LOW-FAT FROZEN WHIPPED TOPPING AND PROCESS THEREFORE

摘要

A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to l5%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.l5% phosphate salts, 0.5 to 2% sodium caseinate, 0.l5 to 0.6 emulsifiers and l5 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from l:60 to l:l20.