Stabilized foam

摘要

The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties.

主权项

1. A method for making edible gel-stabilized foam particles: mixing a foaming agent, a gelling agent, and a gas to form a foaming solution and triggering the gelation of said gelling agent under a sufficient amount of shear to produce edible gel-stabilized foam particles, wherein said foam particles have a mean diameter between about 1 micron and about 10,000 microns, wherein each said particle comprises a plurality of foam bubbles, and wherein said foam bubbles are surrounded by a continuous gel coating, wherein said foam particles further comprise a viscosity between about 0.001 Pa·s and 200 Pa·s and float in water.