Nutraceutical and / or food product of the Savoy biscuit type and its method of obtaining it from food ingredients

Abstract

The present invention relates to a texturizing process for food and / or nutraceutical products of the "sponge cake" or "solid mousse" type, comprising at least: (a) a transformation by controlled grinding of a preparation of at least one foodstuff, suitable for preserving the desired organoleptic properties, suitable for obtaining a grind, (b) an addition of an inactive structural molecule to said grind to obtain a mixture, (c) mechanical expansion obtained by a decrease in the pressure of the mixture obtained during step (b), (d) activation of the structural molecule, characterized in that the mechanical expansion is carried out by a decrease in pressure of at least 6 bars, preferably between 6 and 20 bars, preferably between 10 and 18 bars.