Preparation of gelled food products

Details Preparation of gelled food products Preparation of gelled food products

1986-03-05

1988-01-19

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426583, 426602, 426589, 426646, 426549, 426613, A23C 2104, A23C 2106

Patent

active

047203900

ABSTRACT:
To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive conditions, after which the emulsion is heat-treated.
The process may be used for preparing, for example, egg custards, omelettes, pancakes, quiches, sausages, jellies, desserts and spreadable creams having excellent organoleptic properties.

REFERENCES:
patent: 3892873 (1975-07-01), Kolen et al.
patent: 4251562 (1981-02-01), Le Grand
patent: 4515825 (1985-05-01), Moran et al.
patent: 4552774 (1985-11-01), Gronfor

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