Preparation of gelled food products

Details Preparation of gelled food products Preparation of gelled food products

A - Human Necessities

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A23C 21/04 (2006.01) A21D 2/26 (2006.01) A23J 1/20 (2006.01) A23J 3/08 (2006.01) A23L 1/187 (2006.01) A23L 1/305 (2006.01) A23L 1/314 (2006.01)

Patent

CA 1279220

ABSTRACT Preparation of gelled food products To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gelled whey proteins is homogenized with a lipidic medium under intensive conditions, after which the emulsion. is heat-treated. The process may be used for preparing, for example, egg custards, omelettes, pancakes, quiches, sausages, jellies, desserts and spreadable creams having excellent organoleptic properties.

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