WO2002019840A2

WO2002019840A2 - Whipped food products

Info

Publication number: WO2002019840A2
Application number: PCT/US2001/027397
Authority: WO
Inventors: Hector A. Solorio; John Sean O'mahoney; Tom J. Aurand
Original assignee: Rich Products Corporation
Priority date: 2000-09-05
Filing date: 2001-09-05
Publication date: 2002-03-14
Also published as: AU2001288685A1; WO2002019840A3

Abstract

Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of a non-tropical lauric oil and a tropical oil, having additional ingredients of the whipped product. The non-tropical lauric oils contains at least about 30 % lauric acid in its triglyceride molecule.

Description

WHIPPED FOOD PRODUCTS

This is a continuation-in-part of application number 08/787,359 filed 22 January 1997, abandoned.

Field of the Invention

This invention is directed to food products, such as whipped food toppings, bakery fillings and frostings which contain a non-tropical oil and which have desirable organoleptic characteristics and shelf stability. In particular, the invention is directed to whipped food products containing the combination of non-tropical oil having a high content of lauric acid, and a tropical oil.

I. Background of the Invention There is a recognized and unmet need for food toppings, such as whipped toppings, bakery fillings, icings and frostings in which the topping is stable at both refrigerator and high (85°-90°F) temperature and which has the mouth-feel characteristics of tropical oil-containing toppings. Consumer demand is high for products that are low in saturated fats, while at the same time demand for food toppings that exhibit fresh cream-type taste and rich creamy appearance is high.

Consumer acceptance of food toppings depends, in part, upon the lack of perception by the consumer of a lingering or waxy taste associated with the presence of a significant percentage of high temperature melting triglyceride fats. Other factors that affect consumer acceptance of such products include the performance and quality of the products. Factors including, for example, cracking, wilting, weeping or hardening of confections, the absence of off- flavors or odors associated with many vegetable oils and temperature stability. Tropical oils, such as coconut oil and palm kernel oil, which contain predominantly C₁₂ (lauric acid) to C₁₄ (myristic acid) fatty acids in the triglyceride molecule have routinely been used in such products because these fatty acids impart desired organoleptic properties to food and provide performance characteristics required of such products, i.e., stability at both refrigerated (about 38-40°F) and high (about 70 -75°C) temperatures when whipped. Tropical oils are particularly desirable because of the creamy texture and taste imparted bythe medium chain fatty acids contained therein. However, tropical oils are highly saturated and as such, are considered to be unhealthy or, at least, less healthy than unsaturated or less saturated oils.

Domestic oils or temperate latitude oils have been used in place of tropical oils in many food topping products. These oils include, for example, soybean oil, canola oil (low erucic acid rapeseed), rapeseed oil, sunflower oil, corn oil, cottonseed oil, peanut oil, safflower oil and olive oil. The domestic oils are characterized as generally containing no more than about 5% of fatty acids that are of C₁₄ length or less, no more than about 15% of C₁₆ length fatty acid, and more than about 50% total of C₁₈ (saturated, mono-, di and tri-unsaturated) fatty acids. These oils, however, require substantial hydrogenation when used in whipped toppings and other food toppings. In this regard, it is generally recognized that domestic oils must be hydrogenated to a resultant iodine value of about 65 to about 75 in order to be useful in food toppings such as whipped toppings, bakery fillings, icings, frostings and the like. Without extensive hydrogenation these oils do not provide either adequate temperature stability or whippability properties, highly desired features of food toppings. When appropriately hydrogenated to provide the desired whippability properties, however, they also contribute to undesirable performance or consumer appeal characteristics, such as waxy mouth feel, poor getaway, etc. U.S. patent No. 6, 103,292 issued to Calgene, discloses food products having enhanced whiteness or flavor release by replacing conventional non- saturated or natural triglyceride lipids with genetically engineered lipids. The structured lipid, alone or in combination with an emulsifier, is used in reduced fat or low fat compositions. These compositions include, coffee whiteners, dough for making crackers having improved flavor release, icing and reduced fat icing having improved flavor release, vegetable dairy cream cheese of improved flavor release, cream fillings, cocoa butter, and milk chocolate coatings. No reference is made in this patent to whipped toppings, having improved shelf stability, organoloeptic properties or improved whippability, nor is there any reference to a low hydrogenated, oil-in-water composition having a combination of tropical and non-tropical oil, as disclosed and described in the invention herein.

Accordingly, there is a need for non-dairy whipped food products containing a triglyceride fat component that is less saturated than tropical oils, but which provides the organoleptic characteristics of tropical oils and which also provides enhanced temperature stability at high temperature and good shelf performance when whipped. These and other benefits are provided by the food topping of the present invention.

II. Summary of the Invention

In one aspect of the present invention there is provided whipped food products having improved whipping characteristics and which contain a combination of tropical and non-tropical oil. The whipped food products comprise a temperature stabilizing effective amount of a non-tropical oil having a triglyceride oil comprising at least about 30% lauric acid on the basis of the total triglyceride content of the oil. In preferred embodiments the whipped food product is a whipped topping or bakery filling or a frosting or icing. In a most preferred embodiment of the invention the whipped food product comprises an oil having a genetically modified fatty acid profile wherein the ratio of C₁₂ fatty acid to other fatty acids is increased. Most preferably, the genetically modified oil is a canola oil.

In another preferred embodiment of the invention, there is provided a whipped food topping comprising about 10% to about 70% water; from about 5% to about 36% non-tropical lauric oil; about 5% to about 50% tropical oil, about 0.2% to about 60% sugar and about 0.2% to about 10% of a compound selected from the group consisting of salt, stabilizer, protein, emulsifier, flavoring and combinations thereof.

III. Detailed Description of the Invention

The present invention is directed to whipped food products that have excellent organoleptic characteristics and which exhibit good shelf performance at refrigerator, freezer or ambient temperature and good physical stability to weeping, crazing, bleeding, cracking, sliding or melting off, for example. The term "whipped food product" is used herein to mean a non-dairy whipped confection, such as for example, frosting, icing, bakery filling, non-dairy whipped topping and the like.

The whipped food product, according to the invention described herein, are oil-in-water (o/w) emulsions designed to be used at room temperature. These emulsions are microbialy stable due to their low water activity. In o/w emulsions the air cells are stabilized via the fat crystals with secondary contributions by stabilizers in the continuous liquid phase (water and sugars), whereas in water-in-oil (w/o) emulsions, such as traditional icing, the air cells are stabilized via the solid sugar matrix glued with oil, and water provides softness but not stability to the air cell matrix. The temperature stability and organoleptic properties of the food product of this invention are achieved by blending a temperature-stabilizing amount of at least one non-tropical oil, at least one tropical oil, with the non-fat containing ingredients of the whipped food product. By "temperature-stabilizing effective amount" is meant an amount of non-tropical oil necessary to achieve a temperature stability profile similar to or better than that achieved when the triglyceride component of the whipped product is derived solely from tropical oil. For example, when a non-tropical oil is blended with other conventional frosting or icing ingredients according to the practice of this invention, the resulting whipped form of frosting or icing exhibits superior stability at both high temperature (i.e., 72°, 75°, 85° and 90° F) and refrigerator temperature.

According to a preferred embodiment of this invention, the whipped food product contains a triglyceride fat component that is provided from a non- tropical oil, for example, lauric oil, having a lauric acid content of at least about 30% to about 42%, and preferably about 3% to 32%, on the basis of the total triglyceride content of the oil. The examples of non-tropical oil include, soybean oil, canola oil (low erucic acid rapeseed), rapeseed oil, sunflower oil, corn oil, cottonseed oil, peanut oil, safflower oil and olive oil, among others.

In a most preferred embodiment of the invention, the myristic acid content of the non-tropical I oil is in the range of from about 3% to about 5%, preferably from about 3.5% to about 4%. The non-tropical oil is preferably at least partly unsaturated and the triglyceride molecule thereof contains a majority of C12 to C18 fatty acids on the basis of total weight of the triglyceride.

The non-tropical and tropical oil used in the whipped food products of this invention may be hydrogenated, partially hydrogenated or non- hydrogenated. When non-hydrogenated, the refined, bleached and deodorized non-tropical lauric oil has an iodine value (IV) of about 60 to about 75, preferably from about 60 to about 70 and most preferably, from about 60 to about 65. When partially hydrogenated non-tropical lauric oil has an iodine value of from about 10 to about 45, preferably from about 15 to about 35 or 25 and most preferably not more than 15.

According to one embodiment of the invention, the whipped food product comprises a combination of various non-tropical lauric oils having different degrees of hydrogenation.

In a preferred embodiment of the invention, the saturated fat content of the non-tropical oil is in the range of from about 40% to about 90% on the basis of the total fat content of the non-tropical oil. The total mono-unsaturated fat content of the non-tropical oil is preferably in the range of from about 12% to about 40% and the total polyunsatu rated fat content of the non-tropical oil is about 0.2% to about 5%.

Preferably, the non-tropical oil is a modified non-tropical oil, such as rapeseed oil or low erucic acid rapeseed oil (canola oil) that has been genetically modified to have a substantially high lauric acid content. However, any genetically modified unsaturated or partially unsaturated non-tropical oil having a lauric acid content of at least about 30% may be used in the present whipped food products. A particularly preferred modified oil useful in the present whipped food products is Laurical™, a genetically modified canola oil having a laurate content of at least 30% and which is commercially available from Calgene Corp., Davis, CA.

In one embodiment of the invention, there is provided a frosting or icing containing a non-tropical lauric oil blended with a tropical oil, such as palm kernel oil or hydrogenated coconut oil, and other conventional ingredients to form a frosting or icing. The resulting frosting or icing exhibits good stability at refrigerator temperature, i.e., comparable to that of the same frosting or icing prepared with tropical oil alone. However, the frosting or icing prepared according to the invention exhibits significantly better stability at high temperature compared to an icing or frosting prepared with tropical oil alone.

According to a preferred embodiment of the invention, there is provided a whipped food product containing a genetically modified canola oil (Laurical) having a maximum iodine value of 15 in combination with a tropical oil. The tropical oil includes coconut oil and palm kernel oil. This composition, as disclosed and described herein, provides a very high temperature stability, and enhanced organoleptic and whippability properties.

The ratio of non-tropical oil/ tropical oil in the food product of the invention is between from about 10:90 to about 50:50, preferably from about 20:80 to about 40:60, more preferably from about 30:70 to about 40:60, and most preferably about 40:60. This ratio range provides optimum balance between high temperature stability and eating quality of the different types of the whipped food products of the invention. The range can be expanded based on observed high temperature stability data from 70/30 to 100/0. However at ratios higher than 50/50 the eating qualities decrease due to a waxiness effect from the non-tropical oil due to the low iodine value, which in effect increases the melting point).

The whipped food products of the present invention are prepared by any known method of mixing whipped products. The principals and techniques which have been developed in the food industry for preparation of whipped food products are applicable to the present invention.

The whipped food product according to the invention includes microbiologically stable oil-in-water products, such as whipped toppings, frostings, icing, bakery fillings, etc. The food product comprises, for example, from about 3% to about 35% of at least one non-tropical oil, from about 5% to about 50% of at least one tropical oil, from about 10% to about 75% water; preferably 25 to 70%; from about 0.2 to about 60% sweetener, such as any of a number of useful powdered or granular saccharide materials or sugar syrup, i.e., high fructose corn syrup, sucrose, powdered 6X sugar, sucrose-dextrose syrup, and the like; and minor but effective amounts, i.e., from about 0.2 to about 3% total of protein, such as soy protein concentrate (PROCON 2000, available from Central Soya Co., Inc. Fort Wayne, IN), emulsifier, salt, stabilizer, flavoring, food coloring or combinations thereof.

The foregoing ingredients are adapted to provide a product which will flow or spread at about 10°F. These products have excellent organoleptic properties and texture and are readily whipped to a high volume with a light but firm structure. In addition to microbiological stability these products have physical stability and retain a smooth foamed cellular structure without separation of a liquid portion. The products are further characterized by having an overrun of greater than 150%, preferably from about 150% to about 300%, and a density as low as about 0.3 to about 0.7 g/cc.

At least one emulsifier is included in the products of the invention that are oil-in-water emulsions. Any of a wide variety of emulsifiers may be used in amounts generally in the range of from about 0.1 % to about 5%, preferably about 0.2% to about 1.5%. Emulsifiers induce the formation of a stable emulsion and improve the rate of and total aeration obtained upon whipping. Among the more suitable emulsifiers are lecithin (such as CENTROL® 3F UB from Central Soya, Fort Wayne, IN), mono- and diglycerides, polyglycerol esters of mono- and diglycerides such as hexaglyceryl distearate (6-2-S, available from Lonza Specialty Chemicals, Fair Lawn, NJ, under the trademark POLYALDO® HGDS), polyoxyethylene ethers of fatty esters of polyhydric alcohols such as polyoxyethylene sorbitan monostearate (available from Lonza Specialty Chemicals, Fair Lawn, NJ, under the trademark GLYCOSPERSE® S-20), organic acid esters of mono- and diglycerides, sucrose esters of fatty acids, and the like.

The emulsion compositions of the present invention also include hydrostabilizers or hydrophilic colloids to improve the body and texture of toppings, and as an aid in providing freeze-thaw stability. These stabilizers include natural stablizers, i.e., vegetable or synthetic gums, and include, for example, carageenan, guar gum, alginate, xanthan gum, Hydroxypropyl Methylcellulose (such as METHOCEL® FδOfrom Dow Chemical Co., Midland, Ml), carboxymethyl ethylcellulose, micro-crystalline cellulose, and the like and mixtures thereof. The amount of the stabilizer may be varied widely in accordance with the amount required, generally varies from about 0% to about 2%, and preferably from about 0.1% to about 0.5%.

Protein concentrates and isolates are useful to improve the nutritional qualities of the product and to facilitate and maintain a whipped structure. Protein also aids in emulsification and flavor. Bland protein concentrates having a wide range of fiber content, milk powder, soy flour, sodium caseinate and the like are included, generally in the range of from about 0% to about 10%, preferably from about 0.3% to about 3%.

According to an embodiment of the invention, salt is used in the food products forflavoring and/or stabilization. These salts include, sodium chloride, sodium or potassium citrates, phosphates, chlorides and the like, in an amount of about from 0.01 % to about 5%, but preferably from about 0.1 % to about 1 %.

Food grade acidulents such as phosphoric, tartaric, malic, citric, fumaric, hydrochloric and the like edible food acids are suitable to impart tartness, control pH or serve as preservative.

Flavorings useful in the whipped food products of the invention include any of the conventional flavorings, such as vanilla, artificial vanilla, rosemary extract such as HERBALOX® (available from Kalsec, Inc., Kalamazoo, Ml), natural cream flavor and artificial cream flavor (Flavor Cream N & A), and the like.

Food cojorants may also be included in the whipped food products of the invention. A preferred food colorant of the invention is Vegetone® Regular, a colorant extracted from annatto seeds and tumeric rhizomes, and available from Kalsec Inc., Kalamazoo, Ml.

The foregoing conventional ingredients are used in their normal amounts and may vary from the representative amounts and ranges provided herein.

The following examples are not intended to be limiting, but rather illustrative of some food products made in accordance with the present invention, which may be varied in accordance with the spirit and scope of this description.

EXAMPLE 1 - Preparation of Whipped Topping

A non-dairy whippable food topping containing the ingredients listed in Table 1 was prepared as follows:

Three (3) 10,000 gram batches (one control and two treatments) of whipped topping of the present invention were prepared in accordance with the following procedure. Ingredients 7 to 11 were premixed. Ingredient 1 (water) was added to a pasteurizer, (GROEN® kettle with air actuator, Arrow

Engineering, Hillside, NJ) and heated to 170°F. Agitation was started. Ingredient 6 (HERBALOX®) was added. Premixed ingredients 7 to 11 were added to the batch and allowed to properly hydrate. Ingredient 12 (Polysorbate 60) was added. Ingredients 13 (cold water) and 14 (HFCS) were simultaneously added and the mix cooled to below 130°F. Ingredient 15 (4% Methocel® Solution) was added, allowing for at least one minute mixing time. Agitation was stopped and ingredients 2 and 3, or 4 and 5 (corresponding oil treatment) at 130°F were added to the batch. Ingredients 16 (Lecithin) and 17 (VEGETONE®) were mixed together in a small amount of the corresponding oil and added to the batch. Agitation was restarted and the mixture was heated to 120°F and allowed to mix for at least five minutes. Ingredients 18, 19 and 20 (Flavors) were added, and the mixture was two-step homogenized at 500/3000 psi total pressure. The homogenized mixture was cooled down to 40 °F to 44 °F. The treatments were evaluated and compared for the following characteristics after a freeze/thaw cycle: viscosity, whipping time, % overrun, foam strength, bowl stability and cake stability, using standard methodologies. The results are shown in Table 2.

TABLE 1

*Laurical™ 25 and Laurical™ 35 differ in the solid fat content at various temperatures as well as in their fatty acid profiles.

TABLE 2

Evaluation of the above samples indicated that the performance of Laurical™ 25 and Laurical™ 35 in the whipped topping is similar to that of the control, which contained a blend of hydrogenated coconut oil and palm kernel oil.

EXAMPLE 2 - Preparation of Whipped Frosting

A whipped frosting containing the ingredients listed in Table 3 was prepared as follows:

Three (3) 25,000 gram batches (one control and two treatments) of whipped frosting of the present invention were prepared in accordance with the following procedure. Ingredients 7 (sugar), 11 (sodium caseinate), 14 (xanthan gum), 15 (METHOCEL® F50), 16 (PROCON® 2000), and 19 (powdered vanilla flavor) were premixed. Ingredients 2, 3 and 5, or 4 (corresponding oil treatment) at 130°F were added to a pasteurizer, (GROEN® kettle with air actuator, Arrow Engineering, Hillside, NJ). Ingredient 6 (Lecithin) was mixed with a small amount of the corresponding oil and added to the batch. Agitation was started. Ingredient 10 (potassium sorbate) was added to the batch. Premixed ingredients 7, 11 , 14, 15, 16 and 19 were added to the batch and allowed to properly disperse. Ingredient 1 (water) at 160°F was added to the batch while mixing at high speed. Heating was started. Ingredient 13 (HFCS) 5 was added. Ingredients 9 (salt), 17 (polysorbate 60), and 8 (6-2-S) were added. The mixture was heated to 165°F and allowed to mix for at least 5 minutes. Ingredient 18 (vanilla flavors) was added, and the mixture was two- step homogenized at 500/3000 psi total pressure. The homogenized mixture was cooled down to 47°F to 51 °F. The treatments were evaluated and 0 compared for the following characteristics after a freeze/thaw cycle: viscosity, whipping time, % overrun, foam strength, bowl stability and cake stability, using standard methodologies. The results are shown in Table 4.

TABLE 3

TABLE 4

Evaluation of the above frostings for stability after 14 days demonstrated that the frostings prepared with Laurical™ oils were stable at both room temperature and 85°F for 14 days without cracking or collapsing. The texture of the icing remained smooth throughout the 14 day trial. The control (tropical oil only) totally collapsed aβd cracked after 14 days at 85 °F.

EXAMPLE 3 - Preparation of Whipped Frosting

A frosting containing a blend of palm kernel oil and Laurate Canola oil containing the ingredients listed in Table 5 was made as follows.

TABLE 5

Three (3) 10,000 gram batches (one control and two treatments) of whipped frosting of the present invention were prepared in accordance with the following procedure. Ingredients 6 (sodium caseinate), 7 (sugar), 8 (xanthan gum), 9 (powder vanilla flavor), 10 (PROCON® 2000) and 11 (METHOCEL ® F50) were premixed. Ingredients 1 , 2 or 1 and 3 (corresponding oil treatment) at 130°F were added to a pasteurizer (GROEN® kettle with air actuator, Arrow Engineering, Hillside, NJ). Ingredient 4 (lecithin) was mixed with a small amount of the corresponding oil and added to the batch. Agitation was started. Ingredient 5 (potassium sorbate) was added to the batch. Premixed ingredients, 6, 7, 8, 9, 10 and 11 were added to the batch and allowed to properly disperse. Water (1) at 160°F was added to the batch while mixing at high speed. Heating was started. Ingredient 13 (HFCS) was added. Ingredients 14 (salt), 15 (polysorbate 60), and 16 (6-2-S) were added. The mixture was heated to 165°F and allowed to mix for at least 5 minutes. Ingredient 17 (vanilla flavor) was added, and the mixture was two-step homogenized at 500/3000 psi total pressure. The homogenized mixture was cooled down to 47°F to 51 °F. The treatments were evaluated and compared for the following characteristics after a freeze/thaw cycle: viscosity, whipping time, percent overrun, foam strength, bowl stability and cake stability, using standard methodologies. The results are shown in Table 6.

TABLE 6

After two weeks at 80° F, the frosting containing a blend of palm kernel oil and laurate canola oil was smooth and did not collapse. The frostings prepared with palm kernel oil alone did not perform as well as the blend at 80° F. All three frostings performed equally well at room temperature and at refrigerated temperatures.

EXAMPLE 4 - Organoleptic properties

Organoloeptic properties of the whipped product is evaluated within 2 hours of whipping. The product is evaluated on the basis of factors, including; firmness, breakdown (rate product melted in mouth or time to dissolve product in mouth), and Oily film or sticky mouth coating (degree of tackiness observed when tapping the tongue to the roof of the mouth). The results are presented in Tables 7 and 8 below.

TABLE 7

TABLE 8 RATING SCALE

EXAMPLE 4 - Determination of the Functional Levels of

Laurical 15 on the High Temperature Stability of Whipped Frostings (Bettercreme Type)

In order to obtain an optimum temperature stable and palatable topping several combinations of the tropical oil and non-tropical oil emulsions were made and applied as a food topping on the surface of cakes. Cakes were stored under different temperature (72°, 85° and 90° F) for various time period. The physical and chemical properties of each combination were tested, using known criteria and factors indicated. The results as shown in Tabes 10-12 below indicate that the optimum ratio of tropical oil (PKO)/GM Canola (Laurical15) is between 40/60 and 20/80, independent of the total oil used in a particular formulation. This ratio range provided optimum balance between high temperature stability and eating quality of the topping. The range can be expanded based on observed high temperature stability data from 70/30 to 0/100. However at ratios higher than 20/80 the eating qualities decreased due to a waxiness effect from the GM Canola oil due to the low IV (which translates into a high melting point). TABLE 9

Batch Size 8000 Treatment: L15/PK0 Ratio

WHIPPING TEST 650 g of liquid whipped in Hobart at medium speed.

a: For any given characteristic, the severity of the effect produced is ranged from 1-5, corresponding to from low- high. TABLE 10

ON CAKE SHELF STABILITY TEST

Cover iced cakes with dome and store in specified temperature for 3 days.

TEMPERATURE 72 F

TIME: Initial Treatment: L15/PKO Ratio

For any given characteristic, the severity of the effect produced is ranged from 1-5, corresponding to from low- high.

TABLE 11

ON CAKE SHELF STABILITY TEST

Cover iced cakes with dome and store in especified temperature for 3 days. TEMPERATURE 85 F

TIME: Initial Treatment: L15/PKO Ratio

TABLE 12

ON CAKE SHELF STABILITY TEST

Cover iced cakes with dome and store in especified temperature for 3 days. TEMPERATURE 90 F

TIME: Initial Treatment: L15/PKO Ratio

Claims

What is claimed is:

Claim 1. A whipped food product comprising an oil-in-water emulsion having a combination of at least one non-tropical oil and at least one tropical oil, said at least one non-tropical oil is present in an amount of from about 10% to about 50% w/w of said combination, said emulsion has a density of from about 0.3 to about 0.7 g/cc, wherein said whipped food product has enhanced organoleptic properties and shelf stability.

Claim 2. The whipped food product of claim 1 , wherein said at least one non-tropical oil is canola oil.

Claim 3. The whipped food product of claim 2, wherein said canola oil has a triglyceride component comprising at least about 30% lauric acid on the basis of the total triglyceride content of the lauric oil.

Claim 4. The whipped food product of claim 1 , wherein said at least one non-tropical oil is a genetically modified oil.

Claim 5. The whipped food product of claim 2, wherein said canola oil is a genetically modified canola oil.

Claim 6. The whipped food product of claim 5, wherein said genetically modified canola oil is Laurical ™ 15.

Claim 7. The whipped food product of claim 1 , wherein said at least one non-tropical oil is present in an amount of about 20% to about 30% in said combination.

Claim 8. The whipped food product of claim 1 , wherein said at least one non-tropical oil is present in an amount of about 30% to about 50% in said combination.

Claim 9. The whipped food product of claim 1 , wherein said at least one non-tropical oil is present in an amount of about 40% in said combination.

Claim 10. The whipped food topping according to claim 3, wherein the majority of fatty acids in the triglyceride component are C₁₂ to C₁₈ fatty acids.

Claim 11. The whipped food product according to claim 1 wherein said food product is a whipped topping, frosting, icing, or a bakery filling.

Claim 12. The whipped food product according to claim 1 , wherein said at least one non-tropical oil has an iodine value of from about 10 to about 75.

Claim 13. The whipped food product of claim 1 , wherein said at least one non-tropical oil has an iodine value of from about 15 to about 60.

Claim 14. The whipped food product of claim 1 , wherein said at least one non-tropical oil has an iodine value of from about 15 to about 35.

Claim 15. The whipped food product of claiml , wherein said at least one non-tropical oil has a maximum iodine value of about 15.

Claim 16. The whipped food product according to claim 1 wherein said at least one non-tropical oil has a myristic acid content of about 3% to about 5% based on the total weight of the non-tropical oil.

Claim 17. The whipped food product according to claim 1 wherein at least one non-tropical oil contains a mono-unsaturated fat content in the range of from about 12% to about 40%, and the a polyunsatu rated fat content in the range of from about 0.2% to about 5%.

Claim 18. A whipped food product having a density of from about 0.3 to about 0.7 g/cc, from about 25% to about 70% water, from about 3% to about 36% non-tropical lauric oil, from about 5% to about 50% tropical oil, from about 0.2% to about 60% sweetener and from about 0.2% to about 10% of salt, stabilizer, protein, emulsifier, flavoring, food color or a combination thereof.

Claim 19. The whipped food product of claim 18, wherein said lauric oil is a genetically modified lauric oil.

Claim 20. A whipped food product comprising an oil-in-water emulsion containing a combination of Laurical ™ 15 and palm kernel oil, in an amount of 40% w/w and 60% w/w per total weight of said combination, respectively,

Claim 21. The whipped food product according to claim 20 further comprising an emulsifier.

Claim 22. The whipped food product of claim 1 , wherein said at least one tropical oil comprises palm kernel oil, palm oil, and coconut oil.