GB2437239A - A process for preparing a low fat whipping cream - Google Patents
A process for preparing a low fat whipping cream Download PDFInfo
- Publication number
- GB2437239A GB2437239A GB0607755A GB0607755A GB2437239A GB 2437239 A GB2437239 A GB 2437239A GB 0607755 A GB0607755 A GB 0607755A GB 0607755 A GB0607755 A GB 0607755A GB 2437239 A GB2437239 A GB 2437239A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat
- whipping cream
- preparing
- low fat
- cream
- 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.)
- Granted
Links
- 239000006071 cream Substances 0.000 title claims abstract description 118
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 91
- 235000019197 fats Nutrition 0.000 claims abstract description 65
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 49
- 235000013365 dairy product Nutrition 0.000 claims abstract description 47
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- 235000019860 lauric fat Nutrition 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 26
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 108010059881 Lactase Proteins 0.000 claims abstract description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 15
- 235000019961 diglycerides of fatty acid Nutrition 0.000 claims abstract description 12
- 150000004676 glycans Chemical class 0.000 claims abstract description 12
- 150000003903 lactic acid esters Chemical class 0.000 claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 12
- 239000005017 polysaccharide Substances 0.000 claims abstract description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 11
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims abstract description 11
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 11
- 239000000679 carrageenan Substances 0.000 claims abstract description 11
- 229920001525 carrageenan Polymers 0.000 claims abstract description 11
- 229940113118 carrageenan Drugs 0.000 claims abstract description 11
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 claims abstract description 11
- 239000011734 sodium Substances 0.000 claims abstract description 11
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 11
- 239000001587 sorbitan monostearate Substances 0.000 claims abstract description 11
- 235000011076 sorbitan monostearate Nutrition 0.000 claims abstract description 11
- 229940035048 sorbitan monostearate Drugs 0.000 claims abstract description 11
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 11
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 claims abstract description 9
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000015155 buttermilk Nutrition 0.000 claims description 23
- 239000000839 emulsion Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 18
- 229920002678 cellulose Polymers 0.000 claims description 10
- 239000001913 cellulose Substances 0.000 claims description 10
- 235000010980 cellulose Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 235000019759 Maize starch Nutrition 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 239000012071 phase Substances 0.000 claims description 5
- DIQIFCKMXBRTBD-UHFFFAOYSA-N [3-hexadecanoyloxy-2-(2-hydroxypropanoyloxy)propyl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)C(C)O)COC(=O)CCCCCCCCCCCCCCC DIQIFCKMXBRTBD-UHFFFAOYSA-N 0.000 claims description 4
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 4
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 4
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 4
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000019865 palm kernel oil Nutrition 0.000 claims description 3
- 239000003346 palm kernel oil Substances 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 229950008882 polysorbate Drugs 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- -1 sorbitan ester Chemical class 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 2
- 244000007835 Cyamopsis tetragonoloba Species 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 57
- 230000008901 benefit Effects 0.000 description 9
- 239000006260 foam Substances 0.000 description 9
- 102100026189 Beta-galactosidase Human genes 0.000 description 6
- 229920001214 Polysorbate 60 Polymers 0.000 description 6
- 229940116108 lactase Drugs 0.000 description 6
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 6
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 6
- 229940113124 polysorbate 60 Drugs 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 5
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000020931 dietary conditions Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01108—Lactase (3.2.1.108)
-
- 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
-
- A23L1/193—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
A process for preparing a low fat whipping cream having 20% or less total fat by weight comprises obtaining milk sufficient to provide between 70 and 80% by weight, adding milk powder and from 1 to 4% of cream to the milk and agitating. A starch and polysaccharide are added to the milk composition. A non-dairy lauric fat is melted at between 60 and 80{C. An emulsifier mix comprising monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl lactylate is added to the non-dairy lauric fat to form a fat-emulsifier mix. A hydrocolloid mix of at least guar and carrageenan is added to either the milk composition or the fat-emulsifier mix before the aqueous and oily phases are combined, sterilised, homogenised and cooled. The low fat whipping cream may also comprise a lactase enzyme to render the whipping cream suitable for those who are lactose intolerant.
Description
<p>"A process for preparing a low fat whipping cream"</p>
<p>Introduction</p>
<p>The present invention relates to a process for preparing a low fat whipping cream having 20% or less total fat by weight and further relates to a low fat whipping cream produced by that process.</p>
<p>In the specification the term "% by weight" refers to the weight of the low fat whipping cream except where otherwise specified. In the specification the term "low fat" refers to a cream having 20% or less total fat by weight. In the specification, the term "total fat" refers to the total quantity of dairy and non-dairy fat combined, wherein the term "dairy fat" refers to fat obtained from a dairy source and non-dairy fat refers to fat obtained from a non-dairy source.</p>
<p>Whipping creams are known to have a high content of fat, generally greater than 35% by weight. Whipping creams generally double in volume when whipped and have the ability to maintain a stable foam after whipping. The air bubbles that are formed during whipping cause the fat globules therein to partially coalesce in chains and clusters and absorb to and spread around the air bubbles. This results in the fat stabilised air bubbles linking together to form a stiff foam. One of the main drawbacks of whipping creams however is that such a high content of fat is required for their formation. Due to the present increase in dietary conditions such as obesity, there is a current interest in developing low fat equivalents of high fat foods such as whipping creams.</p>
<p>US Patent No. 4,547,385 discloses a process for the production of a beatable cream having a fat content of between 17% and 31% by weight. The original cream added is mixed with buttermilk to reduce the fat content of the resultant cream. The resultant fat content however, is generally in the higher level of this range namely, between 26% and 30% by weight. Thus there is a need for a process for preparing a whipping cream which can comprise a substantially lower amount of fat while still maintaining its whipping properties. * **</p>
<p>o * . S $ S $ S 15$ .5. a 0S S I * S 51 I S S S S 4 5* a S. S</p>
<p>Statements of Invention</p>
<p>According to the invention there is provided a process for preparing a low fat whipping cream having 20% or less total fat by weight, the process comprising: obtaining milk as an aqueous phase in a quantity sufficient to provide between 70% and 80% by weight; adding a dairy fat in the form of cream in the amount of between 1% and 4% by weight and a milk powder to the milk and agitating to form a milk composition; adding a starch and a polysaccharide to the milk composition and agitating; obtaining a non-dairy lauric fat as an oil phase in a quantity sufficient to provide a total fat content of 20% or less by weight; heating the non-dairy lauric fat to a temperature of between 60 C and 80 C until the fat has melted; obtaining an emulsifier mix comprising at least monoglycerides and diglycerides of fatty acids, sdrbitan monostearate, lactic acid ester and sodium stearyt lactylate (SSL); adding the emulsifier mix to the non-dairy lauric fat to form a fat emulsifier mix; adding a hydrocolloid mix comprising at least guar gum and carrageenan to either the milk composition, the fat emulsifier mix or both and agitating; mixing the fat emulsifier mix and the milk composition to form a pre-emulsion; I..</p>
<p>* ,.. . * I I I * 10 III * * *1 I I S S I * S * S S S SI S IS S a * sterilising the pre-emulsion; homogenising the pre-emulsion to form the low fat whipping cream; cooling the cream; and storing the cream.</p>
<p>The advantage of using a non-dairy lauric fat is that it has both a suitable fatty acid profile and a higher solids content at room temperature than other fats. Fats with a high solids content at room temperature have the ability to uptake more air without the subsequent breakdown and separation of the emulsion on standing. Additionally one of the properties of lauric fat is fast crystallisation and the lauric fats provide a crystalline structure that is suitable for non-dairy whipping creams. The combination of the high solids content and crystalline structure results in imparting better whippability and emulsion stability properties to the resultant cream. This assists in the production of good overrun and good emulsion stability. As lauric fat is effective in providing foam formation and stability, this has the associated advantage that a lesser amount may be used thus reducing the overall fat content of the whipping cream.</p>
<p>Lauric fats also impart favourable organoleptic properties to the low fat whipping cream, in particular providing good oral melt. Furthermore lauric fats have good resistance to fat oxidation and thus the low fat whipping cream maintains its organoleptic properties for longer.</p>
<p>Preferably, the non-dairy lauric fat is selected from the group comprising one or more of palm kernel oil, palm kernel stearine and coconut oil. Further preferably, the non dairy lauric fat is hydrogenated. The advantage of hydrogenating the non-dairy lauric fat is that the resultant fat and thus whipping cream will have a longer shelf life and will thus be less likely to turn rancid.</p>
<p>Preferably, the emulsifier mix is added in the amount of between 0.5% and 0.8% by weight. Further preferably, the emulsifier mix comprises between 2% and 8% of monoglycerides of fatty acids, between 1 % and 7% of diglycerides of fatty acids, * * S * * * * * * * * * S S S *** S S S S. S S S * * ** * S S * * S S S S. * * S. 5 between 0.5% and 2.5% of sorbitan monostearate, between 80% and 90% lactic acid ester and between 2% and 8% sodium stearyl lactylate (SSL) of the emulsifier mix.</p>
<p>The combination of the emulsifiers in the emulsifier mix stabilise the whipping cream by destabilising the emulsion of the product. The emulsifier mix has also been found to increase the amount of air that can be whipped into the whipping cream. The emulsifiers are food grade additives and therefore do not negatively affect the nutritional value of the cream. Each of the emulsifiers within the emulsifier mix provide a distinct function with associated advantages. Lactic acid ester functions as a foam enhancer and stabiliser. The monoglycerides and diglycerides of fatty acids are used for foam retention. Sorbitan monostearate also aids foaming.</p>
<p>The advantage of adding a dairy fat in the form of cream is that it improves the flavour of the final whipping cream.</p>
<p>Ideally, the milk is selected from the group comprising one or more of buttermilk, skim milk, hydrated buttermilk powder, and hydrated skim milk powder. Preferably, the milk powder is added in the amount of between 1% and 3% by weight. Further preferably, the milk powder is selected from the group comprising one or more of buttermilk powder, skim milk powder and milk protein concentrate powder.</p>
<p>The advantage of using buttermilk and buttermilk powder is that it imparts a better flavour. Additionally buttermilk and buttermilk powder have been found to contain a naturally higher concentration of phosphollpids than skim milk and skim milk powders.</p>
<p>This is advantageous in that phospholipids also have emulsifying properties.</p>
<p>Preferably, the hydrocolloid mix is added in the amount of between 0.1% and 0.6% by weight. Further preferably, the hydrocolloid mix further comprises one or more hydrocolloids selected from the group comprising microcrystalline cellulose, locust bean gum, carboxymethyl cellulose (CMC), Hydroxypropyl methyl cellulose (HPMC), and crystalline cellulose.</p>
<p>The advantage of adding a hydrocolloid mix is that it assists in emulsifying and stabilising the resultant whipping cream and also functions as a thickening agent.</p>
<p>Guar gum and carrageenan impart a creamy texture and give body to the final *. ** : * . * * S S *** **, S S S 5 S * * * S. S * . . S * * S S. 5 * S. * whipping cream. Carrageenan also ensures stable foam formation, prevents syneresis and contributes to in-pack stability.</p>
<p>Preferably, the starch is added in the amount of between 1% and 4% by weight.</p>
<p>Further preferably, the starch is selected from the group comprising one or more of modified maize starch, refined maize starch, modified tapioca starch, modified corn starch and native waxy rice starch. The advantage of adding starch is that it provides body to the whipping cream. Additionally, during long term storage of the whipping cream the starch remains smooth and stable thereby assuring retention of the body of the whipping cream.</p>
<p>Preferably, the polysaccharide is added in the amount of between 2% and 6% by weight. Further preferably, the polysaccharide is selected from the group comprising one or more of maltodextrin, glucose syrup and cellulose. The polysaccharide also provides body to the product and additionally functions as a flavouring agent.</p>
<p>In one embodiment of the invention, the emulsifier mix further comprises one or more emulsifiers selected from the group comprising glycerol lacto palmitate (GLP), sorbitan ester and polysorbate.</p>
<p>Ideally, the pre-emulsion is sterilised at a temperature of between 135 C and 147 C for between 1 and 10 seconds.</p>
<p>Preferably, the pre-emulsion is homogenised at a temperature in the region of between 75 C and 85 C at an initial pressure of between 1000 psi and 3000psi and at a subsequent pressure of approximately 500 psi.</p>
<p>Further preferably, the cream is cooled to a temperature of between 15 C and 5 C.</p>
<p>Preferably, the process further comprises adding lactase enzyme in the amount of between 0.03% and 0.09% by weight of the whipping cream. In one embodiment of the invention, the lactase enzyme is added to the milk composition prior to addition of the hydrocolloid mix, starch and polysaccharide. In another embodiment of the invention, the lactase enzyme is added to the low fat whipping cream by means of * * * * a..</p>
<p>* a a * * . * a. * *** *** * S S a. * a a S * ** * S * S 5 5 * S SI S * S. 5 sterile injection.</p>
<p>The advantage of adding lactase enzyme is that it breaks down the lactose in the dairy components of the product into glucose and galactose, thereby rendering the whipping cream suitable for those who are lactose intolerant.</p>
<p>According to the invention there is further provided a low fat whipping cream having 20% or less total fat by weight prepared by the process of the invention.</p>
<p>Detailed Description of the Invention</p>
<p>The invention will be more clearly understood from the following description of one process according to the invention described with reference to Figs. 1 to 3 of the drawings which outlines, in flow diagram form, the process according to the invention.</p>
<p>All of the equipment used in carrying out the process is well known equipment and accordingly does not require any further description.</p>
<p>Referring to the drawings, in step 1 milk is stored. In step 2 milk powder and cream are added to the milk and are agitated together in step 3 to form a milk composition in step 4. In step 5 a hydrocolloid mix, a starch and a polysaccharide are added to the milk composition and are agitated in step 6.</p>
<p>Referring now to Fig. 2, in step 7 non-dairy lauric fat is obtained and is heated in step 8. In step 9 an emulsifier mix is obtained is added to the non-dairy lauric fat and the emulsifier mix and non-dairy lauric fat are mixed together in step 10 to form a fat emulsifier mix in step 11.</p>
<p>Referring now to Fig. 3, in step 12 the milk composition is mixed with the fat emulsifier mix to form a pre-emulsion in step 13. In step 14, the pre-emulsion is sterilised. In step 15 the pre-emulsion is homogenised in a two-stage homogenisation process to form the low fat whipping cream in step 16. In step 17 the cream is cooled and is stored in step 18.</p>
<p>* *. : * *. *.: * S * S **e *S. * * * S. S S * * * S. * S * S * . S S * . S * * Lauric fats typically contain 40% to 50% lauric acid in combination with lesser amounts of other relatively low molecular weight fatty acids. Lauric acid has the chemical formula CH3(CH2)10C00H. A non-dairy lauric fat with a melting point in the region of between 32 C and 34 C has been found to be most suitable; however non-dairy lauric fats with melting points up to 39 C can also be used. The percentage of lauric fat added will generally be in the region of between 10% and 19% by weight.</p>
<p>A hydrogenated fat is a fat that has been chemically altered from a liquid fat to a solid fat. During the chemical reaction of hydrogenation, the unsaturated bonds between carbon atoms within the fat are reduced by attachment of a hydrogen atom to each carbon. Other chemically modified fats such as interesterified or fractionated non- dairy lauric fat could also be used and these have a similar effect as hydrogenated fat in prolonging the shelf life of the whipping cream.</p>
<p>It will be appreciated that as well as the dairy fat provided by the cream and the non-dairy fat provided by the lauric fat, that other ingredients may contribute trace amounts of fat to the final whipping cream. Buttermilk for example generally has a fat content of 0.4%, therefore if added in the amount of 75% by weight will contribute 0.3% fat by weight to the whipping cream. Buttermilk powder would generally have a fat content in the region of 6.5%, therefore the final contribution of fat therefrom will be in the region of 0.13% by weight.</p>
<p>The combination of emulsifiers in the emulsifier mix stabilise the whipping cream by destabilising the emulsion of the product. During whipping of the whipping cream, the emulsifiers cause the fat globules to agglomerate. i.e. the emulsion is destabilised.</p>
<p>These agglomerated fat globules then form a network in the continuous water phase between the air bubbles. As a result, the air bubbles are stabilised and the stiffness of the foam is enhanced. The emulsifiers may be obtained separately and pre-mixed prior to addition to the non-dairy lauric fat. Alternatively emulsifier pre-mixes which can be obtained commercially can be used. Additionally, some emulsifier -hydrocolloid pre-mixes which are available commercially can also be used, It will be appreciated that commercially obtained emulsifier pre-mixes and emulsifier-hydrocolloid pre-mixes may also be combined with other emulsifiers prior to addition to the non-dairy lauric fat. Additionally, if an emulsifier -hydrocolloid pre-mix is used, *. .. : * * * * *.. S.. . : * . * * S S ** 5 S S * * S S I * S * *S S further hydrocolloids can also be added to the milk composition if required.</p>
<p>If the hydrocolloid is added to the milk composition, the temperature of the composition should be between 4000 and 50 C. It has been found that better dispersion of the hydrocolloids within the milk composition occur around this temperature range. Additionally, temperatures in this range prevent excessive thickening and gelatinisation of the starch.</p>
<p>Any type of starch which is suitable for UHT sterilisation can be used.</p>
<p>The emulsion formed is an oil-in-water emulsion, wherein the oil phase is dispersed within the aqueous continuous phase.</p>
<p>Homogenisation should be carried out via a two-stage homogenisation process.</p>
<p>During the first stage of homogenisation the fat globules in the fat emulsifier mix are reduced in size. The function of the second homogenisation stage is to reduce the tendency of clustering of the reduced fat globules.</p>
<p>If lactase enzyme is added to the whipping cream, it may either be added to the milk composition prior to addition of the hydrocolloid mix, starch and polysaccharide or to the final whipping cream by means of sterile injection. In the former case the milk composition should be agitated intermittently after addition of the enzyme as it has been found that intermittent agitation allows for more efficient lactose reduction to occur.</p>
<p>Example I</p>
<p>The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 1.</p>
<p>Table I</p>
<p>Composition of raw materials showing contribution to final low fat whipping cream **. .. : * S. *** * * S * *** *** . S SS S * * * * S. * S S S S * * S S S * S. S Composition % By Weight Buttermilk 75 Hydrogenated palm kernel oil (non-dairy fat) 14 Cream (46% butterfat) (dairy fat) 2.5 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: 0.71 Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) Hydrocolloid mix: 0.07 Guar gum (92.86%) Carrageenan (7.14%) Lactase 0.065</p>
<p>Example 2</p>
<p>The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 2.</p>
<p>Table 2</p>
<p>Composition of raw materials showing contribution to final low fat whipping cream Composition % By Weight Buttermilk 75.17 Hydrogenated palm kernel oil (non-dairy fat) 14 Cream (46% butterfat) (dairy fat) 2.5 * * . S * S S S S 5 * S S * * S S **5 *SS * * * ** S S S S * ** * * S S * S S S * S * *S * -10 -Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: 0.71 Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) Hydrocolloid mix: 0.07 Guar gum (92.86%) Carrageenan (7.14%)</p>
<p>Example 3</p>
<p>The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 3.</p>
<p>Table 3</p>
<p>Composition of raw materials showing contribution to final low fat whipping cream Composition % By Weight Buttermilk 76.255 Hydrogenated palm kernel oil (non-dairy fat) 12.6 Cream (46% butterfat) (dairy fat) 2.75 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Corn Starch 1.25 Cellulose 4 Emulsifier mix: 0.71 Lactic Acid Ester (84.33%) * * S * * * S S S S 5 * S * S S S SSI *5* * * * S S * * * S. S * Ss* *.* ** -11 -Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) Hydrocolloid mix: 0.07 Guar gum (92.86%) Carrageenan (7.14%) Lactase 0.065</p>
<p>Example 4</p>
<p>The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 4.</p>
<p>Table 4</p>
<p>Composition of raw materials showing contribution to final low fat whipping cream Composition % By Weight Skim Milk 76.255 Palm kernel oil (non-dairy fat) 12.6 Cream (46% butterfat) (dairy fat) 2.75 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: 0.71 Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyt Lactylate (4.92%) Hydrocolloid mix: 0.07 * * S * S * S S * * S..</p>
<p>* S * S *** *** . . .S S* S S S S S ** * S * * * * S S * S * * S. S -12 -Guar gum (92.86%) Carrageenan (7.14%) Lactase 0.065</p>
<p>Example 5</p>
<p>The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 5.</p>
<p>Table 5</p>
<p>Composition of raw materials showing contribution to final low fat whipping cream Composition % By Weight Buttermilk 75.105 Coconut oil (non-dairy fat) 14 Cream (46% butterfat) (dairy fat) 2.5 Buttermilk powder 2 Crystalline cellulose 0.3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: 0.71 Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) Hydrocolloid mix: 0.07 Guar gum (92.86%) Carrageenan (7.14%) Lactase 0.065 * S S * * * S S S *. *** * S S S 5.5 *.s a * * SS S * * * * ** S S 5 * S S * S * S. 5 -13 -</p>
<p>Example 6</p>
<p>The preparation of the low fat whipping cream was carried out using the process according to the invention in the quantities outlined in Table 6.</p>
<p>Table 6</p>
<p>Composition of raw materials showing contribution to final low fat whipping cream Composition % By Weight Hydrated buttermilk powder 76.505 Hydrogenated palm kernel oil (non-dairy fat) 12.6 Cream (46% butterfat) (dairy fat) 2.5 Buttermilk powder 2 Carboxymethyl cellulose 0. 3 Modified Maize Starch 1.25 Maltodextrin IT 19 4 Emulsifier mix: 0.71 Lactic Acid Ester (84.33%) Monoglycerides of fatty acid (5.17%), Diglycerides of fatty acids (4.3%) Polysorbate 60 (Sorbitan monostearate) (1.29%) Sodium Stearyl Lactylate (4.92%) Hydrocolloid mix: 0.07 Guar gum (92.86%) Carrageenan (7.14%) Lactase 0.065 The low fat whipping creams of the above examples have compositions as given in Table 7 below. Each whipping cream produced was uniform in composition and maintained stability after whipping.</p>
<p>* * S * * * S S S * * S * S S S *S* .55 4 5 S. o S * 5 * S. * S 5 * S 5 S ** * -14 -</p>
<p>Table 7</p>
<p>Nutrient composition of final low fat whipping cream.</p>
<p>Composition Ex. I Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 % by wt % by wt % by wt % by wt % by wt % by wt Dairyfat* 1.58 1.581 1.7 1.471 1.58 1.701 Non-dairyfat 14 14 12.6 12.6 14 12.6 Carbohydrate 10.4 10.4 10.4 10.4 10. 4 10.4 Protein 3.4 3.4 3.4 3.5 3.4 3.4 Minerals 0.057 0.057 0.057 0.057 0.057 0.057 Moisture 70.498 70.562 71.778 71.907 70.498 71.777 Lactase 0.065 0 0.065 0.065 0.065 0.065 * The cream component comprises 46% butterfat @ 2.5% concentration The physical analysis of the whipping cream prepared in the example is tabulated in</p>
<p>Table 8</p>
<p>Table 8</p>
<p>Physical analysis of the low fat whipping cream Compositional Ex. I Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 requirement Density 1.037 1.037 1.039 1.039 1.037 1.039 Acidity 6.5 6.5-6.6 6.5-6.6 6.5-6.6 6.5-6.6 6.5-6.6 Colour Cream Cream Cream Cream Cream Cream Taste Clean free Clean free Clean free Clean free Clean free Clean free from from from from from from artificial artificial artificial artificial artificial artificial taints taints taints taints taints taints Overrun 220% 200-220 200-220 200-220 200-220 200-220 *. *. : . * * * * *.. *.. * : . * S S S * 55 * * S * * S S S S S. * -15 -Each of the creams formed a stable foam when whipped and each of the whipped foams retained stability for about 24 hours when refrigerated. The shelf life of each of the whipping creams was found to be in the region of 8 months under ambient conditions.</p>
<p>In the specification the terms "comprise, comprises, comprised and comprising" or any variation thereof and the terms "include, includes, included and including" or any variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa.</p>
<p>The invention is not limited to the embodiment hereinbefore described, but may be varied in both construction and detail within the scope of the appended claims. *. :</p>
<p>* S a * *** *,* * S S. S p * * * a. a * a * * * * * C * St a</p>
Claims (2)
- <p>-16 -Claims A process for preparing a low fat whipping cream having 20%or less total fat by weight, the process comprising: obtaining milk as an aqueous phase in a quantity sufficient to provide between 70% and 80% by weight; adding a dairy fat in the form of cream in the amount of between 1% and 4% by weight and a milk powder to the milk and agitating to form a milk composition; adding a starch and a polysaccharide to the milk composition and agitating; obtaining a non-dairy lauric fat as an oil phase in a quantity sufficient to provide a total fat content of 20% or less by weight; heating the non-dairy lauric fat to a temperature of between 60 C and 80 C until the fat has melted; obtaining an emulsifier mix comprising at least monoglycerides and diglycerides of fatty acids, sorbitan monostearate, lactic acid ester and sodium stearyl lactylate (SSL); adding the emulsifier mix to the non-dairy lauric fat to form a fat emulsifier mix; adding a hydrocolloid mix comprising at least guar gum and carrageenan to either the milk composition, the fat emulsifier mix or both and agitating; mixing the fat emulsifier mix and the milk composition to form a pre-emulsion; . .. * * ** * p * p pp *p* * * .1 *1 I I * * II p a a a * . a. p.. a 17 -sterilising the pre-emulsion; homogenising the pre-emulsion to form the low fat whipping cream; cooling the cream; and storing the cream.</p><p>2. A process for preparing a low fat whipping cream as claimed in claim 1 in which the non-dairy lauric fat is selected from the group comprising one or more of palm kernel oil, palm kernel stearine and coconut oil.</p><p>3. A process for preparing a low fat whipping cream as claimed in any of claims 1 or 2 in which the non-dairy lauric fat is hydrogenated.</p><p>4. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the emulsifier mix is added in the amount of between 0.5% and 0.8% by weight.</p><p>5. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the emulsifier mix comprises between 2% and 8% of monoglycerides of fatty acids, between 1 % and 7% of diglycerides of fatty acids, between 0.5% and
- 2.5% of sorbitan monostearate, between 80% and 90% lactic acid ester and between 2% and 8% sodium stearyl lactylate (SSL) of the emulsifier mix.</p><p>6. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the milk is selected from the group comprising one or more of buttermilk, skim milk, hydrated buttermilk powder, and hydrated skim milk powder.</p><p>7. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the milk powder is added in the amount of between 1% and 3% by weight.</p><p>I I</p><p>I S S I I *uj :! E* :: :i -18 - 8. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the milk powder is selected from the group comprising one or more of buttermilk powder, skim milk powder and milk protein concentrate powder.</p><p>9. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the hydrocolloid mix is added in the amount of between 0.1% and 0.6% by weight.</p><p>10. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the hydrocolloid mix further comprises one or more hydrocolloids selected from the group comprising microcrystalline cellulose, locust bean gum, carboxymethyl cellulose (CMC), Hydroxypropyl methyl cellulose (HPMC), and crystalline cellulose.</p><p>11. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the starch is added in the amount of between 1% and 4% by weight.</p><p>12. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the starch is selected from the group comprising one or more of modified maize starch, refined maize starch, modified tapioca starch, modified corn starch and native wazy rice starch.</p><p>13. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the polysaccharide is added in the amount of between 2% and 6% by weight.</p><p>14. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the polysaccharide is selected from the group comprising one or more of maltodextrin, glucose syrup and cellulose.</p><p>15. A process for preparing a low fat whipping cream as claimed in any preceding * S S 5 5*S * S S S S S S S * S S S 555 SS* S S S S. S S * S * *5 S S S 5 5 5 S * S. S S ** I -19 -claim in which the emulsifier mix further comprises one or more emulsifiers selected from the group comprising glycerol lacto palmitate (GLP), sorbitan ester and polysorbate.</p><p>16. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the pre-emulsion is sterilised at a temperature of between 135 C and 147 C for between 1 and 10 seconds.</p><p>17. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the pre-emulsion is homogenised at a temperature in the region of between 75 C and 85 C at an initial pressure of between 1000 psi and 3000psi and at a subsequent pressure of approximately 500 psi.</p><p>18. A process for preparing a low fat whipping cream as claimed in any preceding claim in which the cream is cooled to a temperature of between 15 C and 5 C.</p><p>19. A process for preparing a low fat whipping cream as claimed in any preceding claim further comprising adding lactase enzyme in the amount of between 0.03% and 0.09% by weight of the whipping cream.</p><p>20. A process for preparing a low fat whipping cream as claimed in claim 19, wherein the lactase enzyme is added to the milk composition prior to addition of the hydrocolloid mix, starch and polysaccharide.</p><p>21. A process for preparing a low fat whipping cream as claimed in claim 19, wherein the lactase enzyme is added to the low fat whipping cream by means of sterile injection.</p><p>22. A process for preparing a low fat whipping cream substantially as described hereinbefore with reference to the accompanying examples and drawings.</p><p>23. A low fat whipping cream having 20% or less total fat by weight prepared by the process as claimed in any preceding claim.</p><p>* * * * *** * * * * * S S S * S S S *SS SSS S * S S. S S S S S 55 S</p><p>S S S S S S S</p><p>S. S S 55 5 -20 - 24. A low fat whipping cream substantially as described hereinbefore with reference to the accompanying examples and drawings.</p><p>* * * S 555 S S S * S S S S S S S S **S 55. S S S 5 S S * S 55 I S S I S * S S S. S * S. S</p>
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Cited By (6)
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WO2009026349A1 (en) * | 2007-08-21 | 2009-02-26 | Archer-Daniels-Midland Company | Hydrocolloid gum compositions, methods of forming the same, and products formed therefrom |
NL2001576C2 (en) * | 2008-05-14 | 2009-11-17 | Friesland Brands Bv | Whipping composition. |
US9295275B2 (en) | 2012-10-25 | 2016-03-29 | Dow Global Technologies Llc | Whippable topping with high freeze-thaw stability |
WO2018002139A1 (en) | 2016-06-28 | 2018-01-04 | Nestec S.A. | Whipped cream and manufacturing method |
WO2019122135A1 (en) | 2017-12-20 | 2019-06-27 | Societe Des Produits Nestle S.A. | Whipped cream and manufacturing method |
WO2021148540A1 (en) * | 2020-01-24 | 2021-07-29 | Bunge Loders Croklaan B.V. | Aerated fat emulsion |
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EP0455288A1 (en) * | 1990-05-02 | 1991-11-06 | Unilever N.V. | Whippable non-dairy creams |
EP1360905A1 (en) * | 2002-04-17 | 2003-11-12 | Unilever N.V. | Non-Dairy Cream |
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EP0455288A1 (en) * | 1990-05-02 | 1991-11-06 | Unilever N.V. | Whippable non-dairy creams |
EP1360905A1 (en) * | 2002-04-17 | 2003-11-12 | Unilever N.V. | Non-Dairy Cream |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009026349A1 (en) * | 2007-08-21 | 2009-02-26 | Archer-Daniels-Midland Company | Hydrocolloid gum compositions, methods of forming the same, and products formed therefrom |
NL2001576C2 (en) * | 2008-05-14 | 2009-11-17 | Friesland Brands Bv | Whipping composition. |
EP2119364A1 (en) | 2008-05-14 | 2009-11-18 | Friesland Brands B.V. | Whippable composition |
US9295275B2 (en) | 2012-10-25 | 2016-03-29 | Dow Global Technologies Llc | Whippable topping with high freeze-thaw stability |
WO2018002139A1 (en) | 2016-06-28 | 2018-01-04 | Nestec S.A. | Whipped cream and manufacturing method |
WO2019122135A1 (en) | 2017-12-20 | 2019-06-27 | Societe Des Produits Nestle S.A. | Whipped cream and manufacturing method |
WO2021148540A1 (en) * | 2020-01-24 | 2021-07-29 | Bunge Loders Croklaan B.V. | Aerated fat emulsion |
CN114867353A (en) * | 2020-01-24 | 2022-08-05 | 荷兰邦奇洛德斯克罗科兰有限公司 | Aerated fat emulsions |
CN114867353B (en) * | 2020-01-24 | 2024-04-12 | 荷兰邦奇洛德斯克罗科兰有限公司 | Aerated fat emulsion |
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GB2437239B (en) | 2010-11-24 |
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