HK1092017B - A whippable food product having improved stability - Google Patents

Description

Whippable food products having improved stability

This application claims priority from U.S. provisional application No.60/470,558, filed on 14/5/2003, the contents of which are incorporated herein by reference.

Technical Field

The present invention relates generally to the field of whippable food products, and more particularly to whippable food products having improved performance and stability properties at room temperature.

Background

Whippable food products are commonly used as toppings, icings, fillings and the like for cakes and other desserts. Different approaches have been used to obtain formulations with desired properties, including long shelf life of whipped and non-whipped products, ease of preparation and use of whipped products, stability and performance; conditions under which whipping is performed, including whipping temperature; the standing temperature and the standing time; ease of coating the whipped product, etc.

Consumer selection of a whippable product also depends on the mouthfeel and taste of the whipped product, stability indicators, such as the tendency of the dessert to harden, exude liquids, develop cracks, bleed, break, slump, or melt. Desirable properties include a fresh cream taste with a very smooth appearance without off-flavors or waxy-like notes with many vegetable oils and their components.

It has been suggested that the selection of emulsifiers, stabilizers and water-soluble solids (including sweeteners and inorganic salts), proteins and fats are critical to the preparation of such whippable products having desirable properties while being appealing to the consumer. However, judging the specific combination of these ingredients has proven elusive. Furthermore, when stabilizing and destabilizing emulsifiers have been used previously, the specific ratios of stabilizing and destabilizing emulsifiers cannot be judged and their combined effect on performance and stability cannot be optimized.

In one approach, triglyceride fats such as "mild range" or "household" oils are used. Such oils include soybean oil, canola oil, sunflower oil, corn oil, cottonseed oil, olive oil, peanut oil, rapeseed oil, safflower oil, low linolenic soybean oil, low linolenic canola oil, high oleic sunflower oil, or one or more of the foregoing. Such oils are generally characterized as containing no more than about 5% fatty acids of C14 length or less; generally no more than about 15% fatty acids of C16 length; typically more than about 50% of mixed C18 fatty acids (saturated; mono-, di-and tri-unsaturated). Such triglyceride fats are believed to have certain beneficial properties, including being readily available, a suitable solid fat index, and a neutral taste. However, such oils require hydrogenation when used in whipped products. In this regard, it is generally believed that such household oils must be hydrogenated to a product having an iodine value of about 65 to about 70 in a formulation for a stable whipped topping, icing or pie filling.

Generally, such oils, if not further refined at substantial cost, are believed to have (1) a dairy topping off taste, (2) a sufficient concentration of high molecular weight saturated fats (stearic acid, C18:0, melting point about 165 ° F) present after hydrogenation such that they leave a waxy aftertaste in the mouth, but are not easily removed from the taste after they are tasted.

As is known in the art, an alternative approach to supplying a suitable mixture of triglyceride fatty components and emulsifiers involves the use of "high lauric acid" or tropical oils. Consumers perceive such oils as having very good organoleptic properties of cream or butter, for example. Such oils (including hydrogenated forms and fractions or transesterified forms thereof) typically have very high saturates and surprisingly low melting points due to the large contribution to average molecular weight of the short length C14, C12 made triglycerides and lower fatty acids.

Representative of such organoleptic oils are babassu oil, coconut oil, star palm oil, palm kernel oil, and combinations of the foregoing. Such oils, including hydrogenated forms or components thereof, such as partially hydrogenated, fully hydrogenated palm kernel oil (meaning an iodine value of about 1), partially hydrogenated coconut oil of the palm nut stearic or oleic acid component, fully hydrogenated coconut oil, or combinations thereof, included in the triglyceride fat component of the whippable product are believed to facilitate whipping (including continuous whippability) and enhance stability and the presence of desirable organoleptic properties (sensory feel) in such products and confections.

However, often such triglyceride fats do not themselves provide enhanced temperature stability, a feature required for modern products. When properly hydrogenated, they provide improved temperature stability, however, they also can produce undesirable performance or consumer complaint characteristics, such as, for example, a waxy mouthfeel, are difficult to eliminate, and the like.

In addition to the type of fat and the mixing, emulsifiers play a special role in topping applications. In the liquid phase, stabilizing surfactants are needed to prevent creaming or inversion. When the product is ready (whipped) destabilizing surfactants are required to transfer protein from the oil globules and form a stable foam/topping from the oil-in-water emulsion. Therefore, proper proportions are critical for a stable final product.

Various emulsifiers have been used in combination with these oils, including certain amounts of polysorbate 60, hexanediol distearate, lecithin (lecithin's), also sodium or calcium stearoyl lactylate, esterified monoglycerides, diglycerides, sucrose esters, polyethylene glycols (PEGs), Polyethylene Glycol Esters (PGEs) and hydrocolloids with emulsifying properties.

Lynch, U.S. patent 6,203,841 (assigned to the same assignee as the present invention) provides a whippable food product having a triglyceride fat component having a triglyceride fat first portion having an iodine value of less than 5 and a second hardened fat portion. The hardened fat fraction is used on a 2-10% scale.

Ono, U.S. patent 5,962,058, provides a whippable food product wherein the fat component is a mixture of diglycerides and triglycerides.

Whippable products containing transesterified triglycerides are described in Sikking patent WO 01/41586 and Hidaka U.S. patent 6,228,417. Transesterification is a large and complex process and can add significantly to the cost of manufacturing these products.

Us patent 4,107,343 to Petricca describes a pourable whippable emulsion with a specific emulsifier composition that can be used as a topping for food and has long term stability to separation and gelation. Each patent/patent application indirectly addresses the difficulty of making whipped products that can be dispensed, stored, prepared and/or placed in the normal room temperature range and maintain a desired organoleptic appearance.

Furthermore, Lynch, U.S. Pat. No.6,203,841 and Sikking, WO 01/41586 both describe that product performance and/or flavor is adversely affected by the presence of more than 10% hardened fat in the formulation.

Thus, there is an ongoing unmet need for whipped products having desirable organoleptic properties and excellent stability at room temperature.

Summary of The Invention

The present invention provides a whippable food product in an oil-in-water emulsion food product which can be made from readily available ingredients and which expands the distribution of the whipped or whipped product and extends its use temperature.

The whippable food product of the present invention has good organoleptic and stability properties. The product may be stored at-20 ℃ to 40 ℃. The storage time varies with temperature. For example, at 30 ℃ the product can be stored for up to 12 months, at 40 ℃ the product can be stored for up to 3 months. The product may be whipped at about 10 ℃ to about 27 ℃, used or placed at up to 30 ℃ to obtain confections on various food products (including cakes, desserts, etc.), including toppings, frostings, pie fillings, and the like. The whipped form of the product is stable for up to 7 days.

The whippable food product of the present invention comprises an oil-in-water emulsion comprised of a triglyceride component, water, a sufficient amount of an emulsifier component to stabilize the product, an optional protein component, one or more sugars, sugar alcohols, hydrocolloids, salts, butter, antioxidants, or flavors, and the like.

The HLB ratio of stabilizing and destabilizing emulsifiers of the present invention is between about 1 and 4. The hydrophilicity/lipophilicity of an emulsifier is influenced by its molecular structure. These properties are determined by the hydrophilic/lipophilic balance (HLB) value. The low HLB value indicates a greater tendency to be lipophilic when used to stabilize water-in-oil emulsions. The high HLB value indicates that it is due to the hydrophilic emulsifier when typically used in oil-in-water emulsions.

The triglyceride component comprises more than one component of fat. For example, a first component comprising a fat having a low iodine value. The iodine number is less than 5, preferably less than 2, more preferably about 1 or less. Such fats include palm kernel oil, coconut oil, babassu oil, star palm oil, or hydrogenated fractions thereof. The first component is present in an amount of 80-90% of the total fat. The fat second component includes hardened fat. Examples of hardened fats include palm oil, cottonseed oil, lard, tallow, or hard fat fractions thereof. The second component (hardened fat component) is present in an amount of 10-20% of the total fat.

The present invention also provides a method for obtaining a whippable food product with improved stability. The method includes the step of mixing the dry ingredients and some emulsifier in aqueous solution in warm aqueous solution. The fat phase is prepared by heating the fat and adding the remaining emulsifier to the fat phase. The oil and water phases were mixed and mixed. The product is heated to obtain a commercial sterilized product, then homogenized and cooled to obtain the desired stability.

The invention also provides a method for obtaining a whipped confection. The product is whipped into a whipped confection by conventional methods known in the art. The whippable product may be whipped with or without the addition of other ingredients, such as various forms of sugar. The product can be whipped to an overrun of up to 500% at temperatures up to 27 ℃.

Detailed Description

The present invention provides whippable food products having improved stability of the whipped product (e.g., emulsion breaking, gelling or inversion), as well as whipped confections resulting therefrom (e.g., cracking, bleeding, swelling, sagging or slumping of the cake, or a loss of a perceptible sensory characteristic). The food product of the present invention is easy to store and can be whipped at room temperature.

The invention specifically provides whipped products and confections having long stability and desirable sensory properties. While not intending to be bound by any theory, it is believed that the particular combination of ingredients including triglyceride fat and the ratio of stabilizing emulsifier and destabilizing emulsifier contribute to the improvement in the above-described basic properties.

Emulsifiers have a particular role in topping applications. In the liquid phase, stabilizing ingredients are required to prevent creaming and inversion. When making (whipping) products, a destabilizing ingredient is required to transfer protein from the oil globules and form a stable foam/topping from the oil-in-water emulsion. The proper ratio is therefore critical for a stable end product. In the present invention, by understanding and controlling the liquid-crystalline phase of the emulsifier, we can relax the temperature range over which the present invention works. Maintaining proper mixing of the emulsion stabilizer and destabilizer allows the liquid-crystalline phase to be maintained which results in constant emulsion and foam properties at the temperatures disclosed.

Stabilizing agents (or stabilizing emulsifiers) are agents that inhibit agglomeration, creaming and/or coalescence. Destabilizing (or destabilizing) emulsifiers are agents that promote aggregation. The whippable product is characterized by a stabilizer to destabilizer HLB ratio of between 1 and 4. Non-limiting examples of destabilizing agents and stabilizer emulsifiers are shown in table 1.

Emulsifier	Function(s)	HLB
			Unsaturated mono-and diglycerides	Destabilizing agent	3-4
Propylene glycol ester	Destabilizing agent	3.5
			Sorbitan monostearate	Destabilizing agent	4.7
Polysorbate 65	Destabilizing agent	11.0

Polysorbate 60	Destabilizing agent	14.5
			Polysorbate 80	Destabilizing agent	15.0
Lecithin	Destabilizing agent	4-9
			Polyglycerol esters of fatty acids	Stabilizer	7.0
Saturated mono-and diglycerides	Stabilizer	3-4
			Cellulose gum	Stabilizer	10-11
Sucrose esters	Stabilizer	11-15
			Sodium stearoyl lactylate	Stabilizer/destabilizer*	21.0

^*Both functions, but the weight ratio of the stabilizer and the destabilizer in the calculation of the HLB ratio of the patent is 2: 1

The term "HLB ratio of a stabilizer to a destabilizer" as used herein refers to the ratio of the weighted HLB value of the stabilizer to the weighted HLB value of the destabilizer. Thus, if the destabilizer (DS-1) in the formulation has an HLB of 14.5 and is present at a concentration of 0.1%, the two stabilizers (S-1 and S-2) having HLB values of 4 and 15, respectively, are present at concentrations of 0.1 and 0.3%, respectively, and the HLB ratio of the stabilizer and destabilizer is calculated as follows. The relative HLB value of DS-1 is the amount of DS-1 multiplied by the total amount of HLB/emulsifier (i.e., 0.1X 14.5/0.5), which is equal to 2.9. In this example, the relative HLB values of S-1 and S-2, respectively, were calculated in a similar manner to be 0.8 and 0.9. Thus, the HLB ratio of a stabilizer to a destabilizer is the total relative HLB value of all stabilizers to the total relative HLB value of the destabilizer. Thus, in this example, this ratio is 3.37.

Representative characteristics and specific improvements (and combination improvements) of whipped products and confections obtained in accordance with the practice of the present invention include:

a) the unstirred liquid product is easy to pour

b) The product may be whipped with or without additional ingredients (e.g., sugar, powdered sugar, liquid sugar, etc.).

c) The whipped product can be stored at-20 ℃ to 40 ℃. The storage time varies with temperature. For example, at 30 ℃ the product can be stored for up to 12 months, at 40 ℃ the product can be stored for up to 3 months.

d) The whipped product is a topping, frosting, pie filling of a confectionery whipped to have a desired taste and mouthfeel.

e) The whipped product can be made at 10 ℃ to 27 ℃.

f) The whipped product can be used or stored at temperatures up to 30 ℃ for up to 7 days as toppings, frostings, pie fillings for cakes, desserts and the like without cracking, bleeding, swelling, sagging or slumping of the cake or dessert.

g) It can be whipped to an overrun of up to 500%. The expansion degree obtained is generally between 150-500%. The degree of expansion (%) is defined by the weight/volume of liquid divided by the weight/volume of foam x 100.

h) The activity of water is less than or equal to 0.93.

i) The whippable product has a stabilizer to destabilizer HLB ratio of from 1 to 4.

The various ingredients in the product are given below.

Fat:

the triglyceride fat component contributes to the stability of the product. In one embodiment, the fat useful in the present invention is a two-component mixture. The first component has a low iodine value and comprises a fat such as Palm Kernel Oil (PKO), coconut oil, babassu oil, star palm oil or hydrogenated components thereof. Typical tropical or dodecane fats are suitable fats in the first component. The iodine value of the component is 5 or less, preferably 2 or less, more preferably around 1 or less. Preferably a fully hydrogenated fat, which typically has an iodine value of less than 3. For example, a fully hydrogenated PKO has an iodine value of ≦ 1.0.

The second component includes hardened fat. Examples of the second component include palm oil, cottonseed oil, lard, tallow, or stearic acid moieties thereof. In one embodiment, the triglyceride fat component is a mixture of hydrogenated palm kernel oil and palm oil stearic acid.

While not intending to be bound by any theory, it is believed that the second component contributes to the stability of the whippable product at room temperature without substantially detracting from the organoleptic properties of the first component. The first component comprises about 80-90% of the total fat, and the remainder is made up of the second component. In various embodiments of the invention, the triglyceride fat component, the first component, is 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, and 90% of the fat component, and the remaining fat component is the second component.

The solid fat content (AOCS Official method cd 16b-93, 1993) and fatty acid profile (AOCS Official method Ce 1-62, 1990) of the whippable product of the invention were determined according to standard AOCS methods and are shown in Table 2 below.

TABLE 2

SFC% at a temperature of	Hydrogenated palm kernel oil with 10% palm stearic acid	Hydrogenated palm kernel oil with 20% palm stearic acid
			10	93	93
20	79	82
			25	68	74
30	39	50
			35	20	31
40	15	26
			Fatty acid distribution	Hydrogenated palm kernel oil with 10% palm stearic acid	Hydrogenated palm kernel oil with 20% palm stearic acid
％C8	2.9	2.6
			％C10	2.9	2.6
％C12	41.5	37.9
			％C14	13.9	12.9
Total% C14 and less	61.2	56.0

Emulsifier

A wide variety of emulsifiers may be used in the same class of oil-in-water emulsions of the prior art, for example, from about 0.1% to 3%, preferably from about 0.4% to 1.0%, as permitted by FDA guidelines. Suitable emulsifiers include lecithin, hydrolyzed lecithin; mono-, di-or polyesters of fatty acids, such as stearic and palmitic acid mono-and diglycerides, polyoxyethylene ethers of fatty esters of polyhydric alcohols, such as sorbitan monostearate (polysorbate 60) or sorbitan monooleate (polysorbate 80); fatty esters of polyhydric alcohols, such as sorbitan monostearate or tristearate; polyglyceryl esters of mono-and diglycerides, such as hexaglyceryl distearate; mono-and/or diesters of glycols, such as propylene glycol monostearate and monopalmitate, monoglyceryl succinate (succinylated monoglycerides); esters of carboxylic acids such as lactic, citric and tartaric acids with mono-and diglycerides of fatty acids, such as glyceryl lacto palmitate and glyceryl lacto stearate, calcium or sodium stearoyl lactylate and all members of the sucrose ester family thereof, all kinds of fatty acid diacetyl tartaric acid esters, "DATEMS", and the like, and mixtures thereof.

The emulsifier component of the present invention may also include one or more hydrophilic colloids as stabilizing emulsifiers. This includes methylcellulose, carboxy-methylcellulose, hydroxy-propylcellulose, hydroxy-propylmethylcellulose, and microcrystalline cellulose. The HLB values of these hydrocolloids are listed below for the cellulose gums in table 1.

As discussed above, the emulsifier should be selected so that the HLB ratio of the stabilizer and destabilizer is between 1 and 4.

Thickening/gelling agent

Some gums and starches may be used as thickeners/gelling agents. Those skilled in the art will recognize that these thickeners/gelling agents may also be useful as stabilizers and emulsifiers. However, in the present invention, if gums are present in the formulation, these gums are not included in the calculation of the HLB value. These gums may be natural, such as vegetable gums or animal gums. Examples of such gums include gelatin, pectin, alginate gum, agar, carrageenan, locust bean gum, guar gum, gum arabic, xanthan gum, karaya gum, gellan gum, konjac gum. Starches include corn, potato, wheat, tapioca, rice and any derivatives or variants thereof. Typically, the gum/starch or gum/starch combination is used with a sugar (e.g., glucose) and a carrier. The amount of gum/starch may vary widely according to the amounts known for prior art compositions, generally about 0-2%, preferably about 0.1-0.5%, as permitted by FDA guidelines.

Protein

Optional proteins may be included in the formulation. Milk proteins (e.g., isolated sodium and potassium caseinates), skim milk proteins, fat-free dry milk powders, milk protein concentrates, whey protein concentrates, egg albumin, alpha-lactalbumin, and beta-lactoglobulin may be used. Proteins are typically auxiliary emulsifying and stabilizing whipped products. Vegetable proteins including, but not limited to, soy protein, pea protein, wheat protein, cottonseed protein, peanut protein, and corn protein are useful. Soluble meat proteins derived from meat processing may also be used in accordance with the practice of the present invention. Egg albumen may also be used.

Candy

Sugars (or sweeteners) useful in the present invention include monosaccharides, disaccharides, polysaccharides, dextrins, maltodextrins, and polyols. The sugar may be a reducing or non-reducing sugar. The sugar component may comprise one or more sugars such as sucrose, fructose, glucose, trehalose and/or syrups, such as corn syrup and/or intense sweeteners such as acesulfame (acesulfame), thaumatin (thaumatin), aspartyl phenylalanine methyl ester, elitan (alitame), saccharin, cyclamate and sucralose. Other typical sweeteners/bulking agents include maltodextrins and polyols such as: polydextrose, maltitol, erythritol, xylitol, mannitol, isomalt, lactitol, glycerol, propylene glycol and sorbitol. For formulation calculations, all of these materials are included in the sweetener component. For taste and ease of handling, sweetener ingredients normally include sucrose and sucrose-sorbitol compositions.

Salt (salt)

Salts useful in the present invention are any edible salt that does not affect other ingredients or impart an undesirable taste. Salts are commonly used as buffers and sequestering agents. Sequestering agents are believed to form soluble metal complexes in combination with polyvalent metal ions, which complexes improve the quality and stability of foods and food emulsions. Examples of useful salts are the common salts (sodium chloride), and the sodium, calcium, potassium: monophosphate, diphosphate, polyphosphate, citrate, chloride, and the like.

Acidifying agent

Acidulants may be added to control PH, act as preservatives and/or to reduce sweetness, taste and/or browning. Examples of acidulants suitable for the present invention are phosphoric acid, tartaric acid, malic acid, citric acid, gluconic acid, fumaric acid, and the like. Preferably, acidulants are used to maintain the pH in the range of 4 to 8.

Other ingredients

Other ingredients useful in the present invention include flavoring agents, coloring agents, vitamins, mineral milk powder, cream powder, and the like. Suitable flavoring agents may be used to provide vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit, and other flavors.

The total fat in the product ranges from 12 to 48%, preferably between 20 and 30%. The total sugar solids is between 20-60%, preferably between 20-40%. The water content is between 25 and 60%, preferably between 35 and 55%. Protein is optional and may be added up to 5%, preferably between 0.5 and 2.5%. Various flavoring agents may be added to the product in amounts depending on the desired taste characteristics.

The following table (table 3) provides ranges for the various ingredients of the whippable product of the present invention.

TABLE 3

Composition (I)	Range of	Preference is given to
			Water (W)	25％-60％	30％-50％
Colloidal material	0.1％-2％	0.2％-0.6％
			Protein	0％-5％	0.5％-2.5％
Salt (salt)	0.1％-1％	0.1％-0.5％
			Preservative	0.10％-2％	0.1％-0.5％
Emulsifier	0.1％-3％	0.4％-1.0％
			Perfume	0.01％-1％	0.1％-0.5％
Component 1	10％-40％	20％-30％
			Component 2	2％-8％	2.0％-6％
Candy	20％-60％	20％-40％

To prepare the product, the dry ingredients, premixed, including the hydrophilic emulsifier (HLB ≧ 6), are added to hot water (ca. 75 ℃ C.). Sugar or sugar solution is added to the aqueous phase and the temperature is equilibrated at about 75 ℃ to dissolve and mix the ingredients. The fatty phase (. about.65 ℃) and the lipophilic emulsifier (HLB < 6) were added together and mixed at high speed until a homogeneous mixture was formed. The resulting mixture is processed to a desired level of microbial destruction to produce a sterilized product. In the present invention, the product is processed to obtain F of 10-15₀(see Canned foods by Gavin and Wedding National Food Processors Association, fifth edition, 1995). This can be achieved, for example, by preheating to 75 ℃ to 85 ℃ and then heating the product to 140 ℃ to 145 ℃ by direct or indirect heating for 4 to 10 seconds.

The mixture is then rapidly cooled to a temperature of 75-85 deg.C (temperature known to be < 60 deg.C, or > 90 deg.C to increase the particle size distribution in the final emulsion), homogenized using a two-stage homogenizer to a pressure of 100-1000 bar (preferably 200-600 bar), then pre-cooled to 30-60 deg.C, preferably to 40-50 deg.C, and finally cooled to 5-20 deg.C, preferably 5-15 deg.C. It was observed that pre-cooling temperatures of < 30 deg.C, or > 60 deg.C or final cooling temperatures of > 20 deg.C resulted in poor quality properties. The resulting mixture is then aseptically filled. The sample is preferably tempered at a temperature of 5 c to 15 c for 24 to 96 hours (temperatures > 20 c are known to reduce the stability of the final emulsion) to give the desired ingredient hydration and fatty texture. The tempered product may be used or stored and/or sold in a freezer, refrigerator or room temperature.

The whippable product produced according to the above process can be stored and sold at-20 ℃ to 30 ℃ for up to 12 months. If stored frozen, the product may be thawed by any conventional method used in the art.

To obtain a whippable confection, the whippable product of the invention can use paddles, stirrers, conventional batch stirrers (Hobart, Kitchen Aid, Kenwood, etc.), aerating devices including continuous stirrers, and the like.

The whippable product can be whipped to an overrun of up to 500%. Typically an expansion of about 150-500%. The temperature is responsible for the final overrun and the product can be whipped for about 4-15 minutes at refrigerator temperatures (about 4℃.) to room temperature (about 27℃.). The whipped product was stable at room temperature for up to 7 days without failure.

A variety of whipped confections can be made from the products of the invention. Such confections include pie fillings, frostings, toppings, carved patterns, etc., which may be used to make cakes, pie fillings, cookies, etc. The topping, the frosting and the pie filling can be used according to the conventional method. In addition, the whipped products of the invention can be used with other ingredients to provide desired toppings, frostings, and pie fillings. Other formulations cited may be found in examples 16-23 of U.S. patent 6,203,841.

The following non-limiting examples further illustrate the invention and are not to be construed as limiting in any way.

Example 1

This embodiment provides the formulation of one example each for a cream and a topping according to the present invention (table 4).

TABLE 4

	Sugar frost%	The whole is poured on the head
			Water (W)	32	50
Palm kernel oil	22.5	23.4
			Palm stearic acid	2.5	2.6
Sucrose	35.0	20.0
			Sorbitol	5.0	1.0
Casein sodium salt	1.50	1.50
			Whey isolate	0.00	0.50
Methyl cellulose	0.17	0.15
			Xanthan gum	0.03	0.05
Carrageenan	0.05	0.07
			Polysorbate 60	0.20	0.10
Polysorbate 80	0.00	0.02
			Sucrose esters	0.23	0.25

Sodium stearoyl lactylate	0.20	0.20
			Monoglyceride	0.10	0.10
Salt (salt)	0.15	0.15
			Sodium phosphate	0.25	0.25
Vanilla	0.10	0.10
			Potassium sorbate	0.10	0.10
General assembly	100	100
			Destabilization of relative HLB	3.9	3.1
Stable relative HLB	7.6	8.3
			HLB ratio	2.0	2.7

Example 2

This embodiment shows that different sugars can be used in the formulation of the present invention. Table 5 shows two formulations containing erythritol or sorbitol.

TABLE 5

Components	Formulation 2A (%)	Formulation 2B (%)
			Water (W)	38.7	28.99
Casein sodium salt	1.5	1.5
			Microcrystalline cellulose	0.3	0.0
Xanthan gum	0.03	0.03
			Methyl cellulose	0.18	0.18
Salt (salt)	0.15	0.15
			Potassium sorbate	0.1	0.1
Potassium phosphate	0.25	0.25
			Vanilla seasoningAgent for treating cancer	0.1	0.1
SSL	0.2	0.2
			Distilled monoglycerides	0.1	0.2
Polysorbate 60	0.1	0.1
			Sucrose esters	0.2	0.2
Palm kernel oil	21.25	21.25

Palm oil	3.75	3.75
			Erythritol	13	0.0
Sorbitol	0.0	8
			Candy	20	35
Total destabilization relative HLB	100 2.2	100 2.6
			Stable relative HLB	8.7	7.7
HLB ratio	3.9	2.9

Example 3

In this example, the icing component according to the invention (formulation 3A) was compared with the icing components outside the invention (formulations 3B and 3C). The formulation is shown in Table 6.

TABLE 6

	Formulation 3A	Formulation 3B	Formulation 3C
				Water (W)	32％	22％	21％
Palm kernel oil	22％	24.5％	25％
				Palm oil	3％	0.5％	0％
Sucrose	35％	0％	0％
				High fructose corn syrup	0％	50％	50％
Sorbitol	5％	0％	0％
				Glucose	0％	0％	0％
Casein sodium salt	1.5％	1％	2％
				Cellulose gum	0.2％	0.4％	0.3％
Xanthan gum and carrageenan*	0.12％	0.05％	0.05％
				P60, P80, SSL PGE, sucrose esters, mono-and diglycerides, lecithin**	0.8％	0.4％	0.5％
Sodium phosphate	0.4％	0.15％	0.15％

Sodium chloride***
				Flavoring agent	0.2％	0.5％	0.5％
General assembly	100	100	100
				Destabilization of relative HLB	2.6	2.3	6.0

Stable relative HLB	8.0	8.2	4.0
				Stabilizer/destabilizer HLB ratio	3.1	3.5	0.7

^*Formula 3A has xanthan gum horns and carrageenan, while formula 3B and formula 3C have only xanthan gum.

^**Formulation 3A had P60, P80, SSL, sucrose esters, monoglycerides and diglycerides, while formulation 3B had only SSL, formulation 3C had P60, PGE and lecithin.

^***Formulation 3A had sodium phosphate and sodium chloride, while formulations 3B and 3C had only sodium chloride.

The performance characteristics of these formulations were tested for up to 4 days, as follows. The product was whipped for 6-12 minutes and its setting characteristics were recorded. Placement measurement evaluation: a cake was stored in the bowl using a pastry bag performance test. The results are shown in tables 7A-7C below. The NW indicated that the components were not whipped.

TABLE 7A

TABLE 7B

TABLE 7C

Example 4

In this example, a topping composition according to the invention (formulation 4A) was compared with the compositions outside the invention (formulations 4B and 4C). These formulations are shown in table 8 below.

TABLE 8

Ingredients/formulations	Formulation 4A	Formulation 4B	Formulation 4C
				Water (W)	50％	43％	44％
Palm kernel oil	22.5％	24.5％	25％
				Palm oil	2.5％	0.5％	0％
Sucrose	20％	0％	0％
				High fructose corn syrup	0％	30％	30％
Sorbitol	2％	0％	0％
				Casein sodium salt	1.5％	1％	0％
Methyl cellulose	0.20％	0.25％	0.25％
				Xanthan gum, carrageenan alginate*	0.10％	0.05％	0.05％
P60, SSL, PGE, sucrose esters, monoglycerides and diglycerides, lecithin**	0.80％	0.50％	0.20％
				Sodium phosphate	0.30％	0.20％	0.10％

Sodium chloride***
				Vanilla and cream flavoring agent	0.25％	0.25％	0.25％
General assembly	100	100	100
				Destabilization of relative HLB	2.6	2.8	5.4
Stable relative HLB	8.0	7.7	6.0
				Stabilizer/destabilizer emulsifier ratio	3.1	2.7	1.1

^*Formula 4A has xanthan gum horns and carrageenan, while formula 4B and formula 4C have only alginate and xanthan gum, respectively.

^**Formulation 4A had P60, P80, SSL, sucrose esters, monoglycerides and diglycerides, while formulation 4B had only SSL, formulation 4C had P60, PGE and lecithin.

^***Formulation 4A had sodium phosphate and sodium chloride, while formulations 3B and 3C had only sodium chloride.

The performance characteristics of these formulations of example 2 were tested for up to 4 days as described in example 3. The results are shown in tables 9A-9C below.

TABLE 9A

TABLE 9B

TABLE 9C

Example 5

This example further highlights the importance of the ratio of stabilizing emulsifier to destabilizing emulsifier by some stabilizing properties of the formulations of the present invention as compared to some formulations outside of the present invention. Various formulations were prepared as shown in table 10. All formulations have similar sweeteners, proteins, sodium phosphate, salts, vanilla and sorbate, except for the ingredients shown.

Formulations A and B are identical, C, D and E are identical, F and G are identical, H and I are identical, J and K are identical. Formulations A, B, C, D and E were made according to the present invention. However, formulations F, G, H, I, J and K do not fall within the scope of the present invention. Formulations F and G contained palm kernel oil as the second component. For formulations F, G, J and K, the HLB ratio of the stabilizer and destabilizer was less than 1, and greater than 4 for formulations H and I. Formulations A, C, F, H and J were whipped at 10 deg.C, formulations B, D, G, I and K were whipped at 21 deg.C, and formulation E was whipped at 25.5 deg.C.

The formulations were measured according to the guidelines of Meilgaard et al Sensory Evaluation Techniques (Sensory Evaluation Techniques, second edition, 1999, CRC Press). Various characteristics determined included peak, penetration, percent separation of cream, pastry baling time, ease of slicing, air cell coalescence, and visual appearance. All properties were graded in the range of 1-5. The testers did not know that the formulations they determined were the same.

Whipping time refers to the time required for complete aeration, without changing the structure of the set topping or sugar or agitating the product.

The peak refers to the structure of the product immediately after whipping. The whipped product was scooped out with a spoon and the spoon was placed vertically for 30 seconds. The desired peak is a soft peak whose tip curls into a mass.

Penetration refers to the depth (millimeters) of penetration into a whipped topping or icing in 10 seconds with a conical probe having a load of 150 grams.

Pastry packing time refers to the time available (in terms of appearance and effort) for removing the whipped product from the plastic or cloth bag with a standard rose-tip.

Firmness refers to the sense of compression when whipped product enters the mouth between the tongue and upper palate.

Spreadability refers to the ease of application to the cake and the uniformity of the product applied.

Percent cream separation refers to the volume percent of aqueous slurry to fat layer at a particular storage interval and temperature.

Air cell coalescence refers to the change in appearance of topping or icing from a fine grain structure to a rough hard spot, as air cells coalesce into large cells.

The results in Table 10 show that the formulations (A-E) according to the invention have good stability in use and in standing. The values in bold indicate variations from the optimal values or ranges.

Those skilled in the art will recognize, based on the disclosure provided herein, that routine modifications can be made to these formulations by those skilled in the art, which will still be within the scope of the present disclosure.

Claims (38)

1. A whippable oil-in-water emulsion food product comprising triglyceride fat comprising a first component of vegetable oil having an iodine value of 5 or less and a hardened fat second component, the first component comprising 80-90% of the triglyceride fat, the HLB ratio of the stabilizing emulsifier and the destabilizing emulsifier being between 1-4, an emulsifier component comprising stabilizing and destabilizing emulsifiers and one or more sugars,

the whippable oil-in-water emulsion food product is storable and whippable at room temperature, and a whipped product made from the whippable oil-in-water emulsion food product is placeable at room temperature.

2. The whippable oil-in-water emulsion food product of claim 1, wherein the percentage of the first component to total fat is selected from the group consisting of 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89% and 90%.

3. The whippable oil-in-water emulsion food product of claim 1, wherein the first component comprises 89% of the total triglyceride fat.

4. The whippable oil-in-water emulsion food product of claim 1, wherein the first component comprises 80% of total triglyceride fat.

5. The whippable oil-in-water emulsion food product of claim 1, wherein the first component comprises 85% of the total triglyceride fat.

6. The whippable oil-in-water emulsion food product of claim 1, wherein the first component is selected from the group consisting of palm kernel oil, coconut oil, palm star oil and hydrogenated components thereof.

7. The whippable oil-in-water emulsion food product of claim 1, wherein the second component is selected from the group consisting of palm oil, cottonseed oil, lard, tallow, and stearic acid components thereof.

8. The whippable oil-in-water emulsion food product of claim 1, wherein the first component is palm kernel oil and the second component is palm oil.

9. The whippable oil-in-water emulsion food product of claim 8, wherein the palm kernel oil comprises 89% of total triglyceride fat and the balance of the fat is palm oil.

10. The whippable oil-in-water emulsion food product of claim 8, wherein the palm kernel oil comprises 80% of total triglyceride fat and the balance of the fat is palm oil.

11. The whippable oil-in-water emulsion food product of claim 1, further comprising one or more proteins.

12. The whippable oil-in-water emulsion food product of claim 1, further comprising a flavoring agent.

13. The whippable oil-in-water emulsion food product of claim 1, wherein the sugar is selected from the group consisting of monosaccharides, disaccharides, polysaccharides, maltitol, erythritol, xylitol, mannitol, lactitol, glycerol, propylene glycol, sorbitol, and mixtures thereof.

14. The whippable oil-in-water emulsion food product of claim 1, wherein the sugar is selected from the group consisting of maltodextrin, isomaltose.

15. The whippable oil-in-water emulsion food product of claim 13, wherein the sugar is selected from the group consisting of sucrose, fructose, glucose, trehalose, polydextrose, maltitol, erythritol, xylitol, mannitol, isomalt, lactitol, glycerol, propylene glycol and sorbitol.

16. The whippable oil-in-water emulsion food product of claim 1, wherein the sugar is selected from a syrup.

17. The whippable oil-in-water emulsion food product of claim 13, further comprising an intense sweetener selected from the group consisting of: acesulfame potassium, samaden, aspartame, alitame, saccharin, cyclamate, and sucralose.

18. The whippable oil-in-water emulsion food product of claim 1, wherein the fat of the first component is fully hydrogenated.

19. The whippable oil-in-water emulsion food product of claim 1, wherein the stabilizing emulsifiers are selected from the group consisting of saturated monoglycerides, saturated diglycerides, polyglycerol esters of fatty acids, cellulose gums, sucrose esters, and sodium stearoyl lactylate, and the destabilizing emulsifiers are selected from the group consisting of unsaturated monoglycerides, unsaturated diglycerides, esters of propylene glycol, sorbitan monostearate, polysorbate 65, polysorbate 60, polysorbate 80, lecithin, and sodium stearoyl lactylate.

20. The whippable oil-in-water emulsion food product of claim 1, wherein the HLB ratio of the stabilizing emulsifier to the destabilizing emulsifier is between 2-4.

21. The whippable oil-in-water emulsion food product of claim 1, which is whippable at 30 ℃ for up to 12 months, at 40 ℃ for up to 3 months, and between 10-27 ℃.

22. The whippable oil-in-water emulsion food product of claim 1, wherein the triglyceride fat has a solid fat content of 93 at 10 ℃, 79-82 at 20 ℃, 68-74 at 25 ℃, 39-50 at 30 ℃, 20-31 at 35 ℃ and 15-26 at 40 ℃.

23. A whipped confection preparable and placeable at room temperature comprising a triglyceride fat comprising a first component of a vegetable oil having an iodine value of 5 or less and a hardened fat second component, said first component comprising 80-90% of the triglyceride fat, one or more sugars and an emulsifier component comprising stabilizing and destabilizing emulsifiers, the HLB ratio of said stabilizing emulsifiers and destabilizing emulsifiers being between 1-4, the overrun of said whipped confection being between 150 and 500.

24. The whipped confection of claim 23, which is stable at room temperature for up to 7 days.

25. The whipped confection of claim 23, which is placed at a temperature of up to 30 ℃.

26. The whipped confection of claim 23, wherein the percentage of the first component of the total fat is selected from the group consisting of 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89% and 90%.

27. The whipped confection of claim 23, wherein the first component is selected from the group consisting of palm kernel oil, coconut oil, star palm oil and hydrogenated components thereof.

28. The whipped confection of claim 23, wherein the second component is selected from the group consisting of palm oil, cottonseed oil, lard, tallow and stearic acid components thereof.

29. The whipped confection of claim 23, wherein the first component is palm kernel oil and the second component is palm oil.

30. The whipped confection of claim 23, further comprising one or more proteins, and/or flavoring agents.

31. The whipped confection of claim 23, wherein the sugar is selected from the group consisting of monosaccharides, disaccharides, polysaccharides, maltitol, erythritol, xylitol, mannitol, lactitol, glycerol, propylene glycol, and sorbitol.

32. The whipped confection of claim 23, wherein the sugar is selected from the group consisting of maltodextrin, isomaltose.

33. The whipped confection of claim 31, wherein the sugar is selected from the group consisting of sucrose, fructose, glucose, trehalose, polydextrose, maltitol, erythritol, xylitol, mannitol, isomalt, lactitol, glycerol, propylene glycol and sorbitol.

34. The whipped confection of claim 23, wherein the sugar is selected from the group consisting of sugar syrups.

35. The whipped confection of claim 31, further comprising an intense sweetener selected from the group consisting of: acesulfame potassium, samaden, aspartame, alitame, saccharin, cyclamate, and sucralose.

36. The whipped confection of claim 23, wherein the stabilizing emulsifiers are selected from the group consisting of saturated monoglycerides, saturated diglycerides, polyglycerol esters of fatty acids, cellulose gums, sucrose esters, and sodium stearoyl lactylate, and the destabilizing emulsifiers are selected from the group consisting of unsaturated monoglycerides, unsaturated diglycerides, esters of propylene glycol, sorbitan monostearate, polysorbate 65, polysorbate 60, polysorbate 80, lecithin, and sodium stearoyl lactylate.

37. A method of making a whippable food product comprising triglyceride fat comprising a first component of vegetable oil having an iodine value of 5 or less and a hardened fat second component, said first component comprising 80-90% of the triglyceride fat, one or more sugars and an emulsifier component comprising stabilizing and destabilizing emulsifiers having an HLB ratio of between 1-4, the method comprising the steps of:

a) preparing an aqueous phase containing a hydrophilic component;

b) preparing a fat phase comprising triglyceride fat and a lipophilic emulsifier;

c) adding the fat phase to the aqueous phase at 65 ℃ and mixing at high speed to obtain a homogeneous mixture;

d) sterilizing the homogeneous mixture by heating to obtain F0 of 10-15;

e) rapidly cooling the mixture to a temperature of 75-85 ℃, homogenizing to a pressure of 100-1000 bar by using a two-stage homogenizer, pre-cooling to 30-60 ℃, and finally cooling to 5-15 ℃;

f) cooling and blending the mixture at 5-15 ℃ for 24-96 hours;

g) the blended mixture is stored to obtain a whippable product for use or sale in the freezer, refrigerator or room temperature.

38. The method of claim 37, wherein the sterilized mixture is cooled in step e) by sequentially achieving 75 ℃ to 80 ℃, 40 ℃ to 50 ℃, and 5 ℃ to 15 ℃.