Patent application number | Description | Published |
20080213453 | Aerated food products and methods for producing them - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided. | 09-04-2008 |
20090274798 | Frozen aerated product - The present invention relates to a frozen aerated product comprising a soy product, which comprises soy protein and less than 25 weight-% (wt-%), based on the total weight of the soy product, of soy fat and at least one destabilising emulsifier: as well as to a process for the production of such a frozen aerated product. | 11-05-2009 |
20100034753 | EDIBLE FOAM PRODUCT FOR THE TREATMENT OR PREVENTION OF OBESITY - The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterised by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t½>30 minutes, t 1/2 representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t 1/2 >30 minutes. Yet another aspect of the invention concerns a pressurised container holding an edible liquid composition and a propellant, which liquid composition can be released from the container by activating a valve to produce an edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t 1/2 >30 minutes. | 02-11-2010 |
20100086662 | AERATED FOOD PRODUCTS BEING WARM OR HAVING BEEN HEATED UP AND METHODS FOR PRODUCING THEM - An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50° C. | 04-08-2010 |
20100099844 | Hydrophobin Solution Containing Antifoam - Aqueous solution containing at least 300 mg/l of hydrophobin and at least 0.3 mg/l of antifoam, wherein the antifoam/hydrophobin weight ratio is below 0.2, preferably below 0.15, more preferably below 0.1. | 04-22-2010 |
20100112179 | AERATED FOOD PRODUCTS BEING WARM CONTAINING SOLUBLE AND/OR INSOLUBLE SOLIDS AND METHODS FOR PRODUCING THEM - An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50° C. | 05-06-2010 |
20100143566 | Frozen Aerated Confections and Methods for Producing Them - A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. A process for producing such a frozen aerated confection is also provided. | 06-10-2010 |
20100186420 | FROZEN AERATED FOOD PRODUCT COMPRISING SURFACE-ACTIVE FIBRES - The invention relates to a frozen aerated frozen food product having an overrun of at least 30% comprising 0.001 to 10 weight-% (wt-%), based on the total weight of the frozen aerated food product, of surface-active fibres. | 07-29-2010 |
20100303998 | OIL-IN-WATER EMULSION - An oil-in-water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/litre is provided. Products comprising such an oil-in-water emulsion is also provided. | 12-02-2010 |
20110086157 | OIL-IN-WATER EMULSION - An oil-in-water emulsion comprising hydrophobin and oil wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 30 g/litre and less than 140 g/litre is provided. A product comprising such an oil-in-water emulsion is also provided. | 04-14-2011 |
20110206820 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided. | 08-25-2011 |
20120021106 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least | 01-26-2012 |
20120121776 | METHOD FOR PREPARING AGGREGATED PROTEIN PARTICLES - The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity. | 05-17-2012 |
20120121787 | AERATED FOOD PRODUCTS - The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active. | 05-17-2012 |
20130216655 | FOAMING AGENTS COMPRISING HYDROPHOBIN - A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced. | 08-22-2013 |
20130323392 | AERATED FOOD PRODUCTS - The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active. | 12-05-2013 |
20140050836 | Stabilized Aerated Frozen Confection Containing Hydrophobin - A frozen aerated confection is disclosed that is stable to temperature abuse. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization. | 02-20-2014 |