Whippable Food Products, Whipped Food Products, and Methods of Making the Same |
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| 申请号 | US15514357 | 申请日 | 2015-09-25 | 公开(公告)号 | US20170295835A1 | 公开(公告)日 | 2017-10-19 |
| 申请人 | Tate & Lyle Custom Ingredients LLC; | 发明人 | Jacob Michael Durbin; David Leonard Hoyda; | ||||
| 摘要 | This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%. | ||||||
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