| abstract |
A dry admixture, which is useful either as a milk or meat preservative or as a base composition in preparing aqueous food products, contains pregelatinized starch, calcium acetate and sodium caseinate. Room temperature and freeze-thaw stable whips are attained when the admixture additionally contains fat or casein as a filler, the starch is gelatinized, the admixture is dispersed in water, and whipping of the aqueous mixture is initiated at temperatures which are preferably below 40*F. Raw starch may be substituted for the pregelatinized starch in preparing the stable whips by following procedures that include gelatinizing the raw starch followed by cooling and whipping from initially low temperatures within specified periods. |