Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1992-06-01
1994-11-22
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426585, 426586, 426588, 426611, 426804, A23C 915, A23C 1104
Patent
active
053667514
ABSTRACT:
A liquid coffee whitener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and 1-2% butterfat by weight. Additional milk solids are added to the skim milk within a range of 2-12% by weight, and an all natural fat substitute 0.3-5% by weight is added. The coffee whitener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to exhibit the organoleptic properties of half and half while being substantially lower in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The formulation includes a fat substitute made preferably from whey protein 2% by weight. The whitener, which can be packaged conventionally or aseptically, may further contain stabilizers and/or emulsifiers, such as K carrageenan polysaccharides 0.025-0.060% by weight. Optionally, flavorings may be added to the whitener which can produce instant flavored beverages by simple addition of the product to those conventionally brewed.
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Watt et al. 1975, Composition of Foods, Agriculture Handbook No. 8, U.S. Printing Office, Wash. D.C., p. 39.
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