초록 ▼

A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling hydrocolloid having a gel temperature below 80.degree. F. (21.1.degree. C.). Preferably, the emulsifier

A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling hydrocolloid having a gel temperature below 80.degree. F. (21.1.degree. C.). Preferably, the emulsifier is polysorbate 60 and/or sucrose fatty acid ester and the gelling hydrocolloid is gelatin. The foam may be free of non-gelatin protein material and has a pH of 3.2-4.6. The foam may be packaged as a ready-to-eat dessert or used as a topping on packaged, ready-to-eat dessert gels or puddings.

대표청구항 ▼

[ Having thus described the invention what is claimed is:] [1.] An non-dairy foam having an overrun of from 50-350%, said foam being refrigerator-stable for a period of at least 3 months, containing water, sweetener, 2-30% hydrogenated vegetable oil, 0.05-1% non-ionic emulsifier having an HLB of at

[ Having thus described the invention what is claimed is:] [1.] An non-dairy foam having an overrun of from 50-350%, said foam being refrigerator-stable for a period of at least 3 months, containing water, sweetener, 2-30% hydrogenated vegetable oil, 0.05-1% non-ionic emulsifier having an HLB of at least 10, and 0.3-2% gelling hydrocolloid having a gel temperature below 80.degree. F.