Whippable food product with improved stability
AssigneeRich Products Corporation
InventorsCheryl Perks, Michael Piatko, Thomas Aurand
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Abstract
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.
Claims18
A whippable oil-in-water emulsion food product comprising triglyceride fat comprising a first fraction of vegetable oil having an iodine value of 5 or less and a second fraction of hardening fat, wherein the first fraction makes up 80-90% of the triglyceride fat;
- an emulsifier component comprising stabilizing and destabilizing emulsifiers such that the stabilizer to destabilizer HLB ratio is between 1 and 4;
- and one or more sugars,
- wherein the whippable product can be stored and whipped at ambient temperatures and the whipped product prepared from the whippable product can be displayed at ambient temperatures and wherein the triglyceride fat has a profile of solid fat content of about 93 at 10° C., about 79-82 at 20° C., about 68 to 74 at 25° C., 39-50 at 30° C., 20-31 at 35° C., and 15-26 at 40° C.
Dependencies are inferred from the claim text.