A-A-20196
Type II - Dehydrated topping shall be prepared from refined deodorized vegetable fat or oil which may contain antioxidants (of the kinds and levels permitted in accordance with the FDA Food Additive Amendment concerning rendered animal or processed vegetable fats) and emulsifying agents, skim milk or U.S. Extra Grade (7 CFR Part 58) spray process low-heat nonfat dry milk, food grade protein, nutritive carbohydrate sweeteners, vanilla flavoring (natural and/or artificial), artificial color, and may contain salt and anticaking agents. The ingredients (except for the flavoring) shall be blended, pasteurized and homogenized (or vice versa), cooled, and spray dried. The vanilla flavoring may be added to the cooled product prior to spray drying or a powdered vanilla flavoring may be dry blended with the spray dried product. The dehydrated topping shall be light cream in color and free of lumps which do not fall apart under light finger pressure.
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Analytical requirements |
Type I |
Type II |
|
Total fat, not less than (percent) |
20 |
34 |
|
Total solids, not less than (percent) |
50 |
-- |
|
Moisture, not more than (percent) |
-- |
1.50 |
|
Scorched particle content per 32.5 grams of product, not more than (mg) |
-- |
15.0 |
|
Phosphatase activity (shall be tested when skim milk is used in the formulation) |
Less than 1 ug of phenol per mL of product |
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Microbiological requirements
The topping shall have a standard plate count of not more than 10,000 per gram and a coliform count of not more than 10 per gram. The salmonella test shall be negative.
Physical requirements.
The whipped product shall be white to light cream in color, have a stiff body, dry appearance, and a smooth creamy texture. The whipped product shall not be frothy or fluffy, nor break down in the emulsion when whipped (within a 10 minute limitation), shall be uniform in composition, and shall be characteristically sweet with a vanilla flavor background and free from objectionable flavors and odors. The Type I (after defrosting) and Type II (after reconstitution) toppings shall whip to a minimum 160 percent overrun after no more than 10 minutes of high speed whipping and not show serum separation nor weeping when held 2 hours at ambient temperatures of 70 to 800F (21.1 to 26.70C).
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