Whippable food product with improved stability

Details Whippable food product with improved stability Whippable food product with improved stability

2008-04-01

2008-04-01

Paden, Carolyn (Department: 1794)

Food or edible material: processes, compositions, and products

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

Foam or foamable type

C426S602000

Reexamination Certificate

active

10843926

ABSTRACT:
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

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