Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1999-06-21
2000-09-12
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426565, 426573, 426576, A23L 105
Patent
active
061174734
ABSTRACT:
A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling hydrocolloid having a gel temperature below 80.degree. F. (21.1.degree. C.). Preferably, the emulsifier is polysorbate 60 and/or sucrose fatty acid ester and the gelling hydrocolloid is gelatin. The foam may be free of non-gelatin protein material and has a pH of 3.2-4.6. The foam may be packaged as a ready-to-eat dessert or used as a topping on packaged, ready-to-eat dessert gels or puddings.
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Cobos Maria del Pilar
Leshik Richard Robert
Kraft Foods Inc.
Marcoux Thomas A.
Paden Carolyn
Savoie Thomas R.
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