Stabilized semisolid food products
AssigneeCreamCol Ltd
InventorsIrena Geller, Tomer Geller
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Abstract
The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers.
Claims8
An alcohol-containing semisolid food composition comprising 3-40% w/w ethanol, 25-65% w/w water and protein at a concentration selected from the group consisting of 3-10% w/w soy protein and 10-18% w/w whey protein, wherein the composition maintains a stable semisolid consistency of 2-30 Pa·S at 20° C. for at least 72 hours, as determined by a Brookfield viscometer measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds.
Dependencies are inferred from the claim text.