Intermediate moisture, ready-to-use frozen whippable foods
US4146652A · kind A · utility
83Cited by
4References
28Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 28, 1977 |
| Grant date | Mar 27, 1979 |
| Priority date | — |
| Expiry date | Jan 28, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil-in-water emulsion with a controlled sugar-fat ratio. The foods contain 15-45% water, sugar in a ratio to water of 1-2:1, about 2.5 to 30% fat, the sugar comprises at least one of fructose, dextrose plus fructose is at least 50% of the total sugar and at least one unsaturated fat. Water activity of the products are from about 0.8 to 0.9.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.