Making Foamy Cappuccino with Skim Milk: Latest Innovation in Novozyme's Patent

Cappuccino-style beverages have won hearts worldwide for their creamy texture and luxurious milk foam. However, crafting the perfect foam, especially with lower-fat or skim milk, remains a challenge. While whole milk excels in creating rich, stable foam, health-conscious consumers often prefer alternatives with reduced fat content. This has sparked a need for innovations that deliver high-quality foam across all milk types.

Solution by Novozymes
Novozymes has addressed this challenge with a patent-pending invention that improves the aeration properties of dairy compositions. This innovation involves the use of a mature protein deamidase, with the optional addition of a propeptide derived from the same deamidase proform. Together, these components significantly enhance the foamability of dairy products, offering consistent and improved results.

How It Works
The key lies in the unique properties of the protein deamidase and the propeptide. When added to dairy compositions, they modify proteins in a way that optimizes the formation and stability of foam. The inclusion of the propeptide further amplifies this effect, producing superior aerated dairy products compared to using the mature protein deamidase alone.

Applications
This innovation is versatile, benefiting a range of aerated dairy products, including:

• Foamed milk for coffee beverages like cappuccinos and lattes.

• Whipped creams and yogurts with improved texture and consistency.

• Ice creams with better air incorporation and creaminess.

Additionally, this technology improves the quality of latte art by enhancing the foam's smoothness and stability, ensuring intricate designs hold their shape longer.

Advantages

1. Universal Foam Quality: Delivers high-quality foam regardless of the milk's fat content.

2. Enhanced Consumer Experience: Ensures consistent texture and appearance for a premium feel.

3. Versatility: Can be applied to a wide range of dairy-based aerated products.

4. Health-Conscious Appeal: Makes low-fat and skim milk more appealing to health-conscious consumers without compromising foam quality.

This patent opens new opportunities for dairy manufacturers, coffee chains, and even plant-based milk producers to create products that meet modern consumer demands. As the industry moves toward healthier and more sustainable options, Novozymes' invention offers a competitive edge in delivering exceptional quality.