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

1980-09-15

1982-08-10

Weinstein, Steven L.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

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

Patent

active

043438253

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.

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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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