Method of producing aerated food products such as chocolate and sponge cakes by introducing gas at high pressure, depressurising, forming and crystallizing at atmospheric pressure

摘要

A method of fabrication of an aerated food product by dispersion and dissolution under pressure of a gas into a product comprising at least one fatty matter and then depressurising to produce alveolation and the food products so produced. The dispersion and dissolution of the gas takes place at a relative pressure of 8-50 bars and a temperature 50 deg C or less in a mixing and transporting installation comprising at least one static mixer. At the processing temperature the mixture has a Casson viscosity of 2-500 Pa.s and a flow limit of 2-300 Pa. The alveolated product is deposited as individual products or one or more strips which preserve their shape unless a force is applied. The gas used may be CO2 or a mixture of CO2 or NO2 and N2 and O2 or air.