IL28984A - Process for preparing a frozen whipped topping composition - Google Patents

Description

l'SniUJl jriD ΤΪ1Π1»·Ί "11 PATENT ATTORNEYS □ ' D ] Q 9 'Dill) PATENTS AND DESIGNS ORDINANCE SPECIFICATION Process for preparing frozen whipped topping composition tisp nasi? ΤΜΠ rnanV v nn GENERAL POOD CORPORATION, a corporation of the State of Delaware, of 250 North Street, White Plains, State of New York, U.S.A., an ISRAEL SHACHTER, an Israeli citizen of 9-H Yavne Street Tel-Aviv, Israel do hereby declare the nature of this invention and in what manner the same is to "be performed, to "be particularly described and ascertained in and by the following statement :- u. s.50 ,739 This invention relates to a process for preparing a whipped topping composition. More particularl , it relates to a process for preparing a frozen whipped topping composition suitable for use as a: whipped cream substitute and as a topping for desserts, icing for cakes, and the like.

Powdered compositions for use in preparing whipped toppings are known. Such compositions offer advantages of ease of handling due to their free flowing character and freedom from spoilage on storage for. long periods of time. However, the recipes for such powdered whippable compositions, call for reconstitution of the powdered whippable composition with water and/or milk and whipping thereby resulting in certain of the convenience features which such products offer being lost.

In addition to powdered whippable topping compositions, edible emulsions which are adapted to be whipped or aerated with an inert edible gas are also known and these emulsions are adapted to be distributed and sold in a refrigerated condition. Such emulsions maybe packaged in and dispensed from the familiar aerosol cans utilizing the inert gas as both aerating agent a d · propelling agent. Alternatively, such emulsions may be distributed and sold like many frozen or liquid dairy roduct and at the i e of use such e ulsions are whipped or aerated. It is apparent, however, that such emulsions, i.e., refrigerated whippable topping mixes, also leave much to be desired. Thus, in the case of emulsions of the former type which are adapted to be dispensed from a pressurized container, the cost and poor stability at room temperature of such products limits wide acceptability.

Further, the convenience feature is missing from those refrigerated topping mixes of the latter type since they mus be later whipped or aerated with a mechanical meansy Moreover, many refrigerated topping mixes of the latter type have poor storage stability even under optimum refrigeration conditions.

Therefore there is a need for an improved process for preparing a whipped topping composition and particularl for a process for preparing a whipped topping composition, which composition does not suffer from most of the disadvantages which are apparent in conventionally prepared refrigerated ._ . topping mixes. *>ueh a process should provide a frozen whipped topping having suprgior freeze-thaw stability and excellent storage stability.

In accordance xrith the present invention, it has now been discovered that a froze whipped toppin can be prepared by blending edible fat, edible protein, an edible emulsifier and, optionally, an edible stabilizer with water, homogenizing the blend with at least one stage of homogenization being at a pressure above about 6000 psi, cooling the emulsion, whipping the emulsion, and freezing the emulsion. Advantageously, other ingredients for example carbohydrate and flavor are incorporated after cooling and prior to whipping. The as superior storage stability and generally offer a maximum of convenience to the consumer.

The process of the present invention thus makes it possible to offer whipped topping compositions which -: can be distributed and sold in a frozen state and., upon thawing, tend to retain their excellent volume, texture and eating properties. The thawed compositions may frequently then be stored at household ref igeration temperatures for periods of up to fourteen to twenty-one days, again usually without an apparent loss in volume, texture or eating properties. Thus, the compositions may be described as usually having exceptional stability during ■ freezing, thawing and storage at refrigeration temperatures. In this connection, it may be noted that whipped cream which is considered to be the standard against which many powdered whippable compositions and refriger-. ated topping mixes are evaluated is characterized by poor freeze-thaw stability as well as its instability at refrigeration temperatures after a period of from three to four days, The fat employed in preparing the frozen whipped topping compositions can be one of the natural animal or vegetable fats or oils commonly employed in food products. Thus, a combination of edible oils, seml- solid or solid fats, can be employed. Such fats or oils may be fully or partially hydrogenated . Suitable fats include lard, modified lard, margarine, as well as various vegetable and animal oils. Thus, oils such as coconut oil, palm kernel oil, cottonseed oil, peanut oil, fat is low melting and has desired melt-away characteristics at mouth temperatures.

The protein which may be employed may be one of a large group including non-fat milk solids., water soluble soy protein derivatives, hydroxylated lecithin, egg albumenj gelatin, sodium caseinate, and calcium caseinate, and mixtures thereof. The protein apparently serves to effect stabilization of the whipped topping composition.

A wide variety of emulsifiers may be employed in the compositions which are prepared by the process of this invention. Thus,. mono- or di-glycerides of fatty acids such as monostearin and dipalmitin, polyoxyalkylene ethers of fatty esters of polyhydric alcohols such as the polyoxyethylene- ethers of sorbitan monostearate or the polyoxyethylene ethers of sorbitan distearate; fatty esters of polyhydric alcohols, such as sorbitan monostearate; mono- and di- esters of glycols and fatty acids such as propylene glycol monostearate and propylene glycol monopalmitate ; and partial esters of carboxylic acids such as lactic, citric, and tartaric acids with the mono- and di- glycerides of fatty acids such as glyceryl lactopalmitate and glyceryl lactooleate. The fatty acids which can be employed in the preparation of the emulsifiers include those derived from beef tallow and coconut ,· cottonseed, palm, peanut, soybean and marine oils. Preferably, a combination of emulsifiers is employed, typically, polyoxyethylene sorbitan monostearate and sorbitan monostearate.

A stabilizer, other than protein, is also desirabl included in the frozen whi ed to pin composi- tlon. Such stabilizer is preferably a natural, i.e., vegetable, or synthetic gum and may be, for example, carregeenan, guar gum, alginate, and the like or carboxy-methylcellulose, methylcellulose ether, and mixtures thereof.

Carbohydrate can be employed in the frozen whipped topping composition to provide desired sweetness. Thus, sugars such as sucrose, dextrose, fructose, lactose, maltose, invert sugar, and mixtures thereof may be utilized.

Other ingredients which may be included in the frozen whipped topping compositions prepared by the process of this invention are flavoring agents, colorants or dyes, vitamins, and minerals. Suitable flavoring agents include vanilla, chocolate, coffee, maple, spice, mint, butter, caramel and fruit flavors.

The amounts of fat, protein, emulsifier, stabilizer, carbohydrate, and optionally included ingredients as well as the amount of water employed in the preparation of frozen whipped topping compositions according to the process of this invention can be varied over relatively wide limits. Indeed, a surprising finding of the present invention is that homogenization of the composition using a pressure of at least 6000 psi allows considerable latitude in the amounts of ingredients employed. The amount of fat should be sufficient to provide a stable whipped topping which has good mouth feel and yet, upon melting, does not leave an undesirable film on the palate . Sufficient amounts of protein, emulsifier and stabilizer will be used to afford . some stability to the topping and to impart good whipping properties to the composition. Further, the amount of carbohydrate will be varied over a range sufficient to provide desired sweetness level in the finished topping composition. A preferred range of ingredients is as follows: Ingredients jPe_rcen .by Wei ht Fat 20.0 - 30.0 Protein . 0.5 - 2.0 Ernulsifier 0.5 - 2.0 Stabilizer (gum) 0.5 - 2.0 Water 40,0 - βθ.0 Carbohydrate (sugar) .20.0 - 30.0 Flavoring agent ' 0.5 - 2.0 Colorant ' 0.01 - 0.05 As has been indicated previously, the ingredients, except for carbohydrate and the optionally included ingredients, such as flavoring agent and color are blended in suitably desirable ratios to form a mix. The ingredients are heated prior to or during blending and the mix is then passed through a homogenizer of the typical dairy type. Although homogenization may be accomplished in one stage, for best results, homogenization is carried out in two stages, operated with the pressure maintained during the first stage at a minimum of 6000 psi and a maximum of about 10,000 psi, preferably about 5ΟΟ psi, and the second stage at a pressure of about 500 psi. The mix temperature is usually maintained at .a temperature of about 110° to l60°F. during homogenization-. Carbohydrate and the optionally included ingredients may be added either before or after the mix has been homogenized to form an emulsion. The emulsion is then cooled to about 35° to 75°F. and passed through a whipper for the incorporation of air or an inert gas such as nitrogen, carbon dioxide , nitrous oxide or the like. The whipper. may be of conventional construction and with a heat exchanger that permits cooling of the emulsion during whipping to temperatures of about 35° to 50°F. The emulsion is then whipped to about 250%" overrun and is packaged and frozen.

The process of the present invention thus pro- ' duces frozen whipped topping compositions which remain smooth after several freeze-thaw cycles and which do not curdle upon prolonged refrigerato storage. While the compositions are distributed and sold in the frozen state, it is apparent that they may be also merchandised in a refrigerated condition without loss of the advantageous features afforded by this invention. To use the frozen whipped topping composition, the product is defrosted, for example, by being left overnight in the refrigerator or left out at room temperature for two hours. The compositions after thawing are thus ready for immediate table use without the necessity for reconstitution or for whipping.

In order to illustrate the present invention, the following example is given: EXAMPLE I Vteight _gms Percent Fa (hydrogenated vegetable) 79 .9 25.77 Protein (sodium caseinate) 3.525 i.i Stabilizer (carrageenan and guar gum) 2, 35 0.76 Emulsifie (polyoxyethylene (20) sorbitan monostearate) Emulsifier (sorbitan monostearate) Flavor Colorant (beta carotene) ! Water Carbohydrate (sugar) Flavor (vanilla) Process 1. Heat water and fat to l60°F. 2. Add sodium caseinate to (l) and mix. 3. Msit emulsifiers and stabilizer at 120° F, and add to (1). 4. Add flavor and color'to (l).

.. Add sugar and vanilla to (l). 6. Pass hot mix through 2-stage homogenizer - 1st' stage 7500 psi, 2nd stage 500 psi. 7. Continuously cool homogenized mix over rib cooler to 60-65°F. 8. Batch cool to 44°F. 9. Whip to 20^ overrun (l cup = 3-1/2 cups v/hip) . 0. Package . .· ·· '· ·; 1. Freeze .

The composition so prepared is characterized by its excellent freeze-thaw stability even after several cycles. The stability of the thawed whipped composition is judged superior upon storage for 14-21 days at refrigerator temperatures. Exceptional retention of volume and textural characteristics of the thawed whipped composition is also observed.

Claims (1)

1. CLAIMS A process for preparing a whipped topping sitio which blending edible edible an emuisifier edible with homogenizing blend with at least one stage the at omogenization least 6000 whipping and A process according to Claim 1 in which the homogenizing is effected in two the first at from 6000 to 10000 psi second at a pressure of about 500 A process according to either Claims 1 and 2 in which carbohydrate and a flavoring agent are added codling and before A process according to either of Claims 1 and 2 which carbohydrate and a flavoring agent are added prior to A process according to any one of the preceding claims in which the blending and homogenizing is at from to and the cooling whipping at from to A process for preparing a whipped topping position substantially as hereinbefore described with particular reference to the A frozen whipped topping composition when prepared by a process according any of Claims 1 to insufficientOCRQuality