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Cooking cream

一种奶油、重量的技术，应用在奶油配制品、奶油代用品、食用油/脂肪等方向，能够解决烹饪奶油缺乏高温稳定性等问题

Inactive Publication Date: 2005-10-12
RICH PRODUCTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cooking creams also generally lack high temperature stability, an important characteristic for creams used in cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The product obtained in Example 1 had a creamy yellow / off-white color, a pourable consistency and a creamy mouthfeel. The product has (w / w) 27.9% total solids, pH 6.5, specific gravity 1.021, viscosity 475 Cp.

[0030] The performance of the product was tested on frozen cakes and in refrigerated containers. The product remained in good condition for 5 days according to typical criteria well known and used in the art, such as stability and spreadability.

[0031] In addition, rosettes were formed and observed for sharpness, smoothness and firmness every 15 minutes for 1 hour. The rosettes stay well for an hour.

[0032] The product is stable in cooking applications at 90°C for 10 minutes. In addition, the product has a shelf life of 180 days at 5-10°C and 30 days at 27°C.

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PUM

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Abstract

A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.

Description

field of invention [0001] The present invention relates to cooking creams. More particularly, the present invention relates to non-dairy creamers that are stable at cooking temperatures. Preferably, the cooking cream is whippable. Background of the invention [0002] Culinary cream has become somewhat of a universal substitute for dairy cream because of the inability or unwillingness of large numbers of people to consume dairy products. Culinary creams also offer specific advantages over dairy creams, such as better shelf life, homogeneity and price. Cooking creams also generally lack high temperature stability, an important characteristic for creams used in cooking. Summary of the invention [0003] The present invention is a cooking cream for cooking, preferably also having good whipping properties. Creams of the present invention contain about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14A23D7/00A23L1/00A23L9/20
CPCA23V2002/00A23C13/14A23L1/196A23L1/193A23L1/0097A23P30/40A23L9/22A23L9/24A23V2250/18A23V2250/1842A23V2250/5424A23V2250/506A23V2250/5114A23V2250/507A23V2200/212A23V2200/222
Inventor A·胡赛因A·马尔霍特拉
Owner RICH PRODUCTS
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