IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0069128
(2008-02-07)
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등록번호 |
US-7776376
(2010-09-06)
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발명자
/ 주소 |
- Perks, Cheryl
- Piatko, Michael
- Aurand, Thomas
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출원인 / 주소 |
- Rich Products Corporation
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
0 인용 특허 :
60 |
초록
▼
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts suffici
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabilizing emulsifiers in amounts sufficient to stabilize the product. This product can be stored at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.
대표청구항
▼
The invention claimed is: 1. A whippable oil-in-water emulsion food product comprising triglyceride fat comprising a first fraction of vegetable oil having an iodine value of or less and a second fraction of hardening fat, wherein the first fraction makes up about 80-90% of the triglyceride fat; an
The invention claimed is: 1. A whippable oil-in-water emulsion food product comprising triglyceride fat comprising a first fraction of vegetable oil having an iodine value of or less and a second fraction of hardening fat, wherein the first fraction makes up about 80-90% of the triglyceride fat; an emulsifier component comprising stabilizing and destabilizing emulsifiers such that the stabilizer to destabilizer HLB ratio is between 1 and 4; and one or more sugars, wherein the whippable product can be stored and whipped at ambient temperatures and the whipped product prepared from the whippable product can be displayed at ambient temperatures. 2. The whippable food product of claim 1, wherein the percent of first fraction of total fat is selected from the group consisting of 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89% and 90%. 3. The whippable food product of claim 1, wherein the first fraction is selected from the group consisting of palm kernel oil, coconut oil, tucum oil, and hydrogenated fractions thereof. 4. The whippable food product of claim 1, wherein the second fraction is selected from the group consisting of palm oil, cottonseed oil, lard, tallow and a stearine fraction thereof. 5. The whippable food product of claim 1, wherein the first fraction is palm kernel oil and the second fraction is palm oil. 6. The whippable food product of claim 1, further comprising one or more proteins. 7. The whippable food product of claim 1, further comprising flavorings. 8. The whippable food product of claim 1, wherein the sugar is selected from the group consisting of monosaccharides, disaccharides, polysaccharides, maltodextrins, polyols and combinations thereof. 9. The whippable food product of claim 8, wherein the sugar is selected from the group consisting of sucrose, fructose, dextrose, trehalose, sugar syrups, polydextrose, maltitol, erythritol, xylitol, mannitol, isomalt, lactitol, glycerin, propylene glycol and sorbitol. 10. The whippable food product of claim 9, further comprising an intensive sweetener selected from the group consisting of acesulfame, thaumatin aspartame, alitame, saccharin, cyclamates and trichloro sucrose. 11. The whippable food product of claim 1, wherein the fat of the first fraction is fully hydrogenated. 12. The whippable food product of claim 1, wherein the stabilizing emulsifiers are selected from the group consisting of saturated monoglycerides, saturated diglycerides, polyglycerol esters of fatty acids, cellulose gums, sucrose esters and sodium stearoyl lactylate and the destabilizing emulsifiers are selected from the group consisting of unsaturated monoglycerides, unsaturated diglycerides, propylene glycol esters, sorbitan monostearate, polysorbate 65, polysorbate 60 and polysorbate 80, lecithin and sodium stearoyl lactylate. 13. The whippable food product of claim 1, wherein the stabilizer to destabilizer HLB ratio is between 2 and 4. 14. A whipped confection that can be prepared and displayed at ambient temperatures comprising triglyceride fat comprising a first fraction of vegetable oil having an iodine value of 5 or less and a second fraction of hardening fat, wherein the first fraction makes up about 80-90% of the triglyceride fat; one or more sugars and emulsifier component comprising stabilizing and destabilizing emulsifiers such that the stabilizer to destabilizer HLB ration is between about 1 and 4, wherein the whipped confection has an overrun of between 150 to 500. 15. The whipped confection of claim 14, wherein the percent of first fraction of total fat is selected from the group consisting of 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89% and 90%. 16. The whipped confection of claim 14, wherein the first fraction is selected from the group consisting of palm kernel oil, coconut oil, tucum oil, and hydrogenated fractions thereof. 17. The whipped confection of claim 14, wherein the second fraction is selected from the group consisting of palm oil, cottonseed oil, lard, tallow and a stearine fraction thereof. 18. The whipped confection of claim 14, further comprising one or more proteins, and/or flavorings. 19. The whipped confection of claim 14, wherein the sugar is selected from the group consisting of monosaccharides, disaccharides, polysaccharides, maltodextrins and polyols and the stabilizing emulsifiers are selected from the group consisting of saturated monoglycerides, saturated diglycerides, polyglycerol esters of fatty acids, cellulose gums, sucrose esters and sodium stearoyl lactylate and the destabilizing emulsifiers are selected from the group consisting of unsaturated monoglycerides, unsaturated diglycerides, propylene glycol esters, sorbitan monostearate, polysorbate 65, polysorbate 60 and polysorbate 80, lecithin and sodium stearoyl lactylate. 20. The whipped confection of claim 19, further comprising an intensive sweetener selected from the group consisting of acesulfame, thaumatin, aspartame, alitame, saccharin, cyclamates and trichloro sucrose.
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