Process for making a freeze-thaw stable edible foam containing milk fat

Claim 1

A process for making a frozen, milk fat-containing edible whipped topping, said whipped topping being both freeze-thaw stable and refrigerator stable after thawing for a period of at least seven days, comprising the steps of: (a) preparing an admixture comprised of from 35 to 65% by weight water, from 10 to 30% by weight fat, wherein at least about 11% of the fat is milk fat and at least about 50% of the fat is non-milk fat, from 0.5 to 3.5% by weight protein, from 0.02 to 2% by weight gum stabilizer, emulsifier, sweetner and an alkalizing or buffering agent, wherein said admixture in the absence of said alkalizing or buffering agent has a pH of below 6.3 and said alkalizing or buffering agent is present at a level effective to raise the pH of the admixture to greater than about 6.5 but less than 7.2; (b) pasteurizing the pH adjusted admixture; (c) homogenizing the pH adjusted admixture at a pressure of at least 6000 psi so as to form an emulsion; (d) whipping and aerating said emulsion to an overrun of between about 200% and about 300%; (e) cooling the aerated emulsion; and (f) freezing the aerated emulsion.