Whipped dairy cream and non dairy whipped topping blend in a decorating pastry bag
Publication Date: 2004-Dec-21
The IP.com Prior Art Database
A freeze-thaw stable whipped dairy cream and non-dairy whipped topping or icing blended product in a decorating pastry bag for sale to the bakery or retail market.
Title: Freeze-thaw stable whipped dairy cream and non dairy whipped topping blend in
a decorating pastry bag.
This publication describes the formulation and processing requirements for
producing a stable blend of dairy whipping cream and non dairy topping which can be
used in conjunction with a sealed, pre-filled pastry bag which utilizes a disposable
Sealed pre-filled bags of icings, toppings and various other types of fillings are becoming increasingly popular for decorating cakes, pastries and other types of confections. The advantage of this type of product is that the need for the preparation of the bagged decorating material is eliminated. In addition to the savings in time and labor
a greater sense of consistency is inherent in the “ready-to-use” product.
Various types of decorating tip arrangements can be affixed to the pre-filled pastry
bag to extrude the contents of the bag. The tip may be inserted into the bag at the time of
pre-filling or a provision is made for the tip to be externally attached to the bag by either
the manufacturer of the bag or by the end user. The ability to affix the tip externally to the bag offers the flexibility of changing styles of decorating tips.
The preparation and manufacture of the whipped food product as well as the rigors of shipment and end user handling of the bagged food product offer a challenge to
the food technologist in developing an icing/topping which will maintain acceptable
functional performance. The most preferable class of products for the pre-filled sealed
bag application has been found to be the highly aerated (0.28-0.34 specific gravity)
freeze-thaw stable toppings and icings. These products are invariably vegetable oil based
highly engineered items which have been formulated to be able to incorporate a relatively large amount of air and maintain adequate stability at refrigerated temperatures after thawing. In addition, the icing/topping is expected to demonstrate good heat tolerance which is simply the ability of the product to remain soft and usable for several hours at room temperature in the event that the bag is not returned to the refrigerator between the dispensing of the product.
Vegetable oil based non-dairy and highly engineered toppings are invariably
superior to dairy whipping cream in every physical functional aspect. The most singular
reason for this is the chemical and physical make up of the butterfat in dairy cream which
does not lend itself well to conventional emulsifying techniques as do the lauric fatty
acid fats used in the non-dairy versions. Unfortunately, it is also well accepted that in spite of the advances in flavor development technology, the flavor of dairy cream has not been satisfactorily duplicated and therefore non-dairy toppings cannot match the flavor of dairy cream. In addition, thi...