PRODUCTION OF A STABLE PROTEIN-SUGAR FOAM WITH A HIGH GAS CONTENT

Process for the production of food foams

A procedure for the production preferably of food foams from flowable and pumpable mediums, as e.g. egg/white solutions, whole egg/sugar mixtures or cream products. It is applicable in the baking and confectionery industry, to the production of physically aerated baked and confectionery goods, as well as foamed confections. The main object of the invention is to produce well aerated foams of high volume with a minimum of apparatus and energy input. The invention therefore is based upon the aim of providing conditions and to introduce the gas in such a volume ratio into the medium to be foamed, that volumes of at least 900 p.c. are obtained. According to the invention, the medium to be foamed and gas are delivered separately to a pump, in a volume ratio of at least 1:8, mixed, and then the mixture (medium/gas) is delivered from the pump to a dispersion tube where it is foamed.

Production of a stable protein-sugar foam with a high gas content

In the production of stable protein-sugar foam with a high gas content, the prepared or boiled components, such as protein solution, sugar and optionally further components, are mixed and foamed in the presence of air at a pressure of 0.3 to 0.8 N/mm<2> in a dispersion tube fitted with a macrofibril system of unbranched, intertwining, strong threads of circular cross-section having a diameter of 0.4 to 2.0 mm. ...

PROCESS FOR THE PRODUCTION OF FOOD FOAMS