Whipping agent for food products and use thereof

Abstract

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.

1 . A whipped food product comprising a whipping agent, the whipping agent comprising an emulsifier and a vegetable protein, the whipped food product comprising less than 2% (w/w) fat. 
     
     
         2 . The whipped food product according to  claim 1 , wherein the emulsifier and the vegetable protein are capable of forming complexes. 
     
     
         3 . (canceled) 
     
     
         4 . The whipped food product according to  claim 1 , wherein the vegetable protein comprises an undenaturated or partly denaturated protein. 
     
     
         5 . The whipped food product according to  claim 1 , wherein the vegetable protein is selected from the group consisting of pea protein, soy protein, potato protein and mixtures thereof. 
     
     
         6 . The whipped food product according to  claim 5 , wherein the vegetable protein comprises potato protein. 
     
     
         7 . The whipped food product according to  claim 1 , wherein the emulsifier is ionic or non-ionic. 
     
     
         8 . The whipped food product according to  claim 7 , wherein the emulsifier is non-ionic. 
     
     
         9 . The whipped food product according to  claim 1 , wherein the emulsifier is selected from the group consisting of mono- and/or di-glycerides(s) of saturated or unsaturated fatty acid(s) and mixtures thereof, such as fatty acids with a chain length of C12-C22. 
     
     
         10 . The whipped food product according to  claim 1 , wherein the weight ratio of the emulsifier to the vegetable protein is between 10 and 0.01. 
     
     
         11 - 19 . (canceled) 
     
     
         20 . The whipped food product according to  claim 1 , wherein the whipped food product is frozen. 
     
     
         21 . The whipped food product according to  claim 1  comprising the emulsifier in a range of 0.01 to 1% (w/w). 
     
     
         22 . The whipped food product according to  claim 1  comprising the vegetable protein in a range of 0.01% to 5% (w/w). 
     
     
         23 . The whipped food product according to  claim 1  comprising less than 1% (w/w) fat. 
     
     
         24 . The whipped food product according to  claim 1 , wherein the fat comprises milk fat, the whipped food product comprising between 1% and 2% (w/w) milk fat. 
     
     
         25 . The whipped food product according to  claim 1 , wherein the whipped food product comprises sherbet or sorbet. 
     
     
         26 - 34 . (canceled) 
     
     
         35 . A complex of emulsifier and vegetable protein, wherein the emulsifier is selected from group consisting of mono- and/or di-glycerides(s) of saturated or unsaturated fatty acid(s) and mixtures thereof, the complex being in particle form, the particles having a size of 10 nanometers to 100 microns. 
     
     
         36 - 38 . (canceled) 
     
     
         39 . The complex according to  claim 35 , the particles having a size of 10 nanometers to 50 microns. 
     
     
         40 . The complex according to  claim 35 , wherein the vegetable protein in the complex before heating is an undenatured or partly denatureed protein. 
     
     
         41 . The complex according to  claim 35 , wherein the vegetable protein is a protein that freeze denatures. 
     
     
         42 . The complex according to  claim 35 , wherein the vegetable protein is undenatured. 
     
     
         43 . (canceled) 
     
     
         44 . The complex according to  claim 35 , wherein the vegetable protein is selected from the group consisting of pea protein, soy protein, potato protein and mixtures thereof. 
     
     
         45 . The complex according to  claim 44 , wherein the vegetable protein is comprises potato protein. 
     
     
         46 - 47 . (canceled) 
     
     
         48 . The complex according to  claim 35 , wherein the emulsifier is selected from the group consisting of mono- and/or di-glyceride(s) of saturated or unsaturated fatty acid(s) and mixtures thereof, the fatty acids having a chain length of C12-C22. 
     
     
         49 . The complex according to  claim 35 , wherein the weight ratio of the emulsifier to the vegetable protein is between 10 and 0.01. 
     
     
         50 . A whipped food product comprising the complex according to  claim 35 . 
     
     
         51 . (canceled) 
     
     
         52 . The whipped food product according to  claim 10 , wherein the weight ratio of the emulsifier to the vegetable protein is between 5 and 1. 
     
     
         53 . The whipped food product according to  claim 21  comprising the emulsifier in a range of 0.1% to 0.4% (w/w). 
     
     
         54 . The whipped food product according to  claim 22  comprising the vegetable protein in a range of 0.05% to 0.2% (w/w). 
     
     
         55 . The whipped food product according to  claim 23  comprising less than 0.5% (w/w) fat. 
     
     
         56 . The whipped food product according to  claim 1 , wherein the fat comprises milk fat, the whipped food product comprising less than 0.5% (w/w) milk fat. 
     
     
         57 . The complex according to  claim 39 , the particles having a size of 10 nanometers to 150 nanometers. 
     
     
         58 . The complex according to  claim 49 , wherein the weight ratio of the emulsifier to the vegetable protein is between 5 and 1.