C The following examples further describe and demonstrate the preferred embodiments within the scope of the present invention. The examples are given solely for the purpose of illustration, and are not to be construed as limitations of the present invention since many vaπations thereof are possible without departing from its spiπt and scope. ANALYTICAL METHODS The effectiveness of the dissolving agent was judged using a lab method where about 22 g is added to a 400 cc cup containing 240 cc of distilled water at a temperature of about 85°C. The powder is stirred with a teaspoon 10 times to submerge the powder. After the beverage has stopped moving, the specks of undissolved material are counted and recorded. Often the stirnng and speck counting is repeated. Another key measure of the dissolving agent effectiveness is the results from consumer tests to assess consumer's perception regarding mixing and/or dissolving when using the product. EXAMPLES The following examples illustrate the novel dissolution agent, novel binder solution made with a special emulsifier blend, and instant beverage products made using said dissolution agent, according to the present invention. Example 1 A novel binder solution suitable for use in the agglomeration process in the manufacture of an instant beverage product has the following composition: 2.13% lecithm 0.43% propylene glycol 0.28% ethoxylated mono and diglyceπdes 0.30% sucrose fatty acid ester 25.36% maltodextπn 71.50% water 100.0 Example 2 The dissolution agent of Example 1 is used to prepare into a binder solution as follows: The binder solution is made first making a dry premix of the sucrose monoester and maltodextπn. Next, the dry premix is added the binder water amount and mixed until clear. The binder water is preferably between 150°F and 200°F, more preferably about 175°F. Finally, the lecithin, ethoxylated polyglycendes, and propylene glycol are added to the solution and dispersed. As mentioned before, the viscosity of the solution is preferably below 40 cps, more preferably below 20 cps and most preferably below 15 cps. During the agglomeration process, the binder solution is used as follows: The binder solution is sprayed onto a previously mixed flavored instant beverage product base in a high intensity agglomerator, for example, a Schugi type agglomerator A typical IBP dry mix could be- The particle size is increased and the binder solution with the wetting agents is added as the particles are formed so the wetting agents are thoroughly mixed inside of the newly formed granule. After the desired particle size is reached, the granule is dπed in a fluid bed dryer to remove the excess water used duπng the agglomeration step. To preserve flavor duπng the drying, the inlet air temperature is preferably kept below 160°F. The particle size of the granule is manipulated using standard screening operations to essentially between 20 and 600 microns. It is generally more preferred that a minimum of about 70% of the granules have a size greater than about 212 microns, and a maximum of about 5% have a particle size greater than about 600 microns. The sized granule is finally combmed in an admix with flavor, foaming ingredients, and processing aids to complete the product. It has been found this process provides a more dense product with better consumer dissolvabihty than previously known when compared to steam agglomeration The blended product has a bulk density of 0 48 gm/cc The particle size distnbution of the product is 0% on 16 mesh, 2% on 30 mesh, 26% on 40 mesh, 45% on 70 mesh, 14% on 100 mesh, and 13% on Pan The product, when placed in a single product blind use test, scored an average of 68 when consumers were asked to rate the "Mixmg/Dissolvmg" when prepaπng the beverage In addition, in a technical test where 22 g of powder is added to 240 cc 85°C water and stirred resulted in average of 15 specks When stirred and counted again there were about 4 specks. Example 3 The dissolvabihty of an agglomerated IBP of Example 2ιs compared to a dry mix IBP of ingredients made from the same ingredients. The dry mix IBP is made by combining all of the ingredients mto a nbbon blender and discharging the mixed finished product. The dry mix has a bulk density of 0.47 g/cc. The dissolvabihty of the agglomerated and dry mix products is compared by the consumer test results of the products. As to its "Mixing/Dissolving" aspects, the agglomerate product was preferred by consumers nearly twice as often. The agglomerated product has "Mixmg/Dissolvmg" rating of about 68 and the dry mix rating is about 37. Example 4 The dissolvabihty of an agglomerated instant coffee beverage of the present invention m Example 2 is compared to a agglomerated instant coffee beverage using a binder solution of maltodextπn in water. A binder solution suitable for use in the agglomeration process in the manufacture of an instant beverage product has the following composition: 30% maltodextπn 70% water 100.0 % The binder solution having the composition above is prepared by dissolving the maltodexrπn in about 170F water and is sprayed onto a previously mixed flavored instant beverage product base in a high intensity agglomerator, for example, a Schugi type agglomerator. The particle size is increased and the binder solution with the wetting agents is added as the particles are formed so the wetting agents are thoroughly mixed inside of the newly formed granule. The binder solution is sprayed onto a previously mixed flavored instant beverage product base m a high intensity agglomerator, for example, a Schugi type agglomerator. The particle size is increased and the binder solution with the dissolving agents is added as the particles are formed so the wetting agents are thoroughly mixed inside of the newly formed granule. After the desired particle size is reached, the granule is dried m a fluid bed dryer to remove the excess water used duπng the agglomeration step. To preserve flavor duπng the drying, the mlet air temperature is preferably kept below 160°F. The particle size of the granule is manipulated using standard screening operations to essentially between 20 and 600 microns. It is generally more preferred that a minimum of about 60% of the granules have a size greater than about 212 microns, and a maximum of about 2% have a particle size greater than about 600 microns. The sized granule is finally combined in an admix with flavor, foammg ingredients, and processing aids to complete the product. It has been found this process provides a more dense product with better consumer dissolvabihty than previously known when compared to steam agglomeration. The blended product has a bulk density of 0.48 gm/cc. The particle size distribution of the product is 0% on 16 mesh, 2% on 30 mesh, 26% on 40 mesh, 45% on 70 mesh, 14% on 100 mesh, and 13% on Pan. The dissolvabihty of the agglomerated product with dissolving agents from Example 2 can be measured by with a consumer test It has a "Mixing/Dissolving" rating of 68. The dissolvabihty of the agglomerated product without the dissolving agents has a "Mixing/Dissolving" rating of 59 In addition, the agglomerated product of this example had about 20 specks when dissolved in the lab test. Example 5 The dissolvability of an agglomerated instant coffee beverage of the present invention in Example 2 is compared to a agglomerated instant coffee beverage using steam agglomeration on an identical dry mix of ingredients. The dry mix of the instant coffee beverage ingredients is again blended in a ribbon blender in preparation for agglomeration. In a manner similar to the process found in U.S. Patent 5,433,962 (Stipp) the product is steam agglomerated. After sizing to the desired fraction, the product is evaluated for dissolvability. The dissolvability of the agglomerated product with dissolving agents from Example 2 consumer test preferences regarding mixing is compared to the dissolvability of the steam agglomerated product and/or dissolvability in the agglomerated product made according to the present invention is equal to or better than the steam agglomerated product. In addition, the steam agglomerated product of this example had about 5 specks when dissolved in the lab test. The steam agglomeration product has excellent dissolving, but its bulk density is only about 0.30 g/cc, whereas the product from Example 2 has a bulk density of about 0.48 g/cc. This translates into the ability to deliver a more dense product with less scoops or teaspoons of finished product. This aspect retains the creamy mouthfeel preferred by consumers, but obtains this with less required dosage. Example 6 The dissolving agent and processed used of Examples 1 & 2 can used to manufacture additional instant beverage products. A flavored instant tea product (1000 g.) is prepared from the following ingredients: The dissolvability of the agglomerated product with dissolving agents had about specks when dissolved in the lab test.

Claims: What is claimed is: 1. A novel emulsifier blend comprising of from about 50% to about 80%) lecithm;; from about 3% to about 20% propylene glycol; from about 5% to about 25% ethoxylated mono and diglyceπdes; and from about 3% to about 20% of a lower polyol fatty acid ester. 2. A novel emulsifier blend compnsing of from about 60% to about 70% lecithm; 5% to about 15% propylene glycol; from about 10% to about 20% ethoxylated mono and diglycerides; and from about 5% to about 15% of a sucrose fatty acid ester. 3. A novel binder solution compnsing from about 0.5% to about 15% lecithin; from about 0.05% to about 2% propylene glycol; from about 0.12% to about 3% ethoxylated mono and diglyceπdes; 0.05% to about 2.0% of a lower polyol fatty acid ester; from about 20% to about 40% maltodextnn, com syrup solids, sucrose, or any mixture thereof; and from about 60% to about 80% water. 4. A novel binder solution comprising from about 1% to about 10% lecithm; 0.1% to about 1.5% propylene glycol; 0.2%> to about 2% ethoxylated mono and diglycerides; 0.1% to about 1.5% of a lower polyol fatty acid ester; from about 20% to about 40% maltodextπn, com syrup solids, sucrose, or any mixture thereof; and from about 60% to about 80% water. 5. A novel dissolution agent according to Claim 1 wherein the polyol of the lower polyol fatty acid ester is sucrose. 6. A process for making the binder solution according to Claim 2 comprising the steps of: a) making a dry pre-mix of lower polyol fatty acid ester and maltodextrin, com syrup solids, sucrose, or any mixture thereof; b) adding water to the dry premix; c) mixing water and dry pre-mix; and d) adding lecithin, ethoxylated polyglycendes, and propylene glycol to the water/dry mix solution and dispersing. 7. A process for making instant beverage products, the process compnsing: a) blending a dry feed powder of instant beverage ingredients and the binder solution according to Claim 2; b) using said binder solution as an agglomerating fluid in a high intensity agglomerator; c) sizing and drying the agglomerates; and d) adding the sized agglomerates to any non-dry ingredients selected from the group consisting of, but not limited to, flavors, flow aids and foaming creamers. 8. The process of claim 7, wherein from about 1% to about 4% moisture is added during the agglomeration of step a). 9. The process of claim 7, wherein the instant coffee product has a bulk density of from about 0.3 gm cc to about 0.7 gm cc. 10. The process of claim 10, wherein the instant coffee product has a wettabihty of less than about 15 seconds. 11. The process of claim 11 , wherein the instant coffee product has a dissolution of less than about 10 seconds. 12. The process of claim 7, wherein the instant coffee product has a wettabihty of less than about 5 seconds and a dissolution of less than about 5 seconds. 13. The instant coffee product produced by the process of claim 7. 14. The process of Claim 7, wherein the instant beverage product is coffee. 15. The process of Claim 7, wherein the instant beverage product is flavored coffee. 16. The instant coffee product produced by the process of Claim 8. 17. The instant coffee product produced by the process of Claim 9. 18. The flavored instant coffee product produced by the process of Claim 10 19 The flavored instant coffee product produced by the process of Claim 11. 20. The flavored instant coffee product produced by the process of Claim 12. 21. The flavored instant coffee product produced by the process of Claim 13. 22. The flavored mstant coffee product produced by the process of Claim 14. 23. The flavored instant coffee product produced by the process of Claim 15. 24. An instant beverage product compπsmg from about 0.20% to about 0.33% of the dissolution agent according to Claim 1. 25. The mstant beverage product according to Claim 24 compnsing from about 0.01% to about 0.04% lower sucrose fatty acid ester. 26. The mstant beverage product according to Claim 25 wherem from about 0.1% to about 0.3%) of the product consists of lecithm, ethoxylated mono and diglyceπdes and propylene glycol.

Inventors: BUTTERBAUGH JEFFREY LEE, SARGENT JEFFREY ALAN, BUTTERBAUGH, JEFFREY, LEE, SARGENT, JEFFREY, ALAN
Applicants: PROCTER & GAMBLE, THE PROCTER & GAMBLE COMPANY
Application year: 2000
Main classification: A23L1
IPC codes: A23F3, A23F5, A23J7, A23L1, A23L2, A23P1, B01F17