Whipped margarine

Gas Incorporation— An inert gas, usually nitrogen, is incorporated into most standard shortenings at 13 1%, regular soft tub margarines or spreads at 4—8%, whipped margarines or spreads at 30-35%, and precreamed household shorten-... 

Products which imitate and substitute for dairy foods such as nondairy coffee creamers, margarine, nondairy whipped toppings, imitation milk, and imitation and substitute cheeses have attained a sizable share of the market for traditional dairy foods (NDC 1983C). Although these products may be used by the consumer in place of traditional foods, they are not necessarily the same in nutritional value. 

Principal edible uses of these oik are found in cooking and salad oik frying oils margarine, mayonnaise, and salad dressings bakery, cake mix, and pie shortenings and whipped topping and other nondairv products, such as coffee creamers. 

Stick f lELatgarLme La rdf fatbnrk,. baconfat Whipped buRer calorie margarine ... 

Many aerated foods are dispersions of air (e.g., whipped egg white) or carbon dioxide (e.g., a head on beer) in water. Emulsions come in two types oil-in-water (O W) and water-in-oil (W-O) in foods, the oil is nearly always a triglyceride oil. O-W emulsions include milk and several milk products, creams, mayonnaise, dressings, and some soups. Very few foods are true W-O emulsions butter, margarine and most other spreads contain aqueous droplets in a mass of oil and crystals. 

Margarine is a flavoured product containing 80% fat blended with water, and containing vitamins and other ingredients. Initially developed to replace dairy butter, it now appears in a variety of types including regular, whipped, soft-tub, liquid, diet, spreads, low-calorie, bakery and speciality. Today s margarines... 

Products and Uses Usually in bakery products (yeast leavened), coffee whiteners, egg white (dried), egg white (liquid and frozen), margarine (low fat), potatoes (dehydrated), puddings, and artificial whipped cream. Useful as a dough conditioner, stabilizer, and whipping agent. 

Uses Food emulsifier for coffee whiteners, whipped toppings, snack food, chewing gum, margarine, frozen desserts, ]elly, gum, confectionery coatings, sour cream dips, caramel, nougats Regulatory FDA GRAS... 

Cytoplasm, blood, saliva, milk, and other biofluids, margarine, fruit juices, mayonnaise, bread, beer foam and whipped cream, pesticides, soils, pharmaceutical and cosmetic creams and lotions, paper, paint and ink, detergents, lubricants, and so on and so forth, are colloidal systems. 

Emulsions and foams occur ubiquitously in food products. Milk, butter, margarines, sauces, and soups are examples of emulsions. Foamy foods are whipped cream, mousse, milkshake, bread, and so on. In pharmaceutical and cosmetic ointments, lotions, and creams, water-insoluble active components are often supplied as emulsions. An advanced application is that of emulsified fluorocarbons as a blood substitute. It goes without saying that alimentary and biomedical emulsions and foams should be qualified as safe. For these products, proteins rather than synthetic substances are often used as stabilizers. 

---