Conopco, Inc.

Theodorus Berend Jan Blijdenstein

Simeon Dobrev Stoyanov

Petrus Wilhelmus N De Groot

Andrew Richard Cox

Luben Nikolaev Arnaudov

Jian Cao

Weizheng Zhou

Weichang Liu

The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

Method for preparing aggregated protein particles

The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Aerated food products

A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

Food composition comprising gas bubbles and process for preparing it

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Vlaardingen, Netherlands

Theodorus Berend Jan Blijdenstein