Reduced calorie dessert topping

Details Reduced calorie dessert topping Reduced calorie dessert topping

1991-04-17

1992-07-21

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426659, 426613, 426101, 426631, 426660, 426804, 426589, A23G 300, A23L 1307

Patent

active

051321289

ABSTRACT:
A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered cellulose bulking agent, a non-heat thinning gum cellulose bulking agent, high fructose corn syrup, a humectant and certain trace food additive amounts less than about 0.5%.

REFERENCES:
patent: 3966997 (1976-06-01), Warkentin
patent: 4146652 (1979-03-01), Kahn et al.
patent: 4414239 (1983-11-01), Oven
patent: 4552773 (1985-11-01), Kahn et al.
patent: 5011704 (1991-04-01), Smagula et al.

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