Patent ID: 6638556
Filing Date: 2003-10-28
Classification: A23G,A23L,A23P,A23V

Abstract:
In a process of making a containerized frozen whipped topping by a process that includes the following sequential steps:(a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener; (b) pasteurizing the mixture; (c) homogenizing the mixture to form an oil-in-water emulsion; (d) cooling the emulsion to a temperature in the range of about 27 to 45Â° F.; (e) holding the emulsion at a temperature in the range of about 27 to 45Â° F. for a long enough time to allow at least some of the fat to crystallize; (f) aerating and whipping the emulsion into a topping; (g) dispensing the topping into containers; and (h) freezing the topping while in the containers, the improvement wherein step f comprises the substeps of (i) adding aeration gas to the cooled emulsion, (ii) subjecting the gas-containing emulsion to turbulent mixing in a first mixing zone, for a time sufficient to disperse the gas in the emulsion and raise the viscosity of the emulsion, and (iii) subjecting the resultant emulsion to further turbulent mixing in a second mixing zone, using a higher average shear rate than used in the first zone, for a time sufficient to achieve an overrun value of at least about 175 percent.