초록 ▼

A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density

A low-fat whipped topping having excellent performance and organoleptic properties comprising on a weight basis about 0.0% to 7.0% fat, about 0.20% to 0.8% emulsifiers, about 1.0% to 1.75% stabilizers and about 40% to 55% water soluble carbohydrates. The low-fat whipped topping has a caloric density of from 1.5 to 2.5 calories per gram and an overrun of at least 300%.

대표청구항 ▼

[ What is claimed is:] [1.] A low fat topping which is free of non-fat milk solids comprising: on a weight basis about 3.0% to 7.0% fat, about 0.2 to 0.8% emulsifiers, about 1.0 to 1.75% stabilizers, about 30 to 55% water soluble carbohydrates, and about 35 to 65% water, wherein said low fat topping

[ What is claimed is:] [1.] A low fat topping which is free of non-fat milk solids comprising: on a weight basis about 3.0% to 7.0% fat, about 0.2 to 0.8% emulsifiers, about 1.0 to 1.75% stabilizers, about 30 to 55% water soluble carbohydrates, and about 35 to 65% water, wherein said low fat topping has a caloric density of from 1.5 to 2.5 calories per gram and when whipped has an overrun in excess of about 300%.