Intermediate moisture, ready-to-use frozen whippable foods
AssigneeRich Products Corporation
InventorsMarvin L. Kahn, Eapen K. Eapen
Life of this patent
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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.
Claims28
A microbiologically stable whippable food product suitable for preparing whipped confections comprising an oil-in-water emulsion having from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, in said sugar the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10.degree. F.
The method of making a microbiologically stable whippable food product which is spoonable at freezer temperatures which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose;
- pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.
The method of claim 50 wherein said cooling is to a temperature at least as low as freezer temperature, and said buttercream is whipped at said freezer temperature.
Dependencies are inferred from the claim text.