| 摘要 |
1495750 Whippable frozen dessert KRAFTCO INC 20 Nov 1975 [20 Nov 1974] 50212/74 Heading A2B Aerated dessert by combining, whipping and subsequently freezing an aqueous fat emulsion and an aqueous protein emulsion, said dessert including 10 and 32% by weight of edible fat, between 1.5 and 7 by weight watersoluble whippable protein, one or more sweeteners, one or more emulsifiers and one or more gum stabilisers, said dessert having a fat churn out of between 10 and 30%, an overrun between 150 and 250%, and, when frozen, being spoonable and having the properties of ice-cream, and when thawed, having the properties of a whippable topping, being resistant to syneresis on being held at room temperature for 6 hours and being freezethaw stable. The edible fat may be any edible triglyceride such as cottonseed oil, soybean oil, corn oil, palm oil, coconut oil or peanut oil. The water-soluble protein component may be sodium caseinate, casein, non-fat dry milk and soy proteinates and isolates. Specified emulsifiers include propylene glycol monostearate, mono- and diglycerides, lactylated propylene glycol monostearate, lactylated mono- and diglycerides, crystal stabilised monoglycerides, sorbitan monostearate, polyoxyethylene ethers of sorbitan stearates or oleates and lecithins. Suitable stabilisers include carrageenan, alginates, guar gum, locust bean gum, gum tragacanth, gum karaya, methyl cellulose and carboxymethyl cellulose. |
