03

Micro-Foaming Process

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You may watch the reaction of people to the cappuccino, hot cocoa and chocolates
Tairob Ltd. developed the MFMM-Micro-Foamed-Milk-Maker (patent USPTO) an electro-mechanical computerized machine that naturally sweetens and micro-foams cow or plant’s milk without adding any additional sweeteners.

Illustration

Illustration

The MFMM processes the proteins within the milk, changing their molecular form during a whipping process that is accompanied by a pressure & heat sequence. Machine learning algorithms are involved to overcome the uncertainty in the milk’s behavior.

The MFMM identifies if whether the milk is fresh by testing the micro-foam structure and its sweetness. The MFMM is actually an inspection instrument for the Diary Industry or National Health Departments.

The MFMM sweetens and micro-foams cow, goat or plant’s milk (soy, oat, almonds…).

The technology creates new beverages, chocolates, cakes, ice-cream and more, with significantly reduced quantities of sweeteners. The MFMM is for regular consumers or for people with specific diet requirements (diabetics, no gluten, vegan, ..).

Our new MFMM technology is ideal for anyone who wants to reduce the sugar intake in their products, without sacrificing the sweet taste and enjoyment.

Our new MFMM technology is ideal for anyone who likes sweetness but prefers all-natural ingredients.  The customer may customize his coffee or hot cocoa by choosing to add sweeteners.

Tairob is a robotics and automation company.

The sweetening effect produced by the MFMM process, according to food engineers, is caused by a process of transforming large into small air bubbles creating a change in the fats\proteins which results in an improved accessibility of lactose to the taste buds, natural sensing the sweetness in the milk product. However, further studies into this chemical transformation are still being conducted.

For example, with reduced lactose milk, the milk goes through an enzymatic process where lactose (a disaccharide composed of galactose + glucose) is hydrolyzed to its mono-saccharides. The mono-saccharides do not disappear from the milk, they are there. However, although research is still being conducted, it is likely that the process performed by the MFMM increases the accessibility of these mono-saccharides (galactose and glucose) to our test buds, sensing the sweetness.

Another explanation from microbiologist’s claims – that the hydrolyzed reduced lactose milk process creates new sugar chains that enhance the regular sweetness of the milk.

At the end of the MFMM’s process the micro-foamed reduced lactose milk is significantly sweeter than the original milk.

Doctors say that the micro-foaming process causes our taste buds to experience the sweetness.

They suspect that it may be an “illusion” since approximately 20 minutes later the micro-foamed milk returns to its initial state, preprocessing.