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OwnerMaria Teresa Belmar, Michela Tamai +1inventors
InventorsMARIA TERESA BELMAR, MICHELA TAMAI, ERIC WILLIAM THOMPSON
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There was a need for a process for thickening liquid, pourable or squeezable foodproducts without the disadvantages as mentioned above, preferably independent upon temperature during manufacture or use. In other words, the so obtained thickened food products should be thickened but preferably not gelled, be free of a starchy flavor or smell, be at least reasonably stable under heating and cooling conditions, and preferably provide a thickening effect both in hot (e.g. sauces, soups) or cold (e.g. sauces, dressings, mayonnaise) applications. Furthermore, the thickened foodstuff should preferably be free of gums from non-vegetable origin (such as gelatin). Preferably, the foodstuff so prepared should also be free of other gums or thicking biopolymers. Additionally, the thickened foodstuff should be free of any grainy or sandy texture resulting from the thickener.
Process for thickening a liquid, pourable or squeezable foodproduct by incorporating in said foodstuff in an amount of between 5 and 80% by weight a homogenised vegetable puree obtained by subjecting a vegetable to a homogenisation treatment wherein the vegetable has a starch content of less than 70 wt % based on the dry vegetable.
Liquid, pourable or squeezable foodproduct containing 5-80% by weight of a vegetable puree, wherein the vegetable puree has been homogenised, characterized in that the starch content of the vegetable is less than 70%, based on the dry vegetable.
Use of a vegetable puree, wherein the vegetable puree has been homogenised, and wherein the starch content of the vegetable is less than 70%, based on the dry vegetable, for thickening a liquid, pourable or squeezable foodstuff.
Dependencies are inferred from the claim text.