GB1173827A - Process for preparing Frozen Whipped Topping Composition - Google Patents

Process for preparing Frozen Whipped Topping Composition

Info

Publication number
GB1173827A
GB1173827A GB47377/67A GB4737767A GB1173827A GB 1173827 A GB1173827 A GB 1173827A GB 47377/67 A GB47377/67 A GB 47377/67A GB 4737767 A GB4737767 A GB 4737767A GB 1173827 A GB1173827 A GB 1173827A
Authority
GB
United Kingdom
Prior art keywords
homogenising
composition
frozen whipped
whipping
palmitate
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
Application number
GB47377/67A
Inventor
George John Lorant
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.)
General Foods Corp
Original Assignee
General Foods Corp
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 General Foods Corp filed Critical General Foods Corp
Priority to GB47377/67A priority Critical patent/GB1173827A/en
Publication of GB1173827A publication Critical patent/GB1173827A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

1,173,827. Frozen whipped toppings. GENERAL FOODS CORP. 17 Oct., 1967, No. 47377/67. Heading A2B. A process for preparing a frozen whipped topping composition comprises blending fat, protein, emulsifier and water, homogenising the blend, cooling, whipping and freezing, at least part of the homogenisation being carried out at at least 6,000 p.s.i.g. The homogenising step is preferably effected in two stages, the first using 6000-10000 p.s.i.g, and the second using about 500 p.s.i.g. The blending and homogenising steps may be carried out at 110‹-160‹F. and the whipping step at 35‹-75‹F. During the whipping step air, nitrogen, carbon dioxide or nitrous oxide may be incorporated in the food. The composition may include a stabiliser, a carbohydrate, a colouring material, a vitamin and a mineral. The composition may comprise coconut, palm kernel, cottonseed, peanut, olive and corn oils, hydrogenerated oils and fats, margarine, lard, non-fat milk solids, soya protein derivatives, hydroxylated lecithin, egg albumen, gelatin, sodium caseinate, calcium caseinate, monostearin, dipalmitin, polyoxyethylene ethers of sorbitan monostearate and disterate, sorbitan monostearatepropylene glycol mono-stearate and-palmitate, glyceryl lacto-palmitate and-oleate, carrageenan, guar gum, alginate, carboxymethyl cellulose, methyl cellulose ether, sucrose, dextrose, fructose, lactose, maltose, invert sugar, vanilla, chocolate, coffee, maple, spice, mint, butter and caramel.
GB47377/67A 1967-10-17 1967-10-17 Process for preparing Frozen Whipped Topping Composition Expired GB1173827A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB47377/67A GB1173827A (en) 1967-10-17 1967-10-17 Process for preparing Frozen Whipped Topping Composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB47377/67A GB1173827A (en) 1967-10-17 1967-10-17 Process for preparing Frozen Whipped Topping Composition

Publications (1)

Publication Number Publication Date
GB1173827A true GB1173827A (en) 1969-12-10

Family

ID=10444748

Family Applications (1)

Application Number Title Priority Date Filing Date
GB47377/67A Expired GB1173827A (en) 1967-10-17 1967-10-17 Process for preparing Frozen Whipped Topping Composition

Country Status (1)

Country Link
GB (1) GB1173827A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0483896A1 (en) * 1990-10-29 1992-05-06 Unilever N.V. Spoonable non-dairy cream
FR2906974A1 (en) * 2006-10-17 2008-04-18 Air Liquide METHOD FOR MANUFACTURING FOAM
US7488504B2 (en) 2003-12-19 2009-02-10 Danisco A/S Process for production of a frozen food product

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0483896A1 (en) * 1990-10-29 1992-05-06 Unilever N.V. Spoonable non-dairy cream
US5190781A (en) * 1990-10-29 1993-03-02 Van Den Bergh Foods Co., Division Of Conopco, Inc. Spoonable non-dairy creams
US7488504B2 (en) 2003-12-19 2009-02-10 Danisco A/S Process for production of a frozen food product
FR2906974A1 (en) * 2006-10-17 2008-04-18 Air Liquide METHOD FOR MANUFACTURING FOAM
WO2008047025A2 (en) * 2006-10-17 2008-04-24 L'air Liquide Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Foam making method
WO2008047025A3 (en) * 2006-10-17 2008-06-05 Air Liquide Foam making method

Similar Documents

Publication Publication Date Title
US4505943A (en) Process for making a freeze-thaw stable edible foam containing milk fat
US3431117A (en) Product and process for preparing frozen whipped topping composition
US4451492A (en) Real cream frozen whipped topping composition
US4587130A (en) Storable product which can be whipped up to a dessert mousse, and a process for its preparation
US20010005524A1 (en) Pourable dessert liquid product
UA78191C2 (en) Method to obtain hard dairy product (variants)
JPS6322139A (en) Aerated food based on milk and its production
JP2010535532A (en) Stable whipped and whipped food products
JPS61219342A (en) Production of frozen and frothed food
GB1341963A (en) Edible composition
GB1173827A (en) Process for preparing Frozen Whipped Topping Composition
EP1450618B1 (en) Caramel mixture and method for manufacturing thereof
JP4390376B2 (en) Oil-in-water emulsified chocolate and composite food using the same
GB1233258A (en)
JP2000106822A (en) Chocolate foods and use of the same
US8980358B2 (en) Frozen aerated confections and methods for production thereof
GB997909A (en) Improvements in or relating to preparations containing nut butter
EP1389917B1 (en) Food product
GB1140937A (en) Whippable composition and manufacture thereof
EP0113536A2 (en) Process for making a freeze-thaw stable edible foam containing milk fat
JP4541188B2 (en) Production method of frozen dessert
GB1077338A (en) Edible whipping composition
JP2970908B2 (en) Method for producing foamed foods that are stable for a long time at low temperatures
JPH078174A (en) Starch-containing cream and production thereof
Das et al. Chemistry and Different Aspects of Ice Cream

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee