PROCEDE D'OBTENTION DE COMPOSITIONS ALIMENTAIRES SOUS FORME DE MOUSSE

摘要

The invention relates to obtaining food compositions in mousse (foam) form. The method employs a combination of means consisting of a physico-chemical stabilisation of the food product in fine-paste form, with control of the viscosity, of the rheological profile and of the emulsion; a microbiological stabilisation, a stabilisation of the flavour; a pasteurisation, and packaging under nitrous oxide. The method may be applied to protein-rich food products.