GB334863A - Improvements in the manufacture of artificial cream - Google Patents

Abstract

334,863. Bergsvik, A., Vitacream, Ltd., and Hellerud, R. June 8, 1929. Fat preparations; milk preparations; egg preparations.-A whippable artificial cream is obtained by injecting earth nut oil or fat hardened to a melting point of 32‹ C. into milk to which egg yolk or water soluble proteins extracted from egg yolk have been added. The injection is performed under a pressure of 130 atmospheres or more, preferably 180-200 atmospheres and through an orifice the diameter of which is not greater than 0.4 mm. The milk is preferably heated to 60-65‹ C. before or after addition of the egg yolk and the fat preferably to 60‹ C. The product is subsequently heated to 70-90‹ C. In the example given, the final heating is at 74‹ C., pasteurization being effected thereby, and the product is then cooled, agitation being avoided during these steps. A mixture of fresh and dried egg yolk is preferably used. The amount of fat added to the milk may be 20-45 per cent, the best whipping qualities being obtained with a fat content of 34-43 per cent. When skimmed milk is used more fat is added to supply the deficiency in natural butter fat. A richer cream for serving with fruits, sweets &c. but which will not whip so well may be prepared with a fat content of 43-50 per cent or higher. If the phosphorus content is increased by the addition of buffer substances, e.g. phosphorous salts, to the cream, the temperature to which the cream is finally raised may be considerably reduced. Reference is made to the Public Health (Preservatives &c., in Food) Regulations, 1925.