Stable foams in a high acid environment

Details Stable foams in a high acid environment Stable foams in a high acid environment

A - Human Necessities

23

D

A23D 7/015 (2006.01) A23C 9/123 (2006.01) A23C 9/154 (2006.01) A23G 9/00 (2006.01) A23G 9/32 (2006.01) A23L 1/00 (2006.01) A23L 1/19 (2006.01)

Patent

CA 2324922

An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.

On propose une mousse acide de pH inférieur à environ 4, et idéalement entre environ 2,5 à environ 3,5. La mousse est produite à partir d'un mélange réunissant une composante émulsion et une composante acide. La partie émulsion contient de l'eau, une graisse dure, un édulcorant, de la protéine de lactosérum, un stabilisant non ionique et un émulsifiant non ionique. La composante acide renferme un acide comestible en solution aqueuse. Elle peut, de manière facultative, contenir une source de protéines laitières et un émulsifiant non ionique. La mousse peut être utilisée garniture fouettée possédant une stabilité à la congélation-décongélation, et peut être conservée à température de réfrigération pendant au moins trois semaines.

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