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Study Of Air Cell Migration And The Effect Of Whipping Temperature On The Overrun, Body And Storage Stability Of A Dairy-Based Frozen Whipped Topping, William J. Locker
Study Of Air Cell Migration And The Effect Of Whipping Temperature On The Overrun, Body And Storage Stability Of A Dairy-Based Frozen Whipped Topping, William J. Locker
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
A dairy-based whipped topping consisting of 22.0 percent milk fat, 7.5 percent milk solids-not-fat, 12.0 percent sucrose, 10.0 percent corn syrup solids, 0.60 percent gum arabic, 0.06 percent carrageenin, 0.19 percent polyoxyethylene sorbitan rnonostearate, 0.19 percent polyoxythylene sorbitan tristearate, and 0.12 percent sodium stearoyl-2-lactylate was developed that would withstand the rigors of frozen storage. The best products were obtained when the topping was whipped on a Creamery Package 3M-30 continuous type ice cream freezer. Toppings whipped in the laboratory at temperatures higher or lower than -2.2 to -1.0 centigrade were weak and slightly wet. After 18 days frozen storage the …