Low-fat non-protein whippable topping composition

Patent metadata

Field	Value
Publication number	US-2016120199-A1
Application number	US-201114127256-A
Country	US
Kind code	A1
Filing date	Jun 29, 2011
Priority date	Jun 29, 2011
Publication date	May 5, 2016
Grant date	—

Abstract

A low-fat whippable topping composition comprising: (a) 7 to 24% by weight of water-soluble carbohydrates, (b) 8 to 16% by weight of fat, (c) 0.3 to 1.5% by weight of emulsifier, (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose, preferably hydroxypropyl methylcellulose, (e) 0.05 to 0.5% by weight of carboxymethyl cellulose, (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e), (g) 0 to less than 0.2% by weight of protein, and (h) 53 to 84% by weight of water, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.

First claim

1 . A whippable topping composition comprising:
(a) 7 to 24% by weight of water-soluble carbohydrates; (b) 8 to 16% by weight of fat; (c) 0.3 to 1.5% by weight of emulsifier; (d) 0.2 to 1% by weight of optionally methylated hydroxypropyl cellulose; (e) 0.05 to 0.5% by weight of carboxymethyl cellulose; (f) 0 to 1% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e); (g) 0 to less than 0.2% by weight of protein; and (h) 53 to 84% by weight of water, all percentages being based on the total weight of the whippable topping composition, wherein the weight ratio of optionally methylated hydroxypropyl cellulose (d) to carboxymethyl cellulose (e) is within the range of from 1.7:1 to 3.5:1.

2 . The whippable topping composition of claim 1 wherein the optionally methylated hydroxypropyl cellulose (d) is hydroxypropyl methylcellulose.

3 . The whippable topping composition of claim 1 comprising:
(a) 10 to 20% by weight of water-soluble carbohydrates;
(b) 9 to 14% by weight of fat;
(c) 0.5 to 1% by weight of emulsifier;
(d) 0.5 to 1% by weight of optionally methylated hydroxypropyl cellulose;
(e) 0.1 to 0.3% by weight of carboxymethyl cellulose;
(f) 0.1 to 0.5% by weight of non-protein hydrocolloid stabilizer different from components (a), (d) and (e);
(g) 0 to 0.05% by weight of protein; and
(h) 59 to 79% by weight of water,
all percentages being based on the total weight of the whippable topping composition.

4 . The whippable topping composition of claim 1 which is free of protein.

5 . The whippable topping composition of claim 1 wherein the water-soluble carbohydrates (a) are selected from dry glucose syrup solids.

6 . The whippable topping composition of claim 1 wherein the fat (b) is a vegetable fat.

7 . The whippable topping composition of claim 6 wherein the fat (b) is selected from partially hydrogenated palm kernel oil, partially hydrogenated palm oil, partially hydrogenated soybean oil and partially hydrogenated cottonseed oil.

8 . The whippable topping composition of claim 1 wherein the non-protein hydrocolloid stabilizer (f) is a polysaccharide hydrocolloid.

9 . The whippable topping composition of claim 8 wherein the non-protein hydrocolloid stabilizer (f) is a natural gum.

10 . The whippable topping composition of claim 1 wherein the hydroxypropyl methylcellulose (d) has an average degree of substitution DS methyi of from 1.4 to 2.5 and a molar degree of substitution MS hydroxypropyl of from 0.1 to 0.4.

11 . The whippable topping composition of claim 1 wherein the carboxymethyl cellulose (e) has an average degree of substitution DS carboxymethyl of from 0.4 to 1.5.

12 . Whipped topping prepared from the whippable topping composition of claim 1 .

13 . Whipped topping of claim 12 which has a overrun of at least 300%.

14 . (canceled)

15 . A method for preparing the whippable topping composition of claim 1 comprising the steps:
(i) dispersing or dissolving water-soluble carbohydrates (a), one part of emulsifier (c), optionally methylated hydroxypropyl cellulose (d), carboxymethyl cellulose (e), optional further stabilizer (f), optional protein (g), and further optional water-soluble or water-dispersible ingredients in water to form an aqueous phase;
(ii) dispersing the other part of the emulsifier (c) in the fat (b) to form an oil phase;
(iii) mixing the aqueous phase from (i) with the oil phase from (ii);
(iv) pasteurizing the mixture;
(v) homogenizing the mixture;
(vi) cooling down the mixture quickly to a temperature of from 4 to 8° C.; and
(vii) aging the mixture at a temperature of from 3 to 7° C.; and
(viii) optionally freezing the mixture.

16 . A method for preparing the whippable topping composition of claim 1 comprising the steps:
(i′) dispersing emulsifier (c), optionally methylated hydroxypropyl cellulose (d), carboxymethyl cellulose (e), optional further stabilizer (f) and optional protein (g) in the fat (b) to form an oil phase;
(ii′) dissolving or dispersing water-soluble carbohydrates (a) and further optional water-soluble or water-dispersible ingredients in water to form an aqueous phase;
(iii′) mixing the aqueous phase from (ii′) with the oil phase from (i′);
(iv) pasteurizing the mixture;
(v) homogenizing the mixture;
(vi) cooling down the mixture quickly to a temperature of from 4 to 8° C.; and
(vii) aging the mixture at a temperature of from 3 to 7° C., and
(viii) optionally freezing the mixture.

Assignees

• Cao Kevin K
• Yan Zheng Y
• Huebner-Keese Britta
• Shi Eric
• Qin Shi Susan X
• Cao Yurong
• Dow Global Technologies Llc

Inventors

• Cao Kevin K
• Yan Zheng Y
• Huebner-Keese Britta
• Shi Eric
• Qin Shi Susan X
• Cao Yurong

Classifications

• A23D7/0056

  Spread compositions · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23D7/013

  Spread compositions · CPC title

• A23D7/015 Primary

  Reducing calorie content; Reducing fat content {, e.g. "halvarines"} · CPC title

• A23D7/011

  Compositions other than spreads · CPC title