Non-dairy creams and process of making

Details Non-dairy creams and process of making Non-dairy creams and process of making

1991-01-14

1992-08-04

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426570, 426580, 426585, 426604, A23D 900, A23C 1102

Patent

active

051357682

ABSTRACT:
The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C.sup.2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.

REFERENCES:
patent: 746502 (1903-12-01), Hall
patent: 3620757 (1971-11-01), Ellinger
patent: 3883670 (1975-05-01), Pennings et al.
patent: 4046926 (1977-09-01), Gardiner
patent: 4107343 (1978-08-01), Petricca
patent: 4199608 (1980-04-01), Gillmore et al.
patent: 4325979 (1982-04-01), Trop et al.

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