KR20170023694A - Improved food topping - Google Patents

Abstract

The present invention relates to an edible topping composition which exists in a fluid state under a room temperature and a refrigeration temperature, and contains non-hydrogenized oil/hydrogenized oil, dairy products, a sweetener, and a bulking agent. The edible topping composition can be whipped up, and the whipped edible topping composition has soft and non-greasy textures without sliminess.

Description

IMPROVED FOOD TOPPING < RTI ID = 0.0 >

The present invention relates generally to edible compositions, and more particularly to edible topping compositions having improved flavor, more specifically having improved flavor, which can be used as topping on cakes and other desserts, Or can be used as a creamer and has a soft texture, a desirable consistency and a fresh milk flavor.

Non-dairy toppings are very popular in that they have a similar taste to dairy toppings but are generally longer shelf-life than dairy products. Non-dairy products have many advantages, but consumers continue to demand that these non-dairy products have a taste very similar to dairy-based toppings. Thus, there is a continuing need to prescribe food toppings that have many or all of the benefits of non-dairy toppings and that have a taste that is very similar to dairy toppings.

The present invention has an improved flavor and can be used as a topping on foods (e.g., cakes and other desserts, etc.), can be used as a whipping or creamer, and has a soft texture, a good consistency, Topping composition. The edible topping composition is a mixture of dairy and non-dairy toppings in that it includes both dairy fat and non-dairy fat. The edible topping composition, including milk, has a taste and flavor that is similar or similar to that of dairy topping. Because the edible topping composition provides a natural cream flavor and a fresh milk flavor of conventional dairy toppings, the edible topping composition of the present invention can be used as a top level dairy-based topping for food. Thus, the edible topping composition of the present invention provides milk taste and dairy-like toppings to a bakery that conventionally used some or all of the dairy cream in the manufacture of cakes, and conventional dairy product blends or non- dairy- With an edible topping composition. The edible topping composition of the present invention includes dairy products (e.g. milk, cream, low fat milk, dairy fat, milk powder, cream powder, whey powder etc.), non-hydrogenated oils (NH oil / or hydrogenated oils) and sweeteners . In one non-limiting embodiment of the invention, the edible topping composition may be a milk product (e.g. milk, cream, low fat milk, dairy fat, milk powder, cream powder, whey powder etc.), NH oil / (E.g., water, sweetener, sugar, syrup, artificial sweetener, etc.) and one or more of the following optional components (e.g., other dairy ingredients, milk proteins or soy proteins, emulsifiers, thickeners, salts, , Coloring agents, preservatives, etc.).

The present invention is directed to a confectionery product that includes both dairy and water-in-water type emulsions and is easily swept at refrigeration temperatures (i.e., 33-45)) and at room or ambient temperatures (i.e., 60--80 ℉) To < RTI ID = 0.0 > a < / RTI > The edible topping composition has a soft, unblended texture, a slippery texture and satisfactory sensory properties. The swallowed food is fluid at refrigeration temperature and room temperature, and therefore is easily swept to obtain confectionery including icing, topping, peeling, and the like. The swollen food is soft, does not shine, and therefore is easy to dispense for making decorations and is easy to clean.

The present invention also provides a method of preparing an edible topping composition. The method includes heating the dairy product of the edible topping composition prior to adding the dairy product with the other ingredients of the edible topping composition. The whip product is liquid and can be stored in a frozen state.

The present invention also provides a method of obtaining confectionery swept from an edible topping composition. The product may be swept to form a whipped confection by conventional methods known in the art.

One non-limiting purpose of the present invention is to provide an edible topping composition comprising dairy products and oil emulsions and having improved flavor, a soft texture, a desired consistency and a fresh milk taste.

Another non-limiting objective of the present invention is the provision of an edible topping composition containing milk and having a taste or flavor similar or similar to that of dairy topping.

Another non-limiting purpose of the present invention is to provide an edible topping composition that provides a natural creamy flavor and fresh milk flavor of conventional dairy toppings.

A further non-limiting objective of the present invention is to provide a method for the preparation of a composition for the manufacture of a medicament for the treatment and / or prophylaxis of diarrhea The present invention is to provide an edible topping composition comprising at least one of the following ingredients (for example, other dairy ingredients, milk protein or soy protein, emulsifiers, thickeners, salts, phosphate salts, spices,

Another non-limiting object of the present invention is the provision of an edible topping composition that is easily swept at refrigeration temperature and room temperature and can be swept into confectionery having improved sensory properties.

Another non-limiting purpose of the present invention is to provide an edible topping composition having a soft, unblended texture, a non-slip texture and satisfactory sensory properties.

Yet another non-limiting object of the present invention is the provision of an edible topping composition which is fluid at refrigeration temperature and room temperature and therefore is easily swept to obtain a confectionery comprising icing, topping, peeling and the like.

Another non-limiting object of the present invention is the provision of an edible topping composition which is smooth, unblended, and therefore easy to dispense for easy decoration and easy to clean.

Another non-limiting object of the present invention is the provision of an edible topping composition which is liquid and which can be frozen or cooled or stored at room temperature.

Another non-limiting object of the present invention is the provision of an edible topping composition which is capable of forming a confection that is whipped by a conventional method known in the art.

These and other objects and advantages will become apparent from the following description taken in conjunction with the accompanying drawings.

Reference may be made to the drawings illustrating a non-limiting embodiment of the invention:
Figure 1 shows a non-limiting process for making the edible topping composition of the present invention.

Reference is now made to the non-limiting embodiments of the present invention, and is not limited thereto, and Figure 1 shows a non-limiting process of the edible topping composition of the present invention.

The present invention relates to an edible topping composition having an improved flavor, which can be used as topping in food, which can be used as a whipping or creamer, and which has a smooth texture, desirable consistency and fresh milk flavor. The edible topping composition contains milk and its taste and flavor has a taste similar to or the same as dairy topping. As such, the edible topping composition of the present invention provides a milk flavor and dairy-like toppings.

The edible topping composition of the present invention includes dairy products such as milk, cream, low fat milk, dairy fat, milk powder, cream powder, whey powder, etc., NH oil / hydrogenated oil and sweeteners . Typically, the NH oil / hydrogenated oil content of the edible topping composition is at least about 10 weight percent, the water content is at least about 15 weight percent, the dairy product is at least about 15 weight percent, and the sweetener content is at least about 5 weight percent %to be. The combined weight percentage of the NH oil or hydrogenated oil, water, dairy product and the sweetener in the edible topping composition is at least about 80 wt%. Typically, the NH oil / hydrogenated oil content, the water content and the dairy product in the edible topping composition are each greater than the sweetener content of the edible topping composition. In one non-limiting embodiment of the invention, the NH oil content of the edible topping composition is from about 10% to 45% by weight (all numbers and ranges therebetween), typically from about 20% to 35% , More typically from about 25% to 30% by weight. In another non-limiting embodiment of the present invention, the water content of the edible topping composition is from about 15% to 55% by weight (all numbers and ranges therebetween), usually from about 20% to 35% , More typically from about 22 wt% to about 28 wt%. In another non-limiting embodiment of the present invention, the dairy products of the edible topping composition are from about 15% to 45% by weight (all numbers and ranges therebetween), usually about 20% to 40% More typically from about 25% to 35% by weight. In another non-limiting embodiment of the present invention, the sweetener content of the edible topping composition is from about 1% to 30% by weight (all numbers and ranges therebetween), usually from about 5% to 25% , More typically from about 10% to 20% by weight. In a further non-limiting embodiment of the present invention, the combined weight percentages of said non-hydrogenated or hydrogenated oils, water, dairy products and said sweetener in the edible topping composition are from about 80% to 100% And range), typically from about 90% to 100% by weight, and more typically from about 95% to 98% by weight.

Hydrogenated oils or fats that may be used in the edible topping composition include hydrogenated coconut oil, hydrogenated soybean oil, hydrogenated palm oil, hydrogenated palm kernel oil.

The NH oil or fat that may be used in the edible topping composition may be selected from coconut oil, cottonseed oil, corn oil, soybean oil, peanut oil, olive oil, palm oil, palm kernel oil, safflower oil, sunflower oil, avocado oil, Oil, rice bran oil and / or sesame oil. In one non-limiting embodiment, the non-hydrogenated oil or fat is palm kernel oil.

Sweeteners that may be used in the edible topping composition include sugars (e. G., Monosaccharides, disaccharides, and polysaccharides). The sweetener may be at least one sugar such as sucrose, fructose, dextrose and the like; Sugar syrups such as high fructose corn syrup (e.g., corn syrup, glucose syrup, maple syrup, golden syrup, high fructose corn syrup, etc.); And / or high sensitivity sweeteners such as aspartame, acetosulfam, alitame, saccharin, cyclamate, and trichlorosucrose, and the bulking agent may be included in the formulation to provide additional solids to provide a body to the foam structure . Typical bulking agents are maltodextrin, polydextrose, polyglucose, xylitol, mannitol, and sorbitol. For prescription calculation, all of these bulking agents are considered to be included in the sweetener component. In one non-limiting embodiment, the sweetener comprises a sucrose or sucrose-fructose combination. In another non-limiting embodiment, the sweetener comprises both sugar and sugar syrup.

Dairy products that can be used in the edible topping composition include milk (e.g., low fat milk, 1% fat milk, 2% fat milk, whole milk), cream, yoghurt, sour cream, dairy fat, milk powder, And the like. In one non-limiting embodiment, the dairy product comprises milk or milk.

The edible topping composition optionally comprises one or more emulsifying agents. The at least one emulsifier is present in the edible topping composition when used in an amount of at least about 0.01% by weight. Typically, the content of the at least one emulsifier in the edible topping composition does not exceed 5% by weight (e.g., 0.01-5% by weight and values and ranges therebetween). Typically, the emulsifier is present in the edible topping composition when used in an amount of about 0.2 wt.% To 2.5 wt.%, More typically about 0.2 wt.% To 1.5 wt.%, Which is acceptable under the FDA guidelines. Non-limiting examples of one or more emulsifiers that may be used include polyoxyethylene ethers of sorbitan monostearate (polysorbate 60) and polyoxyethylene ethers of sorbitan monooleate (polysorbate 80); Span-20, span-40, span-60, span-80, lecithin; Hydroxylated lecithin; Mono, di or polyglycerides of fatty acids such as stearin and palmitic mono and diglycerides; Polyoxyethylene ethers of fatty acids of polyhydric alcohols or polyoxyethylene ethers of sorbitan distearate; Fatty esters of polyhydric alcohols such as sorbitan monostearate; Polyglycerol esters of mono- and diglycerides such as hexaglyceryl distearate; Mono and diesters of glycols such as propylene glycol monostearate and propylene glycol monopalmitate, succinoylated monoglyceride; And esters of mono- and diglycerides of fatty acids such as lactic acid, citric acid and tartaric acid with glycerol lacto-palmitate and glycerol lactostearate, and all members of calcium sucrose lactate and sucrose esters thereof, Diacetyl tartaric acid esters of fatty acids, "DATEMS ", and the like, and mixtures thereof. In one non-limiting embodiment, the emulsifier comprises polysorbate 60 and / or polysorbate 80 when used.

The edible topping composition may optionally comprise one or more stabilizers. The at least one stabilizer is present in the edible topping composition in an amount of at least about 0.01% by weight, when used. Typically, the content of one or more stabilizers in the edible topping composition does not exceed 5% by weight (e.g., 0.01-5% by weight and the range and range therebetween). Typically, the stabilizer is present in the edible topping composition when used, in an amount of about 0.2% to 2.5% by weight, more typically about 0.2% to 1.5% by weight, which is acceptable under the FDA guidelines. Non-limiting examples of one or more stabilizers that may be used include hydrophilic colloids. The hydrophilic colloid may be a natural gum or a synthetic gum such as a vegetable. Examples of the hydrophilic colloid include carrageenan, guar gum, alginate, xanthan gum, locust bean gum, arabic gum, gellan gum, pectin or the like, or methylcellulose, carboxymethylcellulose, ethyl Cellulose, semi-synthetic cellulose such as hydroxypropylmethylcellulose (HPMC), and microcrystalline cellulose. In one non-limiting embodiment, the stabilizer, when used, comprises carrageenan, guar gum, alginate and / or xanthan gum.

The edible topping composition may optionally comprise one or more salts. The at least one salt is present in the edible topping composition when used in an amount of at least about 0.01% by weight. Typically, the content of one or more salts in the edible topping composition does not exceed 1% by weight (e.g., 0.01-1% by weight and the range and range therebetween). Salts useful in the present invention are any edible salts which do not interfere with other ingredients or have a dissatisfactory taste. Typically, the salt may function as a buffer and / or a flavoring and / or preservative. Examples of useful salts are the customary salts (sodium chloride), sodium or potassium phosphate, citrate, chloride, phosphate salts, sorbate and the like.

The edible topping composition may optionally comprise one or more starches or modified starches. The one or more starches are present in the edible topping composition in an amount of at least about 0.1% by weight when used. Typically, the content of one or more starches in the edible topping composition does not exceed 5% by weight (e.g., 0.1-5% by weight and the range and range therebetween). Non-limiting starches that may be used include starch from potatoes, corn, maize, rice, wheat, corn, sorghum, rice bran, etc. or modified starches.

The edible topping composition may optionally comprise one or more proteins. The one or more proteins are present in the edible topping composition in an amount of at least about 0.1% by weight when used. Typically, the content of one or more proteins in the edible topping composition does not exceed 5% by weight (e. G., 0.1-5% by weight, all values and ranges therebetween). Non-limiting proteins that may be used include milk proteins such as isolated sodium caseinate, potassium caseinate or calcium caseinate, and may be selected from the group consisting of skim milk, nonfat dry milk, milk protein concentrate, whey protein concentrate, alpha-lactalbumin and beta Proteins provided as lactoglobulin can be used. Also useful are, but not limited to, soy protein, pea protein, wheat protein, cotton protein, peanut protein and corn protein. Also, meat proteins derived from meat processing as a soluble protein may be used according to the practice of the present invention.

The edible topping composition may optionally comprise one or more acidulants. The one or more acidifiers are present in the edible topping composition in an amount of at least about 0.01% by weight when used. Typically, the content of one or more acidifiers in the edible topping composition does not exceed 1% by weight (e.g., 0.01-1% by weight and the range and range between them). The acidulant may be added for acidifying the food topping composition, adjusting the pH and / or functioning as a preservative. Non-limiting examples of acidulants that may be used include phosphoric acid, tartaric acid, malic acid, citric acid, fumaric acid, and the like.

The edible topping composition may optionally comprise one or more other ingredients such as a spice, a colorant, a vitamin, a mineral powdered milk, a cream powder, and the like. Suitable spices can be used to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit and other flavors. The spices, when used, are present in the edible topping composition in an amount of at least about 0.01% by weight. Typically, the content of the flavoring in the edible topping composition does not exceed 1% by weight (e.g., 0.01-1% by weight and the value and range therebetween). The coloring agent, when used, is present in the edible topping composition in an amount of at least about 0.001% by weight. Typically, the content of the coloring agent in the edible topping composition is not more than 0.5% by weight (for example, 0.001-0.5% by weight and the value and range between them).

Non-limiting examples of such edible topping compositions are as follows in weight percentages:

Example 1

NH oil / hydrogenated oil 10-40 wt%

Dairy products 15-40 wt%

Water 15-40 wt%

Sweetener 5-25 wt%

Emulsifier 0-4 wt%

Stabilizer 0-4 wt%

0-1%

≪ tb >

Coloring matter 0-0.5 wt%

Example 2

NH oil / hydrogenated oil 20-40 wt%

Dairy products 0-40 wt%

Water 20-40 wt%

Sweetener 8-20 wt%

Emulsifier 0.1-3 wt%

Stabilizer 0.1-3 wt%

0.01-0.5 wt%

Spices 0-0.5 wt%

Coloring agent 0-0.2 wt%

Example 3

NH oil / hydrogenated oil 20-30 wt%

22-35% by weight of dairy products

Water 20-30%

Sweetener 10-20 wt%

Emulsifier 0.2-2 wt%

Stabilizer 0.2-2 wt%

Salt 0.01-0.4 wt%

≪ tb >

Coloring agent 0-0.1 wt%

Example 4

NH oil / hydrogenated oil 25-30 wt%

Dairy products 28-33%

Water 22-28%

5-12 wt%

Sugar syrup 2-8%

Emulsifier 0.5-2 wt%

Stabilizer 0.5-2 wt%

Sodium salt 0.01-0.2 wt%

Phosphate salt 0.01-0.2 wt%

≪ tb >

Coloring agent 0-0.1 wt%

The edible topping composition in said sloughed state is liquid at refrigeration temperature and at ambient temperature. Thus, the edible topping composition is readily fluid at room temperature and can be used in manufacturing facilities equipped to process liquids. The edible topping composition may be formed with a whipped topping.

The edible topping composition in the mipped state may be stored frozen for one year or refrigerated for at least up to nine months. The edible topping composition in the whipped state is stable in refrigerated conditions for at least 12 hours, typically at least 24 hours, more typically at least 2 days, more typically at least 1 week. The edible topping composition in the whipped state performs storage stability, handling and decorating as well as vegetable oil-based butter icing for at least the overrun. The edible topping composition in the whipped state has an unblended texture, can be easily dispensed, and can be easily cleaned. The edible topping composition in the whipped state may be swept with an overrun of at least about 150%, typically at least about 200% to 300% or more than 300%.

Referring now to Figure 1, there is shown a non-limiting process for forming the edible topping composition of the present invention. The NH 3 oil or hydrogenated oil (e.g., edible fats), water, sweetener, optional emulsifier, optional stabilizer, selective salt, selective flavoring, optional coloring agent and optional optional ingredients are placed in a blending tank until uniformly mixed Mix together. A high shear mixer can be used so that there is no large lumps in the mixture. Typically, the mixture is heated before, during, or after mixing to a temperature of about 55-85 占 폚 (e.g., 65-75 占 폚). The heated mixture is then heated to about 55-75 DEG C (e.g., 65 DEG C) and a dairy product (e.g., milk) is added to the heated mixture, and the dairy and heating mixture is heated to about 55-75 DEG C , 65 [deg.] C) for at least about 2 minutes, and typically less than 60 minutes (e.g., 10 minutes) to form a dairy product blend.

Typically, pasteurization occurs at a temperature of 55-90 占 폚 (e.g., 65-75 占 폚) for at least 5 minutes, typically less than about 60 minutes (e.g., 20 minutes) or during UHT treatment.

After the dairy product blend is pasteurized or UHT, the dairy product blend is homogenized. For example, the dairy product blend may be homogenized using one or two pressures at a total pressure of 1,000-7,000 psi. The homogenization process is described in U.S. Patent No. 6,203,841, which is incorporated herein by reference in its entirety.

The homogenized dairy product blend is then allowed to cool to a temperature typically below 20 [deg.] C (e.g., 0-10 [deg.] C). Cooling of the homogenized dairy product blend may utilize a heat exchanger, although other or additional cooling methods may be used.

After the homogenized dairy product blend is cooled, the cooled product is liquid and is ready for use or packaging. When the product is packaged, the package may be stored on the shelf in a refrigerated or frozen state. Typically, the frozen product can be thawed under refrigeration temperature and then ready for use.

The edible topping composition of the present invention may be formed with whipped topping using any mechanical device such as paddles, whips, conventional batch mixers, continuous mixers, etc., which may exert high shear mechanical strength.

The edible toppings composition may be sterilized by a variety of aseptic processes such as heat treatment. Such processes are well known in the art and include high temperature short time (HTST), increased shelf life and ultrahigh temperature (UHT) heat treatment, homogenization, cooling and packaging steps. Various whipped confections can be made from edible topping compositions. Such sweated confectionery includes peeling, icing, topping, and decoration that can be used for cakes, pies, cookies, and the like.

In one non-limiting embodiment of the present invention, the edible topping composition is prepared by mixing the ingredients in a suitable solvent, such as milk, palm kernel oil, water, sugar, sugar syrup, and the following optional ingredients (e.g., emulsifiers, thickeners, salts, , Preservatives, etc.).

The present invention provides an edible topping composition comprising both dairy and water-in-oil emulsions, which can be easily swept in refrigeration and at room temperature (i.e., about 60 ° F to 80 ° F), and can be swallowed with confectionery having improved sensory properties An edible topping composition is provided. The edible topping composition has a soft, unblended texture, a non-slip texture and satisfactory sensory properties. The swallowed food is refrigerated and is fluid at room temperature and therefore can be easily swept so that a confectionery including icing, topping, peeling, etc. can be obtained. The swollen food is soft, does not shine, and therefore is easy to dispense for making decorations and is easy to clean.

The present invention also provides a method of making an edible topping composition. The method includes heating the dairy product of the edible topping composition prior to adding the dairy product with the other ingredients of the edible topping composition. The sloughed product may be frozen, cooled or stored at room temperature.

It is to be understood, therefore, that the stated objects are to be achieved as efficiently as is obvious from the foregoing description, and that specific changes may be made within the above structure without departing from the spirit and scope of the invention, It is intended that all matter contained in the accompanying drawings shall be interpreted as illustrative and not in a limiting sense. The present invention has been described with reference to preferred embodiments and alternative embodiments. Modifications and modifications will become apparent to those skilled in the art upon reading and understanding the detailed description of the invention provided herein. This invention is intended to cover all such modifications and alterations insofar as they come within the scope of the invention. It is also to be understood that the following claims are intended to cover all descriptions of the scope of the invention, which may be included as a matter of language, and both general and specific features of the invention. The present invention has been described with reference to the preferred embodiments. These and other modifications of the preferred embodiments of the invention as well as other embodiments will be apparent from the description and should not be construed as limiting the scope of the present invention. Accordingly, it is intended to include all such modifications and changes as come within the scope of the appended claims.

Claims (24)

At a refrigeration temperature of 20 to 35% by weight non-hydrogenated oil / hydrogenated oil, 20 to 40% by weight dairy product, 20 to 35% by weight water and 5 to 25% As an edible topping composition,
Wherein the combined weight percentage of the non-hydrogenated oil, the water, the dairy product and the sweetener in the edible topping composition is at least about 80% by weight and the non-hydrogenated oil content, water content, The dairy products each being larger than the sweetener content of the edible topping composition; Also
Wherein the food topping composition is whipable, has a soft, non-shuddering texture in the whipped form, and no slippery texture. The method according to claim 1,
Wherein the non-hydrogenated oil content of the edible topping composition is about 25 wt% to 30 wt%, the water content of the edible topping composition is about 22 wt% to 28 wt%, and the dairy product of the edible topping composition has about 25 wt% Wherein the content of the sweetener in the edible topping composition is about 10% to 20% by weight, and the amount of the non-hydrogenated oil / hydrogenated oil, the water, the dairy product, and the sweetener ≪ / RTI > is at least about 95 weight percent. 3. The method according to claim 1 or 2,
Wherein the hydrogenated oil comprises at least one oil selected from the group consisting of hydrogenated coconut oil, hydrogenated soybean oil, hydrogenated palm oil, and hydrogenated palm kernel oil. 4. The method according to any one of claims 1 to 3,
The non-hydrogenated oils may be selected from the group consisting of coconut oil, cottonseed oil, corn oil, soybean oil, peanut oil, olive oil, palm oil, palm kernel oil, safflower oil, sunflower oil, avocado oil, mustard oil, ≪ / RTI > wherein the composition comprises at least one oil selected from the group consisting of: 5. The method according to any one of claims 1 to 4,
Wherein the non-hydrogenated oil comprises palm kernel oil. 6. The method according to any one of claims 1 to 5,
Wherein the sweetener comprises one or more ingredients selected from the group consisting of sugars and sugar syrups. 7. The method according to any one of claims 1 to 6,
Wherein the bulking agent comprises at least one component selected from the group consisting of maltodextrin, polydextrose, polyglucose, xylitol, mannitol and sorbitol. 8. The method according to any one of claims 1 to 7,
Wherein the sweetener comprises both sugar and sugar syrup. 9. The method according to any one of claims 1 to 8,
The dairy product may comprise one component selected from the group consisting of non-fat milk, low fat milk, 1% fat milk, 2% fat milk, whole milk, cream, yogurt, sour cream, dairy fat, milk powder, ≪ / RTI > 10. The method according to any one of claims 1 to 9,
At least one emulsifier, wherein the emulsifier is present in the edible topping composition in an amount from about 0.01% to about 5% by weight. 11. The method according to any one of claims 1 to 10,
Wherein the stabilizing agent is present in the edible topping composition in an amount of from about 0.01% to about 5% by weight. 11. The method according to any one of claims 1 to 10,
Claims 1. An edible topping composition comprising the following ingredients:
NH oil / hydrogenated oil 20-40 wt%
Dairy products 20-40 wt%
Water 20-40 wt%
Sweetener 8-20 wt%
Emulsifier 0.1-3 wt%
Stabilizer 0.1-3 wt%
0.01-0.5 wt%
Spices 0-0.5 wt%
Coloring agent 0-0.2 wt% 11. The method according to any one of claims 1 to 10,
Claims 1. An edible topping composition comprising the following ingredients:
NH oil / hydrogenated oil 20-30 wt%
22-35% by weight of dairy products
Water 20-30%
Sweetener 10-20 wt%
Emulsifier 0.2-2 wt%
Stabilizer 0.2-2 wt%
Salt 0.01-0.4 wt%
≪ tb >
Coloring agent 0-0.1 wt% 11. The method according to any one of claims 1 to 10,
Claims 1. An edible topping composition comprising the following ingredients:
NH oil / hydrogenated oil 25-30 wt%
Dairy products 28-33%
Water 22-28 wt%
5-12 wt%
Sugar syrup 2-8 wt%
Emulsifier 0.5-2 wt%
Stabilizer 0.5-2 wt%
Sodium salt 0.01-0.2 wt%
Phosphate salt 0.01-0.2 wt%
≪ tb >
Coloring agent 0-0.1 wt% A method of making an edible topping composition fluid at refrigeration temperature and room temperature,
Providing a non-hydrogenated oil / hydrogenated oil, water and a sweetener;
Mixing said non-hydrogenated oil / hydrogenated oil, water and sweetener together to form a non-dairy product blend;
Providing a dairy product;
Heating the dairy product at at least about 55 < 0 >C;
Adding the heated dairy product to the non-dairy product blend;
Mixing the heated dairy product and the non-dairy product blend at a temperature of at least about 55 ° C to form a dairy product blend, wherein the dairy product blend comprises 20 wt% to 35 wt% non-hydrogenated oil / hydrogenated oil, 20 wt% A combination of the non-hydrogenated oil, the water, the dairy product and the sweetener in the edible topping composition, wherein the edible topping composition comprises from 40% to 40% by weight of dairy products, from 20% to 35% by weight of water and from 5% Wherein the weight percentage is at least about 80 weight percent and wherein the non-hydrated oil content, the water content, and the dairy product in the edible topping composition are each greater than the sweetener content of the edible topping composition;
HTST / UHT / pasteurization of the dairy product blend;
Homogenizing the dairy product blend; And
And cooling the homogenized dairy product blend at a temperature less than about < RTI ID = 0.0 > 20 C. < / RTI > 16. The method of claim 15,
Packing the cooled homogenized dairy product blend, and then freezing. ≪ Desc / Clms Page number 13 > 17. The method according to claim 15 or 16,
Wherein the dairy product blend comprises the following ingredients.
NH oil / hydrogenated oil 20-40 wt%
Dairy products 20-40 wt%
Water 20-40 wt%
Sweetener 8-20 wt%
Emulsifier 0.1-3 wt%
Stabilizer 0.1-3 wt%
0.01-0.5 wt%
Spices 0-0.5 wt%
Coloring agent 0-0.2 wt% 17. The method according to claim 15 or 16,
Wherein the dairy product blend comprises the following ingredients.
NH oil / hydrogenated oil 20-30 wt%
22-35% by weight of dairy products
Water 20-30%
Sweetener 10-20 wt%
Emulsifier 0.2-2 wt%
Stabilizer 0.2-2 wt%
Salt 0.01-0.4 wt%
≪ tb >
Coloring agent 0-0.1 wt% 17. The method according to claim 15 or 16,
Wherein the dairy product blend comprises the following ingredients.
NH oil / hydrogenated oil 25-30 wt%
Dairy products 28-33%
Water 22-28 wt%
5-12 wt%
Sugar syrup 2-8 wt%
Emulsifier 0.5-2 wt%
Stabilizer 0.5-2 wt%
Sodium salt 0.01-0.2 wt%
Phosphate salt 0.01-0.2 wt%
≪ tb >
Coloring agent 0-0.1 wt% At a refrigeration temperature of 20 to 35% by weight non-hydrogenated oil / hydrogenated oil, 20 to 40% by weight dairy product, 20 to 35% by weight water and 5 to 25% Providing an edible topping composition wherein the combined weight percentage of the non-hydrogenated oil, the water, the dairy product, and the sweetener in the edible topping composition is at least about 80 weight percent, Providing an edible topping composition wherein the digestible oil content, the water content, the dairy product are each greater than the sweetener content of the edible topping composition; And
Whipping said edible topping composition to form a smooth, unblendable, wrinkled, whitened product, said wiped product having an overrun of at least 150% and being swollen in a refrigerated condition for at least 24 hours ≪ / RTI > to form a stable whipped product for a period of time sufficient to form a whipped topping product. 21. The method of claim 20,
The edible topping composition is provided in a frozen state,
Further comprising defrosting the frozen edible topping composition prior to the whipping step of the edible topping composition. 22. The method according to claim 20 or 21,
Characterized in that the edible topping composition comprises the following ingredients.
NH oil / hydrogenated oil 20-40 wt%
Dairy products 20-40 wt%
Water 20-40 wt%
Sweetener 8-20 wt%
Emulsifier 0.1-3 wt%
Stabilizer 0.1-3 wt%
0.01-0.5 wt%
Spices 0-0.5 wt%
Coloring agent 0-0.2 wt% 22. The method according to claim 20 or 21,
Characterized in that the edible topping composition comprises the following ingredients.
NH oil / hydrogenated oil 20-30 wt%
22-35% by weight of dairy products
Water 20-30%
Sweetener 10-20 wt%
Emulsifier 0.2-2 wt%
Stabilizer 0.2-2 wt%
Salt 0.01-0.4 wt%
≪ tb >
Coloring agent 0-0.1 wt% 22. The method according to claim 20 or 21,
Characterized in that the edible topping composition comprises the following ingredients.
NH oil / hydrogenated oil 25-30 wt%
Dairy products 28-33%
Water 22-28 wt%
5-12 wt%
Sugar syrup 2-8 wt%
Emulsifier 0.5-2 wt%
Stabilizer 0.5-2 wt%
Sodium salt 0.01-0.2 wt%
Phosphate salt 0.01-0.2 wt%
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Coloring agent 0-0.1 wt%

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