Aerated Sauce and Methods for Manufacturing and Dispensing the Same

A method for making an aerated sauce, said method comprising the steps of:

• pureeing a fruit or vegetable to form a puree;
• heating the puree;
• adding a stabilizer to the heated puree;
• adding a whipping agent to the puree;
• cooling the heated puree;
• and
• mixing a gas with the cooled puree, wherein mixing the gas with the cooled puree entrains at least some of the gas within the puree, thereby creating an aerated sauce.

A method for dispensing an aerated sauce, said method comprising the steps of:

• providing a puree, said puree comprising pureed fruit, pureed vegetables, or a mixture thereof;
• providing a stabilizer;
• providing a whipping agent;
• mixing the stabilizer, whipping agent, and puree to form a sauce;
• packaging the sauce and a liquefied gas in a pressurized aerosol container, said pressurized aerosol container comprising a dispensing valve;
• ejecting the sauce from the pressurized container upon the opening of the dispensing valve;
• and
• forming an aerated sauce when the sauce and liquefied gas are ejected from the container.

An aerated sauce, said aerated sauce comprising:

• puree, said puree consisting essentially of fruit and vegetable;
• entrained gas;
• and
• a stabilizer, said stabilizer comprising at least one of propylene glycol alginate, gum arabic, pectin, locust bean gum, guar gum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti, tragacanth gum, carrageenan, pre-gelatinized starch, pre gelatinized high amylose-content starch, pregelatinized hydrolyzed starches, pregelatinized octenyl succinate substituted starch, cellulose gum, a carboxymethylcellulose, and
• wherein the gas, puree, and stabilizer are mixed together to form an aerated sauce, and
• wherein the aerated sauce comprises between about 10% to about 50% of entrained gas by volume.