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GEA Niro Method No. A 17 a |
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Revised: September 2005 |
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1.
Definition
The foam is the height of the foam
layer on top of the liquid in mm after 3 and 15 minutes
2.
Scope
The method is used for foaming
agent powders, e.g. cappuccino powder.
3.
Principle
A foaming agent powder is mixed
with coffee, sugar and water. The foam layer is evaluated after a given
time.
4.
Apparatus
1. Balance - ± 0.1
g
2. 250 ml beaker - external
diameter 70 ± 2 mm, height 95 ±
3 mm, calibrated with a mark at 100 ml.
3. Teaspoon - (height 40 mm,
width 29 mm)
4. Stop
watch
5. Thermometer -
0-100°
C
± 0.5°C
5.
Reagents
1. Standard instant coffee (Nescafé extra or
similar)
2. Sugar - granulated sugar
beet
('Dansukker melis, De danske
Sukkerfabrikker')
6.
Procedure
1. Dry mix 6.0 ±
0.1 g of foaming agent powder, 3.6 ± 0.1 g of sugar and 2.4
± 0.1 g of instant coffee in a 250 ml beaker.
2. Add water at 80 ±
1°C to the 150 ml mark of the beaker.
3. Immediately mix the content
of the beaker with a teaspoon for
10 seconds using 2 sets
of:
6 complete
revolutions clockwise
6 complete
revolutions anti-clockwise.
4. Read the height of the foam
layer on top of the liquid in mm after 3 and 15 minutes.
7.
Result
The results are reported as the
height in mm after 3 and 15 min.
The presence of lumps etc. in the
foam should also be reported.
8.
Reproducibility
± 0.5 ml
9.
Remarks
N/A
10.
Reference
GEA
Niro Research Laboratory