Cooking Cream

a technology of cooking cream and stabilizer, which is applied in the field of cooking cream, can solve the problems of low whipping efficiency and low stability of cooking cream, and achieve the effects of good whipping ability, effective buffer, and effective amount of stabilizer

Inactive Publication Date: 2010-06-03
HUSSEIN AHMED +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cooking creams also commonly lack high temperature stability, which is an important characteristic for creams that are used in cooking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025]

IngredientWeight %Hydrogenated Palm Kernel Oil20Butter Milk Powder4Waxy Maize Starch (“Thin n Thik 99”)1Malto Dextrin 15 DE1.3Soy lecithin E 3220.15Guar Gum E-4120.15Polysorbate 600.2Locust bean gum0.075Disodium Phosphate0.1WaterBalance to 100

[0026]A 600 kg quantity of the above-described finished product was prepared according to the following procedure. A 437 kg quantity of water was metered into a steam-jacketed kettle with a medium agitator speed. 17 kg of premix (the premix contained (w / w) 35.39% starch, 46.02% maltodextrin, 5.31% guar gum, 7.08% mono and diglycerides, 2.65% locust bean gum and 3.54% disodium phosphate) were dispersed completely into the water. To this solution, 24 kg of butter milk powder and 1.2 kg of polysorbate 60 was added with a thorough mixing. 120 kg of melted palm kernel oil (165° F.) was then pumped into the kettle and mixed thoroughly. 0.9 kg of lecithin was then added. The resultant mixture was brought to 150° F.

[0027]This mixture was then pre...

example 2

[0032]

IngredientWeight %Anhydrous milk fat35Butter Milk Powder4Waxy Maize Starch (“Thin n Thik 99”)1Malto Dextrin 15 DE1.3Soy lecithin E 3220.15Guar Gum E-4120.15Polysorbate 600.2Locust bean gum0.075Disodium Phosphate0.1WaterBalance to 100

[0033]A 600 kg quantity of the above-described finished product was prepared according to the following procedure. A 346 kg quantity of water was metered into a steam jacketed kettle with a medium agitator speed. 17 kg of premix (the premix is comprised of (w / w) 35.39% starch, 46.02% maltodextrin, 5.31% guar gum, 7.08% mono and diglycerides, 2.65% locust bean gum and 3.54% disodium phosphate) were dispersed completely into the water. To this solution, 24 kg of butter milk powder and 1.2 kg of polysorbate 60 was added with a thorough mixing. 210 kg of anhydrous milk fat was then pumped into the kettle and mixed thoroughly. 0.9 kg of lecithin was then added. The resultant mixture was brought to 150° F.

[0034]This mixture was then preheated in a tube h...

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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 THE INVENTION [0001]The invention relates to cooking creams. More particularly, the invention relates to non-dairy creams that are stable at cooking temperatures. Preferably, the cooking creams are whippable.BACKGROUND OF THE INVENTION[0002]Cooking creams have become popular substitutes for dairy creams in part because a large number of people are either unable or unwilling to consume dairy products. Cooking creams also offer certain advantages over dairy creams, such as better shelf life and consistent quality and price. Cooking creams also commonly lack high temperature stability, which is an important characteristic for creams that are used in cooking.SUMMARY OF THE INVENTION[0003]The invention is a cooking cream 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 emul...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/19A23C13/14A23D7/00A23L1/00A23L9/20
CPCA23C13/14A23L1/0097A23L1/193A23L1/196A23V2002/00A23V2250/18A23V2250/1842A23V2250/5424A23V2250/506A23V2250/5114A23V2250/507A23V2200/212A23V2200/222A23L9/22A23L9/24A23P30/40
Inventor HUSSEIN, AHMEDMALHOTRA, ANUPAM
Owner HUSSEIN AHMED
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