Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1991-04-29
1991-12-31
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426566, 426567, 426570, 426804, A23G 900
Patent
active
050770764
ABSTRACT:
A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.
REFERENCES:
patent: 3350209 (1967-10-01), Rodgers et al.
patent: 3353965 (1967-11-01), Patterson
patent: 3968267 (1976-07-01), Ogasa et al.
patent: 4251560 (1981-02-01), Dell et al.
patent: 4451492 (1984-05-01), Dell et al.
patent: 4505943 (1985-03-01), Dell et al.
DeBenedict Jay M.
Gonsalves Alexander A.
Taylor Barbara M.
Thomas Richard J.
Hunter Jeanette
Kraft General Foods Inc.
Savoie Thomas R.
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