초록 ▼

The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and whereby said aqueous phase comprises a com

The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.

대표청구항 ▼

1. Food product which is an emulsion comprising an aqueous phase and a fatty phase comprising a dispersed aqueous phase and gas bubbles, characterized in that said gas bubbles are substantially dispersed in the aqueous phase, and in that said gas bubbles have a mean diameter size distribution with a

1. Food product which is an emulsion comprising an aqueous phase and a fatty phase comprising a dispersed aqueous phase and gas bubbles, characterized in that said gas bubbles are substantially dispersed in the aqueous phase, and in that said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and in that said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. 2. Food product according to claim 1, wherein the compound forms at least a partial coating around said gas bubbles. 3. Food product according to claim 1, characterized in that said compound has a molecular weight of from 10.000 to 400.000 g/mol. 4. Food product according to claim 1, characterized in that said compound is present in an amount of from 0.2 to 30 wt. % on aqueous phase. 5. Food product according to claim 1, characterized in that said product has a stability against oil exudation of at least 4 weeks. 6. Food product according to claim 1, characterized in that the aqueous phase of said product comprises from 0.1 to 20 vol. % of gas on aqueous phase. 7. Food product according to claim 1, showing upon use in frying a second food a primary spattering value of from 8 to 10. 8. Process of using the product according to claim 1, comprising frying of foodstuff in said product. 9. Food product comprising an aqueous phase and gas bubbles, characterized in that said gas bubbles are substantially dispersed in the aqueous phase, and in that said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and in that said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles wherein said compound is a protein capable of formation of at least one disulphide bridge. 10. Food product according to claim 9, characterized in that said protein is capable of formation of at least 5 disulphide bridges per molecule. 11. Food product according to claim 9, characterized in that said protein has a molecular weight of from 50.000 to 80.000 g/mol and is capable of formation of from 15 to 25 disulphide bridges per molecule. 12. Food product according to claim 9, characterized in that said protein is bovine serum albumin. 13. Method for the preparation of a food product comprising a dispersed aqueous phase and gas bubbles, wherein said gas bubbles are substantially dispersed in the aqueous phase, and said gas bubbles have a mean diameter size distribution with a maximum below 10 μm and wherein said aqueous phase comprises an ingredient comprising a compound capable of forming at least a partial coating around said gas bubbles, comprising the steps of: (a) preparing a mixture comprising said compound and water (b) subjecting said mixture to a sonication treatment (c) mixing said sonicated mixture with further ingredients. 14. Method according to claim 13, characterized in that in step (b) sonication is applied under stirring. 15. Method according to claim 13, characterized in that in step (b) said mixture is at a temperature of from 30 to 90° C. 16. Method to enhance the stability of a liquid margarine comprising an aqueous phase and a fatty phase whereby gas bubbles are incorporated substantially in a dispersed aqueous phase of said liquid margarine.