NON-DAIRY WHIPPABLE FOOD PRODUCT Russian patent published in 2009 - IPC A23L1/48 

FIELD: food products.

SUBSTANCE: non-dairy whippable food product is emulsion of "oil-in-water" type. The product contains at least 30% of triglyceride fats, emulsifiers including polysorbate 60 and polysorbate 80 with total concentration of 0.02-0.2% with the concentration of each of them being at least 0.01% as well as one or more hydrophilic colloids and proteins. The Method implies heating the mixture of the above ingredients to eliminate clots; homogenisation of the heated ingredients to obtain particles with specific surface area of 0.2-14.2 m²/g; and cooling of the homogenised ingredients to produce whipped product which is fluid when cooled or under room temperatures. Whipped confectionery product is made by whipping the above non-dairy whippable food product and is characterised by smooth non-fatty structure, without wax flavour and with creamy taste.

EFFECT: product is fluid when cooled or under room temperature which facilitates its whipping.

26 cl, 5 tbl, 8 ex