Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Rafael J Marquez

Alexander A Gonsalves

Krzysztof Mosiewicz

Donald C Hannan

Rajendra Borwankar

Kenneth M Tabasco

Wen-Sherng Chen

An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.

Stable foams in a high acid environment

A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Fat-free/low-fat, frozen whipped topping

Process for fat-free/low-fat, frozen whipped topping

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Chicago, IL, United States of America

Rafael J Marquez