| Patent application number | Description | Published |
|---|
| 20080213453 | Aerated food products and methods for producing them - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided. | 09-04-2008 |
| 20100086662 | AERATED FOOD PRODUCTS BEING WARM OR HAVING BEEN HEATED UP AND METHODS FOR PRODUCING THEM - An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50° C. | 04-08-2010 |
| 20100099844 | Hydrophobin Solution Containing Antifoam - Aqueous solution containing at least 300 mg/l of hydrophobin and at least 0.3 mg/l of antifoam, wherein the antifoam/hydrophobin weight ratio is below 0.2, preferably below 0.15, more preferably below 0.1. | 04-22-2010 |
| 20100112179 | AERATED FOOD PRODUCTS BEING WARM CONTAINING SOLUBLE AND/OR INSOLUBLE SOLIDS AND METHODS FOR PRODUCING THEM - An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50° C. | 05-06-2010 |
| 20100143566 | Frozen Aerated Confections and Methods for Producing Them - A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. A process for producing such a frozen aerated confection is also provided. | 06-10-2010 |
| 20100291630 | METHOD FOR PRODUCING A FOAMING AGENT - A method for producing a foaming agent is provided, the method comprising cultivating a host cell in a fermentation medium wherein the host cell extra-cellularly secretes a foaming agent and wherein the fermentation medium contains an antifoam which has a cloud point; and then removing the antifoam5 while the temperature of the fermentation medium is above the cloud point. | 11-18-2010 |
| 20110206820 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided. | 08-25-2011 |
| 20120021106 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least | 01-26-2012 |
