Yogurt topping

A method for making a whipped yogurt-based food product having an overrun of at least 250% and whipped yogurt-based food product is stable in said whipped form while maintaining said overrun of at least 250% for at least 24 hours in temperatures of no less than 5° C., said method comprising:

• forming a whip topping emulsion, said whip topping emulsion comprising 8 to 40 wt % fat, 0.3 to 1% emulsifier, 10 to 20 wt % sweetener that are absent syrup solids, 10 to 25 wt % syrup solids, 0.3 to 1 wt % stabilizer, 40 to 60 wt % water, and up to 1 wt % protein;
• providing yogurt, said yogurt including microflora;
• combining said whip topping emulsion and said yogurt at a ratio of 2.5 to 1 parts whip topping emulsion to 1 to 2.5 parts yogurt to form a blended food product, said combination of said whip topping emulsion and said yogurt constituting 100 wt % of said yogurt-based food product;
• and,
• whipping together said blended food product while said blended food product is in a non-frozen state and at a temperature of no less than 3° C., said blended food product whipped together to form said whipped yogurt-based food product having an overrun of at least 250%;
• wherein greater than 90% of said microflora of said yogurt in said blended food product is not destroyed, said whipped yogurt-based food product is stable in a whipped form with said overrun value of at least 250% for at least 24 hours at a temperature of no less than 5° C.

A method for making a whipped yogurt-based food product having an overrun of at least 250% and is stable in a whipped form for at least 24 hours in refrigerated temperatures, said method comprising:

• forming a whip topping emulsion, said whip topping emulsion comprising 8 to 40 wt % fat, 0.4 to 1 wt % emulsifier, 10 to 20 wt % sweetener that are absent syrup solids, 10 to less than 25 wt % syrup solids, 0.3 to 1 wt % stabilizer, 40 to 60 wt % water, and less than 0.5 wt % protein;
• providing yogurt, said yogurt including microflora, said yogurt having a protein content of up to 3.75 wt % and a solids content of at least 10 wt %;
• combining said whip topping emulsion and said yogurt at a ratio of 2.5 to 1 parts whip topping emulsion to 1 to 2.5 parts yogurt to form a blended food product, said combination of said whip topping emulsion and said yogurt constituting 100 wt % of said yogurt-based food product;
• and,
• whipping together said blended food product while said blended food product is in a non-frozen state and at a temperature of no less than 3° C., said blended food product whipped together to form a whipped yogurt-based food product having an overrun of at least 250%;
• wherein greater than 90% of said microflora of said yogurt in said blended food product is not destroyed, said whipped yogurt-based food product is stable with said overrun value of at least 250% for at least 24 hours at a temperature of no less than 5° C., said whipped yogurt-based food product has a protein content of up to 2.964 wt %.

A method for making a yogurt-based food product, said method comprising:

• providing an emulsion, said emulsion comprising fat, emulsifier, sweetener, syrup solids, stabilizer and water, said fat having a content of 8 to 40 wt %, said emulsifier having a content of up to 1 wt %, said sweetener having a content of 10 to 20 wt %, said syrup solids having a content of 10 to less than 25 wt %, said stabilizer having a content of up to 1 wt %, said water having a content of 40 to 60 wt %, said emulsion including less than 0.5 wt % protein;
• providing yogurt, said yogurt including microflora, said yogurt having a protein content of at least 0.91 wt % and a solids content of at least 10 wt %;
• and,
• mixing said emulsion and said yogurt at a ratio of 3 to 1 parts emulsion to 1 to 3 parts yogurt to form a blended food product, said combination of said whip topping emulsion and said yogurt constituting 100 wt % of said yogurt-based food product, said step of mixing is at a temperature of 3-15° C., said blended food product formulated to be capable of being whipped in a non-frozen state and at a temperature of no less than 3° C. to form a whipped food product having an overrun of at least 250 for at least 24 hours at a temperature of no less than 5° C., said blended food product blended such that greater than 90% of said microflora of said yogurt is not destroyed.