| abstract |
Certain denaturable protein food products can be whipped into a stable foam product. These include milk products such as whole milk, skim milk, cream, half-and-half, evaporated milk and reconstituted powdered milk; and egg products including whole eggs, egg yolks, egg whites and reconstituted dried egg products including whole eggs, egg yolks, egg whites; and uncooked meat products such as finely divided muscle and blood. The un-denatured food products are concurrently denatured and whipped into a foam. The denaturing results from heating, altering the pH, and/or adding denaturing agents such as rennet. The products are identified as PRO-WHIP and include, for example, whipped milk products, whipped egg products, and whipped meat products alone and in various combination with coffee, tea, chocolate or fruit juices. |