Battelle Memorial Institute

W. R. Grace Co.

Jacobs Suchard Ag

Sintetica S.a.

Georges Dove

Claude Giddey

Robert Menzi

Method for the preparation of stable suspensions of hollow gas-filled

A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is stabilized by the addition of a foamer, for instance an amphipatic surfactant, and may contain viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be a whipped solution of egg-white or of esters of fatty acids with polyols.

Aqueous foaming compostion and method for homogenizingly incorporating

Aqueous foaming composition and method for homogenizingly incorporating

Low-density food product comprised of honey mousse, and production

Milk foodproduct in the form of a foam obtained by whipping air or a gas into it so that its density is below 0.75. This foam contains raw milk which has been subjected to reduced pressure evaporation, plus preserving agents, gellifying agents, flavoring agents and foaming agents.

Aerated food product based on raw milk and method for its preparation

Cheese is melted under heating and an emulsion of air or a non toxic gas in an aqueous albumin solution is incorporated therein, by providing a laminar and non-turbulent mixing under heating.

Method for the fabrication of a cheese foam

Aerated foodstuff of 'mayonnaise' type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.

Lighter foodstuffs and method for preparation of such products

A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.

Light condiment having a mustard base and a process for its preparation

A chocolate composition for use in the preparation of a heat-resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of the composition of a water-in-fat emulsion, at least a portion of the fat being in solid form.

Chocolate composition for the preparation of heat-resistant chocolate

A mousse food product capable of withstanding sterilization or pasteurization temperatures and procedures is produced by comixing a food such as a fruit or vegetable puree with an aerated albumen protein substance such as egg white at a temperature of greater than about 60 degrees C., whereby the egg white coagulates and sets to an aerated low density structure capable of undergoing sterilization or pasteurization.

Growing community of inventors

Carouge, Switzerland

Georges Dove