Method of manufacturing an aerated carbohydrate containing food product
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United States of America Patent
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Issued Date -
Jul 8, 2004
app pub date -
Mar 5, 2004
filing date -
Feb 12, 2001
priority date (Note) -
Abandoned
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Abstract
This invention provides a method for aerating carbohydrate containing food products by using an enzymatically hydrolysed protein as whipping agent, which is characterised in that the whipping agent is an enzymatically hydrolysed pea, potato or rice protein having an average peptide chain length in the range of 5 to 20 amino acids and a free amino acid level of at most 15 wt. % of the total protein derived material. The carbohydrate is selected from the group consisting of mono-, di- and oligo-saccharides, glycose syrup, maltodextrin and invert sugar. The obtained end products are for instance sorbets, ice-creams, milkshakes and higher sugar containing products like nougat, hard boiled sweets, marshmallows and frapps.
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