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 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 gel-stabilized foam particles, wherein each said particle comprises a plurality of foam bubbles.