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US 4,451,492 AGranted
Real cream frozen whipped topping composition
AssigneeGeneral Foods Corporation
InventorsWilliam J. Dell, Alexander A. Gonsalves, William E. Flango, Thomas E. Guhl, Lawrence H. Freed, John T. Oppy, Suzanne Baratta, Andre J. Eydt
Life of this patent
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Abstract
A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.
Claims8
A process for making a freeze-thaw stable, edible foam comprising the steps of:
- (a) adding a dairy ingredient comprising milk fat to a mixing vessel;
- (b) adding a food approved, calcium chelating salt to the mixing vessel, wherein said salt:
- (i) is essentially free of calcium;
- (ii) is the salt of a phosphorous oxyacid;
- (iii) has a pK.sub.a between 2 and about 9;
- (iv) the amount of said salt added is between about 0.001% and about 1% of the total ingredients in the mixing vessel, by weight, and said amount of chelating salt is effective to impart freeze-thaw stability to the foam;
- (c) solubilizing and dispersing the ingredients within said mixing vessels;
- (d) homogenizing said solubilized and dispersed ingredients at a pressure of at least 6000 p.s.i.g. so as to form an emulsion;
- and
- (e) whipping and aerating said emulsion to an overrun of at least about 150% by volume.
7 more elements
Dependencies are inferred from the claim text.