Note: Descriptions are shown in the official language in which they were submitted.
~3~562
The present invention relates to a whipped, dessert-
type product. More particularly, the invention relates to
whipped products of the oil-in-water emulsion type and in a
preferred form to oil-in-water emulsion type whipped products
wherein the oil phase has a relativ~ely high degree of poly-
unsaturation.
The production of stable, especfally freeze-thaw stable,
whipped oil-in-water emulsions has long troubled those skilled
in the art. Prior successful products of ~his type have re~uired
the use of protein in relatively large amounts. It was believed
that the protein had the dual function of emulsifier and stabilizer ;~
but stability was not achieved even with relatively large amounts
of protein.
Whipped food products are well known and find a wide
variety of uses. Among these whipped products are those based
upon egg whites and those employing saturated fats in oil-in-water
emulsions. The whips based upon egg whites are not suitable sub-
stitutes for natural whipped cream and are known to be unstable in
the presence of oils. Several workers have proposed substituting
protein hydrolysates for egg whites in oil-free whips.
Enzymatic digestion or hydroly~is of proteinaceous
materials is well known for a wide variety of purposes. These
include making pro~eins more readily usable by the human body~
altering their flavor and/or aroma, and employing them for
whipping agents in non-fat-containing food products. For example,
in U.S. Patent No. 2,588,419 to H. E. Sevall et al., a whipping
composition for preparing whipped products of high sugar content
is disclosed comprising water soluble degraded soy pr~tein and
sodium phosphate~ The sodium phosphate serves as a stabilizer for
the degraded protein when the composition is whipped in an aqueous
medium. No fat is employed in the whipped products disclosed by
this reference. In Canadian Patent 663,556, R. J. Moshy discloses
the use of hydrolyzed fish protein as a whipping agent for de~s~erts
. .
~3~56Z
and the like. However, Example IV discloses that the whipped
products prepared in accordance with the teachings of that invention
have an oil stability of well under 1~.
Thus, while the art has long been aware of both freeze-
thaw stable whipped oil-in-water emulsions containing proteins and
non-fat containing whipped products containing hydrolyzed protein,
no one has heretofore recognized that a protein hydrolysate could
be employed in whipped oil-in-water emulsion systems to at least
partially replace the protein, and that these whipped products would
have freeze-thaw stabilities equal to those employing the full
supplement of protein.
Also whipped products based upon oil-in-water emulsions
have had a good degree of success lately; however, these whips have
required high levels of saturated fats and typically have P/S
values close to zero. When it was attempted to increase this ratio
to a more suitable value, the amount of liquid oil required would
decrease whip stability.
Thus, while the art has long been desirous of stable,
whipped oil-in-water emulsions containing high levels of poly-
unsaturated fats, and has been aware of non-fat-containing whipped
products employing hydrolyzed protein, no one has heretofore
recognized that a protein hydrolysa~e could be employed to provide
high P/S whipped oil-in-water emulsion systems.
Because of its taste, availability and functionality,
sodium caseinate has become one of the most widely used proteins ;
for use in whipped oil-in-water emulsion systems. However, sodium
caseinate is expensive, especially when used at the relatively high
levels which have been required according to the prior art. More-
ovex, the increased demand for sodium caseinate in recent years has,
to at least a limited extent, diminished the relative certainty th~t
sufficient quantities of this material will be availa~le as required.
According to the invention there is provided a whippable
composition comprising fat, carbohydrate, water, emulsifier, stabilizer
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and an effective amount of a protein hydrolysate to provide a
stable whipped product.
As a preferred embodiment the fat portion has a P/S
of greater than 0.3. Thus, there is provided an oil-in-water
emulsion system comprising fat, water, carbohydrate, non-
proteinaceous emulsifiers and stabilizers and a small but effective
amount of a protein hydrolysate. The hydrolysate of sodium
caseinate is preferred, and is functional at concentrations of
less than 0.5% or less than 1.5% for unsaturated products and as
low as 0.005% to 0.01%. Thus, according to the present invention,
proteins previously required by the prior art in amounts ranging
from about 0.5% to 2% and in higher amount for unsaturated
products are replaced by protein hydrolysates. These hydrolysates
f~nction surprisingly well in oil-in-water emulsion systems and ;~
provide significant cost savings without sacrificing freeze-thaw
stability.
The whipped, dessert-type compositions of the present
invention do not require the use of protein as such but employ
instead modified proteins, i.e. protein hydrolysates. ~;
In one embodiment there is provided a preparation of
whipped oil-in-water emulsions wherein ~he oil phase has a
relatively high degree of polyunsaturation. Typically, the P/S
will be greater than about 0.3, and preferably, from about 0.8 to
about 1Ø To obtain these high degrees of polyunsaturation, a
high P/S fat is employed alone or in combination with a low P/S
fat.
~ccording to the present invention, P/S is defined as
the ratio o~ the total weight o~ essential fatty acids in the oil
phase~ as determined by Canadian Food and Drug DIrectorate Method
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Fa-59 (Dec. 1967), to the total weight of the saturated fats as
measured by gas chromatography. The preferred gas chromatographic
method employs a Perkin Elmer Mode] 900 gas chromatograph. The
column is 6' x l/8" OD filled with 12% DEGS on 70/80 mesh Anakrom
^Trademark
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ABS (Analabs, Inc.) or 12% EGSS-X on 80/100 Gas Chrom P (Applied
Science Labs, Inc.). The oven tempe~ature is usually 200C. and
the helium flow rate approximately 50 ml/minute. The methyl est-
ers are prepared by a modified verslon of the ~etcalfe procedure.
Two drops (25-10Q mg) of fat is placed in a 25 ml volumetric
flask along with 4.0 ml 0.5N NaOH in MeOH and heated on the steam-
bath until the fat globules dissolve (about 5 min.) upon cooling
5.0 ml 14% BF3.MeOH is added and the mixture is heated gently for
2-5 minutes after which 10-15 ml saturated NACl and 2-5 ml CS2.
The flask is stoppered, shaken vigorously for one minute and
allowed to stand about five minutes to allow the layers to sepa-
rate. From 1 to 3 ml of the organic layer is injected into the
chromatograph. The peaks are quantitized by electrical integration
(Infotronics Model CRS-104). These compositions can and .
preferably do, totally eliminate the use of proteins such as sodium
caseinate; however, the presence o~ proteins are in no manner
detrimental to the objects of the present invention and can be
employed if desired. When an effective amount of the protein --
hydrolysate is employed, the extra expense of the sodium caseinate
or other protein is not justified for any increase in function-
ality. Certain proteins, such as sodium caseinate, do, however,
impart a desirable flavor. It is theref~re within the purview of
the present invention to employ a limited, but less than effective
amount, of the sodium caseinate or other protein and compensate
for any deficiency in functionality with the addition of an amount
of a protein hydrolysate. Thus, for the purposes of the present
invention, an effective
Trademark
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amount of protein hydrolysate is defined to mean an amount which
by itself or in combina~ion with a protein such as sodium case-
inate provides sufficient functiona:Lity to impart good freeæe-
thaw stability to whipped toppings of the type described herein.
The hydrolysate can be obtained from co~mercial sources
or prepared according to any known, suitable method. It can be
derived from any number of edible proteinaceous sources. Protein
. .: .
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:~3~562
Substances preferred as source materials are naturally confined
to those available in quantity and at reasonable cost. Prominent
among these are casein, sodium caseinate, soy protein, egg white
protein, egg yolk protein, milk whey protein, fish protein,
cottonseed protein, sesame protein, and meat protein. It is
presently believed that proteins highest in organic phosphorus
are to be preferred according to the present invention. Thus,
sodium caseinate is a highly preferred protein source.
Any of the known procedures for hydrolyzing protein
which can reduce the molecular size of the protein material to an
average molecular weight of from about 300 to about 15,000, and
preferably from about 1,000 to 7,000 can be employed. Preferably,
the proteins are treated with an edible bacterial proteinase under
controlled condi~ions to give a limited amount of hydrolysis.
Typical of the enzymes which can be used alone or in combination
to obtain the desired hydrolysis are papain (3.4.22.2) , bromelin
(3.4.22.4), ficin (3.4.22.3), trypain (3.4.21.4), chymotrysin
(3.4.21.1), bacterial proteinase (3.4.24.4), and fungal proteinase
(3.4.24.4). These enzymes, used alone or in combination at the
desired reaction conditions, effectively hydrolyze the proteins
to the desired degree. Typically, the protein is dispersed in
distilled water at a ~emperature of from about 25 - 60C. under
mild agitation. The protein can be employed at concentrations of
from about 5% - 25% based on the weight of the dispersion.
Enzyme identification numbers according to Florkin, M & Statz, E.
H., "Comprehensive Biochemistry", Vol. 13, 3rd ed., Elservier Pub.
Co., New York (1973) Pages 238-39, 242-45 and 248-49.
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The enzyme is added in an amount ranging from about 0.1% to about
1.0% based on the weight of the protein. The pH of the reaction
mixture is controlled in known manner at from about 2 to 9 during
the hydrolysis. The hydrolysis may take from about 2 minutes to
about 7 hours depending upon the particular reaction conditions~
protein sources and enzymes employed within the suggested
guidelines. The hydrolysate can be used as is or separated and
dried.
It is not unusual, due to the use of particular
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protein sources or processing techniques, for the hydrolysate
to have an off flavor. The presence of an off flavor does not
indicate a decreased functionality of the hydrolysate and, in
most cases, is not noticeable when the hydrolysate is employed
at low levels. Where desired, the impact of the off flavor can
be reduced by known techniques, inc:luding masking by complimentary
flavors.
The nature of the fat employed in the oil-in-water
~mulsion is not critical to the present invention. Fats having
a high solids content at the proposed whipping and storage
temperatures and a rapid melt down to a low solids content at
body temperature are particularly preferred. The usual topping
fats of coconut origin are acceptable. For example, coconut oil
which has been hydrogenated to have a melting point of about
90 -94F.is especially suitable. Further exemplary of fat~
which can be employed according to the present invention are
hydrogenated cottonseed oil, hydrogenated corn oil, hydrogenated
soybean oil, hydrogenated peanut oil, hydrogenated olive oil, etc.
This lis~ is by no means exhaustive, but is merely exemplary of
fats which may be employed. The selection of a particular fat
or combination of fats is limited only by the considerations
that it be edible and provide the desired working and eating
characteristics.
For products with unsaturated fat the high P/S fat,
is selected principally on the basis of taste, degree o~
unsaturation and compatibility with the low P/S fat. Exemplary
of suitable high P/S fats are safflower oil, corn oil, soybean
oil, cottonseed oil, and sunflower oil. Desirably, these fats
are low in lauric fats.
Liquid oils tend to coat the palate with an undesirable
oil film. Accordingly, because the high P/S fats are typically
liquid at eating temperatures/ it is usually necessary to employ
such a fat in combination with a normally solid, low P/S fat.
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1~3~562
For the low P/s fat, those having high solids contents
at the proposed whipping and storage temperatures and a rapid
melt down to a low solids content at body temperature are
particularly preferred. The usual topping fats of coconut origin
are acceptable. For example, coconut oil which has been
hydrogenated to have a melting point of about 90 - 94F. is
especially suitable. Further exemp:Lary are hydrogenated cotton-
seed oil, hydrogenated corn oil, hydrogenated soybean oil~
hydrogenated peanut oil, hydrogenated olive oil, etc. This list
is by no means exhaustive, but is merely exemplary of fats which
can be employed. The selection of a particular one or aombination
of these fats is limited only by the considerations that it be
edible and provide the desired working and eating characteristics.
The low P/S fat, or the two types of fats together, are
employed to obtain a fat portion having a P/S of greater than at
least about 0.3. Typically, the oil phase will contain at least
about 10~ of a liquid oil having a P/S of from about 6 to about 9
to obtain a preferred blend having a P/S of from about 0.8 to about
1Ø
A carbohydrate is generally employed in the composition
to provide the desired sweetness. Thus, sugars such as sucrose,
dextrose, glucose, lactose, maltose, invert sugar, and mixtures
thereof may be utilized. Some carbohydrates such as dextrose may
also be employed for their water binding characteristics. Other
carbohydrates such as starches can be added where a modified
somewhat pudding-like consistency is desired.
Emulsifiers are necessary ingredients of the composition
of the present invention and can be added in amounts on the same
order as in the prior art compositions requiring protein A wide
variety of-emulsifiers may be employed. Among the more suitable
are: hydroxylated lecithin, mono- or diglycerides of fatty acids,
such as monostearin and dipalmitin; polyoxyethylene ethers of fatty
esters of polyhydric alcohols, such as the polyoxyethylene ethers of
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~3~356Z
sorbitan monostearate or sorbitan distearate; fatty esters of
polyhydric alcohols, such as sorbitan monostearate; mono- and
diesters of glycols and fatty acids, such as propylene glycol
monostearate and propylene glycol monopalmitate; and of
carboxylic acids such as lactic, citric, and tartaric acids with
the mono- and diglycerides of fatty acids such a~ glycerol lacto
palmitate and glycerol lacto oleate. The fatty acids employed
in the preparation of the emulsifiers include those derived from
beef tallow, and coconut, cotton-seed, palm, peanut, soybean ~nd
marine oils. Preferably a comb~nation of emulsifiers is employed,
particularly, polyoxyethylene (20) sorbitan monos~earate and
sorbitan monostearate.
The whipped, dessert-type compositions of the present
invention also include one or more non-proteinaceous stabilizers.
These stabilizers are preferably natural, i.e., vegetable, or
synthetic gums and may be, for example, carrageenin, guar gum
alginate, and the like or carboxymethylcellulose, ethylcellulose
ether and the like, and mixtures thereof. Typically, a gum or
combination of gums is employed with a sugar, e.g. dextrose,
carrier. It is an advantage of the present invention that the
a~ount of these stabilizers necessary can be reduced over the
amounts required in prior art whips containing protein.
- Other ingredients known to those skilled in the art may
also be employed to impart their characteristic effects to the
frozen whipped topping compositions of the present invention.
Typical of such incJredients are flavoring agents, colorants,
vitamins, minerals, and the like. Suitable flavoring agents can
be employed to impart vanilla, cream, chocolate, coffee, maple,
spice, mintr butter, caramel, fruit and other flavors. Additionally,
the use of certain polyols such as sorbitol and manitol can be
employed to modify the mouthfeel of the topping. Furthermore, other
additives such as phospha~es and the like may be employed for their
known functions.
--8--
,
~3gS~2
The amounts of fat, modified protein, emulsifier,
stabilizer, carbohydrate, and optionally included ingredient~
as well as the amount of water employed in the preparation of
whipped, dessert~type compositions according to the present
invention can be varied over relatively wide limits. The amount
of fat will be sufficient to provide a stable whip which has good
mouthfeel and yet, upon melting, does not leave an undesirable
film on the palate. Sufficient amounts of modified protein,
emulsifier and stabilizer will be used to impart good whipping
properties to the composition and to afford some stability to
the whip. Further, the amount of carbohydrate will be varied over
a range sufficient to impart the desired sweetness level to
the composition. The relative amounts of ingredients used will
generally fall within the following ranges:
Product with highly
Standard Produc~ unsaturated Fats
IngredientWeight % Weight ~
Fat 10 - 30 10 - 30
Emulsifier 0.5 - 2.00.5 - 20 s
Stabilizer 0.05 - 2.00.05 - 2.00
Water 40 - 60 40 - 70
Carbohydrate 20 - 30 15 - 30
Flavoring agent 0.5 - 2.0 0.5 - 2.0
Colorant 0.01 - 0.050.01 - 0.05
Protein Hydrolysate O.Q05- 1.50.005 - 1.5 ;
Protein 0 - 1.50 ~ 1.5
The relative amounts of these ingredients can be widely
varied depending upon the degree of whip and the mouthfeel desired
of the final product. Higher overruns, i.e., higher degrees of
whip, can be employed to obtain whipped-cream-like toppings.
Lower overruns will impart an ice-cream-like consistency to the
composition when frozen~ A prime feature of the present in~ention
is that whipped-cream-like toppings, which are freeze-thaw stable
can be obtained without the use of a protein such as ~odium
_g_
~039562
caseinate. The composition of the present invention provides
whipped toppings of this nature having overruns of over 200~o
(i.e., 1 part emulsion to two parts air, by volume) and the
consistency and mouthfeel of natural whipped cream at hydrolysate
concentrations well below 0.5% (e.g., at about 0O005% to 0.01
by weight).
A preferred method for preparing a whipped ~opping
product comprises blçnding all of the ingredients such as
flavoring agents and coloring, in the desired ratios. The
ingredients are heated prior to or during blending. The blended
ingredients are then passed through a homogenizer of the typical
dairy type. Although homogenization may be accomplished i~ one
stage, it is carried out in two stages for best results.
Preferably, the pressure during the first stage for standard
products is maintained at a minimum of about 6,000 psi and a
maximum of about 10,000 psi, most preferably about 7,500 psi and
for unsaturated products a minimum of 2,000 psi preferably 2,500
psi and the pressure during the second stage is maintained at
500 psi to 1000 psi. The mix is usually maintained at a tempera-
ture of from about 110 to 160F. during homogenization or at
from 60 to 75C. The carbohydrate and the optionally included
ingxedients may be added either before or after homogenizat~on to
form a whippable emulsion. This emulsion is cooled to temperature
of from about 35 to 75F. (0 to 25C.) and passed through a
whipper for the incorporation of air or an inert gas such as
nitrogen, carbon dioxide, nitrous oxide or the like. The whippe~
may be of conventional construction that permits cooling of the
emulsion to temperatures of about 35 to 50F.~ 5 to 15C.
preferably 10C. during whipping. The emulsion can be whipped to
an overrun of about 250%, 100~ to 500% for unsaturated products~
packaged and frozen.
It has further been determined that the texture of the
product after a freeze-thaw cycle, is markedly improved where the
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: . .. : .
~3~562
emulsion is aged at about 5 to 15~C. for from about 30 minutes
to 2 hours prior to whipping. This is probably due to a more
complete crystallization of the fat prior to whipping which
prevents a subsequent solidification and destruction of the whip
during freezing.
The frozen, whipped topping prepared in this manner
remains smooth after several freeze-thaw cycles, and does not
curdle upon prolonged refrigerator storage. To use the frozen,
whipped-topping composition, the product is simply defrosted, for
example, by being left overnight in the refrigerator.
The following examples are presented for the purposes
of further illustrating and explaining the present invention, and
are not to be taken as limiting in any sense. Unless otherwise
indicated all parts and percentages are by weight.
Examples 1 - 3
The following three examples summarized in Table 1
illustrate the presen~ invention and compare it to a prior art
composition containing protein. Example l illustrates an opti-
mized prior art whipped topping composition employing sodium
caseinate. Examples 2 and 3 illustrate the composition of -the
present invention and employ a hydrolysate of sodium caseinate in
place of the sodium caseinate. In each example the dry
ingredients, i.e. the sucrose, stabilizer and hydrolysate were
blended together and dispersed in tap water at 60C. using a
mechanical stirrer. The fat (Wecotop a hydrogenated coconut
oil~ having a melting point of about 92F.) was melted and added
to the aqueous phase. The Drewpone^ 60 polyoxyethylene (2~)
*Trademark
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sorbitan monostearate and the Drewsorb 60 sorbitan monostearate
were melted, and with the coloring and flavoring, and the other
liquld ingredients, were also added to the aqueous phase and
mixed for 15 minutes on a steam bath followed by blending at high
speed for three minutes on a Waring Blendor to form an emulsion.
The emulsion was then homogenized in a Manton-Gualin
Trademark -
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two-stage homogenizer having a first stage pressure of 7500 psi
and a second stage pressure of 500 p9i. The resultant homogenized
emulsion was then chilled in ice water to 38F. The chilled emul-
sion was then whipped in a five quart Hobart mixer. The amounts
of the various ingredients are listed in Table 1 as parts by
weight. The Brookfield viscosities of the whipped toppings
were measured using a 35 millimeter T bar spindle at 20 r.p.m. on
a helipath on a Syncro-Lectric viscometer. The percentage over-
runs were determined by weighing a known volume of whip and
calculating according to the following equation:
Percent Overrun = 100 x ~olume (ml) _ 100
Whip Weight (gm)
After freezîng, thawing and storage for the indicated period ;
at 43F. the volume of liquid which had separated from the
whip was measured. The compositions employed in and the
results obtained from these examples are summarized in Table
1. -
The particular hydrolysate employed in these
examples was prepared from 100 parts of Land-O-Lakes sodium ;
20 caseinate. The sodium caseinate was dispersed in 900 parts -
of distilled water at 50C. by mechanical stirring. To this
dispersion, one part of bacterial proteinase (3.4.24.4) (1.5
Anson units/g.(~ available from Novo Industri A/S Denmark)
was added. This admixture was stirred at 50C. for two
( ~ ne Anson Unit is defined as that amount of enzyme which
will release the equivalent of 1 millimole/min. of tyrosine ~-
from a solution of denatured hemoglobin at pH 7.5 and 25C.
Trademark
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1~3~562
hours. The enzyme was inactivated after reaction by
heating the dispersion briefly to 80C. The precipitated
matter was separated from the liquid by centrifuging. The
liquid portion was dried and employed in the amounts
indicated.
-12a-
- . . :. - . . ,
~3~3S62
TABLE I
E x a m ~ 1 e
Component % 1 2 3
Water 47.1 47.1 47.1 :
Sugar 22.6 22.6 22.6
Stabilizer 0.76 0.76 0.76
Sodium Caseinate 1.14 - -
Hydrolysate - 0.01 0.005 '
Wecotop A 25.76 25.76 25.76
10 Drewpone 60 0.68 0.68 0.68 .
Drewsorb 60 Q.27 0.27 0.27 : ;
Color and Flavor 1.64 1.64 1.64 ~-
~ -,
Evaluation -
Whipping Time (min.)2.0-2.25 1.0 1.67 `~
Viscosity 25-40 45 37 - .
% Overrun 230-270 236 264 ~ :
Stability ~ .
(days) 14 14 14
(ml/pt) 0 0.3 0 ~
, ~:
~Trademark
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Examples 4 - 15
Examples 4-15 compare whips prepared with hydrolysates
according to the present invention to those prepared with sodium
caseinate at relatively low gum levels. The whips were prepared
and evaluated according to the procedures employed in Examples
1-3. In these Examples, zero hydrolysis time indicates unhydro-
lyzed sodium caseinate. The whips had the following formulations.
wt. % Ingredients
Ingredient Examples 4-9 Examples 10-15
Water 48.0 48.0
Sucrose 23.60 23.04
Carrageenan .04 .04
&uar &um .01 .01
Na Caseinate Hydrolysate .01 .57
Wecotop A 25.76 25.76
Drewpone -60 .68 .68
Drewsorb -60 .27 .27
Vanilla 1.61 1.61
Color & Flavor .02 .02
The results are summarized in Table II~
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Examples 16-27
The following twelve examples illustrate the usa of
various different protein hydrolysates in preparing whipped
topping compositions according to the present invention, All of
these hydrolysates were commercially-available, enzymati~ally-
hydrolyzed samples from Nutritional Biochemical Co. These whips
were prepared and evaluated in the same manner a5 those in
Examples 1-3. The results are summarizea in Table III.
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--17--
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EXAMPLE 28
A whipped topping having a P/S of about 8 is prepared
from the following ingredients:
Ingredient Weight % - -
Safflower oil 10.5
Sucrose 16.5
Dextrose 3.1
Myverol -18-06 Glycerol
Monostearate 2.1
SMG Succinoylated
Monoglycerides 0.2
Sodium Caseinate hydrolysate 1.3
Water 66.3
100.O '~
Na2CO3 sufficient to bring emulsion to pH 7.
The sodium caseinate hydrolysate is prepared by first
dispersing 100 parts of sodium caseinate in 900 parts of distilled
water at 50C. Then, bacterial proteinase (3.4.24.4) Novo ~BPN)
is added at 1% solids basis with vigorous stirring. After
incubation at 50C. for thirty minutes, the mixture is heated to
80C. to inactivate the enzyme. The hydrolysate is then freeze -
dried. - ;
To prepare the whipped emulsion, a first phase is
prepared by blending and melting with safflower oil and the
glycerol monostearate at 80C. A second phase is then prepared
by blending the water and the succinoylated monoglycerides at
80C. and adding thereto the sugar, dextrose and hydrolysate.
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The two phases are admixed and emulsified at about 70C. in a
Waring Blendor at high speed for three minutes, adding sufficient
Na2CO3 to bring the pH to 7. The resulting emulsion is cooled to
10C. in an ice bath and then whipped at high speed in a Kitchen-
aid mixer for five minutes.
The whip is evaluated for % overrun, viscosity and
freeze thaw stability. The overrun is determined by weighing a :
known volume of whip and calculating according to the following
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equation:
100% x volume (ml) - 100%
% overrun - whip weight ~gm)
The viscosity is measured at 20 rpm using a Brookfield
Synchro-Lectric Viscometer having a 35 mm T-bar spindle fixed on
a helipath. The freeze-thaw stability is determined by freezing
at 0F. overnight, removing a cylindrical plug, defrosting at 5C. : .
and noting the number of days required for the whip to flow into
the void created by removal of the plug.
This whip exhibits the following characteristics:
% overrun = 567
viscosity = 23
stability (days) = 7
EXAMPLE 29
A whipped topping having a P/S of about 0.5 is prepared
from the following ingredients: :
Ingredient Weight %
ADM 6-170 hydrogenated
soybean oil 23.00
Safflower oil 2.58
Sucrose 23.04
Drewpone 60 polyoxyethylene
~20) Sobitan monostearate 0.60
Gum stabilizer mix 0.50
Alcolex -z-6 hydroxylated ~
lecithin 0.40 : :
Vanilla Extract 1.60 :
Color and flavor 0.14
Sodium Caseinate
hydrolysate 1.14
Water 47.00
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The hydrolysate is prepared as that in Example I
except that the incubation was carried on for 90 minutes.
To prepare the whipped emulsion, a first phase is
prepared by dry blending the sucrose, gum stabilizer, and
sodium
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caseinate hydrolysate, and adding the blend to the water
with stirring at 80C. A second phase, containing the
ADM-6-170 hydrogenated soybean oil, the hydroxylated
lecithin, polyoxyethylene (20~ sorbitan monostearate, and
safflower oil, is prepared by blending these ingredients at
80C. These two phases plus the color, flavor and vanilla
extract are mixed and then emulsified at about 70C. at high
speed in a Waring Blendor^. The emulsion is then
homogenized in a Manton-Gaulin homogenizer at 7500 pounds
first stage pressure and 500 pounds second stage pressure.
The emulsion is then cooled to 10C. and whipped in a one
quart Hobart mixer at high speed.
This whip exhibits the ~ollowing characteristics:
% overrun = 197 ;
viscosity = ~5
stability = 5 ml/pint after one week
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