Method of manufacturing an aerated carbohydrate containing food product
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United States of America Patent
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May 8, 2007
Grant Date -
Sep 18, 2003
app pub date -
Dec 4, 2002
filing date -
Dec 4, 2001
priority date (Note) -
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Abstract
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.
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