GB650773A - Improvements in or relating to the preparation of foodstuffs containing finely divided air - Google Patents

Abstract

Foodstuffs containing finely-divided air are made by dispersing partial fatty acid esters of polymerized polyhydric alcohols having at least one free hydroxy group and derived from fatty acids with an iodine value not exceeding 45 or a mixture of these esters with other fatty substances with at least 8 parts of an aqueous liquid to 1 part of fatty substance, the partial esters being present in amount not less than 1 per cent of the dispersion, beating air into the dispersion, and incorporating edible substances with the dispersion. The edible substance may be such as to increase the viscosity of the dispersion, e.g. sugar or gelatine; there may be added a sodium or potassium soap, e.g. in the proportion of less than 1.5 per cent of the partial esters. Examples are concerned with making a cream for garnishing, of sp. gr. 0.10, by whipping a mixture of melted stearic acid partial ester of hexaglycerol containing non-polymerized glycerol, hot water, and sugar, making a light ice by freezing, while stirring, a mixture of an emulsion in water of a stearic acid ester of glycerol-free triglycerol having 2 unesterified hydroxyl groups to each estrified hypowdered skimmed milk, sugar, and colouring and flavouring matter, and further freezing without stirring, and making sponge cakes by baking a beaten mixture of a stearic acid ester of glycerol-free triglycerol having 2 unesterified hydroxyl groups to each esterified hydroxyl group, water, egg, and sugar, into which flour and powdered skimmed milk have been kneaded. Specifications 453,220, 518,050 and 518,952 are referred to. The Specification as open to inspection under Sect. 91 comprises also the employment of dispersions having any proportion of the fatty acid esters. This subject-matter does not appear in the Specification as accepted.