| abstract |
Process for preparing a food product in the form of a mousse without the use of stabilizers, comprising mixing ingredients employed for preparing a processed cheese containing 1-3% of polyphosphates at a temperature of 95°-100°C, thereafter whipping the mixture at a temperature of 75°-85°C in an inert gas, the ingredients being chosen in such manner that the mixture has, at 95°C before the whipping, a viscosity of 20-50 poises. |