Rich Products Corporation

John S O'Mahony

Marvin L Kahn

Robert J Lynch

Satya N Adapa

A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty acids thereof are of C14 length or less, (2) water, (3) emulsifier component in an amount that is sufficient to stabilize the product emulsion, and optionally, (4) a protein component that facilitates preparation of or stabilization of the product the, and optionally, (5) one or more additional substances, provided that the triglyceride fat component has a profile of solid fat index of about 70 at 50&deg; F., about 40 to 75 at 80&deg; F., and less than about 20 at 100&deg; F., wherein the product is characterized by providing a whipping overrun of between about 300 and about 500% that can be achieved between about 45&deg; F. and 50&deg; F. in less than about 4 minutes. Additionally, there is provided a method of providing a whippable food product that contains a triglyceride fat component, and an emulsifier component, wherein the fat component has a relatively high melting point characterized by a profile of solid fat index of about 70 at 50&deg; F. about 40 to 75 at 80&deg; F., less than about 20 at 100&deg; F., the method comprising the step of selecting for inclusion into the product an emulsifier component that increases substantially the whipping overrun of the product thereof minimizing the amount of the triglyceride component present in a volume of the product.

Organoleptic whippable foods with improved temperature stability and improved whipping performance

The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10% to about 45% fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200%.

Whipped low fat spread

The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.

Process of making low fat low cholesterol milk products

The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aforementioned milk to produce low cholesterol, low fat dairy products.

Low fat low cholesterol milk products

A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; exposing the solution to an enzyme; concentrating the solution; and returning the concentrated solution to the original infusion bath.

Fruit infusion using a syrup which has been subjected to enzyme

A process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process.

Sugar infusion of fruit

Fructose is generated within whole fruit or within segments of fruit by inoculation with enzyme. The taste of the fruit is improved and the fruit may be subjected to freezing temperatures without suffering damage.

Improved fruit composition having a depressed freezing point

Fruit juices having a depressed freezing point are obtained by treating the juice with an enzyme suited for converting a portion of naturally present sucrose and or glucose into fructose. Frozen concentrated solutions of such juices are conveniently handled and readily reconstituted. When fructose is generated within whole fruit or within segments of fruit (as by inoculation with enzyme) the taste may be improved and the fruit may be subjected to freezing temperatures without suffering damage.

Growing community of inventors

Clarence Center, NY, United States of America

John S O'Mahony