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    Low fat food containing gas bubbles
    7.
    发明授权
    Low fat food containing gas bubbles 有权
    含有气泡的低脂肪食物

    公开(公告)号：US08647696B2

    公开(公告)日：2014-02-11

    申请号：US13133099

    申请日：2009-12-09

    申请人： Ian Timothy Norton ,  Philip William Cox ,  Fideline Laure Tchuenbou-Magaia

    发明人： Ian Timothy Norton ,  Philip William Cox ,  Fideline Laure Tchuenbou-Magaia

    IPC分类号： A23D7/00

    CPC分类号： A23D7/005 ,  A23J3/04 ,  A23L5/32 ,  A23L23/00 ,  A23L27/60 ,  A23L29/281 ,  A23P30/40 ,  A23P2030/405

    摘要： The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5 μm to 10 μm in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6° C. of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out.

    摘要翻译： 本发明公开了一种搁置稳定的食品。 该产品包括连续水相，分散在连续水相中的液体油滴和蛋白质包覆的气泡。 连续水相占食品的体积（或重量）的20％至80％，液体油滴和蛋白质包覆的气泡的直径为0.5μm至10μm。 蛋白质包含半胱氨酸氨基酸残基，但不是疏水蛋白。 本发明还公开了一种形成适于形成上述食品的蛋白质包覆气泡的水性分散体的方法。 该方法包括在搅拌下将能形成涂覆气泡的蛋白质溶解在水中，在氧气存在下，在蛋白质变性温度低于6℃的温度下超声处理蛋白质溶液，并将温度控制在这些限度内。 来自所产生的蛋白质包覆气泡的分散体的任何蛋白质碎片被分离出来。