Food and/or nutraceutical product of the sponge cake type and method for obtaining same from food

A method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type comprising at least:

• (a) Transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material,
• (b) Addition of a structure molecule at an inactive state to said ground material to obtain a mixture,
• (c) Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture,
• (d) Mechanical expansion n obtained by reducing the pressure of the mixture obtained in step (c), wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar,
• (e) Activation of the structure molecule, without cooking the mixture,
• wherein the structure molecule activation is a thermal activation configured to obtain a core temperature of said mixture of between 60° C. and 150° C., the activated structure molecule thereby providing a structured network within said mixture set in shape, definitively or temporarily, which results in a product having a density less than 0.4 g/cm3.