The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

The invention includes a composition when used for the subsequent prprat ion of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is at least about 2.0% w/w in the composition and the composition has been heat treated at or above about 40° C. prior to preparing the egg white foam. The invention also encompasses method of use, novel food produds, cooked or uncooked, and methods of manufacture.

Disclosed herein are compositions and methods for modification of a food product such as a foam topping that can be used to modify a beverage or food product. In particular, described herein are methods for modifying a beverage or food product by applying to and draining, dissolving, and/or dispersing a portion of a foam food product in the beverage or food product. In addition, methods for modifying the texture of a foam food product are disclosed herein. Also described are compositions comprising gas mixtures for modifying the texture of a foam food product and a beverage or food product.

Disclosed herein are compositions and methods for modification of a food product such as a foam topping that can be used to modify a beverage or food product. In particular, described herein are methods for modifying a beverage or food product by applying to and draining, dissolving, and/or dispersing a portion of a foam food product in the beverage or food product. In addition, methods for modifying the texture of a foam food product are disclosed herein. Also described are compositions comprising gas mixtures for modifying the texture of a foam food product and a beverage or food product.

Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof.

Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof.