Cream-based food composition

Details Cream-based food composition Cream-based food composition

2005-03-08

2005-03-08

Cano, Milton I. (Department: 1761)

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

C426S034000, C426S570000, C426S572000, C426S580000, C426S586000, C426S094000, C426S128000

Reexamination Certificate

active

06863909

ABSTRACT:
A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty substance, about 0% to 35% of texturizing agent, about 0% to 20% of aromatic product, and about 0% to 0.5% of salt is prepared by stirring, heat treating at a temperature of about 60° C. to 115° C. for about 7 seconds to 5 minutes; the temperature of the mixture is then adjusted to about 15° C. to 40° C. and to which molten fatty substance is added with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of food product, e.g., a biscuit.

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