WHIPPED FOOD PRODUCTS

摘要

Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of a non-tropical lauric oil and a tropical oil, having additional ingredients of the whipped product. The non-tropical lauric oils contains at least about 30 % lauric acid in its triglyceride molecule.