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US 5,707,677 AGranted
Process for fat-free/low-fat, frozen whipped topping
AssigneeKraft Foods, Inc.
InventorsAlexander A. Gonsalves, Donald C. Hannan, Rafael J. Marquez, Krzysztof Mosiewicz, Rajendra Borwankar, Kenneth M. Tabasco
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Abstract
A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.
Claims8
A process for making a fat-free/low-fat frozen whipped topping which contains from 0.5-3% by weight of a food starch comprising the steps of:
- (a) preparing an emulsion preblend containing water, fat, water-soluble carbohydrates emulsifier, polysaccharide gums and water-soluble protein;
- (b) heat processing and homogenizing the emulsion preblend;
- (c) preparing a starch preblend containing water, and food starch;
- (d) combining the starch preblend of step (c) with the heat processed and homogenized emulsion preblend of step (b), to produce an emulsion;
- (e) incorporating gas into said emulsion and whipping said emulsion, both at elevated pressure;
- (f) gradually pressure reducing the whipped emulsion to atmospheric pressure;
- and thereafter,
- (g) packaging and freezing the whipped emulsion.
5 more elements
Dependencies are inferred from the claim text.