| 摘要 |
The invention concerns a process for preparing food products comprising a gelled aqueous phase, which process comprises the steps of: (i) mixing at least part of the ingredients, including the water phase with a gelling agent mixture comprising agar, guar gum and locust bean gum at a temperature above 40 DEG C, (ii) shearing the mixture at a temperature below 40 DEG C. Preferably the food product also comprises a lipid phase. The gelling agent mixture preferably comprises 90-10 % by weight of agar, 5-80 % by weight of guar gum and 5-80 % by weight of locust bean gum. The process is particularly suitable for replacing gelatin in low fat spreads, mousses and ice cream. |
