Verfahren zur Herstellung von belüfteten kohlenhydrathaltigen Produkten

摘要

This invention provides a method to aerate a carbohydrate containing food product. The method is characterised by the use of a vegetable protein that is hydrolysed under alkali conditions as whipping agent. More in particular the invention is related to a method for aerating carbohydrate containing food products by using a vegetable protein hydrolysate as whipping agent characterised in that the whipping agent is obtained by converting the vegetable protein by hydrolysis in an aqueous solution with a pH of at least 10 to a peptide product having an average chain length in the range of 5-20 amino acids and a free amino acid level less than 15 wt.% of the total protein derived material.