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WHIPPED TOPPING
Field bf the Invention
This invention is dlirected to food products, such as whipped food
toppings, bakery fillings arid frostings which contain no, or a reduced amount
of, non-tropical oil and which have desirable organoleptic characteristics. In
particular, the invention is directed to whipped food products containing non-
tropical oil having a high content of lauric acid and which exhibit enhanced
stability at high tE~mperature.
Background of the invention
There is a recogniz,sd and unmet need for food toppings, such as
whipped toppings, bakery fillings, icings and frostings in which the topping
is
stable at both refrigerator and high (85° F) temperature and which
contains
little or no tropic~if oil, but which has the mouth-feel characteristics of
tropical
oil-containing to~~pings. Consumer demand is high for products that are low
in saturated fats, while a!t the same time demand for food toppings that
exhibit
fresh cream-type taste and rich creamy appearance is high.
Consumer accept~ar~ce of food toppings depends, in part, upon the Pack
of perception by vhe consumer of a fingering or waxy taste associated with the
presence of a sicinificant percentage of high temperature melting triglyceride
fats. Other factoirs that 2iffect consumer acceptance of such products include
the performance and quality of the products. Factors including, for example,
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cracking, wilting, weeping or hardening of confections, the absence of off-
flavors or odors associated with many vegetable oils and temperature
stability.
Tropical oils) such as coconut oil and palm kernel oil, which contain
predominantly C,2 (lauric acid) to C,4 (myristic acid) fatty acids in the
triglyceride molecule have routinely been used in such products because
these fatty acids impart desired organoleptic properties to food and provide
performance characteristics required of such products, e.g., stability at both
refrigerated (about 38-40°F) and high (about 75 -85°C)
temperatures when
whipped. Tropical oils are particularly desirable because of the creamy
texture and taste imparted by the medium chain fatty acids contained therein.
However, tropical oils are highly saturated and as such, are considered to be
unhealthy or, at least, less healthy than unsaturated or less saturated oils.
Domestic oils or temperate latitude oils have been used in place of
tropical oils in many food topping products. These oils include, for example)
soybean oil, canoia oil (low erucic acid rapeseed), rapeseed oil, sunflower
oil,
corn oil, cottonseed oil, peanut oil, safflower oil and olive oil. The
domestic
oils are characterized as generally containing no more than about 5% of fatty
acids that are of C,4 length or less, no more than about 15% of C,6 length
fatty acid, and more than about 50% total of C,8 (saturated, mono-, di and tri-
unsaturated) fatty acids. However, these oils require substantial
hydrogenation when used in whipped toppings and other food toppings. In
this regard, it is generally recognized that domestic oils must be
hydrogenated to a resultant iodine value of about 65 to about 75 in order to
be useful in food toppings such as whipped toppings, bakery fillings, icings,
frostings and the like. Without extensive hydrogenation these oils do not
provide either adequate temperature stability or whippability properties,
highly desired features of food toppings. When appropriately hydrogenated
to provide the desired whippabilify properties, however, they also contribute
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to undesirable performance or consumer appeal characteristics, such as
waxy mouth feel, poor getaway, etc.
Accordingly, there is a need for non-dairy whipped food products
containing a triglycerid~: fat component that is less saturated than tropical
oils, but which provides, the organoleptic characteristics of tropical oils
and
which also provides enhanced temperature stability at high temperature and
good shelf pertormance~ vvhen whipped. These and other benefits are
provided by the food topping of the present invention.
Summary of the Invention
In one aspect of the present invention there is provided whipped food
products having improved whipping characteristics and which contain little or
no tropical oil. l-he whipF~ed food products comprise a temperature
stabilizing
effective amount of a nan~-tropical lauric oil having a triglyceride oil
comprising at least about 30% lauric acid on the basis of the total
triglyceride
content of the lauric oil. In preferred embodiments the whipped food product
is a whipped topping or bakery filling or a frosting or icing. In a most
preferred embodiment of the invention the whipped food product comprises
an oil having a genetically modified fatty acid profile wherein the ratio of
C,2
fatty acid to other fatty acids is increased. Most preferably, the genetically
modified oil is a canola oil. In another preferred embodiment of the
invention,
the whipped food product comprises a combination of a non-tropical lauric oil
and a tropical oil.
In another aspect of the invention, there is provided a whipped food
topping comprising aboGnt 10% to about 70% water; from about 5% to about
36% non-tropical lauric oil; about 0.2% to about 60% sugar and about 0.2%
to about 10% of ~~ compound selected from the group consisting of salt,
stabilizer, protein, emulsifier, flavoring and combinations thereof.
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Detailed Description of the Invention
The present invention is directed to whipped food products that have
excellent organoleptic characteristics and which exhibit good shelf
performance at refrigerator, freezer or ambient temperature and good
physical stability to weeping, crazing, bleeding, cracking, sliding or melting
off, for example. The term "whipped food product" is used herein to mean a
non-dairy whipped confection, such as for example, frosting, icing, bakery
filling, non-dairy whipped topping and the like.
The whipped food products of this invention are characterized by their
temperature stability and organoleptic properties. These characteristics are
achieved by blending a temperature-stabilizing amount of non-tropical lauric
oils) with the non-fat containing ingredients of the whipped food product and
optionally, with a tropical oil component, and whipping the ingredients to the
desired volume. By "temperature-stabilizing effective amount" is meant an
amount of non-tropical lauric oil necessary to achieve a temperature stability
profile similar to or better than that achieved when the triglyceride
component
of the whipped product is derived solely from tropical oil. For example, when
a non-tropical lauric oil is blended with other conventional frosting or icing
ingredients according to the practice of this invention, the resulting whipped
form of frosting or icing exhibits superior stability at both high temperature
and refrigerator temperature.
The whipped food products of this invention contain a triglyceride fat
component that is provided from a non-tropical lauric oil, i.e., a domestic or
temperate latitude oil having a lauric acid content of at least about 30% on
the basis of the total triglyceride content of the oil. According to the
practice
of the invention, the non-tropical lauric oil is preferably at least partly
unsaturated and the triglyceride molecule thereof contains a majority of C 12
to C18 fatty acids on the basis of total weight of the triglyceride.
Preferably,
the non-tropical oil is a modified non-tropical oil, such as rapeseed oil or
low
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erucic acid rape;geed oil (c;anola oil) that has been genetically modified to
have a substantially high ~auric acid content. However, any genetically
modified unsaturated or partially unsaturated non-tropical oil having a lauric
acid content of at least about 30% may be used in the present whipped food
products. A particularly preferred modified oil useful in the present whipped
food products is LauricalT"", a genetically modified canola oil having a
laurate
content of at least 30% and which is commercially available from Calgene
Corp., Davis, CA.
The non-tropical lauric oil used in the whipped food products of this
invention may be hydrogenated) partially hydrogenated or nonhydrogenated.
When non-hydrogenated, the refined, bleached and deodorized non-tropical
lauric oil has an iodine value of about 60 to about 75, preferably from about
60 to about 70 and most preferably, from about 60 to about 65. When
partially hydrogenated none-tropical lauric oil is included in the whipped
food
products of the irwention it has an iodine value of from about 15 to about 45,
preferably from about 22 to about 28, most preferably from about 23 to about
27. The whipped food products of the invention may contain a combination
of various non-tropical fauric oils having different degrees of hydrogenation,
for example.
The lauric acid content of the non-tropical lauric oil used in the present
whipped food products is at least 30% and preferably, at least about 32% to
about 42%. In a most prc~fc~rred embodiment of the invention, the myristic
acid content of th~~ non-tropical lauric oif is in the range of from about 3%
to
about 5%, preferably from about 3.5% to about 4%.
In a preferred embodiment of the invention, the saturated fat content of
the non-tropical lauric oil used in the whipped food products of the invention
is in the range of 'from about 40% to about 90% on the basis of the total fat
content of the non-tropical lauric oil. The total monounsaturated fat content
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of the non-tropical lauric oil is preferably in the range of from about 12% to
about 40% and the total polyunsaturated fat content of the non-tropical lauric
oil is about 0.2% to about 5%.
In one embodiment of the invention, there is provided a frosting or
icing containing a non-tropical lauric oil blended with a tropical oil, such
as
palm kernel oil or hydrogenated coconut oil, and other conventional
ingredients to form a frosting or icing. The resulting frosting or icing
exhibits
good stability at refrigerator temperature, e.g., comparable to that of the
same
frosting or icing prepared with tropical oil alone. However, the frosting or
icing prepared according to the invention exhibits significantly better
stability
at high temperature compared to an icing or frosting prepared with tropical
oil
alone.
The whipped food products of the present invention are prepared by
any known method of mixing whipped products. The principals and
techniques which have been developed in the food industry for preparation of
whipped food products are applicable to the present invention.
The whipped food products according to the invention include
microbiologically stable oil-in-water products, such as whipped toppings,
frostings, icing, bakery fillings, etc. which contain from about 3% to about
35% fat, of which at least about 30% is obtained from a non-tropical laurate
oil; from about 10% to about 75% water; preferably 25 to 70%; from about
0.2 to about 60% sweetener, such as any of a number of useful powdered or
granular saccharide materials or sugar syrup, e.g., high fructose corn syrup,
sucrose, powdered 6X sugar, sucrose-dextrose syrup, and the like; and minor
but effective amounts) e.g., from about 0.2 to about 3% total of protein, such
as soy protein concentrate (PROCON 2000; available from Central Soya Co.,
Inc. Fort Wayne, IN), emulsifier, salt, stabilizer, flavoring, food coloring
or
combinations thereof. The foregoing ingredients are adapted to provide a
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product which will flow or spread at about 10°F. These products have
excellent organoleptic ,properties and texture and are readily whipped to a
high volume wii:h a light but firm structure. In addition to microbiological
stability these products have physical stability and retain a smooth foamed
cellular structure without separation of a liquid portion. The products are
further characterized by having an overrun of greater than 150%, preferably
from about 150'% to about 300%, and a density as low as about 0.3 for a
frosting or whipped topping.
At least one emulsifier is included in the products of the invention that
are oil-in-water emulsions. Any of a wide variety of emulsifiers may be used
in amounts genE~rally in the range of from about 0.1 % to about 5%, preferably
about 0.2% to about 1. '>°/~. Emulsifiers induce the formation of a
stable
emulsion and improve the rate of and total aeration obtained upon whipping.
Among the morE; suitable emulsifiers are lecithin (such as CENTROL~ 3F UB
from Central So~,ra, Fort V'~ayne, IN), mono- and diglycerides, pofyglycerol
esters of mono- and diglycerides such as hexaglyceryl distearate {6-2-S,
available from Lonza Specialty Chemicals, Fair Lawn, NJ, under the
trademark POLh'ALDOC) HGDS), poiyoxyethylene ethers of fatty esters of
polyhydric alcohols such as polyoxyethylene sorbitan monostearate
(available from L.onza Specialty Chemicals, Fair Lawn, NJ, under the
trademark GLYCOSPEF;SE~ S-20), organic acid esters of mono- and
diglycerides, sucrose esters of fatty acids, and the like.
The emulsion compositions of the present invention also include
hydrostabilizers ~~r hydrophilic colloids to improve the body and texture of
toppings, and as an aid i;n providing freeze-thaw stability. These stabilizers
are natural, i.e., ~regetable or synthetic gums and may be, for example,
Carageenan, guar gum, alginate, xanthan gum, Hydroxypropyl
Methylcellulose (such as. METHOCEL~ F50 from Dow Chemical Co.,
Midland, MI), cai~boxymEahyl ethyfcellulose, micro-crystalline cellulose, and
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the like and mixtures thereof. The amount of the stabilizer may be varied
widely in accordance with the amount required) generally about from 0% to
about 2%, preferably from about 0.1 % to about 0.5%.
Protein concentrates and isolates are useful to improve the nutritional
qualities of the product and to facilitate and maintain a whipped structure.
Protein also aids in emulsification and flavor. Bland protein concentrates
having a wide range of fiber content, milk powder, soy flour, sodium
caseinate and the like may be included, generally in the range of from about
0% to about 10%) preferably from about 0.3% to about 3%.
Many types of salts may be used in the food products of the invention
for flavoring and/or stabilization, including sodium chloride, sodium or
potassium citrates, phosphates, chlorides and the like, in an amount of about
from 0% to about 5%, but preferably from about 0.1 % to about 1 %.
Food grade acidulents such as phosphoric, tartaric, malic, citric,
fumaric, hydrochloric and the like edible food acids are suitable to impart
tartness, control pH or serve as preservative.
Flavorings useful in the whipped food products of the invention include
any of the conventional flavorings, such as vanilla, artificial vanilla,
rosemary
extract such as HERBALOX~ (available from Kalsec, Inc., Kalamazoo, Ml},
natural cream flavor and artificial cream flavor (Flavor Cream N & A), and the
like.
Food colorants may also be included in the whipped food products of
the invention. A preferred food colorant of the invention is Vegetone~
Regular, a colorant extracted from annatto seeds and tumeric rhizomes, and
available from Kalsec Inc., Kalamazoo, MI.
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The foregoing conventional ingredients are used in their normal
amounts and m<ay vary from the representative amounts and ranges provided
herein. The foll~~wing examples are not intended to be limiting, but rather
illustrative of soime food products made in accordance with the present
invention, which may beg varied in accordance with the spirit and scope of
this
description.
EXAMPLE 1 - Preparation of Whipped Topping
A non-dairy whippable food topping containing the ingredients listed in
Table 1 was prepared as follows:
Three (3) 10,000 gram batches (one control and two treatments) of
whipped topping of the prEaent invention were prepared in accordance with
the following proa~edure. Ingredients 7 to 11 were premixed. Ingredient 1
(water) was addE~d to a pasteurizer, (GROEN~ kettle with air actuator, Arrow
Engineering, Hillaide, NJ) and heated to 170°F. Agitation was
started.
Ingredient 6 (HEE~BALO:~CCi)) was added. Premixed ingredients 7 to 11 were
added to the batch and allowed to properly Hydrate. Ingredient 12
(Polysorbate 60) was addE~d. Ingredients 13 (cold water) and 14 (HFCS)
were simultaneously added and the mix cooled to below 130°F. Ingredient
15 (4% Methocelc~ Solution) was added, allowing for at least one minute
mixing time. Agitation was stopped and ingredients 2 and 3, or 4 and 5
(corresponding oil treatment) at 130°F were added to the batch.
Ingredients
16 (Lecithin) and 17 (VEGE=TONE) were mixed together in a small amount
of the corresponding oil and added to the batch. Agitation was restarted and
the mixture was heated to 120°F and allowed to mix for at least five
minutes.
Ingredients 18, 1 ~I and 2CI (Flavors) were added, and the mixture was two-
step homogenized at 50013000 psi total pressure. The homogenized mixture
was cooled down to 40°F to 44°F. The treatments were evaluated
and
compared for the following characteristics after a freeze/thaw cycle:
viscosity,
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whipping time, % overrun, foam strength, bowl stability and cake stability,
using standard methodologies. The results are shown in Table 2.
TABLE 1
ControlLauricalT""*LauricalT""ControlLauricalT"'LauricalT""
Ingredient 25 35 25 35
9 g 9
1. Water 17.70 17.70 17.70 1770.491770.49 1770.49
2. PKO 9.36 0.00 0.00 935.68 0.00 0.00
3. HCO 13.88 0.00 0.00 1388.430.00 0.00
4. LauricalT""0.00 23.24 0.00 0.00 2324.11 0.00
25
5. LauricalT""0.00 0.00 23.24 0.00 0.00 2324.11
35
6. Herbalox~0.004 0.004 0.004 0.40 0.40 0.40
7. Sugar 0.19 0.19 0.19 19.00 19.00 19.00
8. 6-2-S 0.13 0.13 0.13 13.00 13.00 13.00
9. Salt 0.12 0.12 0.12 12.00 12.00 12.00
10. Sodium 0.05 0.05 0.05 5.00 5.00 5.00
Alginate
11. Sodium 0.01 0.01 0.01 1.00 1.00 1.00
Citrate
12. Poly 0.16 0.16 0.16 16.10 16.10 16.10
60
13. Water 26.64 26.64 26.64 2663.662663.66 2663.66
14. HFCS 24.18 24.18 24.18 2418.372418.37 2418.37
15. 4% Metho-7.53 7.53 7.53 752.57 752.57 752.57
cel~ Soln
16. Lecithin0.03 0.03 0.03 3.02 3.02 3.02
17. Clear 0.002 0.002 0.002 0.20 0.20 0.20
Vegetone '
R
18. Vanilla0.01 0.01 0.01 1.00 1.00 1.00
Art.
19. Art. 0.0004 0.0004 0.0004 0.04 0.04 0.04
Cream
Flavor
20.Cream 0.0004 0.0004 0.0004_ 0.04 0.04 0.04
Flavor (N&A)
TOTAL 100.0 100.0 100.0 10000.010000.0 10000.0
*LauricalT"" 25 and LauricalT"" 35 differ in the solid fat content at various
temperatures as well as in their fatty acid profiles.
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TABLE 2
Propeirty Control LauricalT"' LauricaITM
25 35
VISCOSITY
cp/temp 108 cp / 98 cp / 44F 92 cp / 44
44 F F
WHIPPING TIME
minutes, / 6.08 min 10 min / 48 5.77 min /
/48 F F 48 F
whipping temperature
FINAL WHIPPING
overrun / 360 / 57 374 / 61 F 320 / 57 F
F
temperature
BOWL FOAM
STRENGTHH (4)
max. compression
force / max.
pull force
1 day 73.3g / 73.8g / 44.4g 100.2g / 59.3g
45.9g
4 days 57.6g 69.6g I 39.68 89.88 I 59.8g
I 38.2g
Differential 4.2g I 4.8g 10.4g / O.Og
(day 1 - 18.7g
/ 7.8g
day 4)
REFRIGERI~TED
STABILIT'~
Bowl Liquid SeparationLiquid SeparationLiquid Separation
Cake Cracking O.K. Cracking
Evaluation of the above samples indicated that the performance of
Laurical T"' 25 and Lauricall T"" 35 in the whipped topping is similar to that
of
the control, which containE:d a blend of hydrogenated coconut oil and palm
kernel oil.
EXAIViPLE :? - Preparation of Whipped Frosting
A whipped frosting containing the ingredients listed in Table 3 was
prepared as follows:
Three (3) a?5,000 c~r<~m batches (one control and two treatments) of
whipped frosting of the present invention were prepared in accordance with
the following procedure. Ingredients 7 (sugar), 11 (sodium caseinate), 14
{xanthan gum), 15 (METHOCEL~ F50), 16 (PROCON~ 2000), and 19
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(powdered vanilla flavor) were premixed. Ingredients 2, 3 and 5, or 4
{corresponding oil treatment) at 130°F were added to a pasteurizer,
(GROEN~ kettle with air actuator, Arrow Engineering, Hillside, NJ).
Ingredient 6 (Lecithin) was mixed with a small amount of the corresponding
oil and added to the batch. Agitation was started. Ingredient 10 (potassium
sorbate) was added to the batch. Premixed ingredients 7, 11, 14, 15, 16 and
19 were added to the batch and allowed to properly disperse. Ingredient 1
(water) at 160° F was added to the batch while mixing at high speed.
Heating
was started. Ingredient 13 (HFCS) was added. Ingredients 9 (salt), 17
(poiysorbate 60), and 8 (6-2-S) were added. The mixture was heated to
165°F and allowed to mix for at least 5 minutes. Ingredient 18 (vanilla
flavors) was added, and the mixture was two-step homogenized at 50013000
psi total pressure. The homogenized mixture was cooled down to 47°F to
51 °F. The treatments were evaluated and compared for the following
characteristics after a freeze/thaw cycle: viscosity, whipping time, %
overrun,
foam strength, bowl stability and cake stability, using standard
methodologies. The results are shown in Table 4.
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TABLE 3
CorrtrolLauricalT""LauricalT"" LauricalT""LauricalT""
Ingredient 15!35 25 Control15!35 25
'% % % g g g
1. Water 20.3 20.3 20.30 5081 5081.3 5081.3
.3
2. PKO 24.2 0.0 0.0 6057.50.0 0.0
3. LauricalT""0.0 12.1 0.0 0.0 3025.0 0.0
15
4. LauricalT""0.1) 0.0 24.2 0.0 0.0 6057.5
25
5. LauricalT""0.0 12.1 0.0 0.0 3025.0 0.0
35
6. Lecithin 0.1 0.1 0.1 25.0 25.0 25.0
7. Sugar 0.'16 0.16 0.16 40.0 40.0 40.0
8. 6-2-S 0.'1 0.1 0.1 25.0 25.0 25.0
9. Salt 0.'14 0.14 0.14 35.0 35.0 35.0
10. K Sorbate0.1 0.1 0.1 25.0 25.0 25.0
11. Sodium 1.2 1.25 1.25 312.5 312.5 312.5
Caseinate 5
12. Poly 0.1 ~D.1 0.1 35.0 35.0 35.0
60
13. HFCS 52.0 5:2.0 52.0 12998.812998.8 12998.8
14. Xanthan 0.04 0.04 0.04 10.0 10.0 10.0
15. Methocel0.26 0.26 0.26 65.0 65.0 65.0
F50
16. Procon 0.~I2 0.42 0.42 105.0 105.5 105.5
2000
17. Poly 0.28 0.28 0.28 70.0 70.0 70.0
60
18. Art Van O.~i 0.5 0.5 125.0 125.0 125.0
19. Powdered0.'I 0.1 0.1 25.0 25.0 25.0
Vanilla
TOTAL
100.0 100.0 100.0 25000.025000.0 25000.0
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SUBSTITUTE SHEET (RULE 26)
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TABLE 4
PROPERTY CONTROL LAURICALT""15135LAURICAL'""25
vlscosITY
cp I temperature 655 I 52 F 939 / 40.6 F 715 / 46.6
F
WHIPPING TIME
minutes I 4.02 min I 4.33 min /48.3 4.33 min /48
48 F F F
whipping temp.
OVERRUN
FINAL WHIPPING 332 I 56 F 317 /60 F 327/ 59 F
TEMPERATURE
FOAM STRENGTH
(4)
max. compression
force / max. pull88.63 / 59.7 79.8 I 53.6 70.5 I 46.4
force
14 DAY BOWL
STABILITY
refrigerated smooth some cracks some cracks
- OK - OK
(38F - 40F)
14 DAY CAKE
STABILITY
38- 40F refrigeratedsmooth /no some cracks some cracks
cracks
72F room temp smooth /no smooth I no smooth I no
cracks cracks cracks
85F total collapsesmooth / no smooth / no
and cracks cracks
cracking
Evaluation of the above frostings for stability after 14 days
demonstrated that the frostings prepared with LauricaITM oils were stable at
both room temperature and 85 ° F f or 14 days without cracking or col
lapsing.
The texture of the icing remained smooth throughout the 14 day trial. The
control (tropical oil only) totally collapsed and cracked after 14 days at
85°F.
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EXAMIPLE 3 ~~ Preparation of Whipped Frosting
A frosting containing a blend of palm kernel oil and Laurate Canola oil
containing the ingredients listed in Table 5 was made as follows.
TABLE 5
INGREDIENT Control1C:ontrol2PK0115 Control1 Control2PK0115
9 9 9
1. PKO ~ 4.23 0.00 14.54 2423.0 0.0 1453.8
2. Modified 0.00 24.23 0.00 0.0 2423.0 0.0
PKO
3. LauricalT"'0.00 0.00 9.69 0.0 0.0 969.2
15
4. Lecithin D.10 0.10 0.10 10.0 10.0 10.0
5. K-SorbateD.10 0.10 0.10 10.0 10.0 10.0
6. Sodium 1.25 1.25 1.25 125.0 125.0 125.0
Caseinate
7. Sugar ~D.16 0.16 0.16 16.0 16.0 16.0
8. Xanthan 0.04 0.04 0.04 4.0 4.0 4.0
9. Pwd Van ~D.10 0.10 0.10 10.0 10.0 10.0
(2916)
10. Procon 0.42 0.42 0.42 42.0 42.0 42.0
2000
11. Methocel0.26 0.26 0.26 26.0 26.0 26.0
F50
12. Water x:0.33 20.81 20.33 2032.5 2080.9 2032.5
13. HFCS ~~2.00 52.00 52.00 5199.5 5199.5 5199.5
14. Salt 0.14 0.14 0.14 14.0 14.0 14.0
15. Poly 0.28 0.28 0.28 28.0 28.0 28.0
60
16.6-2-S 0.10 0.10 0.10 10.0 10.0 10.0
17. Van Art 0.50 0.02 0.50 50.0 1.6 50.0
(1316)
TOTAL
10iD.00 100.00 100.00 10000.0 10000.0 10000.0
;iUBSTITUTE SHEET (RULE 26)
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Three (3) 10,000 gram batches (one control and two treatments) of
whipped frosting of the present invention were prepared in accordance with
the following procedure. Ingredients 6 (sodium caseinate), 7 (sugar), 8
(xanthan gum), 9 (powder vanilla flavor)) 10 (PROCON~ 2000) and 11
(METHOCEL ~ F50) were premixed. ingredients 1) 2 or 1 and 3
(corresponding oil treatment) at 130°F were added to a pasteurizes
(GROEN~ kettle with air actuator, Arrow Engineering, Hillside, NJ).
Ingredient 4 (lecithin) was mixed with a small .amount of the corresponding
oil
and added to the batch. Agitation was started. Ingredient 5 (potassium
sorbate) was added to the batch. Premixed ingredients, 6, 7, 8, 9, 10 and 11
were added to the batch and allowed to properly disperse. Water (1 ) at
1fi0°F was added to the batch while mixing at high speed. Heating was
started. Ingredient 13 (HFCS) was added. Ingredients 14 (salt), 15
(polysorbate 60), and 16 (6-2-S) were added. The mixture was heated to
165°F and allowed to mix for at least 5 minutes. Ingredient 17 (vanilla
flavor)
was added, and the mixture was two-step homogenized at 50013000 psi tots(
pressure. The homogenized mixture was cooled down to 47° F to 51
° F. The
treatments were evaluated and compared for the following characteristics
after a freeze/thaw cycle: viscosity, whipping time, percent overrun, foam
strength, bowl stability and cake stability, using standard methodologies. The
results are shown in Table 6.
16
CA 02278191 1999-07-19
WO 98/31236 PCT/US98/01025
TABLE 6
PROPERTY' Control Control PKOILauricalT""15
(PW Betir) (Supremo)
VISCOSITY
cP 1060 890 1500
WHIPPING TIP~AE 4 minutes 5 minutes 5
i
, ) m
minutes/seconds 9 seconds 7 seconds nutes,
15 seconds
OVERRUN 335 353 332
FOAM STRENGTH (a)
(max. Compression 161.98 / 117.28 ! 113.98 / 72.68
force / max. Pull 101.58 74.98
force)
STABILITY
Bowl : 2 weeks, Good Good Good
40"F
Cake Good Good Good
Refrigerated - Good Good Good
40F Collapsed Collapsed Good
Room Temp - 72F
High Temp - 80I=
After two weeks at 80° F, the frosting containing a blend of palm
kernel oil and laurate canola oil was smooth and did not collapse. The
frostings prepared with palrn kernel oil alone did not pertorm as well as the
blend at 80° F. All three frostings performed equally well at room
temperature and apt refrigerated temperatures.
17
