Multipurpose Whipped Dessert and Method of Manufacturing

1. An aerated frozen dessert, comprising an aerated frozen foam formed by combining an aqueous fat emulsion and an aqueous protein emulsion, to provide a mixture having the aqueous fat emulsion and the aqueous protein emulsion present in the ratio of from about 65:35 to about 35:65 of the aqueous fat emulsion to the aqueous protein emulsion, whipping the mixture above the freezing point of the mixture and subsequently freezing the whipped mixture to provide the aerated frozen dessert, said dessert including between about 10 and about 32 percent by weight edible fat, between about 1.5 and about 7 percent by weight water soluble whippable protein, sweeteners, emulsifiers and gum stabilizers, said dessert having a fat churn out of between about 10 percent and about 30 percent, said dessert having an overrun between about 150 and 250 percent, said dessert, when frozen, being spoonable and having organoleptic properties similar to ice cream, said dessert, when thawed, having organoleptic properties of whipped topping, and being resistant to syneresis when held at room temperature for 6 hours, said dessert being freeze-thaw stable.

2. An aerated frozen dessert in accordance with claim 1 wherein the edible fat content of the frozen dessert is between about 12 and about 16 percent by weight.

3. An aerated frozen dessert in accordance with claim 2 wherein the overrun is between about 160 and about 190 percent.

4. An aerated frozen dessert in accordance with claim 1 wherein at least about 10 percent of the edible fat is in the form of churned out fat particles, at least about 40 percent of said churned out fat particles having a particle less than about 1.6 microns.

5. An aerated frozen dessert in accordance with claim 1 wherein between about 15 and about 30 percent of the edible fat is in the form of churned out fat particles, at least about 50 percent of said churned out fat particles having a particle size of less than about 1.3 microns.

6. An aerated frozen dessert in accordance with claim 1 having a foam stiffness at 40.degree. F of between about 8 and about 25 RVT units.

7. An aerated frozen dessert in accordance with claim 1 having a foam stiffness at 40.degree. F of between about 12 and about 18 RVT units.

8. An aerated frozen dessert in accordance with claim 1 wherein the protein emulsion comprises between 0 and about 15 percent by weight edible fat, between about 3 and about 10 percent by weight water soluble whippable protein, emulsifiers and gum stabilizers.

9. An aerated frozen dessert in accordance with claim 8 wherein the protein emulsion, when whipped alone, has an overrun of between about 150 percent and about 180 percent and a foam stiffness at 40.degree. F of between about 2.5 and about 6 RVT units.

10. An aerated frozen dessert in accordance with claim 8 wherein the gum stabilizers comprise a mixture of at least one marine gum and at least one gum selected from vegetable gums and synthetic gums.

11. An aerated frozen dessert in accordance with claim 8 wherein the fat emulsion comprises between about 20 and about 40 percent by weight edible fat, between about 0.5 and about 2 percent by weight of a water soluble whippable protein, edible emulsifiers and stabilizers, said fat emulsion, when whipped alone having an overrun greater than about 180 percent and a foam stiffness at 40.degree. F of between about 12 and about 40 RVT units.

12. An aerated frozen dessert in accordance with claim 11 wherein the fat emulsion, when whipped alone, having an overrun of between about 190 and about 240 percent and a foam stiffness at 40.degree. F of between about 17 and about 25 RVT units.

13. A method for the manufacture of a frozen aerated dessert, having the organoleptic properties of ice cream when consumed in the frozen state and the organoleptic properties of whipped topping when consumed in the thawed state comprising providing an aqueous fat emulsion including edible fat, water soluble whippable protein, and an edible emulsifier, providing an aqueous protein emulsion including water soluble whippable protein, and an edible emulsifier, admixing said topping emulsion and said protein emulsion, in the ratio of from about 65:35 to about 35:65 of said topping emulsion to said protein emulsion to provide a mixture including between about 10 and about 32 percent by weight edible fat and between about 1.5 and about 7 percent water soluble whippable protein, whipping said admixture above the freezing point of said admixture, controlling the condition of said whipping to provide an aerated unfrozen foam having an overrun of between about 150 percent and about 250 percent, and a fat churnout of between about 10 percent and about 30 percent and thereafter freezing said foam.

14. A method in accordance with claim 13 wherein the whipping is effected continuously and the residence time and air pressure within the whipping unit is controlled to provide between about 15 and about 30 percent churned out fat particles, at least 40 percent of said churned out fat particles having a particle size below about 1.6 microns, an overrun of between about 160 and 190 percent and a foam stiffness at 40.degree. F of between about 8 and about 25 RVT units.

15. An aerated frozen dessert comprising an aerated frozen foam formed by combining an aqueous fat emulsion and an aqueous protein emulsion to provide a mixture containing said fat emulsion and said protein emulsion in the ratio of from about 65:35 to about 35:65 of said fat emulsion to said protein emulsion, whipping said mixture above the freezing point of the mixture and subsequently freezing the whipped mixture to provide said aerated frozen dessert, said dessert including between about 10 and about 16 percent by weight edible fat, between about 2 and about 6 percent by weight water soluble, whippable protein, sweeteners, emulsifiers and gum stabilizers, said protein emulsion comprising between 0 and about 15% by weight edible fat, between about 3 and about 10 percent by weight water soluble whippable protein, emulsifiers and gum stabilizers, said fat emulsion comprising between about 20 and about 40 percent by weight edible fat, between about 0.5 and about 2 percent by weight of a water soluble whippable protein, edible emulsifiers and stabilizers, said fat emulsion, when whipped alone having an overrun greater than about 180% and a foam stiffness at 40.degree. F of between about 12 and about 40 RVT units, said dessert having a fat churnout of between about 10 percent and about 30 percent, said dessert having an overrun between about 150 and 250 percent, said dessert, when frozen, being spoonable and having organoleptic properties similar to ice cream, said dessert, when thawed, having organoleptic properties of whipped topping and being resistant to syneresis when held at room temperature for 6 hours, said dessert being freeze-thaw stable.

16. An aerated frozen dessert in accordance with claim 15 wherein the fat emulsion, when whipped alone, has an overrun of between about 190 and about 240 percent and a foam stiffness at 40.degree. F of between about 17 and about 25 RVT units.

17. A method in accordance with claim 15 wherein the whipping is effected continuously and the residence time and air pressure within the whipping unit is controlled to provide between about 15 and about 30 percent churned out fat particles, at least 40 percent of said churned out fat particles having a particle size below about 1.6 microns, an overrun of between about 160 and 190 percent and a foam stiffness at 40.degree. F of between about 8 and about 25 RVT units.

18. A method for the manufacture of a frozen aerated dessert having the organoleptic properties of ice cream when consumed in the frozen state and the organoleptic properties of whipped topping when consumed in the thawed state comprising the steps of forming a mixture including about 20 to about 40 percent by weight edible fat, between about 0.5 and about 2 percent by weight of a water soluble whippable protein, edible emulsifiers and stabilizers, pasteurizing said mixture and homogenizing said mixture to form a fat emulsion, holding said fat emulsion at a temperature of between about 35.degree.-40.degree. F for a time sufficient to insure fat crystallization, said fat emulsion, when whipped alone, having an overrun greater than about 180 percent and a foam stiffness at 40.degree. F of between about 12 and about 40 RVT units, forming a mixture including between 0 and about 15 percent by weight edible fat, between about 3 and about 10 percent by weight water soluble, whippable protein, emulsifiers and gum stabilizers, pasteurizing said mixture to provide a protein emulsion, admixing said fat emulsion and said protein emulsion at a ratio of from about 65:35 to about 35:65 of said fat emulsion to said protein emulsion to provide a mixture including between about 10 and about 16 percent by weight edible fat and between about 2 and about 6 percent water soluble, whippable protein, whipping said admixture above the freezing point of said admixture, controlling the condition of said whipping to provide an aerated unfrozen foam having an overrun of between about 150 percent and about 250 percent, and a fat churnout of between about 10 percent and about 30 percent and thereafter freezing said foam.