Aerated Sauce and Methods for Manufacturing and Dispensing the Same

摘要

An aerated sauce and method for making and dispensing the same is provided in this disclosure. In one particular embodiment, the aerated sauce comprises pureed fruit, a stabilizer, and entrained gas. In this embodiment, the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins. When the gas, pureed fruit, and stabilizer are mixed together, an aerated sauce with entrained gas is formed. Also disclosed in this document is a method for manufacturing an aerated sauce and a container and method for dispensing an aerated sauce.

主权项

1. An aerated sauce, said aerated sauce comprising:
puree, said puree comprising fruit, vegetables, or a mixture thereof; a stabilizer; a whipping agent; and entrained gas; wherein the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins, wherein the whipping agent comprises at least one of whey protein concentrate, egg albumin, and gelatin, wherein the gas, puree, stabilizer, and whipping agent are mixed together to form the aerated sauce, and wherein the density of the aerated sauce is between about 15 grams/oz to about 25 grams/oz.