초록 ▼

Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, whe

Whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

대표청구항 ▼

1. A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, water, sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; fat, wherein said fat includes a solid beta phase-tending crystalline fat,

1. A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, water, sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; fat, wherein said fat includes a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months. 2. The whipped food product according to claim 1 wherein the stabilizer comprises sodium carboxymethylcellulose and carrageenan. 3. The whipped food product according to claim 2 further comprising microcrystalline cellulose. 4. The whipped food product according to claim 2 wherein the polysaccharide stabilizer comprises about a 1:1 mixture of dextrin and pregelatinized starch. 5. The whipped food product according to claim 1 comprised of about 2% to about 7% of beta phase-tending crystalline fat, about 0.025% to about 0.28% sodium carboxymethylcellulose, about 0.01-1.0% carrageenan, a protein solids content in the product of about 3% to about 10%, and the volume of the product remains substantially constant during storage at about 0° F. for at least about one year. 6. The whipped food product of claim 5 further comprising whey. 7. The whipped food product according to claim 6 further comprising about 0.125% to about 1% microcrystalline cellulose. 8. The whipped food product according to claim 5 further comprising about 0.5-5% of dextrin and about 0.5-5% pregelatinized starch in an about 1:1 weight ratio. 9. The whipped food product according to claim 5 wherein the sugar is comprised of sucrose, corn syrup and a fructose-dextrose syrup. 10. The whipped food product according to claim 5 wherein said beta phase-tending crystalline fat is butter fat, and the product is a dairy milk shake, which can be consumed through a straw when the shake is at a temperature of about 42° F., and wherein the volume of the product remains substantially constant during storage at refrigerator temperatures of about 42° F. for at least about 5 days. 11. The whipped food product according to claim 5 wherein said fat includes an unsaturated vegetable oil, the product is a part-dairy milk shake which can be consumed through a straw when the shake is at a temperature of about 42° F., and wherein the volume of the product remains substantially constant during storage at refrigerator temperatures of about 42° F. for at least about 5 days. 12. A whipped ice cream or milk shake product comprised of about 5% to about 8% nonfat milk solids, about 3% to about 6% whey concentrate, about 54% to about 62% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor, effective amounts of flavoring, emulsifier, and stabilizers comprised of about 0.125-10% of polysaccharides comprising sodium carboxymethylcellulose and carrageenan, and about 3% to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months. 13. The whipped product according to claim 12 wherein the polysaccharide stabilizers further comprise about a 1:1 mixture of dextrin and pregelatinized starch. 14. The whipped product according to claim 12 wherein the polysaccharide stabilizers further comprise microcrystalline cellulose. 15. The whipped product according to claim 12 comprising a part-dairy shake wherein said fat includes an unsaturated vegetable oil, and the product comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about 0.05% to about 0.2% of sodium carboxymethylcellulose, and about 0.01-1% calcium carrageenan, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. and for at least about one year at freezer temperatures of about 0° F. 16. The whipped product according to claim 15 which further comprises about 0.125-1% microcrystalline cellulose. 17. The whipped product according to claim 12 wherein said beta phase-tending crystalline fat is butter fat, the product is a dairy shake, and comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% sucrose, about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, about 0.05% to about 0.2% of sodium carboxymethylcellulose, and about 0.35% to about 0.50% of microcrystalline cellulose, and tie product further comprises calcium carrageenan or sodium alginate, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. and for at least about one year at freezer temperatures of about 0° F. 18. A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizers comprised of microcrystalline cellulose and sodium carboxymethylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about six months. 19. The method according to claim 18 which comprises making a milk shake product wherein said mixture includes calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose, about 0.025% to about 0.28% sodium carboxymethylcellulose, and about 3% to about 10% protein solids wherein the volume of the product remains substantially constant during storage at about 0° F. for at least about one year, and at about 42° F. for at least about 10 days. 20. The whippable food product according to claim 19 wherein the stabilizers further comprise an about 1:1 mixture of dextrin and pregelatinized starch. 21. The whippable food product according to claim 19 wherein said fat is comprised of a solid beta phase-tending crystalline fat and an unsaturated vegetable oil, and said product comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. 22. The whippable food product according to claim 21 further comprising an about 1:1 mixture of about 0.5-5% each of dextrin and pregelatinized starch. 23. The whippable food product according to claim 19 wherein said fat comprises butter fat and said product comprises about 10% to about 13% of a fructose-dextrose corn syrup comprised of about 40% to about 90% fructose, about 7% to about 10% sucrose, and about 1.5% to about 4% of about a 27 to about 75 D.E. corn syrup, and when whipped the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. 24. A premix for use in the preparation of whipped food products comprising about 1.5% to about 20% of an emulsifier, about 5% to about 35% of a stabilizer comprised of sodium carboxymethylcellulose and carrageenan, about 10% to about 30% of a solid beta crystalline fat, and a dairy-based carrier for the foregoing ingredients. 25. The premix according to claim 24 comprising about 1% to about 6% sodium carboxymethylcellulose, about 0.125% to 2.0% of calcium carrageenan and about 20-80% carrier. 26. The premix according to claim 25 further comprising about 1-25% of microcrystalline cellulose. 27. The premix according to claim 25 further comprising an about 1:1 ratio of about 5-20% dextrin and about 5-20% pregelatinized starch. 28. A method for preparing a whipped milk shake or ice cream product comprising: a. mixing together about 1.5% to about 20% of an emulsifier, about 5% to about 35% of a stabilizer comprised of sodium carboxymethylcellulose and carrageenan, and about 20% to about 80% of a dairy-based protein carrier comprising whey, and about 10% to about 80% by weight of a solid beta phase-tending crystalline fat, and then b. blending the mixture with nonfat milk solids, sugar, water, flavoring and protein solids, and c. cooling and whipping the resultant blend to provide a milk shake or ice cream product. 29. The method according to claim 28 wherein the milk shake or ice cream product is prepared by forming an emulsion by blending a mixture comprised of about 3% to about 4% of the product of step (a) of claim 28 with nonfat milk solids, about 40% to about 70% water, sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and additional fat sufficient to bring the fat content of the mixture to about 3% to about 10%, wherein at least about 50% of the fat content of the product is a solid beta phase-tending crystalline fat, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is substantially noncrystalline and spoonable at about 0° F. and which remains substantially constant in volume during storage at about 0° F. for about six months. 30. The method according to claim 28 wherein a milk shake product is prepared by forming an emulsion by blending together a mixture of about 3% to about 6% whey, about 54% to about 62% water and sugar in a ratio to water of about 1:1.75 to about 3.0, wherein the sugar is comprised of at least about 30% fructose and/or dextrose, flavoring and about 5% to about 8% nonfat milk solids, about 3% to about 10% of a fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and about 3% to about 4% of the product of step (a) of claim 28, and then cooling and whipping the emulsion to provide a milk shake or ice cream product which is spoonable and substantially noncrystalline at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at about 0° F. for at least about one year. 31. A method for preparing a whipped food product comprising: a. mixing together nonfat milk solids, about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier and stabilizers comprised of microcrystalline cellulose, carboxymethylcellulose and carrageenan, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at freezer temperatures of about 0° F. for at least about six months. 32. The method according to claim 31 which comprises making a milk shake product wherein said mixture includes calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose, about 0.025% to about 28% sodium carboxymethylcellulose, and about 3% to about 10% protein solids, wherein the volume of the product remains substantially constant during storage at about 0° F. for at least about one year, and at about 42° F. for at least about 10 days. 33. A whipped food product comprised of an oil-in-water emulsion of nonfat milk solids, about 40% to about 70% water, sugar, and about 0.25-10% of an edible polyhydric alcohol wherein the ratio of sugar plus polyhydric alcohol to water is about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring and emulsifier, and an amount of stabilizer comprised of a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months. 34. The whipped product according to claim 33 comprised of about 0.5-6% maltodextrin, about 2% to about 7% of beta phase-tending crystalline fat, about 0.125% to about 1% microcrystalline cellulose, about 0.01-1% carrageenan, about 0.025% to about 0.28% sodium carboxymethylcellulose, about 3% to about 10% of protein solids, and the volume of the product remains substantially constant during storage at about 0° F. for at least about one year. 35. The whipped product according to claim 33 wherein the polyhydric alcohol comprises glycerol in an amount equal to at least 40% of the total sugar solids. 36. The whipped food product according to claim 34 comprising about 3-10% lactose wherein said lactose and said protein solids in said product are provided by nonfat milk solids, dairy whey, whey protein concentrate, or mixtures thereof and wherein the polyhydric alcohol comprises glycerol. 37. The whipped food product according to claim 36 comprising about 5-8% nonfat milk solids and about 3-6% whey. 38. The whipped food product according to claim 37 wherein the sugar is comprised of sucrose, corn syrup and a fructose-dextrose syrup. 39. The whipped food product according to claim 38 wherein the fructose-dextrose syrup comprises about 40% to about 90% fructose. 40. The whipped food product according to claim 39 wherein the fructose-dextrose syrup comprises about 29% water and about 71% of a sugar comprised of about 42% fructose and about 50% dextrose. 41. The whipped food product according to claim 35 further comprising about 0.25-10% corn syrup solids. 42. The whipped food product according to claim 35 wherein said beta phase-tending crystalline fat is butter fat, and the product is a dairy milk shake, which becomes pourable within about 5-10 minutes after removal from freezer storage at about 0° F. and exposure to ambient temperature. 43. The whipped food product according to claim 35 wherein said fat includes an unsaturated vegetable oil, and the product is a part-dairy milk shake which becomes pourable within 5-10 minutes after removal from freezer storage at about 0° F. and exposure to ambient temperatures. 44. A whipped ice cream or milk shake product comprised of about 15-25% dairy-based carriers, about 0.5-6.0% glycerol, about 54% to about 62% water, and sugar plus glycerol in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor effective amounts of flavoring, emulsifier, and an amount of polysaccharide stabilizers comprised of microcrystalline cellulose, carrageenan and sodium carboxymethylcellulose effective to substantially inhibit the crystallization of the lactose present in said carriers, and about 3% to about 7% fat wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and wherein the product is spoonable and substantially noncrystalline at about 0° F., and the volume of the product remains substantially constant during storage at about 0° F. for at least about six months. 45. The whipped product according to claim 44 comprising a part-dairy shake wherein said fat includes an unsaturated vegetable oil, and the product comprises about 10% to about 13% of a fructose-dextrose syrup comprised of about 30% to about 90% fructose, about 7% to about 10% of sucrose, about 0.5-6.0% maltodextrin, and about 1.5% to about 4% to about a 27 to about 75 D.E. corn syrup, about 0.025% to about 0.28% of sodium carboxymethylcellulose, about 0.125% to about 1.0% of microcrystalline cellulose, and about 0.01-1% calcium carrageenan, wherein the volume of the product remains substantially constant for at least about 10 days at refrigerator temperatures of about 42° F. and for at least about one year at freezer temperatures of about 0° F. 46. The whipped product according to claim 44 wherein the sugar further comprises about 0.5-6.0% of corn syrup solids. 47. The whipped product according to claim 45 wherein the flavoring is strawberry, cocoa or vanilla, and the product can be consumed through a straw when it is at a temperature of about 42° F. 48. The whipped product according to claim 44 wherein said fat is comprised of about equal parts of soybean oil and coconut oil, and said carriers comprise a mixture of nonfat milk solids and whey. 49. A whippable food product comprised of an oil-in-water emulsion of nonfat milk solids, an edible polyhydric alcohol, and about 40% to about 70% water, and sugar plus polyhydric alcohol in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and said polyhydric alcohol plus said fructose and/or dextrose being about 45-85% by weight of the total sugar, and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and about 0.25-5% of polysaccharide stabilizers comprised of carrageenan and sodium carboxymethylcellulose, and when whipped the product is substantially noncrystalline and spoonable at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about six months. 50. A whippable food product comprised of about 5% to about 8% nonfat milk solids, about 0.5-6.0% glycerol, about 3% to about 6% whey, about 54% to about 62% water,and sugar plus glycerol in a ratio to water of about 1:1.75 to about 3.0, wherein said sugar component is comprised of at least about 30% fructose and/or dextrose; and minor, effective amounts of flavoring, emulsifier, and polysaccharide stabilizers comprised of microcrystalline cellulose, sodium carboxymethylcellulose and calcium carrageenan in a total amount effective to substantially inhibit the crystallization of the lactose present in the whey and in the milk solids; and about 4% to about 7% fat wherein said fat includes at least about 50% of a solid beta phase-tending crystalline fat and when the product is whipped, it is spoonable and noncrystalline at about 0° F., and the volume of the product when whipped remains substantially constant during storage at about 0° F. for at least about one year. 51. The whippable food product according to claim 50 wherein the flavoring is cocoa, strawberry or vanilla. 52. The whippable food product according to claim 50 wherein the sugar comprises 0.5-6.0% solids selected from the group consisting 15 D.E. corn syrup solids or 24 D.E. corn syrup solids. 53. The whippable food product according to claim 50 wherein said fat is comprised of about equal parts of soybean oil and coconut oil. 54. A method for preparing a whipped food product comprising: a. mixing together nonfat milk solids, whey, about 40% to about 70% water, and an edible polyhydric alcohol, wherein the ratio of sugar plus alcohol to water is about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein said fat is comprised of at least about 50% of a beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier and about 0.125-10% of stabilizers comprised of carrageenan, microcrystalline cellulose and sodium carboxymethylcellulose, and b. pasteurizing, homogenizing, and cooling the mixture, and then whipping the homogenized, pasteurized and cooled mixture to provide an ice cream or milk shake product which is substantially noncrystalline and spoonable at freezer temperatures of about 0° F., and which remains substantially constant in volume during storage at freezer temperatures of about 0° F. for at least about six months. 55. The method of claim 54 wherein the polyhydric alcohol comprises about 0.25-10% glycerol and the sugar component comprises about an equal amount of 15 D.E. corn syrup solids or 24 D.E. corn syrup solids. 56. The method accoding to claim 54 which comprises making a milk shake product wherein said mixture includes about 0.01-1% calcium carrageenan, about 3% to about 7% beta phase-tending crystalline fat, about 0.5-6.0% maltodextrin, about 0.5-6.0% glycerol, about 0.025% to about 0.28% sodium carboxymethylcellulose, about 3% to about 10% protein solids and about 3-10% lactose, wherein the volume of the product remains substantially constant during the storage at about 0° F. for at least one year, and wherein the product becomes flowable in about 5-10 minutes after removal from 0° F. storage and exposure to ambient temperatures. 57. The method according to claim 56 which comprises making a dairy milk shake wherein said beta phase-tending crystalline fat comprises butter fat. 58. The method according to claim 56 which comprises making a part-dairy shake, wherein said beta phase-tending crystalline fat comprises about equal parts of a beta phase-tending crystalline fat and a polyunsaturated vegetable oil.