CA2183227A1 - Organoleptic whippable foods with improved temperature stability and improved whipping performance - Google Patents

Organoleptic whippable foods with improved temperature stability and improved whipping performance

Info

Publication number
CA2183227A1
CA2183227A1 CA002183227A CA2183227A CA2183227A1 CA 2183227 A1 CA2183227 A1 CA 2183227A1 CA 002183227 A CA002183227 A CA 002183227A CA 2183227 A CA2183227 A CA 2183227A CA 2183227 A1 CA2183227 A1 CA 2183227A1
Authority
CA
Canada
Prior art keywords
component
product
fat
less
improved
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.)
Granted
Application number
CA002183227A
Other languages
French (fr)
Other versions
CA2183227C (en
Inventor
Robert J. Lynch
John Sean O'mahony
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rich Products Corp
Original Assignee
Robert J. Lynch
John Sean O'mahony
Rich Products Corporation
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Robert J. Lynch, John Sean O'mahony, Rich Products Corporation filed Critical Robert J. Lynch
Priority claimed from PCT/US1995/001553 external-priority patent/WO1995021535A1/en
Publication of CA2183227A1 publication Critical patent/CA2183227A1/en
Application granted granted Critical
Publication of CA2183227C publication Critical patent/CA2183227C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)
  • Fats And Perfumes (AREA)

Abstract

A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50 % or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize said product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of said product or said confection, and optionally, (5) one or more additional substances, provided that said triglyceride fat component has a profile of solid fat index of about 70 at 50 °F, about 40 to 75 at 80 °F, and less than about 20 at 100°F, wherein said product is characterized by providing a whipping overrun of between about 300 and about 500 % that can be achieved between about 45°F
and 50°F in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product having consumer acceptable organoleptic properties that contains a triglyeride fat component, and an emulsifier component, wherein said fat (component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50°F about 40 to 75 at 80°F, less than about 20 at 100 °F, said method comprising the step of selecting for inclusion into said product an emulsifier component that increases substantially the whipping overrun of said product thereof minimizing the amount of said triglyceride component present in a volume of said product.
CA002183227A 1994-02-14 1995-02-07 Organoleptic whippable foods with improved temperature stability and improved whipping performance Expired - Lifetime CA2183227C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US19633494A 1994-02-14 1994-02-14
US08/196,334 1994-02-14
PCT/US1995/001553 WO1995021535A1 (en) 1994-02-14 1995-02-07 Improved temperature stability and whipping performance foods

Publications (2)

Publication Number Publication Date
CA2183227A1 true CA2183227A1 (en) 1995-08-17
CA2183227C CA2183227C (en) 2006-08-01

Family

ID=36764234

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002183227A Expired - Lifetime CA2183227C (en) 1994-02-14 1995-02-07 Organoleptic whippable foods with improved temperature stability and improved whipping performance

Country Status (1)

Country Link
CA (1) CA2183227C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114766657A (en) * 2022-03-28 2022-07-22 河北养元智汇饮品股份有限公司 Compound stabilizer, walnut milk for coffee flower and preparation method of walnut milk

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114766657A (en) * 2022-03-28 2022-07-22 河北养元智汇饮品股份有限公司 Compound stabilizer, walnut milk for coffee flower and preparation method of walnut milk

Also Published As

Publication number Publication date
CA2183227C (en) 2006-08-01

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Legal Events

Date Code Title Description
EEER Examination request
MKEX Expiry

Effective date: 20150209