公开(公告)号：US20170295835A1

公开(公告)日：2017-10-19

申请号：US15514357

申请日：2015-09-25

申请人： Tate & Lyle Custom Ingredients LLC

发明人： Jacob Michael Durbin ,  David Leonard Hoyda

IPC分类号： A23L29/10 ,  A23L29/206 ,  A23P30/40

CPC分类号： A23L29/10 ,  A23C2270/10 ,  A23G3/00 ,  A23L9/10 ,  A23L29/206 ,  A23P30/40 ,  A23V2002/00 ,  B65D83/14 ,  A23V2200/226 ,  A23V2200/246 ,  A23V2200/3324 ,  A23V2250/5072 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23V2250/54246 ,  A23V2250/61 ,  A23V2250/506 ,  A23V2250/507 ,  A23V2250/54252 ,  A23V2250/5066

摘要： This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

公开(公告)号：US11350656B2

公开(公告)日：2022-06-07

申请号：US15514357

申请日：2015-09-25

申请人： Tate & Lyle Custom Ingredients LLC

发明人： Jacob Michael Durbin ,  David Leonard Hoyda

IPC分类号： A23L29/10 ,  A23P30/40 ,  A23L29/206 ,  A23L9/10 ,  B65D83/14 ,  A23G3/00

摘要： A whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.