초록 ▼

Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or sweeteners, spices or fruit or vegetable extracts combined with hydrocolloids and optionally suitable emulsif

Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or sweeteners, spices or fruit or vegetable extracts combined with hydrocolloids and optionally suitable emulsifiers to achieve a high and stable overrun.

대표청구항 ▼

A process for making aerated fruit, vegetable or spicy foods in the absence of fat and albumin, and having an overrun of about 70 to 150%, at a temperature of 7°to 9°C., comprising providing a fruit, vegetable or spicy food base, conveying said food base to cooling aerating means, regulating the gas

A process for making aerated fruit, vegetable or spicy foods in the absence of fat and albumin, and having an overrun of about 70 to 150%, at a temperature of 7°to 9°C., comprising providing a fruit, vegetable or spicy food base, conveying said food base to cooling aerating means, regulating the gas flow rate and pressure introduced in said cooling aerating means and aerating and cooling the food base to thereby obtain a degree of aeration of about 70 to 150% and a temperature of the ingredients of 7°to 9°C., wherein said fruit, vegetable or spicy food is a ready-made one-component base selected from the following formulations, relative to the dry mass: (1) approximately 20 to 70% of fruit, approximately 20 to 60% of sugar, or (2) approximately 20 to 70% of fruit, approximately 10 to 20% fructose, and effective amounts of synthetic sweetners, or (3) approximately 20 to 70% of fruit, and effective amounts of synthetic sweeteners, or (4) approximately 20 to 50% of fruit, and effective amounts of salt and/or sugar, or (5) quantities of vegetable or fruit plant extracts, having added thereto 0.5 to 0.8 weight percent, relative to the base, of a hydrocolloid combination of the following composition: about 25% of locust-bean flour, about 25% of pectin, degree of esterification 35 to 38%, about 50% of carrageenans, and 0 to 0.08 weight percent, relative to the base, of an emulsifier selected from the following combinations: (a) distilled monoglyceride and stearoyl-2-lactylate, (b) distilled monoglyceride and diacetylated tartaric acid monoglyceride ester, or (c) distilled tartaric acid monoglyceride ester and sodium stearate; and the remainder water.