STABLE FOAMS IN A HIGH ACID ENVIRONMENT

• Main Authors: GONSALVES, ALEXANDER A, HANNAN, DONALD C, CHEN, WEN-SHERNG, MOSIEWICZ, KRZYSZTOF, MARQUEZ, RAFAEL J
• Format: Patent
• Language: English; French
• Published: 04.01.2011
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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. On propose une mousse acide de pH inférieur à environ 4, et idéalement entre environ 2,5 à environ 3,5. La mousse est produite à partir d'un mélange réunissant une composante émulsion et une composante acide. La partie émulsion contient de l'eau, une graisse dure, un édulcorant, de la protéine de lactosérum, un stabilisant non ionique et un émulsifiant non ionique. La composante acide renferme un acide comestible en solution aqueuse. Elle peut, de manière facultative, contenir une source de protéines laitières et un émulsifiant non ionique. La mousse peut être utilisée garniture fouettée possédant une stabilité à la congélation-décongélation, et peut être conservée à température de réfrigération pendant au moins trois semaines.