Foamable composition and foam

The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The invention further relates to a foam obtainable from said foamabl...

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Bibliographische Detailangaben
Hauptverfasser:	KRAUT, Juergen, BARREAU, Frederic, MAEDER, Jens, TREMMEL, Frank, CHATARD, Dominique, JUERGENS, Sandra
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The invention further relates to a foam obtainable from said foamable composition, a method for producing said foamable composition comprising mixing the ingredients with water, the use of said foamable composition or said foam in a food product and a food product comprising said foamable composition or said foam.