Whippable topping with high freeze-thaw stability

Abstract

A whippable topping composition comprising: (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (b2) optionally milk fat, (c) an emulsifier formulation having an HLBFormulation value of less than 9, (d1) a first hydroxypropyl methylcellulose, (d2) a second hydroxypropyl methylcellulose, (e) protein, (f) optionally a non-protein hydrocolloid stabilizer, and (g) water, wherein the weight ratio of first hydroxypropyl methylcellulose (d1) to second hydroxypropyl methylcellulose (d2) is within the range of from 3:1 to 13:1.

Description

field of invention [0001] The present invention relates to a whippable topping composition comprising hydroxypropyl methylcellulose and having high freeze-thaw stability. Background of the invention [0002] There are a variety of whippable toppings on the market that contain both cream and non-dairy fat. The non-dairy whippable topping is dairy-free at all, ie free of milk fat and sodium caseinate. The non-dairy whippable topping is typically made from an oil, such as partially hydrogenated palm kernel oil, and a sweetener, such as corn syrup. Emulsifiers and stabilizers such as natural gums and / or cellulose ethers are usually also added. Non-dairy whippable toppings also sometimes exhibit inferior texture and taste compared to real whipped cream due to the high melting point of partially hydrogenated vegetable fats. [0003] Whipped cream, in which the oil phase is 100% milkfat, has a superior mouthfeel and taste compared to non-dairy whipped toppings, but suffers from ...

AI Technical Summary

Problems solved by technology

However, US6,203,841B does not give any detailed description of the whippable performance of the topping composition after freezing and thawing

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