General Foods Limited

Andre J Eydt

Michael T McGuire

Reuben H Waitman, Sr

Richard Alan Williams

Alexander A Gonsalves

William J Dell

William E Flango

Thomas E Guhl

Lawrence H Freed

Walter W Schulok

John T Oppy

Charles E Lambert

Suzanne Baratta

Carole G Wendrovsky

Richard F Hayes

Gordon C Smith

A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.

Real cream frozen whipped topping composition

A frozen, aerated cake frosting is prepared by pasteurizing and homogenizing a blend of sweeteners, water, fat, protein, emulsifiers and stabilizers, cooling and tempering the resulting emulsion and then whipping the tempered emulsion. Thereafter the whipped emulsion is combined with powdered sucrose at a weight ratio of 0.2 to 0.4:1 and the blend is frozen. The protein component is desirably a sodium-calcium caseinate complex having a sodium to calcium ratio of 0.25 to 1.0:1.

Frozen aerated creamy frosting and method therefore

A cold water-soluble quick-setting low methoxyl pectin dry mix composition providing smooth, continuous and uniform gels having good texture and mouth-feel characteristics is prepared by combining a low methoxyl pectin which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar with a slowly soluble calcium ion source in an amount sufficient for gel formation and a slowly dissolving edible acid in an amount which will provide a final pH of from about 3.5 to 4.5 upon dissolution of the mix in water.

Quick-set low methoxyl pectin composition

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New York, NY, United States of America

Andre J Eydt