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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Foam Or Foamable Type Foam Or Foamable TypeFoam Or Foamable Type patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.06/28/07 - 20070148303 - Sugar free aerated confection Sugar free aerated confections comprising water, hydrogenated starch hydrolysate, hydrogenated saccharide, sugar alcohol, whipping agent and an ionic bridge having one or more metal salts. Also, processes for making the sugar free aerated confection. ... 06/14/07 - 20070134393 - Method for producing nucleation of solid phase from a supercooled liquid A method of manufacturing a frozen or partially-frozen product which method includes: a) providing a liquid material in a substantially sealed vessel; b) subjecting liquid material to a negative pressure; and c) subjecting the liquid material, whilst under the negative pressure, to a temperature substantially less than 0° C. ... 05/24/07 - 20070116848 - Aerated products with reduced creaming A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s−1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa. ... 03/29/07 - 20070071865 - Low ph aerated products An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin. ... 03/29/07 - 20070071864 - Uht treated 100% non-dairy whipping cream The present invention relates to a UHT treated 100 non-dairy whipping cream with high shape stability and/or a very good surface texture and/or an overrun of at least 3.5. Said whipping cream preferably contains less than 2% of trans fatty acids, is free from any dairy product and free from ... 03/22/07 - 20070065555 - Stabilized edible foams The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide. The formulations are versatile and can be adapted to create foams of various ... 03/01/07 - 20070048428 - System & method for producing foamed and steamed milk A foamed milk system for creating foamed milk from a source of milk, a source of air, and a source of steam. The system may include a milk inlet system for pressurizing the milk, an air inlet system for pressurizing the air, a mixing area to mix the pressurized milk, ... 01/18/07 - 20070014907 - Confectionery with high milk protein content, high dry milk mass and low denaturation level of the whey proteins and a method for the production thereof The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no ... 01/04/07 - 20070003681 - Stable aerated food products containing oil and cyclodextrin An aerated food composition is provided comprising protein, oil, and cyclodextrin in an amount effective to provide a stable aerated food material. The cyclodextrin component makes it possible to incorporate liquid oils into aerated food products. It allows for the generation of a more stable and greater overrun protein-stabilized foam ... 12/21/06 - 20060286247 - Food product and process for preparing same A process for preparing a liquid food product having improved foaming properties. The process comprises adding calcium caseinate S to milk to obtain a cream. The cream is further blended with a food ingredient after being diluted with water. The blended mixture is then subjected to a pasteurizing step followed ... 05/11/06 - 20060099315 - Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat A method of manufacturing a ready-to-eat cake or culinary preparation with a long, extended shelf life at ambient temperature, in which the basic mixture is prepared with selected ingredients having a low water content and foamed under inert gas pressure prior to being packaged in a container. After packaging and ... 03/23/06 - 20060062883 - Shelf-stable moist food foam product and process for its preparation The present invention concerns a shelf-stable moist food foam product comprising a moist, foamed food base and at least one edible partially or fully denaturated protein which stabilizes the air bubbles in the food base and which contains more than 20% water. ... 03/09/06 - 20060051483 - Foam-holding agent and utilization thereof The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a ... 02/23/06 - 20060040034 - Non-protein foaming compositions and methods of making the same A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for ... 02/23/06 - 20060040033 - Non-carbohydrate foaming compositions and methods of making the same A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles ... 02/02/06 - 20060024417 - Aerated food products An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products. ... 12/29/05 - 20050287268 - Foaming ingredient and powders containing it The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurized to release upon addition of liquid at least about ... 09/29/05 - 20050214429 - Aerated confections and methods for preparing the same A dry particulate food composition comprising a gelling agent, at least one protein, at least one binding agent, at least one sweetening agent, a chemical gassing agent, and a chemical reagent for controlling and increasing a quantity of chemical gas released from the chemical gassing agent. The dry particulate food ... 07/28/05 - 20050163904 - Foam forming particles and methods A composition is formed by compounding a first substance with a second substance. The first substance includes a bicarbonate, an acid or a combination thereof. The second substance includes a frothing agent, a coating agent or a combination thereof. The composition may be formed into coated particles or a mass ... 06/02/05 - 20050118319 - System and method for producing foamed and steamed milk from milk concentrate A foamed milk system for creating foamed milk from a source of condensed milk, a source of water, and a source of pressurized air. The foamed milk system may include a milk inlet system for the condensed milk, a water inlet system for the water, an air inlet system for ... ### FreshPatents.com Support |