METHOD FOR OBTAINING AN AERATED FOOD PRODUCT AND RESULTING PRODUCT

WIPO Patent Application WO2002013618

A9

The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 DEG C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.

AYMARD PIERRE (FR)
BELOUIN FRANCOIS (FR)
GOETHALS RENE (BE)
PILLARD LAURENT (FR)
RABAULT JEAN-LUC (FR)

PCT/FR2001/002449

August 22, 2002

July 26, 2001

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GERVAIS DANONE SA (FR)
AYMARD PIERRE (FR)
BELOUIN FRANCOIS (FR)
GOETHALS RENE (BE)
PILLARD LAURENT (FR)
RABAULT JEAN-LUC (FR)

A21D8/02; A21D13/00; A21D13/08; A23G1/00; A23G1/10; A23G1/20; A23G1/52; A23G1/54; A23G3/00; A23G3/02; A23G3/20; A23G3/52; A23G3/54; A23L1/00; A23P30/32; A23P30/40; (IPC1-7): A21D8/02; A21D13/08; A23P1/16; A23P1/14; A23G1/10; A23G3/02; A23G3/00; A23G1/00; A23G1/20; A23G3/20

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