초록 ▼

Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0° F. (-18° C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation containing el

Aerated foam food products of the frozen dessert type are provided with improved stability and smoothness, thereby allowing them to be stored and distributed at 0° F. (-18° C.) without loss of quality. Improved stability is achieved by using a protein bridging edible multivalent cation containing electrolyte.

대표청구항 ▼

1. A process of making an oil in water emulsion containing food product comprising the steps of: (a) mixing oil, water, protein and an edible multivalent cationic electrolyte to form an oil in water emulsion mix, said electrolyte at least partially dissociating in the mix whereby the mix contains

1. A process of making an oil in water emulsion containing food product comprising the steps of: (a) mixing oil, water, protein and an edible multivalent cationic electrolyte to form an oil in water emulsion mix, said electrolyte at least partially dissociating in the mix whereby the mix contains multivalent cations from the electrolyte in an amount in the range of between about 0.5% and about 50% by weight of said protein; (b) aging said mix during which the viscosity of the mix is increased by the cations at least 10% as compared to the same mix without the cations. 2. A process as set forth in claim 1 wherein the cations are present in the mix in the range of between about 1% and about 20% by weight of protein. 3. A process as set forth in claim 1 wherein the cations are present in the range of between about 1% and about 5% by weight of protein. 4. A process as set forth in claim 1, 2 or 3 wherein the viscosity of the mix is increased more than about 20%. 5. A process as set forth in claim 1, 2 or 3 wherein the viscosity of the mix is increased more than about 40%. 6. A process as set forth in claim 1 wherein the temperature of the mix is lowered to below 0° C. and the mix is aerated to produce a frozen aerated food product. 7. A process of making a frozen aerated food product comprising the steps of: (a) mixing oil, water, edible multivalent cationic electrolyte and protein to form an oil in water emulsion mix said water being present in the range of between about 50% and about 75% by weight of mix, said fat being present in the range of between about 2% and about 30% by weight of mix, said electrolyte providing multivalent cations in the mix in the range of between about 0.5% and about 50% by weight of protein and said protein being present in an amount above about 1% by weight of said mix; (b) aging said mix at a temperature of less than about 7° C. with said mix having a viscosity greater than 90 centipoise at 5° C.; (c) aerating said aged mix to produce an overrun greater than about 50%; and (d) freezing the aerated mix whereby the temperature of the frozen mix upon exit from the freezer is in the range of -10.5° C. to 6° C. with the frozen mix having a viscosity in the range of between about 10,000 centipoise and about 350,000 centipoise as measured at -5.5° C. 8. A food product comprising: (a) a mixture of oil, water, protein and multivalent cationic electrolyte with at least a portion of the electrolyte being dissociated in the mixture whereby multivalent cations are present in the mixture, said mixture being in the form of an oil in water emulsion, said water being present in the range of between about 50% and about 75% by weight of mix, said fat being present in the range of between about 2% and about 30% by weight of mix said multivalent cations being present in the mixture in the range of between about 0.5% and about 50% by weight of said protein, said mixture having a viscosity above about 400 centipoise as measured at 5° C., and said protein being present in an amount above about 1% by weight of said mix. 9. A food product as set forth in claim 8 wherein the multivalent cations are present in the mix in the range of between about 1% and about 20% by weight of protein. 10. A food product as set forth in claim 8 wherein the multivalent cations are present in the mix in the range of between about 1% and about 5% by weight of protein. 11. A food product as set forth in claim 8, 9 or 10 wherein the viscosity of the mix at 5° C. is in the range of between about 400 centipoise and about 2,000 centipoise. 12. A food product as set forth in claim 8, 9 or 10 wherein the viscosity of the mix at 5° C. is in the range of between about 400 centipoise and about 1,000 centipoise. 13. A food product as set forth in claim 8, 9 or 10 wherein the viscosity of the mix at 5° C. is in the range of between about 500 centipoise and about 800 centipoise. 14. A food product as set forth in claim 8, 9 or 10 wherein the mix is at a temperature in the range of between about -1° C. and about 7° C. and the electrolyte has an effective solubility product in the mix above about 10 -5 . 15. An aerated frozen food product comprising: (a) an oil in water emulsion containing oil, water, protein and edible multivalent cationic electrolyte said water being present in the range of between about 50% and about 75% by weight of mix, said fat being present in the range of between about 2% and about 30% by weight of mix and said protein living present in an amount above about 1% by weight of mix with at least a portion of the electrolyte dissociated in the emulsion whereby multivalent cations are present in the emulsion in the range of between about 0.5% and about 50% by weight of said protein, said emulsion having an overrun above about 50% and having a viscosity at -5.5° C. above about 10,000 centipoise, said emulsion being at a temperature of less than 0° C. 16. An aerated frozen food product as set forth in claim 15 wherein the multivalent cations are present in the emulsion in the range of between about 1% and about 20% by weight of protein. 17. An aerated frozen food product as set forth in claim 15 wherein the multivalent cations are present in the emulsion in the range of between about 1% and about 5% by weight of protein. 18. An aerated frozen food product as set forth in claim 15, 16 or 17 wherein the viscosity of the emulsion at -5.5° C. is in the range of between about 10,000 centipoise and about 350,000 centipoise. 19. An aerated frozen food product as set forth in claim 15, 16 or 17 wherein the viscosity of the emulsion at -5.5° C. is in the range of between about 20,000 centipoise and about 350,000 centipoise. 20. An aerated frozen food product as set forth in claim 15, 16 or 17 wherein the viscosity of the emulsion at -5.5° C. is in the range of between about 30,000 centipoise and about 250,000 centipoise. 21. An aerated frozen food product as set forth in claim 15, 16 or 17 wherein said multivalent cation includes calcium. 22. An aerated frozen food product as set forth in claim 21 wherein said electrolyte includes calcium sulfate dihydrate.