GB561532A - Improvements in the manufacture of a cream substitute - Google Patents

Abstract

A cream substitute is prepared by emulsifying an edible vegetable or animal oil or fat base, e.g. an oil of the leguminos group such as hardened or unhardened arachis or soya bean oil, an oil of the palm group such as hardened or unhardened palm kernel or coconut oil, processed butter fat, hardened whale oil, premier jus or oleo oil, with an aqueous serum containing a vegetable flour, e.g. a flour derived from the Glycin group such as soya bean flour, preferably the brand known as "Trusoy," or from the Graminos family, particularly from the Secale group such as rye, or from the Avena group such as oats, stabilizing the emulsion with a harmless ionizable inorganic compound such as a salt of a tribasic acid, e.g. a phosphate or citrate, and incorporating an edible vegetable gum such as Gum Kuraya or a marine vegetable gum, preferably an alginate such as the sodium alginate known under the Registered Trade Mark "Manucol." A harmless chloride such as common salt, glyceryl monostearate, a phosphatide such as lecithin, a substance rich in vitamins, particularly vitamins A and D, colouring and flavouring may also be incorporated. In an example, the aqueous serum is prepared by dispersing a mixture of soya flour, disodium hydrogen orthophosphate, common salt and Gum Kuraya in water, adding glyceryl monostearate and a dilute solution of HCl to adjust the pH to approximately 7 and pasteurizing. A fat base consisting of hardened arachis oil, lecithin and mixed colouring and flavouring of the kind described in Specification 555,361 is injected into the serum and the resulting emulsion is pasteurized, cooled, homogenized and allowed to mature substantially as described in the above-mentioned specification.