Method of manufacturing an aerated carbohydrate containing food product

This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing...

Full description

Saved in:
Bibliographic Details
Main Authors Kunst, Anthonie, Blom, Wilhelmus Reinerus, Diederen, Johannes Wilhelmus Harmanus Elizabeth, Dekker, Rob
Format Patent
LanguageEnglish
Published 08.05.2007
Online AccessGet full text

Cover

More Information
Summary:This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterized in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt. % of the total protein derived material.