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Publication of NZ330416ApublicationCriticalpatent/NZ330416A/en
A UHT or sterilized lactic cream having a lactic fat content of between 10 and 30% and containing an additive chosen from: a) starch at a content of between 1.5 and 4% b) a starch/malto-dextrin mixture with a starch content of between 1.5 and 4% c) xanthan/maltodextrin mixture containing a maltodextrin content of between 1.5 and 4% said cream having a viscosity of between 250 and 1600 mPas. The whipping cream is composed essentially of a casein, egg or soybean protein, an emulsifier and an edible fiber and/or modified starch and has a lowered fat content relative to conventional whipped cream.
NZ330416A1997-06-101998-05-12Uht sterilized or refridgerated lactic cream containing starch, maltodextrin and xanthan
NZ330416A
(en)