Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1994-06-28
1996-02-27
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426564, 426572, 426586, 426602, A23C 1314
Patent
active
054946948
ABSTRACT:
A method for preparing a stable, whipped cream of milk filler product for cakes, pies or the like including the steps of formulating an aqueous mixture of dairy ingredients having from about 3.3 to about 12 percent by weight fat content and from 3 to about 11 percent by weight protein content, heating the aqueous mixture to denature any serum proteins, intermixing a honey component to the heated and denatured aqueous mixture, intermixing a supplemental component containing a sugar, glucose, starch and whipping agent, the supplemental component including from about 10 to about 52 percent by weight of the product, providing a viscosity modifying fat component containing an emulsifier and stabilizer, heating the fat component and intermixing with the supplemented mixture, sterilizing the supplemental mixture containing the modifying fat component, cooling the sterilized mixture to a pre-whipping temperature and whipping the cooled mixture to a desired consistency prior to filling.
REFERENCES:
patent: 3968267 (1976-07-01), Ogasa et al.
patent: 4338347 (1982-06-01), Trop et al.
patent: 4451492 (1984-05-01), Dell et al.
patent: 4637937 (1987-01-01), Terada et al.
patent: 5077076 (1991-12-01), Gonsalves et al.
Czaja Donald E.
Tran Lien
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