Microfoamed fruit or vegetable puree and method for preparing same
US8293313B2 · kind B2 · utility
1Cited by
9References
21Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 26, 2006 |
| Grant date | Oct 23, 2012 |
| Priority date | — |
| Expiry date | Jun 16, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.