CA1039562A - Replacement of sodium caseinate in non-dairy whipped products - Google Patents
Replacement of sodium caseinate in non-dairy whipped productsInfo
- Publication number
- CA1039562A CA1039562A CA217,078A CA217078A CA1039562A CA 1039562 A CA1039562 A CA 1039562A CA 217078 A CA217078 A CA 217078A CA 1039562 A CA1039562 A CA 1039562A
- Authority
- CA
- Canada
- Prior art keywords
- composition according
- hydrolysate
- percent
- protein
- protein hydrolysate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Abstract
ABSTRACT OF THE DISCLOSURE
A whipped, dessert-type product is provided and also whippable compositions. A protein, such as sodium caseinate is normally required in oil-in-water emulsions of this type in amounts of from about 0.5 to 2%. According to the present invention, the protein is replaced with a small but effective amount of a protein hydrolysate. The hydrolysate is functional in extremely low amounts, e.g. on the order of about 0.005 to 0.01%. In a preferred form a fat protein with a P/S
greater than 0.3 is employed.
A whipped, dessert-type product is provided and also whippable compositions. A protein, such as sodium caseinate is normally required in oil-in-water emulsions of this type in amounts of from about 0.5 to 2%. According to the present invention, the protein is replaced with a small but effective amount of a protein hydrolysate. The hydrolysate is functional in extremely low amounts, e.g. on the order of about 0.005 to 0.01%. In a preferred form a fat protein with a P/S
greater than 0.3 is employed.
Claims (10)
1. A whippable oil-in-water emulsion composition com-prising:
a. 10%-30% fat, b. 15%-30% carbohydrate, c. 40%-70% water, d. emulsifier, e. stabilizer, and f. 0.005%-1.5% of a protein hydrolysate having an average molecular weight within the range of from about 300 to about 15,000, the amount of the protein hydrolysate being effective to provide a stable whipped topping.
a. 10%-30% fat, b. 15%-30% carbohydrate, c. 40%-70% water, d. emulsifier, e. stabilizer, and f. 0.005%-1.5% of a protein hydrolysate having an average molecular weight within the range of from about 300 to about 15,000, the amount of the protein hydrolysate being effective to provide a stable whipped topping.
2. A whippable composition according to claim 1 comprising a fat portion having a P/S of greater than 0.3, carbohydrate, water, emulsifier, stabilizer and the protein hydrolysate.
3. A composition according to claim 2, wherein the fat portion comprises at least about 10% of a liquid oil having a P/S
of from about 6 to about 9.
of from about 6 to about 9.
4. A composition according to either of claims 2 and 3, wherein the fat portion comprises safflower oil.
5. A composition according to claim 2 which includes sodium caseinate.
6. A composition according to any one of claims l, 2 and 5, wherein the protein hydrolysate is a hydrolysate of sodium caseinate.
7. A composition according to any of claims 1, 2, and 5, wherein the protein hydrolysate is a hydrolysate of sodium casein-ate having an average molecular weight of from 300 to 15,000.
8. A composition according to any one of claims 1, 2 and 5 wherein the protein hydrolysate is a hydrolysate of sodium case-inate having an average molecular weight within the range of from 1,000 to 7,000.
9. 1. A whippable oil-in-water emulsion composition compris-ing:
a. 10 to 30 percent of a fat having a normally high solids content and a rapid melt down to a low solids content at body temperature;
b. 20 to 30 percent carbohydrate;
c. 40 to 60 percent water;
d. 0.5 to 2.0 percent emulsifier;
e. 0.05 to 2.0 percent stabilizer; and f. an amount, less than 0.5 percent of a protein hydro-lysate having an average molecular weight of from about 300 to 15,000 which is effective to provide the ability of the composition to be whipped to an overrun of over 200 percent and also provide freeze-thaw stability.
a. 10 to 30 percent of a fat having a normally high solids content and a rapid melt down to a low solids content at body temperature;
b. 20 to 30 percent carbohydrate;
c. 40 to 60 percent water;
d. 0.5 to 2.0 percent emulsifier;
e. 0.05 to 2.0 percent stabilizer; and f. an amount, less than 0.5 percent of a protein hydro-lysate having an average molecular weight of from about 300 to 15,000 which is effective to provide the ability of the composition to be whipped to an overrun of over 200 percent and also provide freeze-thaw stability.
10. A composition according to claim 9, wherein the hydro-lysate is a hydrolysate of sodium caseinate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA217,078A CA1039562A (en) | 1974-12-30 | 1974-12-30 | Replacement of sodium caseinate in non-dairy whipped products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA217,078A CA1039562A (en) | 1974-12-30 | 1974-12-30 | Replacement of sodium caseinate in non-dairy whipped products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1039562A true CA1039562A (en) | 1978-10-03 |
Family
ID=4101957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA217,078A Expired CA1039562A (en) | 1974-12-30 | 1974-12-30 | Replacement of sodium caseinate in non-dairy whipped products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1039562A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4906616A (en) * | 1985-08-31 | 1990-03-06 | Thomas Gilchrist | Hydrolyzed sodium casein compositions for dialysis procedures |
| CN112021553A (en) * | 2020-08-05 | 2020-12-04 | 浙江工商大学 | Nanoemulsion and method for preparing fish oil nanoemulsion by using hypoallergenic protein hydrolysate |
-
1974
- 1974-12-30 CA CA217,078A patent/CA1039562A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4906616A (en) * | 1985-08-31 | 1990-03-06 | Thomas Gilchrist | Hydrolyzed sodium casein compositions for dialysis procedures |
| CN112021553A (en) * | 2020-08-05 | 2020-12-04 | 浙江工商大学 | Nanoemulsion and method for preparing fish oil nanoemulsion by using hypoallergenic protein hydrolysate |
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