GB1077338A - Edible whipping composition - Google Patents

Abstract

An edible whipping composition comprises a first component which is a spray-dried mixture of an edible fat, a sweetener, a water soluble protein, a coating agent selected from water soluble gum and milk solids, and optionally an emulsifier, and a second component which is a spray-dried mixture of a water soluble gum, an acidic stiffening agent, and optionaly sweetener, milk solids, and stabilizer. The composition may also include additional sweetener and moisture-decreasing agents. The fat, which may be hydrogenated, may be peanut oil, soy bean oil, cottonseed oil, sesame oil, lard, or butter. The emulsifier may be a glycerol monoester of one of the above fats, propylene glycol monostearate, a polyoxyethylene derivative of sorbitan stearate, or a glycerol ester of a fatty acid derived from said fats. The sweetener may be cane sugar, corn syrup solids, or dextrose. The soluble gum may be acacia or tragacanth. The protein may be sodium caseinate or soy protein. The moisture decreasing agent may be soy, rice, wheat or rye flour, or wheat or corn starch. The acidic stiffening agent may be tartaric, gluconic, citric, or saccharic acid, or cream of tartar. The stabilizer may be sodium alginate, carragcemin, or carboxymethyl cellulose. The product, which is in the form of a powder may have added thereto flavours such as vanilla, defatted cocoa, orange, lemon, caramel, maple, or raspberry. Cheese powder and spices may also be added to impart cheese flavour. The powder may be reconstituted with water, skim milk, or whole milk prior to whipping. Examples relate to the production of imitation cream and ice cream.