| abstract |
The present invention provides a substantially protein-free, whipable food product with improved microbial stability without detection of a change in sensory properties. The food comprises triglyceride fat, at least one sugar, an emulsifier component, at least one NOSA starch and at least one starch component comprising hydrophilic starch, and optionally an acid component. The food can be frozen for a long period of time or stored at room temperature, and can also be whipped and displayed at room temperature.n n n Whip foods |