Creamy foodstuff and method for production thereof
US7267836B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 18, 2004 |
| Grant date | Sep 11, 2007 |
| Priority date | — |
| Expiry date | Jul 23, 2024 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse clusters. This foodstuff is produced by mixing the constituents of the foodstuff to form a starting mixture of liquid to pasty consistency; cooling the starting mixture to a product temperature of below 0° C. with simultaneous continuous mixing and without aeration to produce a freeze-texturized homogenous mixture of the constituents of the foodstuff; and allowing the product temperature to rise to a distribution and consumption temperature of 4° C. and above.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.