Stabilized semisolid food products
AssigneeCreamCol Ltd
InventorsIrena GELLER, Tomer GELLER
Life of this patent
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Abstract
The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers.
Claims33
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An alcohol-containing semisolid food composition comprising a stabilizer, the stabilizer consisting essentially of ethanol, protein and water, wherein the composition is substantially devoid of gelling agents, comprises 3-40% w/w ethanol, 4-25% w/w protein, and 25-65% w/w water in total, and maintains a stable semisolid consistency at 20° C. for at least 24 hours, at least 48 hours or at least 72 hours.
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A stabilizer for semisolid compositions, comprising 15-45% ethanol, 5-27% protein and 25-65% water, to a total of at least 90% w/w of the stabilizer, said stabilizer being characterized by viscosity of 2-60 Pa·s, measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds, and is substantially devoid of polysaccharide gelling agents and polypeptide gelling agents.
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A method of stabilizing a food product, comprising:
- a) providing a food product having a continuous flowable or spreadable matrix, or a pre-mix thereof,
- b) admixing ethanol and optionally a food-grade protein with the product or pre-mix, in amounts and under conditions so as to enhance the viscosity of said product or pre-mix by at least 0.5 Pa·s and to at least 2 Pa·s measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds,
- to thereby enhance the resistance of said product to shear stress and/or enhance the freeze-thaw stability of said product.
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Dependencies are inferred from the claim text.