Whipped topping

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A - Human Necessities

23

D

A23D 9/00 (2006.01) A23D 7/00 (2006.01) A23G 3/00 (2006.01) A23L 1/00 (2006.01) A23L 1/19 (2006.01) A23P 1/16 (2006.01)

Patent

CA 2278191

Whipped food products having enhanced temperature stability and good organoleptic properties are described. The whipped food products, which can be maintained at room temperature, freezer or refrigerator temperature for an extended period of time, are prepared by blending a temperature stabilizing effective amount of non-tropical lauric oil with the other ingredients of the whipped product. The non-tropical lauric oil contains at least about 30 % lauric acid in its triglycerie molecule.

L'invention concerne des produits alimentaires fouettés présentant une stabilité de température améliorée et de bonnes propriétés organoleptiques. On prépare les produits alimentaires fouettés, qui peuvent être conservés à température ambiante, ou à la température du congélateur ou du réfrigérateur pendant une longue période, en mélangeant une quantité effective d'huile laurique non tropicale stabilisatrice de température avec les autres ingrédients du produit fouetté. L'huile laurique non tropicale contient au moins 30 % environ d'acide laurique dans sa molécule de triglycéride.

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