CULINARY FOOD COMPOSITION, USAGE METHOD AND PRESENTATION SYSTEM THAT IS TRANSFORMED INTO FOAM FORM AT THE TIME OF SERVING.

Abstract

It is an edible culinary food composition structured for direct application to food or beverages in foam form upon aeration at the time of serving, characterized by containing at least one flavoring food phase that is primarily in a fluid form during storage, and at least one edible foaming agent or foam-promoting component that enables the formation of foam and / or the preservation of the physical integrity of the resulting foam as a result of mechanical aeration of the said food phase, and the composition is structured in such a way that the initial flavoring food phase maintains its culinary flavor-imparting function in foam form.