# US 5,707,677 A · Process for fat-free/low-fat, frozen whipped topping

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 5,707,677 A
- Document ID: US5707677A
- Status: Granted
- Kind: A
- Application number: 08/591,052
- Filed: 1996-01-25
- Granted: 1998-01-13
- Earliest claimed: 1996-01-25
- Assignees: Kraft Foods, Inc.
- Inventors: Alexander A. Gonsalves; Donald C. Hannan; Rafael J. Marquez; Krzysztof Mosiewicz; Rajendra Borwankar; Kenneth M. Tabasco
- Web page: https://patentgrep.com/patent/US5707677A

## CPC

- A23G 9/322: {Products for covering, coating, finishing, decorating}
- A23L 9/22: {containing non-milk fats but no proteins other than milk proteins}
- A23L 29/219: Chemically modified starch; Reaction or complexation products of starch with other chemicals
- A23P 30/40: Foaming or whipping
- A23G 2200/00: containing organic compounds, e.g. synthetic flavouring agents
- A23G 2200/06: containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
- A23G 2200/08: containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
- A23G 2210/00: containing inorganic compounds or water in high or low amount
- A23G 2220/02: Foamed, gas-expanded or cellular products
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS

## 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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The process of claim 1 wherein the elevated pressure in step (e) is 80 to 90 psig.

### Claim 3 (depends on 1)

The process of claim 1 wherein the temperature of the whipped emulsion during the pressure reduction step (f) is below ambient temperature.

### Claim 4 (depends on 3)

The process of claim 3 wherein the temperature is between 45.degree. and 65.degree. F.

### Claim 5 (depends on 4)

The process of claim 4 wherein the temperature is between 55.degree. and 60.degree. F.

### Claim 6 (depends on 1)

The process of claim 1 wherein pressure reduction is effected by passing the whipped emulsion through one or more pipes at least a portion of which is in contact with a liquid coolant or insulated in order to maintain product temperature.

### Claim 7 (depends on 1)

The process of claim 1 wherein the starch preblend is heated to gelatinize the starch.

### Claim 8 (depends on 1)

The process of claim 1 wherein the starch preblend contains a minor portion of the water-soluble carbohydrates.