| 摘要 |
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceri de fat component wherein at least about 50 % or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier co mponent in an amount that is sufficient to stabilize said product emulsion, and opti onally, (4) a protein component that facilitates prepara tion of or stabilization of said product or said confection, and optionally, (5) one or more additional substances, provided that said triglyce ride fat component has a profile of solid fat index of about 70 at 50 .degree.F, abou t 40 to 75 at 80 .degree.F, and less than about 20 at 10 0.degree.F, wherein said product is characterized by providing a whipping overrun of between about 30 0 and about 500 % that can be achieved between about 45. degree.F and 50.degree.F in less than about 4 minutes. Additionally, there is provide d a method of providing a whippable food product having consumer acceptable organoleptic properties that contains a triglyeride fat component , and an emulsifier component, wherein said fat (compone nt has a relatively high melting point characterized by a profile of solid fat inde x of about 70 at 50.degree.F about 40 to 75 at 80.degree .F, less than about 20 at 100 .degree.F,said method comprising the step of selecting for inclusion into said product an emulsifier component that increase s substantially the whipping overrun of said product thereof minimizing the amount of said t riglyceride component present in a volume of said produc t. |
