GB1446144A - Whipped food product and method for making same - Google Patents

Abstract

1446144 Frozen whipped desserts KRAFTCO CORP 22 Feb 1974 [12 March 1973] 8182/74 Heading A2B A whipped food product suitable for freezing and having an overrun of 150 to 300% is made by combining an aqueous sweetened base with a whipping agent comprising propylene glycol monostearate and glycerol monostearate in the alpha-crystalline form, mixing to form a homogeneous intermediate and whipping, establishing a back pressure on the whipped product and gradually releasing said back pressure to provide a product suitable for freezing, thus producing a frozen dessert which will not lose its foam structure when maintained at room temperature for a substantial period of time. The whipping agent may be added as an aqueous dispersion containing 5 to 25% whipping agent and may comprise 20 to 60% glycerol monostearate and 40 to 80% propylene glycol monostearate, together with e.g. sodium stearoyl fumarate or 2-lactylate. 0.1 to 1.5% of a stabiliser selected from alginates, carboxymethylcellulose, guar gum, locust bean gum, carrageenan, methylcellulose, or hydroxypropylcellulose may be included. The sweetener may be sucrose, corn syrup solids, dextrose or an artificial sweetener. The homogeneous intermediate has a solids content of 25 to 50%. The mixing is carried out under a back pressure of e.g. 25 to 150 p.s.i.g. and the whipping under a back pressure of e.g. 40 to 80 p.s.i.g. The flavouring may be natural fruit puree or an artificial flavour, e.g. cocoa, chocolate, edible acids, salts, spices, non-fat milk solids and whey solids.