FOOD COMPOSITION COMPRISING DAIRY FAT SUITABLE FOR WHIPPING OR FOAMING AND WHIPPED OR FOAMED FOOD COMPOSITION COMPRISING DAIRY FAT

The invention relates to a food composition comprising dairy fat - which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming - the food composition having a fat content of at least 15 wt.%, preferably of at le...

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Bibliographische Detailangaben
Hauptverfasser:	CUSTINNE, Marc Jacques Christian Maurice, KLOEK, William, NICOLAS, Yves
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS 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
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Beschreibung
Zusammenfassung:	The invention relates to a food composition comprising dairy fat - which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming - the food composition having a fat content of at least 15 wt.%, preferably of at least 18 wt.%, more preferably of at least 23 wt.%, in particular of at least 30 wt. %, based on total weight of the food composition, the composition comprising acylglycerides having a carbon number in the range of 24-40 ('CN24-CN40') and acylglycerides having a carbon number in the range of 42-56 ('CN42-CN56'), the molar ratio of acylglycerides having a carbon number in the range of 24-40 to acylglycerides having a carbon number in the range of 42-56 ('CN24-CN40 : CN42-CN56') being in the range of 1.1 - 1.4.