Whippable topping with high freeze-thaw stability

摘要

A whippable topping composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormulation value of less than 9, (d1) a first hydroxypropyl methylcellulose, (d2) a second hydroxypropyl methylcellulose, (e) protein, (f) optionally a non-protein hydrocolloid stabilizer, and (g) water, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.

主权项

1. An edible whippable topping composition comprising:
(a) 10 to 30% by weight of water-soluble carbohydrates; (b1) 8 to 30% by weight of hydrogenated vegetable fat; (b2) 0 to 13% by weight of milk fat; (c) 0.5 to 1.5% by weight of an emulsifier formulation consisting of 1 to n different emulsifier compounds (ci) and having an HLBFormulation value according to formula (I) of less than 9:HLBFormulation=∑i=1n⁢⁢(HLBi·xi)(I)wherein HLBi and xi are the HLB value and weight fraction (based on the total weight of the emulsifier formulation) of the ith emulsifier compound (ci);
(d1) 0.05 to 0.9% by weight of a first hydroxypropyl methylcellulose having an average degree of substitution DSmethyl of from 1.4 to 2.5 and a 2% by weight aqueous solution viscosity of from 20 to 100 mPa·s; (d2) 0.005 to 0.2% by weight of a second hydroxypropyl methylcellulose having an average degree of substitution DSmethyl of from 0.8 to 1.9 and a 2% by weight aqueous solution viscosity of from 2800 to 5500 mPa·s; (e) 0.02 to 0.4% by weight of protein; (f) 0 to 0.17% by weight of non-protein hydrocolloid stabilizer different from components (d1) and (d2); and (g) water in an amount adding up to 100% by weight, all percentages being based on the total weight of the whippable topping composition, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to the second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.