Method of preparing powders of foie gras, of non-force-fed poultry livers, of poultry fat or of a derived product, powders obtained using this method and rapid preparation of culinary formulations

摘要

Method of preparing a powder of foie gras, of non-force-fed poultry livers, of poultry fat or of a derived product, consisting in spraying an aqueous emulsion comprising a fatty phase based on foie gras, on poultry fat, on non-force-fed poultry livers or on a derived product and an aqueous phase containing at least one texture-modifying agent having a high emulsifying power and a high dispersibility. The powders thus obtained are used for the rapid preparation of culinary formulations by simply dissolving them in an edible aqueous medium.