LOW FATTY FROZEN FOAMED TOPPING AND METHOD FOR ITS PRODUCTION

Title:

LOW FATTY FROZEN FOAMED TOPPING AND METHOD FOR ITS PRODUCTION

Document Type and Number:

Japanese Patent JPH0523108

Kind Code:

A

Abstract:

PURPOSE: To obtain a low-fat and low-calorie frothed frozen topping having a stable foam structure and texture. CONSTITUTION: The frozen topping contains 5 to 15wt.% fat, 2.5 to 7.0wt.% nonfat milk solid content, 0.03 to 0.15wt.% phosphate, 0.05 to 1.0wt.% gum, 0.5 to 2% sodium casein, 0.15 to 0.6% emulsifier, and 15 to 25% water-soluble carbohydrate, and it has 38 to 43% solid content and >250% overrun and <0.65 cal/cc calorie density.

Inventors:

AREKUSANDAA EI GONSARUBUESU
BAABARA EMU TEIRAA
JIEI EMU DEBENEDEIKUTO
RICHIYAADO JIEI TOOMASU

Application Number:

JP18476391A

Publication Date:

February 02, 1993

Filing Date:

July 24, 1991

Export Citation:

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Assignee:

GEN FOODS INC

International Classes:

A23C13/14; A23G3/00; A23G3/34; (IPC1-7): A23C13/14; A23G3/00

Attorney, Agent or Firm:

Kyozo Yuasa (5 people outside)

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