Abstract: 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.

Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Abstract: A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch preblend and the aerating, whipping and freezing the mixture.

Abstract: A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical emulsifier and 5.0 to 6.0 parts sodium caseinate per 100 parts fat. A low-fat, non-dairy, frozen whipped topping can be prepared employing the teachings of this invention.

Abstract: Frozen whipped topping formulations containing milk solids and glassy sodium polyphosphates having an average chain length of at least n=18 to n=50.

Abstract: A frozen topping having excellent texture and stability is prepared having a fat level of from 5 to 15%, an overrun of at least 250% and a solids level of 38% to 43%. The topping contains 2.5 to 7% non-fat milk solids, 0.03 to 0.15% phosphate salts, 0.5 to 2% sodium caseinate, 0.15 to 0.6 emulsifiers and 15 to 25% water-soluble carbohydrates. The ratio of phosphate salts to non-fat milk solids is from 1:60 to 1:120.

Abstract: A high quality, gelatin-free frozen confection which is ready-to-eat at freezer temperatures is disclosed. The frozen confection maintains its shape on a stick during normal consumption, exhibits excellent storage stability, and delivers a refreshing, texturally-pleasing eating experience. The elimination of gelatin from previous frozen confection formulations has been found in the invention to improve upon the heavy-bodied texture of past formulations, and to enable a reduction in the total hydrocolloid level required to fully bind the water in the frozen confection.

Abstract: A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises controlling the pH of topping ingredient admixture.

Abstract: A process for making a freeze-thaw stable frozen whipped topping containing milk fat. The process for making this topping comprises the inclusion of a calcium chelating agent in the topping's ingredients.