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Aerated food products

A technology for inflating food and food, applied in food preservation, confectionery, confectionary industry, etc., can solve problems such as bad, harmful texture, and increased bubble size of foam microstructure

Active Publication Date: 2019-07-30
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while stabilizers used in the art can generally maintain total foam volume, they are poor at inhibiting the coarsening of the foam microstructure (i.e., the increase in cell size via processes such as disproportionation and coalescence).
Additionally, many ingredients used to stabilize the gas phase in aerated foods need to be added at fairly high levels, which can have detrimental textural and / or caloric consequences

Method used

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Embodiment Construction

[0014] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art (eg, in refrigerated / frozen confectionery manufacturing, chemistry and biotechnology). Various terms and techniques used in the manufacture of refrigerated / frozen confections are defined and described in: Ice Cream,4 th Edition, Arbuckle (1986), Van Nostrand Reinhold Company, New York, NY.

[0015] mushroom extract

[0016] The term "mushroom" as used herein refers to the fruiting bodies of a variety of different fungal species. Mushrooms represent an intriguing opportunity to investigate potential new ingredients. Commercially available vegetable proteins are often derived from seeds such as pea, lupine, canola and wheat. Although the protein profiles of seeds from different species differ in their nature, they generally contain high proportions of globulins and albumins. For example, the protein content of diffe...

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Abstract

An aerated food product is provided which includes Volvariella volvacea extract. Also provided is the use of a Volvariella volvacea extract in a method of inhibiting bubble coarsening in aerated foodproducts.

Description

technical field [0001] The present invention relates to aerated food products comprising mushroom extracts. Background technique [0002] Many foods contain introduced gases such as air, nitrogen and / or carbon dioxide. Such foods include frozen and chilled foods such as ice cream and mousse. Two key considerations in the production and storage of aerated foods are the ability to incorporate gas into the product during manufacturing (foamability) and the subsequent stability of the gas bubbles during storage (foam stability). Aerated foods contain a number of additives to help create and maintain foam. They include proteins such as high foaming sodium caseinate and whey, and biomacromolecules that are good stabilizers such as carrageenan, guar gum, locust bean gum, pectin, alginate, xanthan gum, gellan Glue, gelatin and their mixtures. However, while stabilizers used in the art can generally maintain total foam volume, they are poor at inhibiting foam microstructure coars...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/20A23L31/15
CPCA23L2/52A23G9/20C12C5/02A23L31/15A23G9/42A23L31/00A23G3/36A23G3/52A23G9/32A23G9/46A23J1/00A23L3/44A23V2002/00
Inventor S·特威格S·威尔逊
Owner UNILEVER IP HLDG BV