System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load

Abstract

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

What is claimed is: 
     
         1 . An aerated food product comprising:
 a first food product portion; and   a second food product portion;   wherein the first food product portion and the second food portion are separately aseptically prepared and combined in a mixer, and aerated to create the aerated food product;   wherein the first food portion is a mousse base comprising approximately 60-65% water,
 approximately 12-15% sugar alcohol, approximately 11-13% cream, 
 approximately 0.5-0.85% gelatin, approximately 3.8-5% flavoring agents, 
 approximately 1.5-2.5% milk protein concentrate, approximately 0.15-0.25% emulsifying agents, approximately 0.1-0.25% sweetener, and approximately 2-3.3% thickening agent. 
   
     
     
         2 . The aerated food product of  claim 1 , wherein the sweetener is selected from a group consisting of: Sucralose, Sunnette (Acesulfame-K), and any combination thereof. 
     
     
         3 . The aerated food product of  claim 1 , wherein the sugar alcohol is selected from a group consisting of: Xylitol, Sorbitol, Malitol, and any combination thereof. 
     
     
         4 . The aerated food product of  claim 1 , wherein the flavoring agents are selected from a group consisting of: cocoa, caramel, dark chocolate, milk chocolate, strawberry, vanilla, and any combination thereof. 
     
     
         5 . The aerated food product of  claim 1 , wherein thickening agent is selected from a group consisting of starch, starch resista, starch pure food and any combination thereof. 
     
     
         6 . The aerated food product of  claim 1 , wherein emulsifying agents is sodium stearol lactylate. 
     
     
         7 . The aerated food product of  claim 9 , wherein the second food product portion is a gelatin solution. 
     
     
         8 . The aerated food product of  claim 7 , wherein the gelatin solution comprises approximately 90% water and 10% gelatin. 
     
     
         9 . The aerated food product of  claim 7 , wherein the gelatin is a kosher gelatin. 
     
     
         10 . The aerated food product of  claim 7 , wherein a target aeration of the aerated food product is approximately 70-75% overrun. 
     
     
         11 . The aerated food product of  claim 1 , wherein a ratio of the first food product portion to the second food product portion is 9:1. 
     
     
         12 . The aerated food product of  claim 1 , wherein a first temperature of the first food product portion is monitored and controlled within a first aseptic surge tank and a second temperature of the second food product portion is monitored and controlled within a second aseptic surge tank to maintain a lower viscosity of the first food product portion and the second food product portion within the first aseptic surge tank and the second aseptic surge tank, resulting in a decreased electrical and thermal load.