Mousse
AssigneeNestec S.A.
InventorsAline Lucena Mor, Eugenia Oton Sanchez, Thierry D. Fiaux, Delphine Claude Ruet, Jeremy Michael Hargreaves
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Abstract
The present invention provides a shelf-stable mousse comprising an aerated oil-in-water emulsion characterised in that the mousse has a storage modulus at 20° C. of less than 50,000 Pa. It also provides a process to prepare said mousse.
Claims27
A shelf-stable mousse comprising an aerated oil-in-water emulsion the mousse having a storage modulus at 20° C. of less than 50,000 Pa.
A process of preparing a shelf-stable mousse having a storage modulus at 20° C. of less than 50,000 Pa comprising preparing an oil phase and the a water phase separately, adding the oil phase to the water phase at a rate that allows sufficient time and with sufficient agitation to form an emulsion, and aerating the emulsion.
A process of preparing a shelf-stable mousse having a storage modulus at 20° C. of less than 50,000 Pa comprising preparing an oil phase and the a water phase, combining the oil phase and the water phase and aerating the mixture.
A confectionery product comprising a confectionery material comprising a filling of a shelf-stable mousse comprising an aerated oil-in-water emulsion the mousse having a storage modulus at 20° C. of less than 50,000 Pa.
A process of preparing a confectionery product which comprises filling a shelf-stable mousse comprising an aerated oil-in-water emulsion having a storage modulus at 20° C. of less than 50,000 Pa into the a confectionery material using a depositor.
Dependencies are inferred from the claim text.