Aerated lactic protein and crystallized fat food product and its preparation
US5962059A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 4, 1997 |
| Grant date | Oct 5, 1999 |
| Priority date | — |
| Expiry date | Sep 4, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.