Low-fat frozen whipped topping and process therefore

US5077076A · kind A · utility

Assignee

• Kraft General Foods, Inc. · US

Inventors

• Alexander A. Gonsalves · Yardley, US
• Barbara Taylor · Lutz, US
• Jay M. DeBenedict · Hamilton Square, US
• Richard James Thomas · Kettering, US

Key dates

• Filing date: Apr 29, 1991
• Grant date: Dec 31, 1991
• Expiry date: Apr 29, 2011

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.