WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF
The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.
1 . A whipping agent comprising an emulsifier and a protein.
2 . The whipping agent according to claim 1 , wherein the emulsifier and protein are capable of forming complexes.
3 . The whipping agent according to claim 1 , wherein the protein is a vegetable protein.
4 . The whipping agent according to claim 1 , wherein the protein is an undenaturated or partly denaturated protein.
5 . The whipping agent according to claim 1 , wherein the vegetable protein is selected from the group consisting of pea protein, soy protein and potato protein and mixtures thereof.
6 . The whipping agent according to claim 1 , wherein the vegetable protein is potato protein.
7 . The whipping agent according to claim 1 , wherein the emulsifier is ionic or non-ionic.
8 . The whipping agent according to claim 1 , wherein the emulsifier is non-ionic.
9 . The whipping agent according to claim 1 , wherein the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof.
10 . The whipping agent according to claim 1 , wherein the weight ratio of the emulsifier to the protein is between 10 and 0.01.
11 - 18 . (canceled)
19 . A whipped food product comprising a whipping agent, which whipping agent is as defined in claim 1 .
20 . The whipped food product according to claim 19 , which product is frozen.
21 . The whipped food product according to claim 19 comprising the emulsifier in a range of 0.01-1% (w/w).
22 . The whipped food product according to claim 19 comprising the protein in a range of 0.01-5% (w/w).
23 . The whipped food product according to claim 19 comprising less than 2% (w/w).
24 . The whipped food product according to claim 19 comprising less than 2% (w/w) milk fat.
25 . The whipped food product according to claim 19 , wherein said product is sherbet or sorbet.
26 . A method of preparing a whipped food product by adding a whipping agent as defined in claim 1 and whipping.
27 . The method according to claim 26 further comprising the step of heating the product before whipping the product.
28 . A method for preparing complexes of emulsifier and protein comprising a step of heating a composition comprising emulsifier and protein to a temperature at or above the melting temperature of the emulsifier and/or at a temperature wherein the emulsifier creates micelles or mesophasic structures, followed by a step of cooling the heated composition.
29 . A method for preparing a whipped food product, wherein the method comprises:
adding a whipping agent as defined in claim 1 to a food ingredient to form a product,
whipping the product, and
forming complexes between the emulsifier and protein.
30 . The method according to claim 29 , wherein the complexes are formed during a step of heating the product after addition of the whipping agent comprising the emulsifier and protein to a temperature at or above the melting temperature of the emulsifier and/or at a temperature wherein the emulsifier creates micelles or mesophasic structures, followed by a step of cooling the heated composition.
31 . The method according to claim 28 , wherein the temperature during the heating step is selected such that the protein or at least part of the protein is denaturated.
32 . The method according to claim 28 , wherein the ionic conditions and/or the pH during the heating step is selected such that the protein or at least part of the protein is denaturated.
33 . The method according to claim 28 , wherein the complexes are disintegrated into smaller particles by mechanical treatment.
34 . The method according to claim 32 , wherein the ionic conditions are changed by adding Ca ions.
35 . A complex of emulsifier and protein.
36 . A complex of emulsifier and protein according to claim 35 , wherein the complex is formed by heating of a composition comprising emulsifier and protein to a temperature at or above the melting temperature of the emulsifier and/or at a temperature wherein the emulsifier creates micelles or mesophasic structures, followed by cooling of the mixture.
37 . The complex according to claim 35 , which is an aggregate.
38 . The complex according to claim 35 , which is in particulate form.
39 . The complex according to claim 38 , which particles has a size of 10 nanometre to 100 micron.
40 . The complex according to claim 35 , wherein the protein in the composition before heating is undenaturated or partly denaturated protein.
41 . The complex according to claim 40 , wherein the protein is a protein that freeze denaturate.
42 . The complex according to claim 35 , wherein the protein is undenaturated.
43 . The complex according to claim 35 , wherein the protein is a vegetable protein.
44 . The complex according to claim 35 , wherein the vegetable protein is selected from the group consisting of pea protein, soy protein and potato protein and mixtures thereof.
45 . The complex according to claim 35 , wherein the vegetable protein is potato protein.
46 . The complex according to claim 35 , wherein the emulsifier is ionic or non-ionic.
47 . The complex according to claim 35 , wherein the emulsifier is non-ionic.
48 . The complex according to claim 35 , wherein the emulsifier is selected from mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof.
49 . The complex according to claim 35 , wherein the weight ratio of the emulsifier to protein is between 10 and 0.01.
50 . A whipped product comprising the complex as defined in claim 35 .
51 . The whipped product according to claim 50 , wherein:
the whipped product comprises a whipping agent, and
the whipping agent comprises an emulsifier and a protein.