Microfoamed Fruit or Vegetable Puree and Method for Preparing Same

Microfoamed Fruit or Vegetable Puree and Method for Preparing Same

The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 mum and the microfoamed fruit or vegetable purée being stable...

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Hauptverfasser: BALERIN CELINE, VALENTINI CELINE, VASLIN SOPHIE
Format: Patent
Sprache:eng
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator BALERIN CELINE
VALENTINI CELINE
VASLIN SOPHIE
description The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 mum and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same.
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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Microfoamed Fruit or Vegetable Puree and Method for Preparing Same
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