Aqueous foaming composition and method for homogenizingly incorp

Details Aqueous foaming composition and method for homogenizingly incorp Aqueous foaming composition and method for homogenizingly incorp

1989-10-03

1991-04-02

Penland, R. B.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426572, 426576, 426577, 426601, 426656, 426657, 426658, 426660, A23L 100

Patent

active

050046233

ABSTRACT:
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.

REFERENCES:
patent: 2586615 (1952-02-01), Cross
patent: 2626216 (1953-01-01), Cross
patent: 3232765 (1966-02-01), Rosenthal et al.
patent: 3491677 (1970-01-01), Bracco
patent: 3701669 (1972-10-01), Van Den Hoven
patent: 4045583 (1977-08-01), Jeffery et al.
patent: 4081559 (1978-03-01), Jeffery et al.
patent: 4418089 (1983-11-01), Bouette
patent: 4446166 (1984-05-01), Giddey et al.

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