GB1476309A - Acid cream-like topping - Google Patents

Acid cream-like topping

Info

Publication number
GB1476309A
GB1476309A GB4101373A GB4101373A GB1476309A GB 1476309 A GB1476309 A GB 1476309A GB 4101373 A GB4101373 A GB 4101373A GB 4101373 A GB4101373 A GB 4101373A GB 1476309 A GB1476309 A GB 1476309A
Authority
GB
United Kingdom
Prior art keywords
cream
whipped topping
topping
aug
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB4101373A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to GB4101373A priority Critical patent/GB1476309A/en
Priority to BE147946A priority patent/BE819242A/en
Priority to FR7429540A priority patent/FR2242033B1/fr
Priority to FI2541/74A priority patent/FI254174A/fi
Priority to NL7411546.A priority patent/NL168398B/en
Priority to DE2441643A priority patent/DE2441643C3/en
Priority to SE7411042A priority patent/SE7411042L/xx
Publication of GB1476309A publication Critical patent/GB1476309A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

1476309 Whipped topping mix UNILEVER Ltd 30 Aug 1974 [31 Aug 1973] 41013/73 Heading A2B A whipped topping is produced by mixing cream having a fat content of 40% and an acidified milk product having a non-fat dry matter content of from 9-20% such that the weight ratio of cream to acidified dry milk is in the range 50:50 to 80:20 and whipping up the mixture obtained with an industrial whipping apparatus, wherein the whipped topping has a fat content of 18-32% and a dry matter content of from 30-45% and a pH of 5.5-3.8. Optionally emulsifiers e.g. partial glycerides and stabilizers e.g. carragheenan, locust bean gum, guar gum, gelatin or starches may also be present. The process is preferably carried out at less than 10‹C to produce a cream with an overrun of 60-210% by volume.
GB4101373A 1973-08-31 1973-08-31 Acid cream-like topping Expired GB1476309A (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
GB4101373A GB1476309A (en) 1973-08-31 1973-08-31 Acid cream-like topping
BE147946A BE819242A (en) 1973-08-31 1974-08-27 APPARATUS FOR TREATMENT OF FLUIDS AND PROCESS FOR MANUFACTURING AN ASSEMBLY OF HOLLOW FILAMENTS TO BE ADAPTED IN THIS APPARATUS
FR7429540A FR2242033B1 (en) 1973-08-31 1974-08-29
FI2541/74A FI254174A (en) 1973-08-31 1974-08-29
NL7411546.A NL168398B (en) 1973-08-31 1974-08-30 METHOD FOR PREPARING A WHIPPED CREAM PRODUCT.
DE2441643A DE2441643C3 (en) 1973-08-31 1974-08-30 Process for the production of a physically stable foam preparation which is stabilized against bacterial spoilage
SE7411042A SE7411042L (en) 1973-08-31 1974-08-30

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4101373A GB1476309A (en) 1973-08-31 1973-08-31 Acid cream-like topping

Publications (1)

Publication Number Publication Date
GB1476309A true GB1476309A (en) 1977-06-10

Family

ID=10417698

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4101373A Expired GB1476309A (en) 1973-08-31 1973-08-31 Acid cream-like topping

Country Status (7)

Country Link
BE (1) BE819242A (en)
DE (1) DE2441643C3 (en)
FI (1) FI254174A (en)
FR (1) FR2242033B1 (en)
GB (1) GB1476309A (en)
NL (1) NL168398B (en)
SE (1) SE7411042L (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374155A (en) 1981-03-02 1983-02-15 Merck & Co. Inc. Yogurt milk shake
US4547385A (en) * 1982-11-12 1985-10-15 Skanemejerier Ek. For. Process for the production of beatable cream of low fat content
GB2211393A (en) * 1987-10-27 1989-07-05 United Biscuits Ltd Whipping cream
EP0626136A2 (en) * 1993-05-27 1994-11-30 Galloway Company Condensed sweetened dairy concentrates, and methods of making them
EP0835616A1 (en) * 1996-10-11 1998-04-15 Yves Ponthier Edible mousse and process for preparing it, premix used for making said mousse, and process for making said premix
WO1998042202A1 (en) * 1997-03-25 1998-10-01 Hama Foodservice Gmbh A dairy product
US6352734B1 (en) * 1999-02-25 2002-03-05 Dreyer's Grand Ice Cream, Inc. Frozen dairy products and methods of production
US6372280B1 (en) * 1999-11-02 2002-04-16 Kraft Foods, Inc. Stable foams in a high acid environment
FR2850534A1 (en) * 2003-02-03 2004-08-06 Gervais Danone Sa BIMODAL STRUCTURE YOGHURT AND PREPARATION METHOD
NL1026539C2 (en) * 2004-07-01 2006-01-03 Friesland Brands Bv Pourable acid products.
WO2015055897A1 (en) * 2013-10-17 2015-04-23 Valio Ltd A method of producing an aerated dairy product and an aerated dairy product

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8005515A (en) * 1980-10-06 1982-05-03 Dmv Campina Bv PROCESS FOR PREPARING A PERFORMANCE MAYONNAISE-LIKE DRESSING
NL8400121A (en) * 1984-01-13 1985-08-01 Holland Melkunie WHIPPABLE, NON-HOMOGENIZED CREAM WITH A FAT CONTENT OF 20 TO 30 WT. %.
NL193652C (en) * 1986-08-19 2000-06-06 Ferrero Ohg Sweet delicacy and method for its preparation.
DK203090A (en) * 1990-02-28 1991-08-29 Sitia Yomo Spa LARGE MOUSE, ITS PREPARATION AND USE
IT1244691B (en) * 1991-01-29 1994-08-08 Sitia Yomo Spa MILK MOUSSE, ITS USE FOR PREPARING DESSERTS AND DESSERTS SO OBTAINED
NL1001689C2 (en) * 1995-11-17 1997-05-21 Ver Coop Melkind Aerated acidic food and method of preparing such a food.
EP1033917B1 (en) * 1997-11-26 2002-01-30 Societe Des Produits Nestle S.A. Fresh cheese composition

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB190427854A (en) * 1904-12-20 1905-11-30 William Phillips Thompson A Process for Making Cream Poor in Fat and Adapted to be Whipped.

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4374155A (en) 1981-03-02 1983-02-15 Merck & Co. Inc. Yogurt milk shake
US4547385A (en) * 1982-11-12 1985-10-15 Skanemejerier Ek. For. Process for the production of beatable cream of low fat content
GB2211393A (en) * 1987-10-27 1989-07-05 United Biscuits Ltd Whipping cream
GB2211393B (en) * 1987-10-27 1992-01-15 United Biscuits Ltd Whipping cream
EP0626136A2 (en) * 1993-05-27 1994-11-30 Galloway Company Condensed sweetened dairy concentrates, and methods of making them
EP0626136A3 (en) * 1993-05-27 1995-07-19 Galloway Co Condensed sweetened dairy concentrates, and methods of making them.
EP0835616A1 (en) * 1996-10-11 1998-04-15 Yves Ponthier Edible mousse and process for preparing it, premix used for making said mousse, and process for making said premix
FR2754431A1 (en) * 1996-10-11 1998-04-17 Ponthier Sa PROCESS FOR MANUFACTURING FOOD FOAMS, FOAMS OBTAINED BY THIS PROCESS, PREPARATIONS FOR THE MANUFACTURE OF THESE FOAMS AND METHODS FOR MANUFACTURING THESE PREPARATIONS
WO1998042202A1 (en) * 1997-03-25 1998-10-01 Hama Foodservice Gmbh A dairy product
US6352734B1 (en) * 1999-02-25 2002-03-05 Dreyer's Grand Ice Cream, Inc. Frozen dairy products and methods of production
US6372280B1 (en) * 1999-11-02 2002-04-16 Kraft Foods, Inc. Stable foams in a high acid environment
FR2850534A1 (en) * 2003-02-03 2004-08-06 Gervais Danone Sa BIMODAL STRUCTURE YOGHURT AND PREPARATION METHOD
WO2004068958A1 (en) * 2003-02-03 2004-08-19 Compagnie Gervais Danone Yogurt with a two-phase structure and method for production thereof
US8163316B2 (en) 2003-02-03 2012-04-24 Compagnie Gervais Danone Yogurt with a two-phase structure and method for production thereof
NL1026539C2 (en) * 2004-07-01 2006-01-03 Friesland Brands Bv Pourable acid products.
EP1611797A1 (en) * 2004-07-01 2006-01-04 Friesland Brands B.V. Pourable acid products
WO2015055897A1 (en) * 2013-10-17 2015-04-23 Valio Ltd A method of producing an aerated dairy product and an aerated dairy product
US20160255860A1 (en) * 2013-10-17 2016-09-08 Valio Ltd A method of producing an aerated dairy product and an aerated dairy product

Also Published As

Publication number Publication date
NL168398B (en) 1981-11-16
FR2242033A1 (en) 1975-03-28
BE819242A (en) 1975-02-27
FR2242033B1 (en) 1977-10-07
DE2441643A1 (en) 1975-03-13
DE2441643C3 (en) 1981-08-13
FI254174A (en) 1975-03-01
SE7411042L (en) 1975-03-03
NL7411546A (en) 1975-03-04
DE2441643B2 (en) 1980-10-02

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee