LENTIL-DERIVED FOAMING AGENT AND FOAMABLE COMPOSITIONS CONTAINING SUCH FOAMING AGENT

The invention provides an aqueous food product that is capable of forming a foam and that consists of:. 0.001-0.8 wt.% of lentil albumin;. 0.01-5 wt.% of lentil starch;. 0-0.02 wt.% of triglycerides; * 80-99 wt.% water; and * 2-19 wt.% of other ingredients. The inventors have discovered that an exce...

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Bibliographische Detailangaben
Hauptverfasser:	BIALEK, Jadwiga, Malgorzata, KHALLOUFI, Seddik, VAN DER HIJDEN, Hendrikus, Theodorus, W, M, VREEKER, Robert, NIEMAN, Gerrit
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention provides an aqueous food product that is capable of forming a foam and that consists of:. 0.001-0.8 wt.% of lentil albumin;. 0.01-5 wt.% of lentil starch;. 0-0.02 wt.% of triglycerides; * 80-99 wt.% water; and * 2-19 wt.% of other ingredients. The inventors have discovered that an excellent foaming agent can be obtained if most of the triglycerides naturally present in lentil flour are removed therefrom. The defatted foaming agent so obtained largely consists of lentil albumin and starch, and can form aqueous foams with high foam overrun and considerable foam stability. The invention also pertains to a dry composition that can be reconstituted with water to produce the aforementioned foamable aqueous food product and a method to produce said foamable aqueous food product. Preferably, said foamable aqueous food product is a soup or sauce or a topping, mousse, filling.