Whippable emulsion stable at room temperature

Details Whippable emulsion stable at room temperature Whippable emulsion stable at room temperature

1977-11-23

1978-08-15

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426570, 426399, A23G 300

Patent

active

041073436

ABSTRACT:
A pourable, whippable, edible emulsion, containing about 45 to 60% water, 20 to 30% fat, 7 to 20% sweetener, 0.5 to 2.5% dispersible protein, 0.1 to 0.75% thickener, 0.1 to 1.0% buffer and 0.75 to 2.5% emulsifier, where the emulsifier has a major proportion of propylene glycol monostearate or hexaglycerol distearate in the range from 0.5 to 1.5% and a minor proportion of a combination of ethoxylated sorbitan ester in the range from 0.3 to 0.6%, sorbitan monostearate in the range from 0.05 to 0.25% and lecithin in the range from 0 to 0.15%, is stable against separation and/or gelation for at least one year at room temperature under aseptic conditions and whippable to at least 200% overrun from about 40.degree. to 100.degree. F.

REFERENCES:
patent: 3230091 (1966-01-01), Thompson
patent: 3350209 (1967-10-01), Rodgers
patent: 3353965 (1967-11-01), Patterson
patent: 3495990 (1970-02-01), Kayser
patent: 3560220 (1971-02-01), Bangert
patent: 3806605 (1974-04-01), Patterson

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