Abstract: A range of products and methods are based on a creamy base of cream, artificial cream, thickened cream, cream cheese, mixtures thereof and mixtures with compatible incidental ingredients, the creamy base being aerated while cold and intimately mixed with a hot aqueous gelatin solution typically around 80° C. and providing 1-3% gelatin in the mixed product and the overrun in the aeration being typically in the range of 10-40%. Various further components are included or introduced with further processing selected from methods including heating the product with a further component to boiling point whereby de-aeration and enhanced shelf life is found in the resultant product. An alternative method is where flavor components are added prior to de-aeration. Another application is as a carrier for a pharmaceutical agent which is incorporated into the creamy base and protected with the gelatin matrix, a powder being formed ready for packaging in pharmaceutical doses.

Abstract: A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixture while this is being substantially beaten and then allowing the resultant product to set while maintaining the aerated structure.

Abstract: A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixture while this is being substantially beaten and then allowing the resultant product to set while maintaining the aerated structure.