Powdered compositions for mousse products

Details Powdered compositions for mousse products Powdered compositions for mousse products

1980-09-24

1982-07-06

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426572, A23G 902

Patent

active

043383475

ABSTRACT:
The invention provides a powdered composition for mixing with a liquid to tain a mousse product, comprising, by weight proportions, about 30 to about 50 parts of a vegetable lipid whipping agent, about 5 to 15 parts milk powder, about 30-60 parts sugar, about 30 to 10 parts of a texture stabilizer and about 0.05 to 10 parts flavor additives, 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 glycerol and propylene glycol and about 8 to 10% of fatty acid mono or diglycerides.

REFERENCES:
patent: 3365305 (1968-01-01), Hunter
patent: 3656972 (1972-04-01), Blomberg
patent: 4251560 (1981-02-01), Dell et al.

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