Process for preparing a food mousse
US4244982A · kind A · utility
5Cited by
1References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 2, 1979 |
| Grant date | Jan 13, 1981 |
| Priority date | — |
| Expiry date | Mar 2, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.