Whipping agent for food products and use thereof

Abstract

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

Description

FIELD OF THE INVENTION[0001]The present invention relates to a combination of a protein and an emulsifier and the use of this combination in a whipping agent for aerated food products, such as sherbet, sorbet, ice cream, mousse, milk shakes, confectionery, etc. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.[0002]The present invention also relates to whipped food products comprising this whipping agent, and a method for making the same.BACKGROUND OF THE INVENTION[0003]Today much of the novelty and distinction between different types of food come from aeration of the food, creating new and desired textures. Also problems with obesity in western populations have increased the interest in aeration of food to lower the energy density of such food. This again put strong requirements on these new types of aerated food developments in relation to whipping power and long term stability, such as storag...

AI Technical Summary

Benefits of technology

The present invention is related to a whapping agent comprising emulsifier and protein, particularly vegetable protein. The whapping agent improves the texture, air distribution, overrun, and heat shock stability of food products, particularly frozen whipped food products like sorbets and shervets. The invention also relates to a method of improving the air incorporation, overrun, smooth texture, and heat shock stability of a whipped food product by adding the whipping agent. The combination of emulsifier and protein creates a synergistic effect on air incorporation and distribution, overrun, and smooth texture in the absence of terpens.

Problems solved by technology

Also problems with obesity in western populations have increased the interest in aeration of food to lower the energy density of such food.

A major problem is still to obtain such surface active particles, fulfilling the demands of being food grade and of sufficient small size (preferably nanoscale).

However, often these classic sorbet and sherbet whipping agents fail to provide sufficient aeration, giving insufficient amount of air incorporation in the sorbet or sherbet product, which leads to the desired overrun not being obtained.

This very coarse air distribution and too low overrun sometimes give rise to products looking like Swiss cheese—with big air bubbles—when drawn from the freezer.

Some of the consequences of insufficient overrun is, not only poor quality, but also poor economy for the producers as air is the cheapest ingredient in sorbets and sherbets.

The presence of terpens, coming from added fruit product, such as juice, concentrates or puree or coming from flavourings added, can negatively affect the whipping capability of sorbet and sherbet mixes.

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