FOOD PRODUCT COMPRISING GAS BUBBLES

摘要

1. Food product comprising an aqueous phase arid gas bubbles, characterised in that said gas bubbles are substantially dispersed in the aqueous phase, and in that said gas bubbles have a mean diameter size distribution with a maximum below 10 urn and in that said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. 2. Food product according to claim 1, wherein the compound forms at least a partial coating around said gas bubbles. 3. Food product according to claim 1, wherein the food product is an emulsion comprising an aqueous phase and a fatty phase. 4. Food product according to any of claims 1-3, characterised in that said compound is a protein capable of formation of at least one disulphide bridge. 5. Food product according to claim 4, characterised in that said protein is capable of formation of at least 5 disulphide bridges per molecule, preferably at least 8, more preferred at least 12, even more preferred at least 15, most preferred 17 to 30. 6. Food product according to any of claims 1-5, characterised in that said compound has a molecular weight of from 10.000 to 400.000 g/mol, preferably 10.000 to 80.000 g/mol, more preferably from 50.000 to 80.000 g/mol. 7. Food product according to any of claims 4-6, characterised in that said protein has a molecular weight of from 50.000 to 80.000 g/mol and is capable of formation of from 15 to 25 disulphide bridges per molecule. 8. Food product according to any of claims 4-7, characterised in that said protein is bovine serum albumin. 9. Food product according to any of claims 1-8, characterised in that said compound is present in an amount of from 0.2 to 30 wt% , preferably 2 to 10 wt%, on aqueous phase. 10. Food product according to any of claims 1-9 characterised in that said product has a stability against oil exudation of at least 4 weeks. 11. Food product according to any of claims 1-10, characterised in that the aqueous phase of said product comprises from 0.1 to 20 vol% of gas on aqueous phase. 12. Food product according to any of claims 1-11, showing upon use in frying a primary spattering value of from 8 to 10, preferably from 9 to 10 and a secondary spattering value of from 4 to 10. 13. Method for the preparation of a food product according to any of the preceding claims comprising the steps of a) preparing a mixture comprising said compound and water, b) subjecting said mixture to a sonication treatment, c) mixing said sonicated mixture with the remaining ingredients. 14. Method according to claim 13, characterised in that in step (b) sonication is applied under stirring. 15. Method according to any of claims 13-14, characterised in that in step (b) said mixture is at a temperature of from 30 to 90 degree C, preferably 35 to 70 degree C. 16. Use of a product according to any of claims 1 to 12 in frying of foodstuff. 11. Method to enhance the stability of a liquid margarine whereby gas bubbles are incorporated in the aqueous phase of said liquid margarine.