Process for fat-free/low-fat, frozen whipped topping

Details Process for fat-free/low-fat, frozen whipped topping Process for fat-free/low-fat, frozen whipped topping

1996-01-25

1998-01-13

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426570, A23C 1312

Patent

active

057076774

ABSTRACT:
A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

REFERENCES:
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patent: 4505943 (1985-03-01), Dell
patent: 4985270 (1991-01-01), Singer
patent: 5077076 (1991-12-01), Gonsalves
patent: 5384145 (1995-01-01), Gonsalves
patent: 5384146 (1995-01-01), Gonsalves

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