Method and composition for low ph whipped toppings

Details Method and composition for low ph whipped toppings Method and composition for low ph whipped toppings

A - Human Necessities

23

G

99/156, 99/47

A23G 3/00 (2006.01) A23L 1/035 (2006.01) A23L 1/19 (2006.01)

Patent

CA 1038222

ABSTRACT A dry, low-pH whipped topping mix, a high quality low- pH whipped topping, and the methods for preparing these products are provided. The dry, low-pH topping mix comprises a fat encapsulated in a carbohydrate and employs an emulsifier system comprising a major amount of a first, strongly-hydrophilic, but pH-sensitive emulsifier and a minor amount of a second, pH- insensitive emulsifier. The dry topping mix can also include an edible acid. Rehydration and acidification of the dry topping mix causes controlled destabilization of the emulsion for effective whipping. The first emulsifier provides the stability necessary for drying the emulsion and encapsulating the fat under non-acid conditions. The second emulsifier controls the degree of destabilization of the acidified, rehydrated emulsion to provide a topping of the desired texture upon whipping.

228864

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