Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

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.