Note: Descriptions are shown in the official language in which they were submitted.
WO 95/21535 ~ , -r PCT/US95/01553
._ L ' 8 .~ ~ ~ I
IMPROVED TEMPERATURE STABILITY AND WHIPPING PERFORMANCE FOODS
FIELD OF THE INVENTION
The present invention relates to whippable food
products having desirable organoleptic characteristics,
improved temperature stability, and improved whipping
performance. According to the practice of the
invention, the improvements in the aforementioned
products and in the whipped confections prepared
therefrom, are made possible in part, through the
selection of particular combinations of emulsifiers,
and triglyceride fats, and optionally proteins and
stabilizers, for inclusion therein, and through the
techniques whereby the foods are prepared and the
confections whipped.
REPORTED DEVELOPMENTS
There is a recognized but unmet demand for
whippable food products and confections produced
therefrom in which whipping performance and temperature
stability are improved, and caloric content is reduced,
over available products and confections. This demand
is particularly noteworthy with respect to icings and
toppings for cakes and tortes, and fillings for creme
pies, donuts, eclairs, creme puffs, parfaits and
mousses.
With respect to the preparation of large
quantities of such products for sale, numerous
performance characteristics have been identified
improvement of which would improve the value of the
product. Representative performance characteristics
include greater temperature stability of a whipped
confection to weeping, crazing, bleeding, cracking,
sliding or, for example, melting from off a cake;
greater stability as measured by the time period after
preparation of a whipped confection that it remains
1
WO 95121535 2 ~ 8 3 2 2 l pCTIUS95101553
spreadable; longer shelf life of both unwhipped and
whipped products and whipped confections under
refrigerated, freezer or ambient temperature
conditions; the conditions under which whipping can be
performed including time to whip, optimum or maximum
whipping temperature, whether whipping can be conducted
as a continuous operation, and the overrun yield
thereof .
At the same time it is recognized that consumer
acceptance of such products, and also the performance
and quality thereof, is an important determining factor
in the marketplace. In this regard, consumer
acceptance is known to be dependent on several and
interrelated factors including, for example, cracking,
wilting, weeping or hardening of confections; the
presence of fresh cream-type taste with rich creamy
appearance, and the absence of off-flavors or odors
associated with numerous vegetable oils or vegetable
oil fractions. In particular, consumer acceptance of
such products is also dependent upon the lack of
perception by the consumer of a lingering or waxy taste
to the above-mentioned products associated with the
presence therein of a significant percentage of high
temperature-melting triglyceride fat.
It has been suggested that selection for inclusion
in such products of particular emulsifiers,
stabilizers, water-soluble solids including sweeteners
and inorganic salts, proteins (whether or not water
soluble), triglyceride fats and/or combinations
thereof, would be key to the preparation of such
products and confections, so that improvements in all
of the aforementioned areas (temperature stability,
perceived organoleptic characteristics, and whipping
performance) would be enhanced. Identification of
particular combinations of ingredients that provide
these performance characteristics has proved difficult.
2
WO 95121535 ~ ~~ ~ ~ 2 2 7 p~~g95101553
With respect to the selection of particular
triglyceride fats and emulsifiers useful in the
preparation of such improved whippable food products,
different approaches have been used in the art.
A first approach has been to provide as a starting
material for inclusion therein a "temperate latitude"
or "domestic" oil including, for example, one or more
of soybean oil, canola oil, sunflower oil, corn oil,
cottonseed oil, olive oil, peanut oil, rapseed oil,
safflower oil, low linolenic soybean oil, low linolenic
canola oil, high oleic sunflower oil, or such other
similar oils as these terms would be understood in the
art, or one or more fractions thereof, such oils being
characterized generally as containing no more than
about 5% thereof of fatty acids that are of C14 length
or less; generally no more than about 15% of C16 length
fatty acid; and more than about 50% combined of C18
(saturated, mono, di and tri-unsaturated) fatty acid.
Such triglyceride fats are recognized to have certain
advantageous features when at least partially
hydrogenated including, for example, that they are
readily available, that they are of appropriate solid
fat index, and have neutral flavor.
However, such oils are recognized to require
substantial hydrogenation when used in whipped
products. In this regard, it is generally recognized
that such domestic oils must be hydrogenated to a
resultant iodine value of about 65 to about 75 in order
to be useful in the formulation of a stable whip
topping, icing or filling. Such oils (for example,
soybean oil) result in a fat component which may
typically be about 23% saturated C18:0, about 72%
monounsaturated C18:1 and about 5% polyunsaturated
C18:2 and C18:3.
With respect to formulation of oils of this kind,
a most preferred triglyceride composition is believed
to be Centracote° available from Central Soya Company,
3
WO 95121535 PCTIUS95/01553
refined oil division, Fort Wayne, Indiana. This
product is defined by that company to be a partially
hydrogenated soybean oil "selectively processed to give
a clean, bland flavor, and extra stability for an
extended shelf life" and stated to be suitable, for
example, for non-dairy applications such as whip
toppings and frozen desserts. The defined
characteristics of the product are stated to be iodine
value of 65-70, melting point {by the Mettler drop
point method) of 105-111°F, with a solid fat index
(percent of solid fat) of 59-63 at 50°F, 57-62 at 70°F,
42-47 at 80°F, 22-26 at 92°F and 1-4 at 104°F.
Toppings made from this oil tend to be excessively
sensitive to whipping shear, cannot be continuously
whipped, have poor whipped stability, and leave a waxy
' (greasy) coating in the mouth when consumed, referred
to in the art as having poor "getaway".
In general, such oils are, if not further refined
at substantial cost, recognized as having (1) off-odors
uncharacteristic of a dairy topping and (2) the
presence therein following hydrogenation of a
sufficient concentration of high molecular weight-
saturated fat (stearic acid, C18:0, has a melting point
of about 158°F) that they leave a waxy aftertaste in
the mouth that coats, but does not easily clear from
the palate following tasting thereof.
Emulsifiers that have been used with the above
oils include, for example, polysorbate 60, polyglycerol
esters, and lecithin, and combinations thereof.
Certain advantages have been identified with respect to
the use of such emulsifiers. Such products may be
freeze-thaw stable, that is, they remain whippable when
thawed from the frozen state. However, such products
typically have exhibited lack of extended whip
stability regardless of whipping conditions used.
An alternate approach to the provision of suitable
combinations of triglyceride fat component and
4
WO 95!21535 ~ ~ ~ 3 2 2 7 PCT/US95I01553
emulsifier involves the use of the "high lauric" or
tropical oils, as they are known in the art, and that
are perceived by consumers to have very desirable cream
or butter-like organoleptic properties. Such oils
(including hydrogenated forms or fractions thereof)
have, typically, very high degrees of saturation, and
yet surprisingly low melting points owing to the high
contribution to average molecular weight of the
triglyceride therein made by the short length C14, C12,
and lower carbon fatty acids.
Representative of such good organoleptic oils are
babassu oil, coconut oil, tucum oil, palm kernel oil,
and any combinations of the above. Inclusion of such
oils (including hydrogenated forms or fractions thereof
such as partially hydrogenated palm kernel oil, fully
hydrogenated palm kernel oil (meaning to an iodine
value of about 1), partially hydrogenated coconut oil,
fully hydrogenated coconut oil or combinations of any
thereof) in the triglyceride fat component of whippable
products is recognized to facilitate whippability
(including continuous whippability) and to promote
stability and presence of desirable organoleptic
properties (organoleptic perception) in such products
and confections.
Generally, however, such triglyceride fats (unless
appropriately hydrogenated), do not provide enhanced
temperature stability, a desirable feature for
contemporary products. When appropriately
hydrogenated, however, they also contribute to
undesirable performance or consumer appeal
characteristics, such as, waxy mouth feel, poor
getaway, etc.
A variety of emulsifiers have been used in
combination with these oils including, for example,
certain amounts of (and combinations of) polysorbate
60, hexaglycerol distearate, lecithin, and also sodium
or calcium stearoyl lactylate.
5
WO 95!21535 PCT/US95/01553
Accordingly, it has remained undetermined how to
manipulate the composition of the triglyceride fat
component of whippable food products, or the water-
soluble solids, proteins, emulsifiers and stabilizers
therein, in order to achieve - simultaneously - the
above-mentioned preferred improvements; that is,
enhanced temperature stability and whipping performance
and stability characteristics in the product, and with
respect to confection produced therefrom, enhanced or '
at least undiminished organoleptic properties, and
enhanced temperature stability. These and other
benefits are provided according to the practice of the
present invention.
SUN~1ARY OF THE INVENTION
This invention provides for whippable food
products having improved whipping characteristics (such
as being whippable at near ambient temperatures or
after freeze-thaw treatment) from which are prepared
whipped confections that have improved temperature and
whipped stability, and desirable organoleptic
characteristics. An important group of whippable foods
and confections that are particularly well suited to be
improved according to the practice of the invention are
icings, toppings and fillings and particularly those
thereof that can withstand freeze-thaw conditions, or
ultra high temperature processing, such as in a closed
vessel of about 280°F, for example, for a time of 2
seconds.
Accordingly, there is provided a process for
preparing a whipped confection comprising the steps of:
(a) preparing a whippable food product itself
comprising an oil-in-water emulsion of triglyceride fat
component, water, and emulsifier component, wherein
said fat component has a profile of solid fat index of
about 70 at 50°F, about 40 to 75 at 80°F, and less than
about 20 at 100°F, and wherein said emulsion contains,
6
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WO 95/21535 PCT/US95/01553
optionally, one or more additional substances, said
emulsion being whippable to a whipping overrun of at
least about 300%, preferably at least about 400% and
most preferably at least about 500%;
(b) whipping said emulsion;
(c) storing the resultant whipped emulsion at a
temperature of about 40°F for about 2 weeks prior to
use in a confection, or
(c') maintaining said resultant whipped emulsion
at about 40°F for at least about 6 to 8 days after
which said product remains stable to visual coarseness
and air cell coalescence.
Additionally there is provided a whippable food
product suitable for preparing a stable whipped
confection, prepared and then processed by the
following steps (a) , (b)
(a) preparing an oil-in-water emulsion of a
triglyceride fat component, water, and an emulsifier
component, wherein said fat component has a profile of
solid fat index of about 70 at 50°F, about 40 to 75 at
80°F, and less than about 20 at 100°F, and wherein said
emulsion contains, optionally, one or more additional
substances, said emulsion being whippable to a whipping
overrun of at least about 300%, preferably at least
about 400%, and most preferably at least about 500%;
wherein the emulsion of step (a) has been further
processed by
(B1) continuous whipping at between about 45° and
about 60°F; or
(B2) whipping, and then preparation as a whipped
confection that is maintained on a cake for at least
about 7 days if maintained at 40°F, or for at least
about 10 days if maintained at 40°F in a bowl, in
either case without crazing; or
(B3) being whipped and prepared as a
microbiologically stable cake icing or topping that is
maintained for up to about 5 days at 80°F, and remains
7
WO 95/21535 I PCT/US95/01553
stable to melting, sliding, bulging, blistering or
sagging or crazing on said cake; or~
(B4) being maintained for about 1 year or longer
or about 0°F prior to the whipping thereof; or
(H5) being whipped and prepared as a confection
that is maintained for about 5 days, or longer, at
about 80°F; or
(B6) being whipped and prepared as a confection
that is maintained for about 2 weeks or longer at or '
below 40°F; or
(B7) maintenance for about 1 year or longer at or
below 5°F when present in a mixed confection such as a
mousse; or
(B8) being provided as a non-microbiologically
stable whipped topping that is itself stable to visual
coarseness and air cell coalescence after maintenance
of at least about one hour at room temperature, and
remaining extendable and spreadable, and capable of
being made into rosettes of acceptable quality that can
themselves be stored subsequently for at least about 6
days at 40°F, or themselves be stored, subsequently
frozen and then thawed with subsequent storage at 40°F
for at least 4 days.
There is also provided a whippable food product
suitable for preparing a stable whipped confection,
comprising an oil-in-water emulsion of (1) a
triglyceride fat component wherein at least about 50%
or more of the fatty acids thereof are of C14 length or
less, (2) Water, (3) emulsifier component in an amount
that is sufficient to stabilize said emulsion, and
optionally, (4) a protein component that enhances the
whipping performance or whipped stability of said
product or said confection, and optionally, (5) one or
more additional substances, provided that said
triglyceride fat component has a profile of solid fat
index of about 70 at 50°F, about 40 to 75 at 80°F, and
less than about 20 at 100°F, wherein said product is
8
2 ~i 8221
WO 95121535 PCT/US95101553
characterized by providing a whipping overrun of
between about 300 and about 500%.
Preferably, the emulsifier component stabilizes
the emulsion while contributing to good whipping
properties of product and confection such as:
(a) a shelf life after whipping of about 5 days,
or longer, when maintained at or about 80°F;
(b) a shelf life after whipping of about 14 days
or longer when maintained at or below 40°F;
(c) a shelf life after whipping of about 1 year
or longer when maintained at or below about 32°F; and
(d) stability of confection to crazing on an iced
cake for at least about 10 days if maintained at about
40°F;
(e) stability of confection to visual coarseness
and air cell coalescence at room temperature for at
least about two hours when said confection is provided
in the form of a non-microbiologically stable whip
topping;
(f) stability of confection to visual coarseness
and air cell coalescence when maintained at about 40°F
for at least about six to eight days;
(g) stability for up to at least about 5 days
time at 80°F from melting, sliding, or crazing when
provided as a microbiologically stable whipped icing or
topping on a cake; and
(h) stability for about one year at 60°F or below
for a product in either its whipped or unwhipped form,
when whipped and packaged employing aseptic conditions.
In this regard, a most preferred emulsifier is
sodium stearoyl lactylate.
Typically, the triglyceride fat component of the
product will have a solid fat index ("SFI", percent of
solid fat) of about 70 at 50°F, about 40 to 75 at 80°F,
and less than abut 20 at 100°F. A preferred
triglyceride fat is palm kernel oil hydrogenated to an
iodine value of about 1. This fat is characterized by
9
WO 95121535 218 ~ 2 2 l PCT/US95101553
a Wiley melting point of 113°F and a solid fat index
profile of 73 at 50°F, 49 at 80°F and 9.8 at 100°F. A
further preferred embodiment is represented by
triglyceride fat as about 98% of palm kernel oil
hydrogenated to an iodine value of about 1 and about 2%
(w/w) of fully hydrogenated stearine fraction of palm
oil.
According to the practice of the invention, said
whippable food may contain as triglyceride fat
component, fat provided from more than one fraction,
for example, from a first fraction that comprises a fat
selected from the group consisting of palm kernel oil,
coconut oil, tucum oil, or a partially hydrogenated,
hydrogenated, or winterized fraction of one or more
thereof. According to this aspect of the invention,
said second fraction of fat thereof comprises, for
example, a fat selected from the group consisting of
palm oil, cottonseed oil, lard, tallow, or a stearine
fraction of any thereof.
It will be appreciated that the triglyceride fat
component of such whippable products and whipped
confections can be achieved through the provision of or
blending of various other different fats or single,
second and multiple fractions thereof. Representative
combinations of triglyceride fats, the use of which
being within the practice of the invention, are also
described below.
Additionally, there is provided a whippable food
product that is microbiologically stable wherein a
confection produced therefrom is capable of being
provided as a whipped cake icing or topping that is
itself stable for up to at least about 5 days time at
80°F from melting or sliding, or crazing on said cake.
A further aspect of the invention provides a
whippable food product wherein a confection having
consumer-acceptable organoleptic characteristics
produced therefrom is capable of being provided as a
CA 02183227 2004-08-04
i
I
non-microbiologiCally stable whip topping that zs itself
stable to visual coarseness at~d air cell coalescence
when maintained at about 4°C (40°F) for at least about
six to eight days.
There are provided also methods wherein by the
compositions of the iivention may be produced including,
for example, a process of providing a whippable food
product suitable for preparing whipped confections, that
can be pumped and whipped in a continuous aerator at up
to a temperature of about 10°C (50°F}, said product
beirig then substantially stable to air cell coalescence
for at least about 2 leeks at about 4°C (40°F).
Additionally them is provided a method of providing
a whippable food prodtlact having consumer acceptable
organoleptic propertiis that contains a triglyceride fat
component, and an emulsifier component, wherein said fat
i
oompor~ent hag a relatively hfgh melting point
characterized by a prlfile of solid fat index of about
70 at 10°C (50°F) aboit 40 to 75 at 27°C (80°F),
less
than about 20 at 38°C (100°F), said method comprising
the step of selectinglfor inclusion into said product an
emulsifier component that increases substantially the
whipping overrun of slid product, thereby minimizing the
amount of said triglyceride component present in a
volume of said product.
Accordingly, the ialoric of product can be reduced.
Additionally them is provided a whippable food
product according having a whipping overrun wherein the
whipping overrun can be achieved between about 45°F and
3D 50°F in less than about 4 minutes and a whippable food
product according that has a shelf fife prior to
whipping, of about 1 year or longer urhen maxr~tairiCd at
or about 0 to 5°F.
I
ii
CA 02183227 2004-08-04
Further, thexe is provided a whippable food product
wherein the triglyceride fat component in the product
itself comprises a fiist fraction of high lauric fat
that contributes substantially to the orgarioleptiC
pesGeption of a confection prepared therefrom az~d
further comprises a second fraction of fat that
cozttributes substantially to the stability of the
Gor~fection, wherein tie presence of the second Fraction
of fat in the resultant confection does not affect
adversely the organoleptic perception thereof.
There is also provided a whippable food product
accordz7r~g a first fruition of the triglyceride.fat
component thereof comprises a fat selected from the
group consisting of butter oil, palest kernel oil, the
i
olefin fraction of palm kernel oil, the stearine fraction
of palm kernel oil, coconut oil, babassu oil, tucum oil,
or a fraction of any hereof.
As well, there is~provided a whippable food product
wherein a first fraction of fat consists essentially of
palm kernel oil hydrogenated to an iodine value of
between about 1 and about 10, most preferably between
about 1 and about 5. '
Additionally, there is provided a whippable food
product wherein a triglyceride fat component thereof
I
comprises between about 92 and about 100 weight percent
of a first fraction, itself consisting essentially of
hydrogenated or partillly hydrogenated palm kernel oil,
and between about 0 aiid about 8 weight percent of a
second fraction, itself consisting essential~,y of
hydrogenated or partially hydrogenated palm oil or a
fraction or hydrogenated fraction thereof, wherein the
solid fat index at 80°F of the first fraction is about
11A
CA 02183227 2004-08-04
50, the solid fatlindex at 80°~ of the second
fraction is about 1001 and the solid fat index of the
combined first and second fractions at 80°F is about 50.
There is also prodded a whippable food product
wherein the triglyceride fat component thereof Comprises
between about 92 and (bout 100 weight percent of a first
fraction, itself consisting essentially of hydrogenated
or partially hydrogenated coconut oil, and between about
0 and about 8 weight percent of a second fraction,
1U itself consisting esg~ntially of hydrogenated or
partially hydrogenated palm oil or a fraction or
hydrogenated fractionlthereof, wherein the solid fat
index at BO°F o~ the first fraction is about 50, the
solid fat index at 80~F of the second fraction is about
76 100, and the solid fa~ index of the Combined first and
second fractions at 80°F is about S0.
i
Additionally there is provided a whippable food
product comprising a triglyceride fat component itself
consisting essentially of one or more fats selected from
20 the group consisting if soybean oil, partially
hydrogenated soybean oil, butter fat, coconut oil,
partially hydrogenated coconut oil, fully hydrogenated
coconut oil, palm oily stearine fraction of palra oil,
partially hydrogenated palm oil, palm kernel oil,
25 partially hydrogenated palm kernel oil, fully
I
hydrogenated palm kernel oil, stearine fraction of palm
kernel oil, Ganola oi~, partially hydrogenated rice
canola oil, lard, xe~ined tallow, tong oil, partially
hydrogenated tong oil' sunflower oil, partially
30 $ydxogenated sunflower oil, safflower oil, partially
hydrogenated safflower oil, high oleic sunflower oil,
olive oil, partially hydrogenated olive oil, rice bran
oil, partially hydrogenated bran oil, sesame oil,
11B
CA 02183227 2004-08-04
partially hydrogenated sesame oil, oat oil and
partially hydrogenated oat oil.
Further there is disclosed a whippable food product
that is capable of being aseptically processed dnd also
packaged, in liquid foam, with a resultant shelf life of
aboufi 1 year when maintained at about 50°F.
There is also disllosed a whippable food product in
whipped or unwhipped form aseptically processed and
packaged, will have alshelf-life of about one year when
stored at about 50°F.
Additionally there is provided a whippable food
product in whipped orlunwhipped form which when
ultxapasturized at about 280°F for about two seconds,
and packaged in a clean or substantially sterile
16 package, is shelf staile for about 90 days when stored
at about 4Q°F.
AddWionally there is disclosed a whippable food
product wherein the emulsifier component has an HZB
value of about 7 to about 21.
I
As well there is provided a whippable food product,
wherein the emulsifier component has an HZB value of
i
about 3 to 7 and the product also comprises at least one
of either 8olubilizadlmilk protein ox another water
soluble meat or vegetable protein.
I
Additional aspects of the invention are described in
I
connection with the detailed description of the
invention that follow) directly.
I
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WO 95121535 PCT/US95/01553
DETAILED DESCRIPTION OF THE INVENTION
Introduction
This invention is directed to the preparation of
high performance whippable food products suitable for
preparing improved whipped confections. The food
products of the invention possess improved whipping
characteristics and improved temperature stability
wherein whipped confections produced therefrom have
improved organoleptic characteristics and also improved
temperature stability. As described below, important
aspects of the invention include also new methods for
the formulation of aforementioned compositions, and
methods for the manipulation thereof.
With respect to design of whippable food products
and confections according to the practice of the
present invention, selection of amounts of many
ingredients thereof follows generally from information
available to those familiar with the art. This
invention provides in particular for certain whipped
products and confections that present, for example, the
aforementioned whipping and stability characteristics.
Without being limited as to theory, it is believed that
the particular combinations of triglyceride fats,
emulsifiers and proteins contribute in combination to
the substantial performance improvements provided
according to the practice of the invention.
Representative specific improvements (and
combinations of improvements) for whipped food products
and confections that are achieved according to the
practice of the invention include:
(A) unwhipped liquid product that has improved
stability (as measured by the length of a period of
maintenance at refrigerated temperature, or a
temperature up to about 60°F) following which the
product can be whipped;
(B) food product that can be continuously whipped
at between about 45° and about 60°F;
12
WO 95121535 PCT/US95/01553
(C) food product that has high whipping overrun,
such as between 300 and 500 percent, and preferably
between 400 and 500 percent;
(D) food product that has an overrun (C) that can
be achieved at between 45°F and 60°F;
(E) food product that has an overrun (C) that can
be achieved in less than about 4 minutes
(F) food product that has an overrun (C) that can
be achieved in less than about 10 seconds using a work
input rate during continuous whipping of between about
24 and about 30 watt seconds per pound, the resulting
whipped confection being stable to air cell coalescence
for at least about 10 days if maintained at about 40°F,
and wherein a similar overrun can be achieved in about
4 minutes at low work input in a Hobart-type whipping
unit;
(G) whipped confection produced from food product
is stable to crazing on a cake for at least about 7
days if maintained at about 40°F, or for at least about
10 days if maintained at 40°F in a bowl;
(H) food product that is provided in the form of
a microbiologically stable whipped cake icing or
topping is stable for up to at least about 5 days at
80°F from melting, sliding, bulging, blistering or
sagging or crazing on said cake;
(I) food product that has a shelf life, prior to
whipping, of about 1 year or longer when maintained at
or about 0°F;
(J) with respect to Bettercreme° type product of
high solids content (for example about 60% solids, see
Example 1), food product wherein confection produced
therefrom has a shelf life after whipping, of about 5
days, or longer, when maintained at or about 80°F;
(K) food product wherein confection produced
therefrom has a refrigerated shelf life, after
whipping, of about 2 weeks or longer when maintained at
or below 40°F;
13
WO 95/21535 PCT/US95/01553
(L) food product (or confection produced
therefrom) that has a frozen shelf life, after
whipping, of about 1 year or longer when maintained at
or below about 0 to 5°F;
(M) food product wherein a confection having
consumer-acceptable organoleptic characteristics
produced therefrom is capable of being provided as a
non-microbiologically stable whip topping that is
itself stable to visual coarseness and air cell
coalescence at room temperature for at least about one
hour and remains extendable and spreadable, and capable
of being made into rosettes of acceptable quality;
(N) whippable food product wherein a confection
having consumer-acceptable organoleptic characteristics
produced therefrom is capable of being provided as a
non-microbiologically stable whip topping that is
itself stable to visual coarseness and air cell
coalescence when maintained at about 40°F for at least
about six to eight days;
The importance of the present development is based
in part upon the discovery that the combinations of
triglyceride fat components, water soluble solids
including particular proteins, and emulsifier
compositions provided according to the practice of the
invention confer the above-mentioned superior
performance characteristics upon foods of the oil-in-
water emulsion type such as butter creams, fillings,
icings, and whipped toppings, and in recipes derived
therefrom.
COMPONENTS OF THE PRODUCTS AND
CONFECTIONS OF THE INVENTION
In connection with describing the whippable
fillings, icings, toppings, butter creams, and other
foods of the invention, there is first provided a
general discussion of the ingredients that may be found
in such whippable products. Emulsifiers and
shortenings (triglyceride fat) are important
14
WO 95!21535 PCTIUS95/01553
ingredients in the above-identified whippable food
products. A survey of the general properties thereof
is provided by Moncrieff, J. Shortenings and
Emulsifiers for Cakes and Icings, The Bakers Digest,
October 1970, pp. 60-64.
Briefly, the specific properties of shortenings
used in such products affect numerous properties of
potentially whippable products, such as by determining
the solid fat index (reflecting the ratio of solid to
liquid triglyceride fat component at particular
temperatures), the structural form of triglyceride as
represented, for example, by average molecular weight
of fatty acids therein, the makeup of the individual
triglycerides in the oil and the ratios of the
different triglycerides to one another. A key aspect
of the invention involves the recognition of certain
beneficial combinations of emulsifiers and triglyceride
fats and other ingredients, including, for example,
water soluble sweeteners, buffering salts, and proteins
(particularly water-soluble proteins).
Water Soluble Solids
The term "water soluble solids" is used to apply
to any additive material which is substantially soluble
in water at room temperature or at temperatures
comparable to those practiced in processing the
ingredients of the foods. Included in the class of
water soluble non-sugar solids that can be employed are
certain inorganic salts used at a level compatible with
palatability requirements, e.g., sodium chloride,
sodium dihydroxyphosphate and other phosphate buffering
salts, potassium chloride. Certain compounds used in
this regard, such as like the diols and polyols,
propylene glycol, sorbitol, glycerol and the like which
have another function, i.e., as an anti-mycotic (such
as potassium sorbate) and/or texturizer, may also be
relied upon to provide the soluble solids (or solutes)
WO 95!21535 PCT/US95/01553
employed in the aqueous phase for bacteriostatic
protection. Propylene glycol is prominent in this
respect since it is capable of serving a multiple role
as mold inhibitor and plasticizing humectant for
texture as well as contributing to the water soluble
solids of the aqueous phase. The higher diols, such as
the aliphatic 1,3-diols containing four to fifteen
carbon atoms in the aliphatic chain and their esters
which are completely metabolized, can also be used, and
sugar-substitutes such as corn sweeteners, sugar
alcohols, and non-nutritive sweeteners (such as
Nutrasweet~ and cyclamate) are also useful. The above-
mentioned diols also assist in maintaining the foods in
a bacteriostatic and mycostatic state while providing
softness or plasticity to the formulations. These
materials are stable, non-volatile, with good storage
and shelf life, appreciable water solubility, and are
readily emulsified and formulated into various food
preparations. Additional components include bulking
agents such as polydextrose, to reduce caloric content.
Proteins
Milk proteins such as isolated sodium, potassium
or calcium caseinates, protein provided as skim milk,
nonfat dry milk, milk protein concentrate, whey protein
concentrates, alpha lactalbumin and beta lactoglobulin
are preferred, and assist in emulsification and
stability of the resultant whipped product. Vegetable
proteins such as soya protein, pea protein, wheat
protein, cottonseed protein, peanut protein, and corn
protein are also useful. Meat proteins derived as
soluble proteins from meat processing may also be used
according to the practice of the invention.
16
2~~3227
WO 95/21535 PCT/US95/01553
Emulsifiers
Emulsifiers are, by definition, necessary
ingredients to the oil-in-water emulsions of the
invention. A wide variety of emulsifiers may be
employed in amounts on the same order as in the prior
art oil-in-water emulsions, for example, about from
0.1% to 5%, preferably about from 0.2% to 1.5%. They
induce the formation of a stable emulsion and improve
the rate and total aeration (whipping overrun)
obtained. Among the more suitable are: lecithin,
hydroxylated lecithin; mono, di, or polyglycerides of
fatty acids, such as stearin and palmitin mono and
diglycerides, polyoxyethylene ethers of fatty esters of
polyhydric alcohols, such as the polyoxyethylene ethers
of sorbitan monostearate (polysorbate 60) or the
~polyoxyethylene ethers of sorbitan distearate; fatty
esters of polyhydric alcohols such as sorbitan
monostearate; polyglycerol esters of mono and
diglycerides such as hexaglyceryl distearate; mono- and
diesters of glycols such as propylene glycol
monostearate, and propylene glycol monopalmitate,
succinoylated monoglycerides; and the esters of
carboxylic acids such as lactic, citric, and tartaric
acids with the mono- and diglycerides of fatty acids
such as glycerol lacto palmitate and glycerol lacto
stearate, and calcium or sodium stearoyl lactylates and
all members of the sucrose ester family thereof, all
varieties of diacetyltartaric esters of fatty acids,
"DATEMS", and the like, and mixtures thereof.
The emulsion compositions of the present invention
may also include one or more stabilizers of hydrophilic
colloids to improve the body and texture of toppings,
to reduce whipping time, to increase whipped stability,
and as an aid in providing freeze-thaw stability.
These stabilizers are natural, i.e. vegetable, or
synthetic gums and may be, for example, carrageenin,
guar gum, alginate, xanthan gum and the like or
17
WO 95!21535 ~ ~ 8 ~ 2 2 7 PCT/US95/01553
methylcellulose, carboxy-methylcellulose,
ethylcellulose, hydroxy-propylmethylcellulose (Methocel
F-50 HG), and microcrystalline cellulose. Typically, a
gum or combination of gums is employed with a sugar,
e.g. dextrose, carrier. The amount of these
stabilizers can be varied widely in accordance with the
amounts required in prior art compositions, generally
about from 0-2%, preferably about 0.1-0.5%.
A standard mixture of mono and di-glycerides is
used in many formulations. It is sold under the name
BFP No. 74K by American Ingredients of Kansas City,
Mo., and contains about 43% alpha mono content. It has
an I.V. of 2.5, a melting point of 140°F, and is
manufactured by the glycerolysis of animal or vegetable
based fats.
Tenderex emulsifier is a mixture containing
polysorbate 60 (11.9%), sorbitan monostearate (31.6%),
mono and diglycerides of fatty acids (2.3%), propylene
glycol (9.5%), and water (44.3%).
In one preferred aspect according to the
description which follows, with respect to preparation
of whipped topping (Example 5), a narrow range of
between 0.4 and 0.5 weight % of sodium stearoyl
lactylate emulsifier was determined to provide a
preferred composition.
Colors and Flavors
Colors useful in the practice of the invention
includes any of those recognized as useful in the art
including beta carotene, annatto tumeric, cochineal
dyes, aromatic dyes such as yellow No. 5 and yellow No.
6 and/or combinations of any of the above.
Additionally, flavors useful in the practice of
the invention include any that are useful in art
including, for example, natural vanilla, artificial
vanilla, burnt sugar, natural cream flavor, boiled milk
flavor, natural milk flavor, caramel flavor,
butterscotch flavor, nata flavor, and artificial and
18
~ 8:~~21
WO 95/21535 PCT/US95/01553
nature identical flavors of the above and combinations
thereof to provide desired end product flavor.
TriQlvceride Fat Component of the Invention
A characteristic and novel feature of the
whippable food product compositions of the invention is
that triglyceride fat component thereof contributes
substantially to the stability thereof at elevated
temperatures, and to the organoleptic characteristics
of confections derived therefrom. Resultant
compositions typically demonstrate improved or at least
undiminished whipping characteristics and also
increased temperature stability.
As will be described in greater detail below, a
particular aspect of the invention involves
' incorporation into the products of the invention of
advantages provided by "high lauric" or tropical oils
while compensating for disadvantages (for example, waxy
mouth feel) resulting from the use of hydrogenated
f orms thereof .
Additionally, the triglyceride fat component of
the product typically will have a solid fat index
("SFI", percent of solid fat) of about 70 at 50°F,
about 40 to 75 at 80°F, and less than abut 20 at 100°F.
A preferred triglyceride fat is palm kernel oil
hydrogenated to an iodine value of about 1. This fat
is characterized by a Wiley melting point of 113°F and
a solid fat index profile of 73 at 50°F, 49 at 80°F and
9.8 at 100°F. A further preferred embodiment is
represented by triglyceride fat as about 98% of palm
kernel oil hydrogenated to an iodine value of about 1
and about 2% (w/w) of fully hydrogenated steariwe
fraction of palm oil.
According to the practice of the invention, said
whippable food may contain as triglyceride fat
component, fat provided from more than one fraction,
for example, from a first fraction that comprises a fat
19
WO 95/21535 PCT/US95/01553
selected from the group consisting of palm kernel oil,
coconut oil, tucum oil, or a partially hydrogenated,
hydrogenated, or winterized fraction of one or more
thereof. According to this aspect of the invention,
said second fraction of fat thereof comprises, for
example, a fat selected from the group consisting of
palm oil, cottonseed oil, lard, tallow, or a stearine
fraction of any thereof.
One aspect of the present invention provides for
the blending of particular combinations of triglyceride
fat (a first fraction and at least a second fraction)
wherein the small amount of triglyceride fat of said
second fraction (a hardening fat) contributes to the
whipped stability at elevated temperatures of said
product and confection respectively without detracting
substantially from the organoleptic properties
contributed by said first fraction.
As aforementioned, tropical or high lauric fats
(oils) are recognized in the art for the desirable
organoleptic properties that they contribute to
confections. For the purposes of the invention a high
lauric fat is defined as having about 40% or higher of
the total fatty acid content thereof contributed by
C14, C12 and smaller acids. Included within the
definition of organoleptic properties, according to the
practice of the invention, are those sensory and
physical properties that cause such products to be
appreciated or preferred by consumers and include, for
example, cream or butter-like taste and fragrance, lack
of an off-odor or taste characteristic of many
vegetable oil products, and that they leave little
waxy taste that does not easily clear from the palate.
Such waxiness is attributed to triglycerides having
high melting points, such as a Wiley melting point of
above about 110°F, or Mettler drop point of 108°F,
taking into consideration that the contribution that
any particular fat makes to the product or confection
WO 95/21535 PCT/US95/01553
containing same depends on the fractional percentage of
triglyceride component that is represented thereby.
Additionally, high lauric fats are recognized as
making an important contribution to the whippability of
product containing same.
As aforementioned, such otherwise desirable high
lauric fats (oils) have low melting points that affect
adversely the temperature stability of products and
confections therefrom. This invention provides for
mixtures of fats that preserve the desirable
contributions to whippable products and resultant
confections made by high lauric fats. Representative
triglyceride fat components preferred according to the
practice of the invention, as represented by the final
(combined) fatty acid profiles are described in the
Example section that follows.
In this regard it has been determined that certain
weight ratios of particular second fractions of fat to
first fractions of lauric fat are particularly
effective to produce improved product.
Without being limited as to theory it is believed
that inclusion in said triglyceride fat component of
particular amounts of high melting fat increases the
temperature stability of said product containing same
while being in insufficient quantity to affect
adversely the organoleptic properties thereof, and
while potentially improving one or more desirable
whipping characteristics thereof. In this regard, the
solid fat index properties of a fat are of particular
importance, and it is believed that facilitating the
entry of fine bubbles of gas into product (whipping),
and, for example, the length of time for which said
whipped state remains stable, are both dependent on the
simultaneous presence of particular quantities of both
solid and also liquid triglyceride fat at each
temperature where maintenance of the whipped state is
desired. In this regard, it has been discovered also
21
~~~3221
WO 95/21535 PCT/US95/01553
that the saturated C16 and C18 content of the
aforementioned second fraction of triglyceride fat is
particularly important in determining the performance
thereof. Without being limited as to theory, it
appears also that the presence (such as in palm or
cottonseed oil) of a high ratio of amount of saturated
C16 fatty acid to the amount of saturated C18 fatty
acid in said product (such as about 1 to 2) is
sufficient to provide enhancement of temperature
stability without inhibiting the organoleptic
properties of said product or said resultant
confection, for example not contributing to waxiness.
Accordingly, the invention provides for
triglyceride fat component in product comprising a
first fraction of fat wherein at least about 40% or
more of the fatty acids thereof are of C14 length or
less, and a second fraction of fat wherein at least
about 50% or more of the fatty acids thereof are of C16
length.
Additionally, the invention provides for
triglyceride fat component comprising a first fraction
of fat wherein at least about 40% or more of the fatty
acids thereof are of C14 length or less, and a second
fraction of fat wherein no more than about 10% or more
of the fatty acids that are of C14 length or less.
In preferred form, a whippable food product is
provided wherein the triglyceride fat component thereof
comprises between about 92 and about 100 weight percent
of a first fraction, itself consisting essentially of
hydrogenated or partially hydrogenated palm kernel oil
(or coconut oil), and between about 0 and about 8
weight percent of a second fraction, itself consisting
essentially of hydrogenated or partially hydrogenated
palm oil, wherein the solid fat index at 80°F of said
first fraction is about 50, the solid fat index at 80°F
of said second fraction is about 100, and the solid fat
22
2183~2~
WO 95121535 PCT/US95/01553
index of said combined first and second fractions at
80°F is about 49.
In this regard, Example 5, as provided below,
describes representative triglyceride compositions of
the above using mixtures of highly hydrogenated palm
kernel oil or a stearine fraction thereof, in
combination with highly hydrogenated stearine fraction
of palm oil. Advantageous properties of the above are
described according to Example 5. Examples 6 to 11 '
describe solid fat index properties of compositions
representative of those as useful in the practice of
the invention.
Additionally, a whippable food product is provided
having a whipping time as measured by whipping with a
wire whip in an electrically operated Hobart or
RitchenAid whipping unit, of less than about five
minutes at high speeds wherein a whipped confection
produced therefrom is stable to air cell coalescence
for at least about 10 days if maintained at about 40°F.
Combined Use of Triglvceride Fats.
Proteins, and Emulsifiers According
to the Practice of the Invention
Without being limited as to theory it is believed
that the use of particular combinations of triglyceride
fats, proteins and emulsifiers in the whippable
products of the invention accounts in part for their
substantially improved whipping performance
capabilities and, for example, temperature stability.
Contributing to the success of ingredient
combinations according to the practice of the invention
is the selection of particular emulsifier compositions.
Representative emulsifiers useful in the practice of
the invention include polyglycerol esters of fatty
acids (HGDSK), polysorbate 60, lecithin, mono and
diglycerides, sodium stearoyl lactylate, and sorbitan
monosterate. Of importance in the selection of
emulsifiers is the hydrophylic/lipophilic balance
23
WO 95121535 PCTIITS95/01553
assigned thereto (HLB value). In general, a lower HLB
value refers to an emulsifier or emulsifier composition
that prefers a hydrophobic environment whereas a higher
number is generally representative of an emulsifier or
emulsifier composition preferring a more hydrophillic
environment. Representative values for the above-
mentioned emulsifiers are as follows, polyglycerol
esters of fatty acids (HGDSK) (about 4.0); polysorbate
60 (about 14.5); lecithin (about 4.0 but variable);
mono and diglycerides (about 3.0); sodium stearoyl
lactylate (about 21.0); and sorbitan monostearate
(about 4.7).
According to the practice of the invention the
following are suggested as guidelines with respect to
the selection of particular emulsifier compositions.
(1) Generally, if the product is to be sold as a
prewhip product or is capable of being whipped
continuously, then it tends to be preferred to use for
example, polysorbate 60/sorbitan monostearate in a
ratio of about 6 to 4.
(2) Generally, if the product is a Bettercreme°
whipped topping or icing it may be advantageous to
utilize sodium stearoyl lactlyate, in conjunction with
milk protein caseinate at a concentration of protein of
about 0.5%. A representative emulsifier concentration
therewith is about 0.46% which in the context of
Bettercreme° products provides better performance than
an emulsifier system of (w/w) poly ado HGDSK (0.1%),
lecithin (0.1%) and Glycosperse° (0.28%) used in
connection with a concentration of sodium caseinate of
about 1.25% and containing also soya concentrate.
(3) Emulsifier compositions providing mixtures of
lecithin, HGDS (HGDSK), and also polysorbate 60 or
sorbitan monostearate are useful in the practice of the
invention. See for example, Example 1. An additional
composition useful in the practice of the invention
24
WO 95121535 ~ ~ ~ PCT/US95/01553
involves use of HGDS (HGDSK) in combination with
polysorbate 60 and mono and diglycerides.
Selection of emulsifier compositions is affected
by the selection of protein compositions to be used in
conjunction therewith. In general, the following serve
as a guide to the selection of appropriate amounts and
types of protein and emulsifier components. Generally,
it is expected that emulsifier compositions that are
relatively hydrophobic having low HLB values benefit
from the presence of additional quantities of protein
and in particular soluble protein. Preferred examples
include milk protein caseinates and other milk protein
fractions which provide a broad range of plasticity to
products of the invention. With respect to
Bettercreme~ products, for example, milk protein such
as caseinates contribute stability to the whipped
product once the emulsion has been established. It has
been noted also that the involvement of protein in
stabilizing the emulsified compositions of the
invention may in certain important aspects be related
to the special role that milk proteins play in the
stabilization of fat in dairy products such as
homogenized milk.
The role of proteins in stabilized compositions of
this invention may perform a function similar to the
role performed by milk proteins in stabilizing fat
present in homogenized milk, and other dairy products.
Consistent therewith, one may well seek to optimize the
products of this invention by selection of particular
protein species and the relative amounts thereof
selected for use. In one embodiment of this invention,
(e.g., see Example 13) desirable properties are
obtained when a ratio of about 2.4 grams of proteins
per 100 grams of fat emulsified therewith is used.
This ratio approximates the ratio of comparable fat and
protein components found in intimate association in
stable homogenized milk. Accordingly, one may use
CA 02183227 2004-08-04
herein, weight ratioslof protein to 100 grams of fat
present of about 1 toiabout 9, or preferably, about 2 to
about 3. i
Reference may be; had to B.S. Patent Nos. 4,146,652
and 4,387,109. The fats, emulsifiers, and protein
compositions described in the present application may
also be formulated iniaccordance with the teachings of
the above-incorporated patents including use of the
sweeteners and water loluble components descxi,bed, such
as HFCS, corn syrups,~and other sweeteners described
therein. In addition; use of non-nutritive and/dx
i
reduced caloric components, including non-nutritive
sweeteners, may be employed herein.
I
II
1b Bat china '1"echniaues
The batching process may be selected to suit the needs
of the processor. If desired, hatching may be carried
I
out by recirculating liquid components through a heating
device, such as a heat exchanger or a shell and tube
type mechanism. Powder ingredients may be introduced
into the liquid stzeal by, for examplQ, a venturi-type
I
mechanism, and by further circulating the mixture
thXOUgh the heat exchanger until fully mixed.
Subsequently or simultaneously, the resultant mixture
I
may be pasteurized at~a suitable temperature_
Alternatively, one may employ a continuous mixing
apparatus employing pre~prepared solutions of the
various comporser~ts, aizd co-mingling them through high
speed agitation in a iuitable vessel, or alternatively,
co--mingling them by cbntinuously circulating the
solutions of components through a static mixer enclosed
within a run of pipe to ensure adequate mixing of all
ingredients.
26
WO 95/21535 ~ ~ ~ ~ ~ 2 l PCT/US95/01553
Aseptic Processing
An additional advantage of the whippable products
of the invention is that they can be subjected to ultra
high temperature treatments and aseptic processing with
advantageous results.
In a representative embodiment product is
processed in a plate heat exchanger or in a narrow
tubular system using bundles of tubes. The product
flow is surrounded by high pressure steam or hot water
in a closed system. Processing of product is typically
accomplished at about 280°F for about 2 seconds with
subsequent cooling to about 40°F.
Typically, product of the invention (including
whipped toppings, Bettercreme° product and prewhips)
processed by ultra high temperature processing and
packaged in a clean packaging system ensures at least
about 60 to 70 days of shelf life when stored at 40°F.
Such packaging systems are known in the art, for
example, using model equipment (EQ3 and EQ4 of Cherry
Burrell) and include the capacity to incorporate
vaporized hydrogen peroxide treatment for
sterilization. Accordingly, packages are typically
received as preformed blanks which are erected and
treated in the packaging equipment. More effective
stabilization of the packages (including bathing in
hydrogen peroxide, followed by flashing thereof)
contributes substantially to storage of aseptic product
that can be held for at least one year at about 50 to
60°F.
ADDITIONAL EMBODIMENTS OF THE INVENTION
A whippable food product suitable for preparing a
stable whipped confection, comprising an oil-in-water
emulsion of (1) a triglyceride fat component wherein at
least about 50% or more of the fatty acids thereof are
of C14 length or less, (2) water, (3) emulsifier
component in an amount sufficient to stabilize said
27
2183227
WO 95/21535 PCT/US95/01553
emulsion, and optionally, (4) a protein component that
facilitates preparation of or stabilization of said
confection, and optionally, (5) one or more additional
substances, provided that said triglyceride fat
component has a profile of solid fat index of about 70
at 50°F, about 40 to 75 at 80°F, and less than about 20
at 100°F, wherein a confection having consumer-
acceptable organoleptic characteristics produced
therefrom is capable of being provided as a non-
microbiologically stable whip topping that is itself
stable to visual coarseness and air cell coalescence at
room temperature for at least about two hours.
A food product according to Claim 1 wherein said
overrun can be achieved in less than 10 seconds using a
work input rate during continuous whipping of between
about 24 and about 30 watt seconds per pound, wherein
whipped confections produced therefrom are stable to
air cell coalescence for at least about 10 days if
maintained at about 40°F.
A whippable food product according to Claim 1 that
can be continuously whipped at between about 47°F and
about 59°F.
A whippable food product according to Claim 1
wherein a confection having consumer-acceptable
organoleptic characteristics produced therefrom is
capable of being provided as a non-microbiologically
stable whip topping that is itself stable to visual
coarseness and air cell coalescence when maintained at
about 40°F for at least about six to eight days.
A whippable food product according to Claim 1 that
is microbiologically stable comprising an oil-in-water
emulsion having from 15 to 45% water, sugar in a ratio
to water of about 1-2:1, about from 2.5 to 45% fat, and
minor but effective amounts of salt, emulsifier,
stabilizer and flavoring, provided that the amount of
fat is less than the amount of water, the solutes
content is adequate to provide the product with a water
28
2 ~ ~s22~
WO 95/21535 PCTIUS95/01553
activity of about from 0.8 to 0.9, in said sugar the
amount of dextrose plus fructose is at least about 50%
based upon the total sugar content. Additionally,
whippable food products and whipped confections, as
above, further characterized by a water activity of
about 0.75 to 0.93, preferably, 0.8 to about 0.9.
A whippable food product according to Claim 16
wherein said triglyceride fat component thereof
comprises at least about 90% (w/w) of a first fraction
of fat wherein at least about 50% or more of the fatty
acids thereof are of C14 length or less, and about 10%
(w/w) or less of a second fraction of fat wherein at
least about 50% or more of the fatty acids thereof are
fully saturated and of C16 or C18 length, and wherein
at least about 20% of said fully saturated fatty acids
thereof are of C16 length.
A method of providing a whippable food product is
also provided wherein said product can be maintained as
an unwhipped liquid at about 40°F for at least about 5
to 7 days prior to whipping thereof, or can be
maintained as an unwhipped liquid at about room
temperature for at least about 1 to 2 days prior to the
whipping thereof.
The following Examples are representative of the
practice of the invention.
29
WO 95121535 PCT/US95/01553
EXAMPLES
EXAMPLE 1 Preparation of an Improved Butter Creme
Type Icing Product That Can Be Frozen,
Thawed, and Then Whipped In A Continuous
System And Does Not Melt or Slide Off
Iced Cakes Stored at 80°F
A. Ingredient Ingredient Description Weight%
(1) Modified Palm Kernel Oil 24.2300
(2) Lecithin 0.1000
(3) Potassium Sorbate 0.1000
(4) Instant Freeze Flo vanilla
Bettercreme 2.2300
(5) Water 20.8090
(6) Corn Syrup 51.9950
(7) Salt 0.1400
(8) Polysorbate 60 0.2800
(9) Poly Aldo HGDSK 0.1000
(10) Artificial vanilla flavor 0.0160
100.00%
' Certain of the ingredients described above in
abbreviated form, are: instant Freeze Flo° vanilla
Bettercreme° Premix, Rich Products Corp., Buffalo, NY,
(see below for recipe); Isoclear 42, HFCS, high
fructose corn syrup, Cargill, Dayton, Ohio; polysorbate
60 as product Glycosperse S20K, Lonza Co., Fairlawn,
NJ; Artificial Vanilla flavor product 143-12700 from
Bell Flavors, Northbrook, Illinois; and polyglycerol
esters of fatty acids (poly aldo HGDSK) from Lonza,
Fairlawn, NJ.
The oil component thereof (Neutresca° 75-46,
Aarhus, Inc., Port Newark, NJ) which contributes 24.230
of the total weight of the product was a blend of 98%
(w/w) palm kernel oil hydrogenated to an iodine value
of about 1, and 2% (w/w) of the (fully) hydrogenated
form of the stearine fraction of palm oil. By fully it
is meant that hydrogenation is as complete as
commercially practicable. The resultant fatty acid
profile thereof is also shown directly below.
Fatty Acid Profile
Caprylic C08 3.5
Capric C10 3.5
Lauric C12 47.4
213227
WO 95121535 PCT/US95101553
Myristic C14 15.7
Palmitic C16 8.4
Stearic C18:0 16.5
Oleic C18:1 ~ 5.1
Linoleic C18:2 0.0
Linolenic C18:3 0.0
A 5000 pound quantity of the above-described
Tropirich° product was prepared according to the
following procedure. A 162 gallon quantity (1,212
lbs.) modified palm kernel oil (product Neutresca° 75-
46 of Aarhus, Inc., Port Newark, NJ) was metered into a
steam-jacketed pasteurizer set on medium agitator
speed. 5 pounds of lecithin was added back to
approximately 1 gallon of the oil and then added back
into the batch. 5 pounds of potassium sorbate was then
added to the batch and mixed at low speed for 30
seconds. Two bags (a total of 111.5 pounds) of Freeze
Flo° vanilla Bettercreme° premix were then dispersed
completely into the oil with mixing. The premix
(itself prepared according to the protocol described at
the end of this Example) comprises (w/w) 55.975% sodium
caseinate, 7.245% granulated sugar, 1.8% Keltrol T°
xanthan gum, Kelco Co., 4.48% artificial vanilla flavor
powder, 18.8% soy protein (Promosoy 100, supplied by
Central Soya, Fort Wayne, Indiana) and 11.7% of a
hydrocolloid stabilizer Methocel F50 Premium,
hydroxypropylmethyl-cellulose, Dow Chemical Co.,
Midland, Michigan.
128 gallons (1040 lbs) of hot water was then
metered into the pasteurizer with mixing at high speed.
The resultant mixture was then brought to 165°F and
while the heating was performed, the following
additional components were added and dissolved: (1) by
metering, 232 gallons (2600 pounds) of high fructose
corn syrup (42% fructose and 70 percent solids); (2) 7
pounds of salt; (3) 14 pounds of polysorbate 60; and
(5) 5 pounds of Poly Aldo HGDSK, supplied by Lonza.
Heating was then continued to 165°F by turning off
the heating unit at 161°F and maintaining heat for 5
31
2183227
WO 95/21535 PCTIUS95/01553
minutes. Finally, 0.8 pound of artificial vanilla
flavor (product 143.12700 of Bells) was added,
the
mixture was homogenized through a two-stage
homogenization, first stage 3000 p.s.i., an d the
mixture was then cooled by passage through a heat
exchanger to a temperature of 38F to 50F prior to
packaging for storage at -5 to 0F, or at 4 0F prior to
final use.
Icings prepared using the material of this Example
are stable when used on iced cakes at 80F for 5 days,
a performance much superior to composition (B) below
in
which the oil thereof is 95% of palm kernel oil
hydrogenated to an iodine value of about 4, and 5%
partially hydrogenated (iodine value of 104 to 110)
soybean oil, or composition (C) wherein the oil was
100% palm kernel oil hydrogenated to an iod ine value
of 4.
B. Ingredient Ingredient Description Weiaht%
(1) Modified palm kernel oil 19.4600
(2) Modified soybean oil 5.0400
(3) Lecithin 0.0100
(4) Potassium Sorbate 0.1000
(5) Vanilla Bettercreme Premix 2.2300
(6) Water 20.0540
(7) Corn Syrup 52.4800
(8) Salt 0.1400
(9) Polysorbate 60 0.2800
(10) Poly Aldo HGDSK 0.1000
(11) Artificial Vanilla Flavor 0.160
100.00%
32
WO 95/21535 PCT/US95/01553
C. Inq~redient Ingredient Description WeicLht%
(1) Hydrogenated vegetable oil 24.2300
(2) Lecithin 0.1000
(3) Potassium Sorbate 0.1000
(4) Vanilla Bettercreme Premix 2.2300
(5) Water 20.3250
(6) Corn Syrup 51.9950
(7) Salt 0.1400
(8) Polysorbate 60 0.2800
(9) Poly Aldo HGDSK 0.1000
(10) Artificial vanilla flavor ____0_._5000
100.00%
Preparation of Vanilla Bettercreme° Premix
Bettercreme° premix as used above was prepared
according to the following formula. The following
ingredients were placed in a ribbon blender:
sodium caseinate, 616 lbs; granulated sugar, 80 lbs;
xanthan as product Keltrol°T of Kelco Company, 19.8
lbs; artificial vanilla flavor powder, from Bells
Flavors and Fragrances, 49.3 lbs; soy protein as
product Promosoy 100 of Central Soya, 207 lbs; and
hydroxy-propylmethylcellulose as product Methocel F-50
premium of Dow Chemical Company, 128 lbs. After
placing the ingredients into the mixer, it was blended
for 15 minutes and bagged at about 55.75 lbs. per bag.
It has been determined also that a further
improved butter creme type icing product can be made by
substituting as triglyceride fat component 100 percent
of palm kernel oil, unfractionated and hydrogenated to
an iodine value of 1; as emulsifier component, the
single substance, sodium stearoyl lactylate used at a
final concentration of 0.46% (w/w) for example, product
Emplex° available through American Ingredients, Kansas
City, Missouri; and sodium caseinate at 0.6% (w/w) as a
soluble protein component.
Examples 2, 3 and 4 show additional butter creme-
type icing or filling formulations that utilize
triglyceride fat components emulsifiers, protein and
other components in the practice of the invention.
33
WO 95/21535 ~ PCT/US95/01553
EXAMPLE 2 Chocolate Bettercreme° Icing or Filling
5000 lbs of product were prepared according to a
procedure similar to that of Example 1. A 157 gallon
quantity of Neutresca° 75-46 vegetable oil was metered
into the pasteurizer set on medium agitator speed. 5
pounds of lecithin and 5 pounds of potassium sorbate
were each added to the batch following the procedure of
Example 1.
275.6 pounds of chocolate flavor premix (instant
Freeze Flo° chocolate Bettercreme) were then dispersed
completely into the oil. 119 gallons of hot water
(110°F) were than added into the pasteurizer with
mixing at high agitator speed.
The mixture was then heated to 165°F during which
time the following additional ingredients were
dispersed - high fructose corn syrup (228 gallons),
salt (7 lbs), polysorbate 60 (14 lbs.) and Poly Aldo
HGDSK (5 lbs.).
The resultant composition was then heated to 165°F
and held there for 5 minutes (heating to 165°F was
precisely accomplished by shutting down the heater just
as the product attained 161°F).
The homogenizer and cooler were then used with a
two stage homogenation profile (first stage 3000
psi/second stage 500psi) followed by cooling to 47 to
51°F. Although homogenization may be accomplished in
one stage, it is carried out in two stages for best
results. For this example, the pressure during the
first stage is maintained preferably at a minimum of
about 2000 psi and a maximum of about 10,000 psi, most
preferably about 3000 psi and the pressure during the
second stage is maintained at about 500 to 1,000 psi,
preferably about 500 psi.
With respect to the following Examples 3 and 4,
the ingredients were added to the batch in the order
listed below unless the procedure requires premixing
34
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WO 95/21535 PCT/US95I01553
(as aforementioned in Example 2), or otherwise as
described below).
EXAMPLE 3 Recipe for Bettercreme° - for stable high
room temperature storacre
Ingred- Ingredient
A. ient Description Weight (lbs.) Weight%
(1) Neutresca
75-46 Oil 1212.0000 24.2300
(2) Lecithin 5.0000 0.1000
(3) Vegetone R 0.0012
(4) Potassium Sorbate 5.0000 0.1000
(5) Premix: Instant
Freeze Flo
Vanilla
Hettercreme 106.5000 2.1300
(6) Water 1037.0000 20.7238
(7) Corn Syrup 2600.0000 52.0950
(8) Salt 7.0000 0.1400
(9) Polysorbate 60 14.0000 0.2800
' (10) Poly Aldo HGDSK 5.0000 0.1000
(11) Cream Flavoring 5.0000 0.1000
100.00%
With respect to this Example and in comparison to
Example 2 the following steps with respect to
preparation of this product are of note: (1) the
lecithin and Vegetone R (Kalsec Company, Kalamazoo, MI)
were blended together in about 2 gallons of oil for
addition to the batch, (2) Bettercreme° premix
(ingredient 5) was dispersed into the batch from bags
of premix, (3) ingredients 7 to 10 herein were
manipulated in a manner similar to ingredients 5 to 9
of Example 2 and (4) addition of 5 lbs cream flavor
component (Flavor Cream Product 74.10492 Bells Flavor
and Fragrances, was performed after the step (see
Example 1) in which the batch was heated to 165°F and
held there for 5 minutes.
WO 95/21535 PCT/US95/01553
EXAMPLE 4 Whipped Topping of Hicrh Temperature and
Storage Stability With Good Overrun
A whipped topping prepared according to the
practice of the invention is prepared as follows.
Desirable characteristic of the product include high
overrun, tolerance to high speed whipping in, for
example, a Hobart mixer, excellent whipped stability,
and minimum air cell coalescence when whipped product
is placed on cakes and then held refrigerated.
111 gallons of water were metered into a mixer at
180°F set for low speed agitator mixing. A premix made
as needed from 30 lbs of sodium caseinate, 140 lbs of
granulated sugar, and 20 lbs of Methocel F-50 premium
was added to the water and mixed for 3 minutes on high
agitator speed after which it was pumped to a
pasteurizes (Groen, steam jacketed with capacity of 600
gallons). To recover residual adhering materials, an
additional 98 gallons of water were added to the mixer
on low speed agitator setting. After 1 minute the
rinse water was also transferred to the pasteurizes.
The pasteurizes was then maintained at 180°F to receive
additional ingredients as follows.
A premix powder of emulsifier consisting of 23.0
lbs of Emplex~ sodium stearoyl lactylate flakes,
American Ingredients, Kansas city, Missouri, and 2.3
grams of mono/diglyercides, product Drewmulse 20, was
added to the pasteurizes and blended on high agitator
speed for 1 minute.
An additional preblended premix was then added to
the pasteurizes and mixed for 1 minute at high speed.
This preblend was created of 5.0 lbs of salt, 6.0 lbs
of dipotassium phosphate, 2.3 grams of xanthan gum, and
also 3.0 pounds of flavor cream Natural, product
47.10492, Bells Flavors and Fragrance, as flavorant.
95 gallons (1056.0 lbs.) of high fructose corn
syrup (Hi fructose 42, ISO Sweet 100, Staley) was then
blended in at high speed for 1 minute after which
36
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WO 95!21535 PCTIUS95/01553
agitation in the pasteurizer was stopped. 163 gallons
(1225.0 lbs.) of Tropirich oil, Neutresca° 75-46 Oil of
Aarhus Inc., Port Newark, NJ (itself preblended with
6.80 grams of beta-carotene provided from a 30% w/w
stock solution in oil) was added to the pasteurizer
followed by mixing at high speed for 1 minute. An
additional 98 gallons of water (itself at 160°F) was
then added to the pasteurizer and the temperature of
the entire batch was adjusted to 165°F followed by 5
minutes of high speed mixing. A lightning mixer set to
high speed was also used at this point to facilitate
mixing.
Homogenation of the whip topping was completed as
follows. With the lightning mixer off, agitation in
the pasteurizer was set to low speed, for 2 minutes
while then maintaining low speed agitation in the
pasteurizer. Two stage homogenation was accomplished
by setting the second stage at 500psi and the first
stage at 7000psi following generally the protocol of
Example 2 using a high pressure homogenation system
followed by cooling of the product through a plate heat
exchanger to 40-44°F.
In contrast, whipped topping formulas that do not
take advantage of the emulsified triglyceride fat
compositions of the invention are as follows.
109 gallons of water are metered (at 160°F) into the
mixer in the presence of steam. As agitation is
commenced, exactly 9.8 grams of Herbalox natural flavor
#411902 are added to the batch. Then 25 pounds of
Rich's whipped topping B pre-mix consisting of
granulated sugar 38%, poly aldo HGSK 26%, salt 24%,
sodium alginate 10%, sodium citrate 2% (all w/w were
added. 8.1 pounds of polysorbate 60 (Glycosperse S20K,
product of Lonza Co. Fairlawn, NJ) were also then added
to the batch. 159 gallons of cold water were then
' metered in, followed by 108 gallons of high fructose
corn syrup (Isosweet 42 product of A.E. Staley,
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WO 95/21535 ~ 1 ~ 3 2 2 l PGT/US95l01553
Decatur, Indiana), after which cooling to below 130°F
was then effected.
A 4% solution of hydroxy-proply methylcellulose
(Methocel, F-50 premium product of Dow Chemical of
Midland, Michigan) was then added to the batch with
agitation. Then, 62 gallons of palm kernel oil
followed by 90 gallons of coconut oil were added, with
an additional 2 gallons of coconut oil being used to
disperse 1.5 lbs. of lecithin with the resulting
dispersion also then being added to the batch.
Agitation which has been maintained during the addition
of the aforementioned components, as necessary, was now
stopped.
The following ingredients were then added
consecutively prior to restarting agitation: (1)
Vegetone~, 45.40 grams, (2) artificial vanilla flavor
F504309, 0.5 lbs, (3) artificial flavor cream product
50672A of Bells, Chicago, 10 mls, (4) flavor cream N&A
76, 10 mls. Agitation was then commenced with heating
of the batch to 115-120°F which was maintained for 10
minutes with care being taken not to exceed 120°F.
Homogenization was conducted using a cycle of 3,000/500
total psi at high speed only, with cooling as above at
40-44°F.
An additional product used typically as a whipped
topping base can be prepared as follows:
38
2183221
WO 95/21535 PCT/US95/01553
Ingred- Ingredient
A. Tent Description Weictht (lbs. ) Weight%
(1) Water 750.0000 15.0000
(2) Sugar Granulated 800.0000 16.0000
(3) Water 750.0000 15.0000
(4) Rich's Whip
topping
B Premix 95.5000 1.90
(5) Water 60 gm 9.88
(6) Corn Syrup 533.0000 10.6620
(7) Polysorbate 60 15.0000 0.3000
(8) Oil, Palm Kernel 775.0000 15.5000
(9) Oil, Coconut 752.5000 15.0500
(10) Oil, Coconut 22.5000 0.4500
(11) Beta Carotene 30% 0.0010
(12) Lecithin 7.5000 0.16000
(13) Cream Flavor 5.0000 0.10000
100.00%
EXAMPLE 5 Blending of Oil Compositions Useful in
the Practice of the Invention
Part- Fully
Tally Fully Hydro- Hydro-
Hydro- Hydro- genated- genated
Test genated genated Stearine Palm
Oil PKOZ PK03 PKO Stearine
(1) 331-1 0 0 93 7
(2) 333-2 93 0 0 7
(3) 333-3 0 93 0 7
(4) 430-1 0 0 100 0
(5) 430-2 0 48 48 4
(6) 0 96 0 4
(7) NEUTRESCAO 98 0 2
75-46~
2. Palm Kernel oil hydrogenated to an iodine value of
about 4.
3. Palm Kernel oil hydrogenated to an iodine value of
about 1.
The above-defined triglyceride components consist
essentially of the indicated first fractions (from
hydrogenated palm kernel oil) and second fractions
(typically from fully hydrogenated stearine fraction of
palm oil) and were evaluated in the context of non-
39
WO 95/21535 PCT/US95/01553
microbiologically stabilized whipped toppings
themselves prepared according to a scaled down version
of the procedure of Example 4.
Performance characteristics were as follows:
For the product of test oil 7, a whip time of 2.5-
2.9 minutes was determined using a Hobart mixer with
wire whip at medium speed, wherein a favorable overrun
of 450 to 481% was also recorded. Room temperature
stability of the resultant whipped topping, determined
by the appearance of visual product coarseness (air
cell coalescence) was up to 2 hours (at room
temperature) or about 8 days (at refrigeration
temperature) . Test oils (1) , (2) and (3) have
excellent overrun. However, owing to the presence of a
relatively high second fraction (7%) of hydrogenated
palm oil/stearine fraction therein, the products are
waxy in the mouth when tasted containing too high a
content of solid fat and thereby contributing to an
excessive whip time and to only relatively short
periods of time, whether at room temperature or
refrigerator temperature, for which the whipped state
can be maintained. It is expected, However, that this
can be remedied, in part, using other emulsifier
compositions according to the practice of the
invention. Test oils (4) and (5) also performed very
well giving excellent overrun (over 400%), and very
good organoleptic properties in resultant confections
(good clean mouth feel which does not linger).
Acceptable whip time of 2 to 4 minutes, excellent room
temperature stabilities (in excess of 3 hours), and
stability at refrigerator temperatures (at least 6 days
in both cases) were also recorded.
EXAMPLE 6 A Preferred Fatty Acid Composition Useful
in the Practice of the Invention
This Example provides information concerning high
lauric oil, product Neutresca 75-46 of Aarhus, Inc.,
i $~~',~l
WO 95/21535 PCTIUS95/01553
Port Newark, NJ that is prepared as a blend of 98%
(w/w) palm kernel oil hydrogenated to an iodine value
of about 1, and 2% (w/w) of fully (iodine value less
than about 3) hydrogenated stearine fraction of palm
oil.
Wiley Melt Point 113-116°F
Mettler Drop Point 44.5-46.5°C
Free Fatty Acids (as oleic) 0.05% Max
Free Fatty Acids (as lauric) 0.04% Max
Color (Lovibond) 1.0 Red Max
Color (Lovibond) 10 Yellow Max
Peroxide Value 1.0 MEG/KG MAX
IODINE VALUE 0.5-2.0
Solid Fat Index
50F 70-74
70F 63-67
80F 47-51
92F 20-24
100F 9-13
Fatty Acid Composition
C6 NIL
C8 2.5-4.2
C10 3.0-4.0
C12 44.0-48.0
C14 14.0-16.0
C16 8.5-10.5
C18:0 20.0-23.0
C18:1 0-2.0
C18:2 Nil
C18:3 Nil
C20 and above Nil
EXAMPLES 7 through 11 describe profiles for
particular additional triglyceride fat components that
are useful in the practice of the invention.
EXAMPLE 7 Oil Composition 333-1 from Example 5
Chemical and Phvsical Properties
Iodine Value (Wijs) 1.1
Wiley Melting Point 110.1
Mettler Dropping Point 110.7
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WO 95121535 PCTIUS95/01553
Solid Fat Index
at 50 F. 75.4
at 70 F. 75.1
at 80 F. 67.3
at 92 F. 16.9
at 100 F. 8.1
Fatty Acid Composition
C8 2.3
C10 3.0
C12 50.7
C14 19.8
C16 11.2
C18 12.4
C18:1 0.6
EXAMPLE 8 Oil Composition 333-2
from Example 5
Chemical and Physical Pro perties
Iodine Value (Wijs) 4.3
Wiley Melting Point 113.7
Mettler Dropping Point 113.5
Solid Fat Index
at 50 F. 72.5
at 70 F. 63.5
at 80 F. 43.9
at 92 F. 20.5
at 100 F. 12.9
Fatty Acid Composition
C8 3.3
C10 3.2
C12 43.3
C14 14.7
C16 11.0
C18:0 19.6
C18:1 4.9
EXAMPLE 9 Oil Composition 333-3 from Example 5
Chemical and Physical Properties
Iodine Value (Wijs) 1.0
Wiley Melting Point 117.13
Mettler Dropping Point 117.3
42
WO 95!21535 ~ ' ~ ~ PCT/US95/01553
Solid Fat Index
at 50 F. 73.7
at 70 F. 67.0
at 80 F. 50.5
at 92 F. 27.9
at 100 F. 17.4
Fatty Acid Composition
C8 3.6
C10 3.3
C12 44.0
C14 14.9
C16 10.9
C18 23.3
EXAMPLE 10 Oil Composition 430-1 from Examgle 5
Chemical and Physical Properties
Iodine Value (Wijs) 0.4
Wiley Melting Point 100.0
Mettler Dropping Point 99.3
Solid Fat Index
at 50 F. 75.9
at 70 F. 77.3
at 80 F. 72.4
at 92 F. 11.9
at 100 F. 0.6
EXAMPLE 11 Oil Comp osition 430-2 from Example
5
Chemical and Physical Properties
Iodine Value (Wijs) 0.02
Wiley Melting Point 113.0
Mettler Dropping Point 112.3
Solid Fat Index
at 50 F. 74.7
at 70 F. 72.8
at 80 F. 62.8
at 92 F. 20.4
at 100 F. 9.7
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WO 95/21535 ~ 18 ~ ~ 2 7 PCT/US95/01553
EXAMPLE 12 Fatty Acid Composition of Various Oils
Useful in the Practice of the Invention
Partially
Hydro- Hydro- Partially
genated Natural genated Hydro- Natural
Palm Beef Palm Palm genated Coconut
Oil
Palm SteanineFat Kernel Kernel Coconut Oil
Oil Oil Oil
C4 0 0 2.8 0 0 0 0
C6 0 0 2.3 0.2 0.2 1.0 0
C8 0 0 1.0 ~ 3.3 3.0 9.3 7.6
C10 0 0 3.0 3.0 3.0 6.4 6.1
C 12 0.2 0.7 2.9 49.0 49 48.0 47.2
C14 1.2 1.5 9.0 16.0 16 17.5 18.8
C 16 45.5 55.0 24.0 8.0 8 8.2 9.3
1 5 C 18 4.3 41.8 13.2 2.5 15 9.4 3.0
C18:1 38.5 1.0 30.0 15.3 5 0 6.4
C 18:2 10.3 0 2.0 2.20 0 0 1.5
C18:3 0 0 2.0 0 0 0 0
EXAMPLE 13 Recipe for Bettercreme~ - Icing Usincr
Sodium Stearoyl Lactylate Emulsifier
Ingred- Ingredient
Tent Description Weight (lbs.) Wei ht%
(1) Water 976.8750 19.5395
(2) Premix Whip Topping 101.0100 2.0202
(3) Sodium Stearoyl Lactylate 23.0000 0.4600
(4) Cream Flavor 3.0000 0.0600
(5) Corn Syrup 2671.0000 53.4200
(6) Modified Palm Kernel oil 1225.0000 24.5000
(7) Beta Carotene Stock 6.8 0.0003
100.00%
An improved icing product using sodium stearoyl
lactylate emulsifier was prepared according to the
following recipe. 111 gallons of water are metered
into a Norman blender at 165-175°F. Using low speed
mixing, the Premix topping component (see below) was
added to the blender. 23 pounds of Emplex~ sodium
stearoyl lactylate was then added to the pasteurizer
with mixing at high speed setting for 1 minute. Cream
flavor (product 47.10492 of Bell) was then added with
high speed mixing for one minute. Agitation in the
pasteurizer was then stopped. 1225 lbs. of modified
palm kernel oil (Neutresca 75-46) was then added with
mixing (an equivalent amount of palm kernel oil
44
WO 95121535 PCTIUS95I01553
hydrogenated to an iodine value of about 1 can be
substituted). As above, the oil contained a small
amount of beta carotene from a 30% stock solution.
The whip topping premix (ingredient 2) added above
consists of (per batch) sodium caseinate (300 pounds),
granulated sugar (400 pounds), hydroxy-
propylmethylcellulose F-50 premium (200 lbs.), salt (50
lbs.), dipotassium phosphate (60 lbs), 22.90 grams of
mono and diglycerides (BFP 74K), and xanthan gum (22.90
grams).
EXAMPLE 14 RECIPE FOR VANILLA BETTERCREME~ CAN BE
THAT
SOLD IN FROZEN PRE-WHIPPED CAKE
FORM FOR
ICING
Weight Weight
Incrredient Ingredient Description lbs. %
(1) Hydrogenated Palm Kernel 24.2300
Oil 1212.0000
(2) Lecithin 5.0000 0.1000
(3) Potassium Sorbate 5.0000 0.1000
(4) Premix, instant Freeze
Flo~
2 0 Vanilla Bettercreme~ 111.5000 2.2300
(5) Water 1015.0000 20.3250
(6) Corn Syrup High Fructose 2600.0000 51.9950
(7) Salt 7.0000 0.1400
(8) Polysorbate 60 14.0000 0.2800
2 5 (9) Poly Aldo HGDSK 5.0000 0.1000
(10) Artificial Vanilla Flavor25.0000 0.5000
EXAMPLE 15: EXAMPLE OF TOPPING PRODUCT WITH NO
EXOGENOUS SOURCE OF EMULSIFIER
This Example provides for a whipped product in
30 which egg is the sole source of emulsifier and
stabilizer therein. A 5000 pound quantity thereof is
prepared from 1,225 lbs of modified palm kernel oil
Neutresca~ 75-46), 238 lbs of non-fat milk, 30 lbs of
milk protein isolates, 296 gallons of water, 825 lbs of
35 granulated sugar and 250 lbs of frozen sugared egg
yolks (about 10% sugar with 90% of yolks) as provided
from Hygrade Egg Products, Inc., Elizabeth, NJ. This
formulation may be processed as set forth in Example
2183227
R'O 95/21535 PCT/US95101553
13, as well as mixed, pasterized, and packaged
employing conventional egg-food containing processing
techniques.
EXAMPLE 16: STRAWBERRY JUBILEE TARTS
1 pound whip topping according to Example 4
1 pound sour cream
2~ teaspoons vanilla extract
4 pounds strawberry pie filling
50 - 3 inch tart shells
2 bags Rich's~ On Top° Dessert Topping
50 fresh strawberries
Whip whip topping at medium speed to full volume.
Turn machine to low and blend in sour cream and vanilla
extract.
Fold in strawberry pie filling.
Fill tart shells or parfait glasses and chill. Garnish
with a fleur de lis design using Rich's~ On Top~ and a
fresh strawberry.
46
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WO 95!21535 PCT/US95/01553
EXAMPLE 17: ROCKY ROAD PI8
1 quart whip topping according to Example 4
pounds vanilla pudding
1 pound pistachio instant pudding and pie
5 filling mix
2 pounds drained, crushed pineapple
8 ounces miniature colored marshmallows
6 - 10" pie shells
2 bags Rich's° On Top° Dessert Topping
Whip whip topping at medium speed until soft peaks
form.
Continue whipping and add vanilla pudding and instant
pudding mix. Whip until completely incorporated. Fold
in pineapple and marshmallows.
Fill pie shells and chill. Using Rich's° On Top°,
decorate each pie with a reverse shell border.
47
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WO 95121535 PCT/US95/01553
EXAMPLE 18: ANGEL SURPRISE CAKE
1 pound angel food cake
3 ounces strawberry gelatin
1 cup boiling water
1 cup vanilla ice cream
8 ounces cream cheese, softened
~ cup sugar
1 teaspoon vanilla extract
8 ounces whip topping according to Example 4
1 cup strawberries, sliced
1 cup pecans, chopped
Remove brown crust from cake. Cut into small cubes and
set aside.
Dissolve gelatin in boiling water. Blend in ice cream
and chill until slightly thickened.
Whip cream cheese, sugar and vanilla until smooth, set
aside. Whip whip topping at medium speed to full
volume. Fold in cream cheese mixture. Add gelatin
mixture and blend. Fold in strawberries, nuts and cake
cubes.
Spray bundt pan with food release spray. Pour in
topping mixture and refrigerate for 2-3 hours or
overnight.
Remove cake from bundt pan and ice with strawberry
topping*.
*Whip 8 ounces whip topping at medium speed until
foamy. Add ~ cup powdered sugar and 1 teaspoon
vanilla extract; continue whipping to full volume.
Fold in one cup chopped strawberries.
48
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WO 95121535 PCT/US95101553
$XAMPhE 19: CASSATA CAKE
1 1,~ sheet cake (yellow, white or
chocolate)
~ cup almond liqueur
l,( cup cherry juice
2 cups ricotta cheese
~ cup sugar
1~ teaspoons almond extract
1,( cup chocolate, shaved
l,~ cup maraschino cherries, drained, chopped
l,~ cup almond slivers
1,~ cup glazed citron, chopped
16 ounces whip topping according to Example 4
1,~ cup almond liqueur
Slice sheet cake through the thickness and then
lengthwise to form 4-4" x 12" layers.
Mix 1,( cup almond liqueur with cherry juice and drizzle
over all 4 layers.
Thoroughly blend ricotta cheese, sugar and almond
extract. Fold in chocolate, cherries, almonds and
citron.
Whip whip topping at medium speed to full volume. Fold
3 ounces of whip topping into ricotta cheese mixture.
Top 3 layers of cake each with '/~ ricotta cheese
mixture. Stack to form 4-layer cake with plain layer
on top.
Fold 1,~ cup almond liqueur into remaining whipped whip
topping. Pipe with a plain tip over top and side of
cake with ice with a spatula.
Garnish with stemmed maraschino cherries, chocolate
curls, and almond slivers, if desired.
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EBAMPhE 20: CRANBERRY RASPBERRY NHIP
24 ounces raspberry flavored gelatin
4 pounds pear juice
2 quarts whip topping according to Example 4
1 - #10 can jellied cranberry sauce
2 - #10 cans pears, drained, diced
Dissolve gelatin in heated pear juice and cool until
the consistency of egg whites.
Whip whip topping at medium speed to full volume. Turn
machine to low and blend in cranberry sauce. Stream in
thickened gelatin.
Fold in drained pears. Pour into 4 - 18" x 26" bun
pans or individual serving dishes and refrigerate.
Using a large shell design, garnish with Rich's° On
Top° Dessert Topping, if desired.
EXAMPLE Zl: JAMAICAN COFFEE MOUSSE DESSERT
1 quart whip topping according to Example 4
5 pounds vanilla pudding
10 ounces instant chocolate pudding mix
3 ounces coffee liqueur
1 tablespoon instant coffee crystals
1.( chocolate sheet cake, crumbled
Pour whip topping into a chilled bowl and whip to full
volume.
Blend instant coffee with coffee liqueur and blend into
vanilla pudding. Add instant chocolate pudding and
blend until dissolved. Fold whipped whip topping and
pudding mixture together.
Sprinkle '1s of the cake crumbs over the bottom of a
hotel pan (12" x 20" x 2").
Spoon filling over the crumbs and garnish top with
remaining crumbs. Chill for at least 4 hours before
cutting.
Serve in squares and garnish with additional whipped
whip topping.
R'O 95/21535 PCTIUS95/01553
EBAMPhE 22: RASPBERRIES KITH DEVONSHIRE CREAM
12 ounces whip topping according to Example 4
4 tablespoon sugar
2 teaspoons vanilla
2 cups sour cream
1 quart raspberries
1~ cups raspberry sauce
Whip whip topping at medium speed until foamy, add
sugar and vanilla and then whip to full volume.
Blend in sour cream. Fill 12 stemmed glasses, leaving
1" headspace.
Top Devonshire Cream with berries and 2 tablespoons of
sauce. Garnish with chocolate leaves if desired.
Serve immediately.
To prepare Raspberry Sauce*:
Puree 2 cups raspberries in blender. Strain to
remove seeds.
In a small saucepan, mix ~ cup sugar and 2
tablespoons cornstarch. Stir in 1 cup water. Cook
and stir until mixture thickens and turns clear.
Stir in berry puree and bring to a boil. Remove from
heat and chill.
For variety, blueberries, strawberries or
blackberries can be used.
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EXAMPLE 23: CHOCOLATE HAZELNUT CREAM CRKE ROLL
cup flour
if cup, 1 tablespooncocoa
1,~ teaspoon baking powder
l,~ teaspoon baking soda
'/e teaspoon salt
4 eggs, separated
cup sugar, divided
i,~ cup water
1 teaspoon vanilla
12 ounces whip topping according to Example
4
l,( cup hazelnut liqueur
~ cup hazelnuts, toasted, chopped
4 ounces semi-sweet chocolate
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon whip topping
Sift dry ingredients together.
Beat egg whites to soft peaks, gradually add ~ cup
sugar. Beat until stiff but not dry.
Beat yolks, 1,( cup sugar, water and vanilla until thick
(6 minutes).
On low speed add dry ingredients to egg yolk mixture,
then fold in egg whites.
Grease a jelly roll pan, line with buttered wax paper.
Spread batter onto wax paper and bake in 350°F oven for
12-15 minutes.
When done, invert on towel sprinkled with powdered
sugar. Roll up from the long side. Cool.
Whip whip topping at medium speed to full volume. Fold
in liqueur and '/~ of cup of nuts.
Unroll cooled cake and spread with ~ of the whip
topping. Re-roll.
Melt chocolate and butter. Blend in vanilla and whip
topping. Ice cake roll.
Garnish with remaining whipped whip topping and nuts.
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