MX351111B - Sustitutos de crema espesa reducida y metodos para hacer y usar los mismos. - Google Patents

Sustitutos de crema espesa reducida y metodos para hacer y usar los mismos.

Info

Publication number
MX351111B
MX351111B MX2014010997A MX2014010997A MX351111B MX 351111 B MX351111 B MX 351111B MX 2014010997 A MX2014010997 A MX 2014010997A MX 2014010997 A MX2014010997 A MX 2014010997A MX 351111 B MX351111 B MX 351111B
Authority
MX
Mexico
Prior art keywords
cream
weight percent
reduced heavy
product
heavy cream
Prior art date
Application number
MX2014010997A
Other languages
English (en)
Other versions
MX2014010997A (es
Inventor
Jason Thompson
Original Assignee
Land Olakes Inc
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 Land Olakes Inc filed Critical Land Olakes Inc
Publication of MX2014010997A publication Critical patent/MX2014010997A/es
Publication of MX351111B publication Critical patent/MX351111B/es

Links

Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • 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

Abstract

La presente invención se refiere a productos de crema formados por una dispersión de goma y lactosa en agua antes de la adición de mantequilla e ingredientes secos, sometiendo la mezcla de ingredientes a calentamiento, seguido por un enfriamiento rápido y fuerzas de cizallamiento, proporcionan un producto estable; los productos de crema pueden reemplazar a los tradicionales productos a base de crema líquida, y en cambio usan crema seca hasta en aproximadamente 7.5 por ciento en peso mezclada con mantequilla hasta en aproximadamente 30 por ciento en peso, goma a aproximadamente 0.75 por ciento en peso, lactosa y agua formando el resto del producto; el producto puede formar un reemplazo para crema espesa reducida con un contenido de grasa de hasta aproximadamente 35 por ciento en peso; el producto incluye por lo menos un sabor, apariencia y textura sustancialmente similares a los de una tradicional crema espesa reducida, pero soporta tensiones y abusos que no son tolerados por la tradicional crema espesa reducida.
MX2014010997A 2012-03-14 2013-03-14 Sustitutos de crema espesa reducida y metodos para hacer y usar los mismos. MX351111B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13/420,363 US9119412B2 (en) 2012-03-14 2012-03-14 Reduced heavy cream substitutes and methods of making and using same
PCT/US2013/031374 WO2013138596A1 (en) 2012-03-14 2013-03-14 Reduced heavy cream substitutes and methods of making and using same

Publications (2)

Publication Number Publication Date
MX2014010997A MX2014010997A (es) 2014-10-13
MX351111B true MX351111B (es) 2017-10-02

Family

ID=49157883

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014010997A MX351111B (es) 2012-03-14 2013-03-14 Sustitutos de crema espesa reducida y metodos para hacer y usar los mismos.

Country Status (5)

Country Link
US (1) US9119412B2 (es)
EP (1) EP2825053B1 (es)
DK (1) DK2825053T3 (es)
MX (1) MX351111B (es)
WO (1) WO2013138596A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549021A (zh) * 2013-11-11 2014-02-05 哈尔滨艾克尔食品科技有限公司 奶油沙司粉及其使用方法
JP6434770B2 (ja) * 2014-09-30 2018-12-05 森永乳業株式会社 フレッシュクリーム及び甘性バターの風味予測方法、並びにフレッシュクリーム及び甘性バターの製造方法

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2376656A (en) * 1942-05-20 1945-05-22 American Maize Prod Co Dispersion of gums
EP0045158A1 (en) * 1980-07-17 1982-02-03 Merck & Co. Inc. Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein
AU554283B2 (en) * 1982-07-28 1986-08-14 Unilever Plc Edible fat composition
US4985270A (en) * 1988-01-26 1991-01-15 The Nutrasweet Company Cream substitute ingredient and food products
US6197362B1 (en) 1997-03-19 2001-03-06 Rich Products Corporation Pourable dessert liquid product
MY133541A (en) 1998-08-31 2007-11-30 Nestle Sa Cream substitute
EP1078579A1 (en) * 1999-08-20 2001-02-28 Michael Laurence Murphy A cream
US6759078B2 (en) 2001-06-14 2004-07-06 Cp Kelco U.S., Inc. Aseptic cream substitute
US7658962B2 (en) 2002-09-06 2010-02-09 Rich Products Corporation Cooking cream
US6824810B2 (en) 2002-10-01 2004-11-30 The Procter & Gamble Co. Creamer compositions and methods of making and using the same
US20050226985A1 (en) * 2004-04-13 2005-10-13 Land O'lakes, Inc. Method of producing a heat stable oil-in-water emulsion and the products made therefrom
WO2007038745A1 (en) 2005-09-28 2007-04-05 Hercules Incorporated Cream compositions and food foams made therefrom
JP5191669B2 (ja) 2006-03-31 2013-05-08 株式会社ポッカコーポレーション クリーム組成物
AU2009222635B2 (en) 2009-10-09 2012-07-26 Kraft Foods Group Brands Llc Cream substitute
EP2338352A1 (en) * 2009-12-22 2011-06-29 Corporacion Alimentaria Penasanta, S.A. Butter and process for obtaining same

Also Published As

Publication number Publication date
EP2825053A4 (en) 2015-11-11
EP2825053B1 (en) 2017-07-19
EP2825053A1 (en) 2015-01-21
US9119412B2 (en) 2015-09-01
MX2014010997A (es) 2014-10-13
WO2013138596A1 (en) 2013-09-19
US20130243927A1 (en) 2013-09-19
DK2825053T3 (da) 2017-11-06

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