Food product comprising gas bubbles
AssigneeLipton, division of Conopco, Inc.
InventorsJan Benjamins, Jacobus Van Eendenburg, Eckhard Floeter, Jan P Van Iersel, Karel Abraham Kuypers, Eddie G Pelan
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Abstract
The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.
Claims16
Food product which is an emulsion comprising an aqueous phase and a fatty phase comprising a dispersed aqueous phase and gas bubbles, characterized in that said gas bubbles are substantially dispersed in the aqueous phase, and in that said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and in that said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles.
Food product comprising an aqueous phase and gas bubbles, characterized in that said gas bubbles are substantially dispersed in the aqueous phase, and in that said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and in that said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles wherein said compound is a protein capable of formation of at least one disulphide bridge.
Method for the preparation of a food product comprising a dispersed aqueous phase and gas bubbles, wherein said gas bubbles are substantially dispersed in the aqueous phase, and said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and wherein said aqueous phase comprises an ingredient comprising a compound capable of forming at least a partial coating around said gas bubbles, comprising the steps of:
- (a) preparing a mixture comprising said compound and water
- (b) subjecting said mixture to a sonication treatment
- (c) mixing said sonicated mixture with further ingredients.
Method to enhance the stability of a liquid margarine comprising an aqueous phase and a fatty phase whereby gas bubbles are incorporated substantially in a dispersed aqueous phase of said liquid margarine.
Dependencies are inferred from the claim text.