GB518050A - The manufacture of whipped cream preparations or whipped cream substitutes - Google Patents

Abstract

518,050. Whipped cream preparations and whipped cream substitutes. PROCTER & GAMBLE CO. Sept. 16, 1938, No. 27125. Convention date, Sept. 20, 1937. [Class 49] A stable whipped cream preparation or whipped cream substitute is made by whipping a mixture consisting predominantly of an aqueous constituent and an edible fatty constituent containing at least one per cent. by weight, as based on the total emulsion, of a polyhydric alcohol partly esterified with a fatty acid containing eight or more carbon atoms in the molecule. In making the emulsions any edible triglyceride fat or oil, e.g., coconut oil, may replace wholly or partially the ordinary fatty constituent of cream and synthetic cream products may be made up from whole, skimmed, evaporated milk, watered milk, milk powder &c or from aqueous emulsions containing as dispersing agent gelatine, agar agar, or corn starch. The partially esterfied polyhydric alcohols used include mono- and diglycerides of the fatty acids present in edible fats and oils, such as cottonseed, peanut, coconut, corn, or olive oil, lard, and their hydrogenated products ; they may be prepared by reacting glycerine with a triglyceride, or with a higher fatty acid contaming 8 or more carbon atoms. Higher fatty acid esters of ethylene glycol and diethylene glycol containing unesterified hydroxyl groups may also be used. The triglyceride fat constituent is preferably one which is substantially completely melted at body temperature, e.g., coconut, cottonseed, peanut or palm kernel oil, and the mono- and diglycerides may be formed in the fatty constituent by converting a part of it to mono- or diglycerides or a mixture thereof. Depending on the conditions, the esters used are selected according to their melting points, e.g., glycerol mond-oleate is used in making whipped cream when temperatures are low, glycerol mono-stearate being employed at summer temperatures, a mixture of these esters being employed for general use. In the emulsions there may be used 50-75 per. cent. of milk, and 25-50 per cent. of fat containing at least 4 per cent. of the partially esterified polyhydric alcohol, the content of which is preferably not oyer 15 per cent., but may be up to 100 per cent. of the fat. A small amount of sodium, potassium, ammonium or other water-soluble soap may be added to improve the structure of the whipped emulsion, up to 5 per cent., preferably 1-3 per cent., based on the polyhydric alcohol ester being employed. The soap may be employed in the ester before use or may have been incorporated as a catalyst in making the ester. In examples (1) monoglyceride prepared from cottonseed oil hydrogenated to 60-70 iodine value, coconut oil and hydrogenated cottonseed oil are 'melted and mixed together and milk containing any desired colouring and flavouring ingredients and heated to at least the melting point of the fat mixture is added whilst whipping, the whipping being continued until the desired consistency and volume are obtained ; the mixture is allowed to cool to room temperature during the whipping; (2) to a liquefied mixture of coconut oil, the monoglyceride of cottonseed oil hydrogenated to 60-70 iodine value and sodium soap prepared from the same hydrogenated cottonseed oil there is added with whipping a 2 per cent. gelatine solution heated to at least the melting point of the fat, whipping being continued as before and flavouring and colouring matter being included if desired ; (3) coconut oil, monoglyceride of coconut oil and containing coconut oil soap are mixed with milk as in (1); (4) cottonseed oil hydrogenated to 60-70 iodine value and monoglyceride prepared from the same hydrogenated oil are mixed and melted and coffee cream containing 18 per cent. of butter fat is included with whipping as in (1). The products may be employed on salads or desserts or may be frozen to give frozen confections. Starch, flour, gum arabic, gelatine and other ingredients normally employed in making whipped cream products may be included. Specification 474,717, [Group I], is referred to.