Intermediate moisture, ready-to-use frozen whippable foods

Details Intermediate moisture, ready-to-use frozen whippable foods Intermediate moisture, ready-to-use frozen whippable foods

1977-01-28

1979-03-27

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426570, 426572, 426 61, 426553, 426565, 426589, 426573, 426602, 426613, 426597, 426599, A23G 900, A23G 902, A23C 1100

Patent

active

041466527

ABSTRACT:
Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil-in-water emulsion with a controlled sugar-fat ratio. The foods contain 15-45% water, sugar in a ratio to water of 1-2:1, about 2.5 to 30% fat, the sugar comprises at least one of fructose, dextrose plus fructose is at least 50% of the total sugar and at least one unsaturated fat. Water activity of the products are from about 0.8 to 0.9.

REFERENCES:
patent: 3253928 (1966-05-01), Bedenk
patent: 3353965 (1919-11-01), Patterson
patent: 3464830 (1969-09-01), Wahba
patent: 3935324 (1976-01-01), Persmark

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