PROCESS FOR PREPARING A FOOD MOUSSE

摘要

. A mousse food product capable of withstanding sterilisation or pasteurisation temperatures and procedures can be produced by comixing a food such as a fruit or vegetable puree with an albumen protein substance such as egg white at a temperature of greater than about 60 degrees C., whereby the egg white coagulates and sets to an aerated low density structure capable of undergoing sterilisation or pasteurisation.