Process for preparing a food mousse

Details Process for preparing a food mousse Process for preparing a food mousse

1979-03-02

1981-01-13

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426520, A23L 132

Patent

active

042449820

ABSTRACT:
A mousse food product capable of withstanding sterilization or pasteurization temperatures and procedures is produced by comixing a food such as a fruit or vegetable puree with an aerated albumen protein substance such as egg white at a temperature of greater than about 60 degrees C., whereby the egg white coagulates and sets to an aerated low density structure capable of undergoing sterilization or pasteurization.

REFERENCES:
patent: 1686556 (1928-10-01), Griswold
Culinaire Encyclopedie, Amsterdam Elsvier, Brussel, 1962, p. 234.
Campbell, E., Encyclopedia of World Cookery, Spring Books, 1968, p. 275.

Affiliated with

Also associated with

Rating

Process for preparing a food mousse does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing a food mousse, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing a food mousse will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2231453