PUFFED EDIBLE FOAMS AND HIGH INTENSITY MICROWAVE METHOD OF PREPARATION

摘要

PUFFED EDIBLE FOAMS AND HIGH INTENSITY MICROWAVE METHOD OF PREPARATION High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.