Reduced-fat fluid lactic cream which avoids phase separation dur

Details Reduced-fat fluid lactic cream which avoids phase separation dur Reduced-fat fluid lactic cream which avoids phase separation dur

1998-06-09

2000-10-31

Wong, Leslie

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426573, 426578, 426580, 426585, A23C 1300

Patent

active

061398969

ABSTRACT:
A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure or by pasteurization to provide a cream product for unrefrigerated or refrigerated storage and which contains an additive component for controlling viscosity which is in an amount so that the composition has a viscosity between 250 and 1600 mPas and which is chosen from a group of (i) a modified starch in an amount, by weight, between 1.5 and 4%, or (ii) a mixture of modified starch and maltodextrin wherein, by weight, the modified starch is in an amount between 1.5 and 4% and the maltodextrin is in an amount between 1 and 4%, or (iii) a mixture of maltodextrin and xanthan wherein, by weight, the maltodextrin is in an amount between 1.5 and 4% and the xanthan is in an amount between 0.1 and 0.4%.

REFERENCES:
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patent: 4647465 (1987-03-01), van de Ven et al.
patent: 4770892 (1988-09-01), Grealy et al.
patent: 5478587 (1995-12-01), Mingione
patent: 5609904 (1997-03-01), Koh et al.
patent: 5614243 (1997-03-01), Dunn et al.
patent: 5711986 (1998-01-01), Chiu et al.
patent: 5837308 (1998-11-01), Campbell et al.

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