Process of making a frozen whipped topping

In a process of making a containerized frozen whipped topping by a process that includes the following sequential steps:

• (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener;
• (b) pasteurizing the mixture;
• (c) homogenizing the mixture to form an oil-in-water emulsion;
• (d) cooling the emulsion to a temperature in the range of about 27 to 45° F.;
• (e) holding the emulsion at a temperature in the range of about 27 to 45° F. for a long enough time to allow at least some of the fat to crystallize;
• (f) aerating and whipping the emulsion into a topping;
• (g) dispensing the topping into containers;
• and
• (h) freezing the topping while in the containers,
• the improvement wherein step f comprises the substeps of
• (i) adding aeration gas to the cooled emulsion,
• (ii) subjecting the gas-containing emulsion to turbulent mixing in a first mixing zone, for a time sufficient to disperse the gas in the emulsion and raise the viscosity of the emulsion, and
• (iii) subjecting the resultant emulsion to further turbulent mixing in a second mixing zone, using a higher average shear rate than used in the first zone, for a time sufficient to achieve an overrun value of at least about 175 percent.