Anhydrous Cheese Cream Composition for Room-Temperature Stability
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Solution Overview
Problem
Existing anhydrous creams based on cheese are not physically stable at room temperature, leading to degradation or phase separation when used with moist products, which affects the quality and texture of baked goods.
Innovation Solution
A process involving heating crushed baked cheese and adding anhydrous fat at specific temperatures and refining steps in a refining basin or ball mill to create a stable anhydrous cream with controlled particle size and viscosity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If anhydrous cream is used with moist products, then the cream can be applied to bakery products, but moisture migrates from the product to the cream causing structure degradation and hardening
Solution Approach 1:
The patent modifies the physical-chemical parameters of the cream by controlling particle size distribution (14-100 μm), water activity (0.60-0.75), and fat content (10-49.5%). These parameter changes create a cream formulation that is thermodynamically stable and resistant to moisture migration, allowing it to maintain its structure when applied to bakery products.
Solution Approach 2:
The patent creates a composite anhydrous cream system combining cheese particles, anhydrous fats, and other ingredients in specific proportions. This composite structure with controlled particle size distribution and phase composition provides both versatility for bakery applications and stability against moisture migration.
2Manufacturing precision
If cheese is processed at high temperatures to reduce particle size, then dispersion quality improves, but cheese structure degrades and quality decreases
Solution Approach 1:
The patent applies preliminary thermal treatment to the cheese before final size reduction. The cheese is heated to 35-50°C in advance to soften it, making subsequent size reduction to 14-100 μm easier and more controlled. This preliminary action achieves the desired particle size distribution while preserving cheese quality and structure integrity.
3Reliability
If anhydrous cream is produced with low water content for stability, then shelf life increases, but the cream becomes difficult to process and apply
Solution Approach 1:
The patent optimizes multiple parameters simultaneously: water activity (0.60-0.75), particle size (14-100 μm), and fat content (10-49.5%). This multi-parameter optimization creates a cream that is both physically stable at room temperature and sufficiently processable for bakery applications.
Solution Approach 2:
The patent utilizes phase transition properties of fats by controlling the melting and solidification behavior of the anhydrous fat phase. The cream is processed and applied in a semi-liquid state and then stabilizes in a solid state at room temperature, providing both ease of operation during application and stability during storage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces an anhydrous cream that remains physically stable at room temperature, maintaining its structure and preventing moisture migration, ensuring consistent quality in baked goods.
Implementation Method 1
heating the crushed product from step B at a temperature comprised between 35 °C and 50°C until a semi-liquid mass with a particle size comprised between 14 μm and 100 μm is obtained
Implementation Method 2
conducting at least one refining of the semi-liquid mass from step C... in a refining basin or in a ball mill
Data Source
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AI summary
Process for preparing an anhydrous cream which is stable at room temperature based on cheese comprising the following steps: A. arranging portions of a preparation comprising aged or semi-aged baked cheese or relative mixtures, B. crushing the aforesaid portions of the aforesaid preparation, C. heating the crushed product from step B at a temperature comprised between 35 °C and 50 °C. until a semi-liquid mass with a particle size comprised between 14 pm and 100 pm is obtained; D. conducting at least one refining of the semi-liquid mass from step C, and at least one addition of a previously melted anhydrous fat in total amounts comprised between 10% and 49.5%, preferably between 15% and 45% by weight, on the total weight of the mixture comprising the fat and the loaded preparation from step B comprising or consisting of the baked cheese, wherein both steps C and D are conducted in a refining basin or in a ball mill.