Process for the preparation of an aerosol type whipping cream

Details Process for the preparation of an aerosol type whipping cream Process for the preparation of an aerosol type whipping cream

Filed on

1980-09-15

Date issued

1982-08-10

Examiner

Weinstein, Steven L.

Patent Class

Food or edible material: processes, compositions, and products

SubClass

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

SubSubClass

Foam or foamable type

Other Related Categories

426116, 426602, 426604, 426394, A23L 119, B65D 8572, B65D 8314

Type

Patent

Status

active

Patent number

043438253

Description

ABSTRACT:
A whipping cream is obtained using a partially enzymolyzed soybean protein, with which an aerosol container is filled up and CO.sub.2 gas as a propellant is charged under pressure into the container. When the partially enzymolyzed soybean protein is used in amounts of 1-6% by weight based on the cream, the whipping cream exhibits good emulsification state and has moderate overrun and a shape-maintaining property when extruded with CO.sub.2 gas.

REFERENCES:
patent: 2407027 (1946-09-01), Mason
patent: 2489173 (1949-11-01), Burnett et al.
patent: 2489208 (1949-11-01), Turner
patent: 2619422 (1952-11-01), Diamond
patent: 2619423 (1952-11-01), Diamond
patent: 2846314 (1958-08-01), Aichele et al.
patent: 2883286 (1959-04-01), Musser
patent: 2929715 (1960-03-01), Sutton
patent: 3210198 (1965-10-01), Keller
patent: 3230091 (1966-01-01), Thompson
patent: 3431117 (1969-03-01), Lorant
Pressurized Packaging, Herzka et al., 2nd Ed. Butterworths 1961, pp. 76-81, 182-184.
Processed Plant Protein Foodstuffs, Altschul, Academic Press, 1958, pp. 400-409.
Soybeans & Soybean Products, Markley, vol. II, Interscience Publ. 1951, pp. 978-989.
Soybeans: Chemistry & Technology, Smith & Circle, vol. I, Avi Publ., 1972, pp. 326-333, 356-361, 370-373.
Science & Technology of Aerosol Packaging, Sciarra et al., Wiley & Sons, 1974, pp. 137-140, 434, 435.
Aerosols: Science & Technology, Shepherd, Interscience 1961, pp. 32-34, 409-428.

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