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Shelf stable mousse

A stabilizing, foam stabilizer technology, used in the forming of food, other dairy products, food ingredients as whipping agents, etc., can solve problems such as instability and high storage

Inactive Publication Date: 2008-01-09
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] DE 3502967 discloses a dessert mousse powder mix which, once mixed with skim milk, is storage unstable due to its high water content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Standard sweetened condensed milk with a water content of 26% and a fat content of 7% was used as the base product and was placed in a storage tank at 20-25°C before continuous mixing.

[0028] In a separate vessel equipped with a high shear mixer, a mixture of 400 g of xanthan gum (Keltrol F), 1.6 kg of mono- and diglycerides was mixed by heating the vessel with hot water circulation in a double jacket A blend of ester (Cremodan Super), 5.6 kg of anhydrous butter and 400 g of water was heated to a temperature above 80°C to form a stable blend.

[0029] The two components were then pumped separately at proportional feed rates by positive displacement pumps (eccentric screw pumps under the trade name "Mono"). The main stream of sweetened condensed milk was fed at a flow rate of 80 l / h, while the flow rate of the stabilized blend was fixed at 3.5 l / h. The two components meet in the piping system and are then continuously mixed by passing first through a continuous static...

Embodiment 2 and 3

[0040] The process of Example 1 was repeated using a stable blend with the composition described below. In each example, the stabilizing blend was dosed in the same proportion as in example 1 with sweetened condensed milk.

Embodiment 2

[0042] The stabilization blend consisted of 2 kg alginate (Protanal DP 5340), 1.6 kg Cremodan Super, 4 kg anhydrous butter and 400 g water.

[0043] The resulting mousse had similar properties to the mousse of Example 1, but was slightly firmer in texture.

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PUM

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Abstract

The invention concerns a shelf stable mousse comprises a food composition based on sweetened condensed milk aerated with an inert gas. The food composition contains a foam stabiliser, for example a hydrocolloid and has a fat content of less than 25% by weight.

Description

field of invention [0001] The present invention relates to a food product, more particularly to a shelf-stable mousse, ie a mousse that does not have to be stored in a frozen environment, usually at room temperature and up to 30°C. The invention also relates to a method of preparing the food. Background technique [0002] EP 0827693 (US 5,962,059) describes aerated milk protein and crystallized fat food products and their preparation. In the method according to EP 0827693, sweetened condensed milk and the fat phase are mixed in a vat to obtain a pumpable liquid, and the mixture is then pumped to a heat exchanger while kneading takes place. Nitrogen is then injected into the mixture to form a mousse. The fat content is 30-60%. The mousse is based on an oil-in-water emulsion and the air bubbles in the mousse are fixed by fat. This requires a high fat composition with a solid fat content of typically greater than 8% at 30°C, otherwise air bubbles do not form or break up qui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23P1/16A23C9/152A23C9/154A23P30/40
CPCA23L1/0097A23V2002/00A23C9/1544A23C2210/30A23C9/1524A23P30/40A23V2250/5086A23V2250/51082A23V2200/246
Inventor E·博伊特勒M·B·康斯坦丁诺
Owner NESTEC SA