CA2183227A1 - Organoleptic whippable foods with improved temperature stability and improved whipping performance - Google Patents
Organoleptic whippable foods with improved temperature stability and improved whipping performanceInfo
- Publication number
- CA2183227A1 CA2183227A1 CA002183227A CA2183227A CA2183227A1 CA 2183227 A1 CA2183227 A1 CA 2183227A1 CA 002183227 A CA002183227 A CA 002183227A CA 2183227 A CA2183227 A CA 2183227A CA 2183227 A1 CA2183227 A1 CA 2183227A1
- Authority
- CA
- Canada
- Prior art keywords
- component
- product
- fat
- less
- improved
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title abstract 3
- 239000003995 emulsifying agent Substances 0.000 abstract 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 3
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 239000007787 solid Substances 0.000 abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 150000004665 fatty acids Chemical class 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 239000007764 o/w emulsion Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000004252 protein component Nutrition 0.000 abstract 1
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
- Fats And Perfumes (AREA)
Abstract
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50 % or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize said product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of said product or said confection, and optionally, (5) one or more additional substances, provided that said triglyceride fat component has a profile of solid fat index of about 70 at 50 °F, about 40 to 75 at 80 °F, and less than about 20 at 100°F, wherein said product is characterized by providing a whipping overrun of between about 300 and about 500 % that can be achieved between about 45°F
and 50°F in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product having consumer acceptable organoleptic properties that contains a triglyeride fat component, and an emulsifier component, wherein said fat (component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50°F about 40 to 75 at 80°F, less than about 20 at 100 °F, said method comprising the step of selecting for inclusion into said product an emulsifier component that increases substantially the whipping overrun of said product thereof minimizing the amount of said triglyceride component present in a volume of said product.
and 50°F in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product having consumer acceptable organoleptic properties that contains a triglyeride fat component, and an emulsifier component, wherein said fat (component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50°F about 40 to 75 at 80°F, less than about 20 at 100 °F, said method comprising the step of selecting for inclusion into said product an emulsifier component that increases substantially the whipping overrun of said product thereof minimizing the amount of said triglyceride component present in a volume of said product.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US19633494A | 1994-02-14 | 1994-02-14 | |
US08/196,334 | 1994-02-14 | ||
PCT/US1995/001553 WO1995021535A1 (en) | 1994-02-14 | 1995-02-07 | Improved temperature stability and whipping performance foods |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2183227A1 true CA2183227A1 (en) | 1995-08-17 |
CA2183227C CA2183227C (en) | 2006-08-01 |
Family
ID=36764234
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002183227A Expired - Lifetime CA2183227C (en) | 1994-02-14 | 1995-02-07 | Organoleptic whippable foods with improved temperature stability and improved whipping performance |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2183227C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114766657A (en) * | 2022-03-28 | 2022-07-22 | 河北养元智汇饮品股份有限公司 | Compound stabilizer, walnut milk for coffee flower and preparation method of walnut milk |
-
1995
- 1995-02-07 CA CA002183227A patent/CA2183227C/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114766657A (en) * | 2022-03-28 | 2022-07-22 | 河北养元智汇饮品股份有限公司 | Compound stabilizer, walnut milk for coffee flower and preparation method of walnut milk |
Also Published As
Publication number | Publication date |
---|---|
CA2183227C (en) | 2006-08-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKEX | Expiry |
Effective date: 20150209 |