Powdered compositions for cream toppings

Details Powdered compositions for cream toppings Powdered compositions for cream toppings

1980-09-24

1982-04-20

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426613, A23J 302

Patent

active

043259790

ABSTRACT:
The invention provides a powdered composition, suitable for mixing with a quid to obtain a cream topping, comprising, by weight proportions, about 30 to about 45 parts of a vegetable lipid whipping agent, about 5 to 15 parts whole milk powder, about 3 to 5 parts sodium caseinate and about 30 to 60 parts sugar, wherein the lipid whipping agent comprises about 15 to 35% of sugar or corn syrup solids, about 6 to 11% sodium caseinate and about 50 to 70% of a lipid component, which lipid component comprises about 75 to 85% partially hydrogenated vegetable oil, about 10 to 12% lactylated fatty acid esters of a polyalcohol and about 8 to 10% of fatty acid mono or diglycerides.

REFERENCES:
patent: 3251696 (1966-05-01), Miles, Jr. et al.
patent: 3656972 (1972-04-01), Blomberg
patent: 3968267 (1976-07-01), Ogasa

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