Frozen whipped cream

Details Frozen whipped cream Frozen whipped cream

1985-02-27

1986-03-25

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426570, 426586, A23C 1312, A23G 904

Patent

active

045782768

ABSTRACT:
A process for making a stabilized frozen whipped cream. Heavy whipping cream is whipped into whipped cream having stiff peaks, and a mixture of sweeteners and dry stabilizers is incorporated into the whipped cream. A warm gelatin solution is then blended with the whipped cream and mixture of sweeteners and dry stabilizers to form a homogeneous mass which is then frozen. The dry stabilizers are microcrystalline cellulose and sodium carboxymethylcellulose which with the gelatin give integrity to the air cell structure so that on thawing the frozen whipped cream retains its volume and does not experience syneresis.

REFERENCES:
patent: 4251560 (1981-02-01), Dell et al.
patent: 4427701 (1984-01-01), Morley
patent: 4505943 (1985-03-01), Dell et al.

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