AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT

摘要

ONE ASPECT OF THE PRESENT INVENTION RELATES TO AN AERATED FOOD PRODUCT COMPRISING AT LEAST 0.5 WT.% OF FAT AND AT LEAST 30 WT.% OF WATER, SAID FAT BEING CHARACTERISED BY THE FOLLOWING SOLID FAT PROFILE: - 20% < N ??< 40%; - 0% < N?? < 20%; - 0% < N?? < 10%; - N?? - N??? 20%; SAID FAT FUTHER BEING CHARACTERISED BY THE FOLLOWING FATTY ACID COMPOSITION: - 50-70% UNSATURATED FATTY ACIDS; - 1.5-15% C??-C?? FATTY ACIDS - AT LEAST 20% PALMITIC ACID; - AT LEAST 30% OLEIC ACID; ALL PERCENTAGES BEING CALCULATED BY WEIGHT OF THE TOTAL AMOUNT OF FATTY ACIDS. ANOTHER ASPECT OF THE PRESENT INVENTION RELATES TO A METHOD OF PREPARING A FAT BLEND THAT IS CHARACTERISED BY THE SAME SOLID FAT PROFILE AND FATTY ACID COMPOSITION AS THE FAT CONTAINED IN THE AFOREMENTIONED AERATED FOOD PRODUCT.