Aerated confection with interfacially stabilised air cells
AssigneeNestec S.A.
InventorsCorina Curschellas, Zeynel Deniz Gunes, Cecile Gehin-Delval, Helene Deyber, Hans Jorg Werner Limbach
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Abstract
An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.
Claims16
An aerated confection, comprising as an emulsifier a polyglycerol ester (PGE), wherein the PGE is present at the gas-water interface of the air bubbles comprised in the aerated confection.
A method for manufacturing an aerated confection, comprising the steps of:
- (a) mixing water and an emulsifier polyglycerol ester (PGE) to obtain a PGE solution;
- (b) aerating the PGE solution;
- and
- (c) mixing the aerated PGE solution with a confection pre-mix to produce the aerated confection.
(canceled)
A method for increasing a heat shock stability of an aerated confection or frozen aerated confection and/or reducing the growth of air cells and/or ice crystal growth in the aerated confection, comprising as an emulsifier a polyglycerol ester (PGE), wherein the PGE is present at the gas-water interface of the air bubbles comprised in the aerated confection to the confection.
Dependencies are inferred from the claim text.