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US 2014/0272072 A1Published application
Stabilized foam
AssigneeFrito-Lay Trading Company GmbH
InventorsSiva KALIAPPAN, Ian NOBLE, Ian T. NORTON, Sevugan PALANIAPPAN
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Abstract
The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.
Claims20
A method for making gel-stabilized foam particles:
- mixing a foaming agent, a gelling agent, and a gas to form a foaming solution;
- and
- triggering the gelation of said gelling agent under a sufficient amount of shear to produce gel-stabilized foam particles, wherein each said particle comprises a plurality of foam bubbles.
A method of making an aerated food product comprising:
- mixing a food product with a plurality of foam particles, wherein each said foam particle comprises a plurality of foam bubbles, wherein said foam bubbles are substantially surrounded by a continuous gel coating.
Dependencies are inferred from the claim text.