Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex

A method of producing a product selected from the group consisting of ice-cream, low-fat mayonnaise, culinary, chocolate, dessert, wafers, sponge cakes, dairy and petfood area comprising the step of using a product comprising a product selected from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a complex formed instantaneously at the interface by the mixture of at least one of a protein or peptide and at least one of a polysaccharide oppositely charged or the mixture of two proteins oppositely charged, the product having a pH range within which the electrostatic interaction between both compounds oppositely charged occurs and wherein the total amount of protein and polysaccharide is between 0.01 and 5% by weight in an amount of between 10 and 100% of the final product by weight.

A method of producing a product selected from the group consisting of cosmetics and perfumes, comprising the step of using a product comprising a product selected from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a complex formed instantaneously at the interface by the mixture of at least one of a protein or peptide and at least one of a polysaccharide oppositely charged or the mixture of two proteins oppositely charged, the product having a pH range within which the electrostatic interaction between both compounds oppositely charged occurs and wherein the total amount of protein and polysaccharide is between 0.01 and 5% by weight in an amount of between 10 and 100% of the final product by weight.

A process for the preparation of a foam product, comprising the step of using a solution or a bulk mass of the at least one protein and a solution or a bulk mass of at least one polysaccharide or a solution or a bulk mass of one protein and another solution or a bulk mass of one protein and is injected with the air in a bulk mass or directly in the air.

A process for the preparation of a foam product, comprising the steps of mixing a solution of at least one protein and a solution of at least one polysaccharide or a solution of one protein and another solution of one protein together in the presence of air.

A process for the preparation of an emulsion, comprising the steps of stabilising a first part of an emulsion with the at least one protein, stabilising a second part of an emulsion with the at least one polysaccharide or a second protein, and mixing the emulsions together.

A process for the preparation of a foamed emulsion, comprising the steps of preparing a bulk product, stabilizing a first part of an emulsion with at least one protein, stabilizing a second part of an emulsion with at least one polysaccharide or a second protein, mixing both emulsions together and diluting in the bulk product, then creating a foam product by injecting a new solution of the protein with a new solution of the polysaccharide with air in the bulk product to form the foamed bulk product.

A process for the preparation of a dispersed emulsion, comprising the steps of stabilizing a first part of an emulsion with at least one protein, stabilizing a second part of an emulsion with the at least one polysaccharide or a second protein, and mixing both emulsions together, mixing the obtained final emulsion with a base comprising particles.

A process for the preparation of a foamed dispersion, comprising the steps of producing a product wherein a solution of the at least one protein and a solution of the at least one polysaccharide or a solution of one protein and another solution of one protein is injected with the air in a bulk of dispersed particles.