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AssigneeThe Board of Trustees of the University of Illinois
InventorsBarbara Klein, James Faller, Teresa Paeschke, Eleftherios Moros, Jennifer Grady, Maureen Cheng, Glinda Lofton, Lynn Magden, Nicole Romero
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The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping composition of the invention may be made in non-dairy, dairy (containing non-fat dry milk and non-dairy fat), and real dairy (containing non-fat dry mile and butterfat) forms, as well as caloric and non-caloric sweetened versions. Methods of producing the frozen beverage topping composition are provided as well as methods of using the frozen beverage topping compositions.
A frozen beverage topping composition wherein said frozen beverage topping composition has an overrun of less than about 130%, wherein upon addition of liquid to said frozen beverage topping composition a frothy or foam layer is formed on top of said liquid and which comprises from about 25% to about 50% sweetener or bulking agent or a combination thereof, from about 10% to about 30% creaming agent, from about 0.25% to about 1% emulsifier, from about 0.01% to about 5% foam stabilizer, from about 0% to about 5% flavorant, and from about 0% to about to about 2% salt, with the remainder as water to give 100% total.
A frozen beverage topping composition produced by preparing a mixture of about 25% 50% sweetener, from about 10% to about 30% creamer, from about 0.25% to about 1% emulsifier, from about 0.0 1% to about 5% foam stabilizer, from about 0% to about 5% flavorant, and from about 30% to about 60% water;
Dependencies are inferred from the claim text.