Culinary product with creaming power
AssigneeNestec S.A.
InventorsJean Moreau, Sophie Monnois
Life of this patent
Estimating the term…
Abstract
The invention relates to a food product with creaming power, without emulsifiers, obtained by high-shearing mechanical treatment of a mixture of water, fat, pregelatinized swollen starch, and vegetable or animal pulp. The food product has a creamy unctuous consistency and may be frozen. The frozen product is stable to freezing/thawing and heating. The invention also relates to a process for the preparing the food product.
Claims20
A process for manufacturing a food product with creaming power comprising:
- combining pregelatinized starch, fat, water and vegetable or animal pulp without added emulsifiers to provide a mixture;
- and
- subjecting the mixture to at least one high-shearing mechanical treatment at a homogenization pressure of about 150 to 600 bar to provide a food product having a fluid and unctuous texture.
A food product with creaming power comprising fat in an amount of from about 1 to 25 percent by weight, pregelatinized starch in an amount of about 2.5 to 14 percent by weight, and vegetable or animal pulp in an amount of up to about 55 percent by weight without added emulsifiers.
Dependencies are inferred from the claim text.