Organoleptic whippable foods with improved temperature stability and improved whipping performance
First Claim
1. A whipped topping or whipped filling that is shelf-stable at room temperature, but free from a waxy mouth feel, comprising a whipped oil-in-water emulsion of triglyceride fat comprising a first fraction of vegetable oil having an iodine value of no greater than 5 and a second fraction of hardening fat, said whipped oil-in-water emulsion having a whipping overrun of greater than 300% and including an emulsifier in an amount effective to provide said whipping overrun.
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Abstract
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50° F., about 40 to 75 at 80° F., and less than about 20 at 100° F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45° F. and 50° F. in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product that contains a triglyceride fat component, and an emulsifier component, wherein the fat component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50° F. about 40 to 75 at 80° F., less than about 20 at 100° F., the method comprising the step of selecting for inclusion into the product an emulsifier component that increases substantially the whipping overrun of the product thereof minimizing the amount of the triglyceride component present in a volume of the product.
51 Citations
31 Claims
- 1. A whipped topping or whipped filling that is shelf-stable at room temperature, but free from a waxy mouth feel, comprising a whipped oil-in-water emulsion of triglyceride fat comprising a first fraction of vegetable oil having an iodine value of no greater than 5 and a second fraction of hardening fat, said whipped oil-in-water emulsion having a whipping overrun of greater than 300% and including an emulsifier in an amount effective to provide said whipping overrun.
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17. A method for preparing a whipped food product comprising:
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preparing an oil-in-water emulsion of triglyceride fat comprised of a first fraction of vegetable oil having an iodine value of no greater than 5 and a second fraction of hardening fat to provide structural stability of the whipped food product at room temperature, but without waxy mouth feel, said oil-in-water emulsion including an emulsifier in an amount effective to provide a whipping overrun of between greater than 300% and at least 500%;
including said oil-in-water emulsion in a whippable food product; and
whipping said oil-in-water emulsion to produce a whipped food product having an overrun. - View Dependent Claims (18, 19, 20, 21, 22, 23, 24, 25)
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- 26. A whipped confection that is shelf-stable at room temperature, but free from a waxy mouth feel, comprising a whipped oil-in-water emulsion of triglyceride fat comprised of a first fraction of vegetable oil having an iodine value of no greater than 5 and a second fraction of a hardening fat to provide structural stability of the whipped confection at room temperature, said whipped oil-in-water emulsion having a whipping overrun of between greater than 300% and at least about 500% and including an emulsifier in an amount effective to provide said whipping overrun, and said oil-in-water emulsion further comprising water, a protein, sweetener and stabilizer.
Specification