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Certain denaturable
foodstuffs can be whipped into a stable foam product. These foodstuffs 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. The food products are denatured and whipped
into foam. The denaturing results from
heating, altering the pH, and adding denaturing agents such as rennet. The finished products include, for example,
alcoholic and non alcoholic, whipped milk products, whipped egg products, and
whipped meat products alone and in various combination with coffee, tea,
chocolate or fruit juices. Novel products, as a true “alcoholic ice cream” that
would require a liquor license to sell, are taught. This invention is useful in
domestic, commercial and industrial food preparation. It has independent
utility and can be employed with the inventor’s other inventions that improve,
simplify and speed food preparation. 
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