PLANT-BASED CULINARY CReME

A plant-based, creamy technology for applications such as cream substitutes, food science, edible oils/fat, etc. to address issues such as lack of versatility

Pending Publication Date: 2020-06-05
RICH PRODUCTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, most cooking creams lack versatility and are suitable for limited culinary applications

Method used

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  • PLANT-BASED CULINARY CReME
  • PLANT-BASED CULINARY CReME
  • PLANT-BASED CULINARY CReME

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] A non-limiting example of a cooking cream has the composition described in the table below (values ​​are in wt.%).

[0091] Element Example A Example B canola oil (fat) 20-30％ 22-27％ Propylene Glycol Monostearate (Emulsifier) 0.08-0.4％ 0.12-0.25％ Modified corn starch (stabilizer) 0.03-0.3％ 0.075-0.15％ Modified tapioca starch (stabilizer) 0.08-0.4％ 0.12-0.25％ Reduced fiber from rice milk powder (dairy-free milk powder) 3-7.5％ 4.8-6.1％ Maltodextrin (leaving agent) 1-5％ 1.8-3％ rice syrup (sweetener) 8-18％ 10-14％ Half and half type cream flavoring (flavoring) 0.03-0.3％ 0.075-0.18％ water 45-60％ 48-55％ Pea Protein (Protein Source and Texturizer) 0.3-1.5％ 0.7-1.3％ Trisodium Citrate (buffer) 0.05-0.3％ 0.075-0.2％ Modified rice extract (stabilizer) 0.01-0.1％ 0.02-0.07％ Mono and diglycerides (emulsifiers) 0.08-0.4％ 0.14-0.28％ Xanthan gum (stabilizer) 0.01-0.2％ 0.03-0.08％ ...

Embodiment 2

[0095] Another non-limiting example of a cooking cream has the composition described in the table below (values ​​are in wt.%).

[0096] Element Example C Example D Non-Hydrogenated Coconut Oil (fat) 1-9.5％ 3-7％ canola oil (fat) 12-30％ 17-22％ Propylene Glycol Monostearate (Emulsifier) 0.05-0.4％ 0.12-0.27％ Modified corn starch (stabilizer) 0.02-0.3％ 0.05-0.15％ Reduced fiber from rice milk powder (dairy-free milk powder) 3-9％ 4.5-7.5％ Maltodextrin (leaving agent) 0.8-4％ 2-3％ Rice Syrup Powder (Sweetener) 5-16％ 8-13％ Half and half type cream flavoring (flavoring) 0.03-0.3％ 0.08-0.18％ water 45-62％ 50.1-55％ Pea Protein (Protein Source and Texturizer) 0.1-2％ 0.5-0.9％ Trisodium Citrate (buffer) 0.05-0.4％ 0.12-0.2％ Modified rice extract (stabilizer) 0.01-0.18％ 0.02-0.06％ Mono and diglycerides (emulsifiers) 0.05-0.5％ 0.12-0.25％

[0097] Element Example C Example D ...

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Abstract

A plant-based culinary creme that includes water, fat, sweetener, plant-based protein, and a non-dairy milk powder. The plant-based culinary creme does not contain any dairy products. The plant-basedculinary creme may be used in hot and / or cold applications. The culinary creme can be used in sauces, soups, pudding (both instant and cooked), smoothies, dressings, and frozen desserts. It provides acreme option for people who cannot or choose not to eat dairy-based products.

Description

[0001] This application claims priority to US Provisional Application Serial No. 62 / 574,881, filed October 20, 2017, which is incorporated herein by reference. [0002] The present disclosure relates to cooking creams, and more particularly to plant-based cooking creams. Culinary creams can be used in sauces, soups, puddings (both ready-to-eat and cooked), smoothies, dressings, frozen desserts, ice creams, beverages and other types of food products. Background technique [0003] There is a demand for cooking creams, especially cooking creams. However, known cooking creams generally contain one or more common allergens such as dairy, wheat, soy, eggs, fish, crustacean shellfish, tree nuts and / or peanuts. Additionally, most cooking creams lack versatility and are suitable for limited culinary applications. [0004] In view of the current state of the art, there is a need for plant-based cooking creams which do not contain dairy products and are commonly used in food processing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/20A23D7/02A23D9/02
CPCA23L33/185A23L33/26A23L9/24A23L29/212A23L29/27A23L29/238A23L11/05A23V2002/00
Inventor D·金克勒T·帕拉夫
Owner RICH PRODUCTS
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