FAT-FREE/LOW-FAT, FROZEN WHIPPED TOPPING

A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the a...

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Bibliographische Detailangaben
Hauptverfasser:	GONSALVES, ALEXANDER A, HANNAN, DONALD C, BORWANKAR, RAJENDRA P, MOSIEWICZ, KRZYSZTOF, MARQUEZ, RAFAEL J, TABASCO, KENNETH M
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture. Une garniture fouettée congelée sans teneur ou à faible teneur en gras est formulée avec entre 0,5 et 3 % d'amidon alimentaire. De préférence, l'amidon est un amidon à faible teneur en amylose réticulé modifié, comme le maïs cireux. La garniture est préparée en combinant un pré-mélange d'émulsion homogénéisée à un pré-mélange d'amidon gélatinisé aqueux, et en aérant, fouettant et congelant le mélange.