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publicationDate 1997-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber GB-2309371-A
titleOfInvention Frozen whipped toppings
abstract A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is a modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homogenized emulsion preblend with an aqueous, gelatinized starch preblend and aerating, whipping and freezing the mixture.
priorityDate 1996-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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