Patent ID: 7563470
Filing Date: 2009-07-21
Classification: A23D

Abstract:
1. A whippable food product which is pourable at refrigeration and room temperatures comprising by wt % about 30-40% triglyceride fats, emulsifiers between 0.15 to 0.41% comprising 0.02 to 0.05% polysorbate 60, 0.02 to 0.05% polysorbate 80, 0.06 to 0.2% lecithin, and 0.05 to 0.11% sodium; stearoyl lactylate, one or more hydrophilic colloids and 0.2 to 0.5% proteins, wherein the whipped confection has a smooth, non-greasy texture, is free of waxy mouth feel and has a butter-like taste, and wherein the whipped confection behaves as an oil-in-water emulsion, but if whipped with added sugar, behaves as a water-in-oil emulsion.