Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
C. A. Ernstrom
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 toppings whipped at -2.2 centigrade had the best body and texture characteristics. Refrigerated storage after 18 days frozen storage resulted in an enlargement of the air cells and after about 10 days a stale flavor was detected. Commercial application of the formulation was considered feasible.
Locker, William J., "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" (1972). All Graduate Theses and Dissertations. 5127.
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