Hot temperature aerated dairy product comprising a high melting point fat and a mixture of gums such as gelatin or carrageenan

摘要

Disclosed is an aerated dairy product composition comprising a dairy food base, a fat source at least partially comprising a high-melting point fat having a melting point between about 100°F to about 110ºF (such as palm oil, palm kernel oil, coconut oil or hydrogenated soybean oil), and a hydrocolloid-based stabilizer system in an amount effective to provide an organoleptically-pleasing, high-moisture shelf stable, hot-temperature aerated dairy food product; wherein the dairy food product is aerated at a sufficient temperature for microstability and subsequently hot-filled into packages while maintaining its aerated structure; wherein the hydrocolloid-based system comprises at least two gums where one of the gums is gelatin or at least three gums where one of the gums is gelatin or carrageenan; and wherein the dairy food product has a shelf life of at least three months at ambient temperature.