Aerated lactic protein and crystallized fat food product and its preparation

Year	Description
1997	Invention patented by Jacques Pernin and Junkuan Wang on September 3rd, 1997. Abstract: An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.
Source: selected by the editor from original sources.

Invention: Aerated lactic protein and crystallized fat food product and its preparation