Artificial cream composition and method of preparation

Details Artificial cream composition and method of preparation Artificial cream composition and method of preparation

1981-12-04

1982-11-23

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426602, A23C 1104, A23L 119

Patent

active

043605354

ABSTRACT:
Artificial creams essentially free from milk proteins are particularly suitable as coffee creams and comprise an emulsion of edible fat, especially containing up to about 30% lauric fat, with an emulsifier system comprising a mixture of lecithin with selected nonionic and an ionic emulsifier preferably having a predetermined range of HLB activity.

REFERENCES:
patent: 3144341 (1964-08-01), Thompson
patent: 3199988 (1965-08-01), Kozlik et al.
patent: 3228772 (1966-01-01), Buddemeyer et al.
patent: 3479190 (1969-11-01), Ganz
patent: 3695889 (1972-10-01), Ingerson
patent: 3840682 (1974-10-01), Kubota et al.
patent: 3903310 (1975-09-01), Buide et al.
patent: 3924018 (1975-12-01), Sims et al.
patent: 4146652 (1979-03-01), Kahn et al.
Knightly, W. H., The Role of Ingredients in the Formulation of Whipped Toppings, Food Technology, vol. 22, Jun. 1968, pp. 73-86.

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