WO2023121618A2 - Chocolate milk cream and its production method - Google Patents

Chocolate milk cream and its production method Download PDF

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Publication number
WO2023121618A2
WO2023121618A2 PCT/TR2022/051362 TR2022051362W WO2023121618A2 WO 2023121618 A2 WO2023121618 A2 WO 2023121618A2 TR 2022051362 W TR2022051362 W TR 2022051362W WO 2023121618 A2 WO2023121618 A2 WO 2023121618A2
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WO
WIPO (PCT)
Prior art keywords
milk cream
mixture
production method
range
cream
Prior art date
Application number
PCT/TR2022/051362
Other languages
French (fr)
Other versions
WO2023121618A3 (en
Inventor
Nazmi Ahmet EKER
Original Assignee
Eker Süt Ürünleri̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
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
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Application filed by Eker Süt Ürünleri̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ filed Critical Eker Süt Ürünleri̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
Publication of WO2023121618A2 publication Critical patent/WO2023121618A2/en
Publication of WO2023121618A3 publication Critical patent/WO2023121618A3/en

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb

Definitions

  • the Invention relates to a chocolate milk cream comprising milk cream, cacao powder, hazelnut and sugar and its production method for use in food sector.
  • Invention particularly relates to a chocolate milk cream developed for those not able to consume plain milk cream and that can be consumed with pleasure thanks to its chocolate and hazelnut ingredients giving taste and deliciousness for use as breakfast product in retail group of food sector, and its production method.
  • Milk cream is a cream product obtained by thickening fat of milk. With collection of fat particles bigger fat mass is obtained and thus milk cream is formed upon enrichment of layers collected on milk surface in terms of fat. Milk cream is consumed in breakfast, together with deserts and some meals in our meal culture.
  • Application numbered TR 2021/00382 discloses a production and method for pineapple cream.
  • Said application relates to a type of cream prepared with egg in pastry sector and having nutrition and sweetening features and particularly relates to sweetening cream production offering different taste trial opportunity for consumer with ingredients used therein.
  • the egg yolk, sugar, pineapple juice is cooked in steam table style and cold butter is added into the mixture. Then it is filtered with filter and cream is obtained.
  • invention of the application does not contain milk cream although it is called cream.
  • Said application does not disclose cacao powder, hazelnut or hazelnut aroma either.
  • Patent application numbered TR 2019/02427 relates to caramel cream.
  • the said application discloses a cream with caramel developed for sweetening cream having an important place in the table culture of our country, to increase its attractiveness and thus to make people not liking it like it, especially children and young people, and to increase competition with different products prepared with harmful additives and particularly appealing to children and young people.
  • said application does not contain cacao and hazelnut ingredients and production method is not included.
  • An application numbered TR 2013/05208 discloses a cream product produced by use of natural products such as milk, cream, molasses, honey and production method of it.
  • Said application discloses production method of the product by milk-cream-molasses-honey cream product containing 25 - 45% milk, 10 - 20% cream, 10 - 45% honey, date extract or molasses, 15 - 40% milk cream.
  • said application comprises the use of milk cream as well as milk and date extract or molasses but does not comprise cacao, hazelnut. For that reason, said application is different from product of our invention.
  • the present invention relates to chocolate milk cream and its production method meeting the needs mentioned above, eliminating all disadvantages and providing some additional advantages.
  • Primary purpose of the invention is to develop an alternative milk cream product with cocoa powder, sugar and hazelnut content for those who cannot consume plain milk cream.
  • Another purpose of the invention is to disclose a product containing milk cream as a healthy alternative to the sunflower, palm, etc. vegetable oil-containing chocolate spread products in the breakfast group.
  • a further purpose of the invention is to disclose a product with enhanced taste and deliciousness by help of chocolate and hazelnut ingredient that can be consumed with pleasure by children, young people and those not liking plain milk cream.
  • the invention is a chocolate milk cream alternative to spread breakfast products in food sector and comprises milk cream, sugar, cacao powder, thickener and stabiliser.
  • the invention is production method for chocolate milk cream alternative to spread breakfast products in food sector and comprises process steps of: i) putting the milk cream into the mixing tank and regulating its acidity in the pH range of 6.45 - 6.55 ii) adding cocoa powder to milk cream and mixing while heating, iii) mixing the thickener and stabilizer with sugar, adding it into the mixture in the tank and mixing iv) heating the mixture upon transferring it to the cooking tank and adding hazelnuts and aroma to the mixture v) heating the mixture at temperature range of 65 - 110 e C , vi) pasteurizing the mixture, vii) filling the mixture into packages.
  • the product of the invention contains sugar and milk cream/fat, cocoa powder, thickener and stabilizer as main raw ingredients, hazelnut and hazelnut flavour in addition.
  • the amounts of the ingredients of the product preferred and usable by weight are given in Table 1 in percentage.
  • Product of the invention comprises milk cream/fat in the range of 30 - 80%, sugar in the range of 10 - 50%, cocoa powder in the range of 1 - 15% , thickener and stabilizer in the range of 0.1 - 5%, hazelnut in the range of 1 - 20% and hazelnut flavour/aroma in the range of 0.1% - 2 by weight.
  • said product comprises milk cream at 70%, sugar at 19%, thickener and stabilizer at 1.4%, cocoa powder at 5.5% , hazelnut at 4% and hazelnut flavour 0.1% by weight.
  • An embodiment of the invention comprises cacao powder and/or cacao mass and/or chocolate to provide colour and taste.
  • the thickener and stabilizer contained in the invention is used to prevent separation of cacao and contained milk cream and to obtain a final product spreadable at +4-6 e C.
  • said thickener and stabilizer is selected from a group consisting of corn starch, potato starch, rice starch, tapioca starch, wheat starch, carrageenan, xanthan gum, guar gum, gellan gum.
  • Production method of chocolate milk cream of the invention comprises following process steqs: i) putting the milk cream into the mixing tank and regulating its acidity in the pH range of 6.45 - 6.55 ii) adding cocoa powder to milk cream and mixing while heating, iii) mixing the thickener and stabilizer with sugar, adding it into the mixture in the tank and mixing iv) heating the mixture upon transferring it to the cooking tank and adding hazelnuts and flavour to the mixture v) heating the mixture at temperature range of 90 - 95 e C , vi) pasteurizing the mixture, vii) filling the mixture into packages.
  • Production method of chocolate milk cream of the invention comprises process steps of regulating pH of milk cream, mixing with cacao and heating, mixing thickener and stabilized with sugar and adding into mixture at 50 e C, v) transferring mixture into cooking tank and heating, and adding flavour to mixture, heating the mixture, conducting pasteurizing operation and filling into packages and conduct of foiling the packages. Steps of the method of invention are described in details below.
  • Milk cream/fat in the range of 30 - 80% by weight which is the main raw material of the product of the invention, is put into the mixing tank and its acidity value is standardized in the range of pH 6.45 - 6.55 with lactic acid.
  • cacao powder in the range of 1-15% by weight is added into mixture tank to give colour and taste to the product.
  • mixture tank is heated with steam of 0.7 bar pressure up to 50-60 e C and mixed for 10 - 20 minutes.
  • thickener and stabilizer of 0.1 - 5% by weight is mixed with sugar in the range of 10 - 50% by weight and added into mixture tank. Then mixture is mixed. After mixing, said mixture is transferred into cooking tank.
  • hazelnut flavour in the range of 0.1-2% by weight
  • hazelnut in the range of 1 - 20% by weight
  • flavour adding it is heated up to 90 - 95 e C and pasteurization is applied for 5 - 15 minutes.
  • pasteurizing process the mixture is filled into packs at minimum 75 e C and folio is posted onto packages.
  • milk cream/fat of 70% by weight is put into mixing tank and acidity is regulated to pH 6.50 by lactic acid.
  • cacao powder of 5.5% is added into mixture tank and heated up to 50 e C and mixed for 10 minutes.
  • Thickener and stabilizer of 1.4% by weight is mixed into sugar of 19% by weight and this mixture is taken into mixture tank. Mixture is stirred in mixture tank. After mixing, said mixture is transferred into cooking tank and heated up to 70 e C.
  • Hazelnut of 4% and hazelnut flavour of 0.1% are added into the heated mixture. After flavour adding, the mixture is heated to 92 e C and pasteurization is applied for 10 minutes.
  • Pasteurized product of preferably 125 g is filled into packages at 70 e C and folios are posted onto packages.

Abstract

Invention relates to chocolate milk cream comprising milk cream, cacao powder, hazel nut and sugar and its production method for use in food sector. Invention particularly relates to a chocolate milk cream developed for those not able to consume plain milk cream and that can be consumed with pleasure thanks to its chocolate and hazelnut ingredients giving taste and deliciousness for use as breakfast product in retail group of food sector, and its production method.

Description

CHOCOLATE MILK CREAM AND ITS PRODUCTION METHOD
Technical Field
The Invention relates to a chocolate milk cream comprising milk cream, cacao powder, hazelnut and sugar and its production method for use in food sector.
Invention particularly relates to a chocolate milk cream developed for those not able to consume plain milk cream and that can be consumed with pleasure thanks to its chocolate and hazelnut ingredients giving taste and deliciousness for use as breakfast product in retail group of food sector, and its production method.
Prior Art
Milk cream is a cream product obtained by thickening fat of milk. With collection of fat particles bigger fat mass is obtained and thus milk cream is formed upon enrichment of layers collected on milk surface in terms of fat. Milk cream is consumed in breakfast, together with deserts and some meals in our meal culture.
Today milk cream product does not have industrial diversity in the market. Offered as plain, milk cream is generally consumed together with honey or sugar. For the children or youth not consuming cream in plain form an alternative product with chocolate and hazelnut ingredient is not available. Chocolate spreadable products such as cacao hazelnut creams usually consist of plant oils. A product comprising milk cream which is a healthy alternative for said products is needed.
In the literature following applications are seen related to the subject.
Application numbered TR 2021/00382 discloses a production and method for pineapple cream. Said application relates to a type of cream prepared with egg in pastry sector and having nutrition and sweetening features and particularly relates to sweetening cream production offering different taste trial opportunity for consumer with ingredients used therein. Here the egg yolk, sugar, pineapple juice is cooked in steam table style and cold butter is added into the mixture. Then it is filtered with filter and cream is obtained. However, invention of the application does not contain milk cream although it is called cream. Said application does not disclose cacao powder, hazelnut or hazelnut aroma either. Patent application numbered TR 2019/02427 relates to caramel cream. The said application discloses a cream with caramel developed for sweetening cream having an important place in the table culture of our country, to increase its attractiveness and thus to make people not liking it like it, especially children and young people, and to increase competition with different products prepared with harmful additives and particularly appealing to children and young people. However, said application does not contain cacao and hazelnut ingredients and production method is not included.
An application numbered TR 2013/05208 discloses a cream product produced by use of natural products such as milk, cream, molasses, honey and production method of it. Said application discloses production method of the product by milk-cream-molasses-honey cream product containing 25 - 45% milk, 10 - 20% cream, 10 - 45% honey, date extract or molasses, 15 - 40% milk cream. However, said application comprises the use of milk cream as well as milk and date extract or molasses but does not comprise cacao, hazelnut. For that reason, said application is different from product of our invention.
As a result, due to above-described disadvantages and inadequacy of existing solutions it has been necessary to make development in the related art.
Brief Description of the Invention
The present invention relates to chocolate milk cream and its production method meeting the needs mentioned above, eliminating all disadvantages and providing some additional advantages.
Primary purpose of the invention is to develop an alternative milk cream product with cocoa powder, sugar and hazelnut content for those who cannot consume plain milk cream.
Another purpose of the invention is to disclose a product containing milk cream as a healthy alternative to the sunflower, palm, etc. vegetable oil-containing chocolate spread products in the breakfast group.
A further purpose of the invention is to disclose a product with enhanced taste and deliciousness by help of chocolate and hazelnut ingredient that can be consumed with pleasure by children, young people and those not liking plain milk cream. In order to achieve above mentioned purposes, the invention is a chocolate milk cream alternative to spread breakfast products in food sector and comprises milk cream, sugar, cacao powder, thickener and stabiliser.
In order to achieve above mentioned purposes, the invention is production method for chocolate milk cream alternative to spread breakfast products in food sector and comprises process steps of: i) putting the milk cream into the mixing tank and regulating its acidity in the pH range of 6.45 - 6.55 ii) adding cocoa powder to milk cream and mixing while heating, iii) mixing the thickener and stabilizer with sugar, adding it into the mixture in the tank and mixing iv) heating the mixture upon transferring it to the cooking tank and adding hazelnuts and aroma to the mixture v) heating the mixture at temperature range of 65 - 110eC , vi) pasteurizing the mixture, vii) filling the mixture into packages.
The structural and characteristics features of the invention and all advantages will be understood better in detailed descriptions given below and therefore, the assessment should be made taking into account the detailed explanations.
Detailed Description of the Invention
In this detailed description, the invention and preferred embodiments of the invention have been described in a manner not forming any restrictive effect and only for purpose of better understanding of the matter.
The product of the invention contains sugar and milk cream/fat, cocoa powder, thickener and stabilizer as main raw ingredients, hazelnut and hazelnut flavour in addition. The amounts of the ingredients of the product preferred and usable by weight are given in Table 1 in percentage.
Table 1. Amounts of ingredients of the invention product by weight
Figure imgf000005_0001
Product of the invention comprises milk cream/fat in the range of 30 - 80%, sugar in the range of 10 - 50%, cocoa powder in the range of 1 - 15% , thickener and stabilizer in the range of 0.1 - 5%, hazelnut in the range of 1 - 20% and hazelnut flavour/aroma in the range of 0.1% - 2 by weight.
In a preferred application of the invention said product comprises milk cream at 70%, sugar at 19%, thickener and stabilizer at 1.4%, cocoa powder at 5.5% , hazelnut at 4% and hazelnut flavour 0.1% by weight.
An embodiment of the invention comprises cacao powder and/or cacao mass and/or chocolate to provide colour and taste.
The thickener and stabilizer contained in the invention is used to prevent separation of cacao and contained milk cream and to obtain a final product spreadable at +4-6eC. In an application of the invention, said thickener and stabilizer is selected from a group consisting of corn starch, potato starch, rice starch, tapioca starch, wheat starch, carrageenan, xanthan gum, guar gum, gellan gum.
Production method of chocolate milk cream of the invention comprises following process steqs: i) putting the milk cream into the mixing tank and regulating its acidity in the pH range of 6.45 - 6.55 ii) adding cocoa powder to milk cream and mixing while heating, iii) mixing the thickener and stabilizer with sugar, adding it into the mixture in the tank and mixing iv) heating the mixture upon transferring it to the cooking tank and adding hazelnuts and flavour to the mixture v) heating the mixture at temperature range of 90 - 95eC , vi) pasteurizing the mixture, vii) filling the mixture into packages.
Production method of chocolate milk cream of the invention comprises process steps of regulating pH of milk cream, mixing with cacao and heating, mixing thickener and stabilized with sugar and adding into mixture at 50eC, v) transferring mixture into cooking tank and heating, and adding flavour to mixture, heating the mixture, conducting pasteurizing operation and filling into packages and conduct of foiling the packages. Steps of the method of invention are described in details below.
Milk cream/fat in the range of 30 - 80% by weight, which is the main raw material of the product of the invention, is put into the mixing tank and its acidity value is standardized in the range of pH 6.45 - 6.55 with lactic acid. After regulating acidity of milk cream, cacao powder in the range of 1-15% by weight is added into mixture tank to give colour and taste to the product. After adding cacao powder, mixture tank is heated with steam of 0.7 bar pressure up to 50-60eC and mixed for 10 - 20 minutes. Then thickener and stabilizer of 0.1 - 5% by weight is mixed with sugar in the range of 10 - 50% by weight and added into mixture tank. Then mixture is mixed. After mixing, said mixture is transferred into cooking tank. It is heated to 70 - 90eC with steam of 0.7 bar pressure and hazelnut flavour in the range of 0.1-2% by weight, hazelnut in the range of 1 - 20% by weight are added. After flavour adding, it is heated up to 90 - 95 eC and pasteurization is applied for 5 - 15 minutes. After pasteurizing process, the mixture is filled into packs at minimum 75 eC and folio is posted onto packages.
In a preferred application of the invention milk cream/fat of 70% by weight is put into mixing tank and acidity is regulated to pH 6.50 by lactic acid. Then cacao powder of 5.5% is added into mixture tank and heated up to 50 eC and mixed for 10 minutes. Thickener and stabilizer of 1.4% by weight is mixed into sugar of 19% by weight and this mixture is taken into mixture tank. Mixture is stirred in mixture tank. After mixing, said mixture is transferred into cooking tank and heated up to 70 eC. Hazelnut of 4% and hazelnut flavour of 0.1% are added into the heated mixture. After flavour adding, the mixture is heated to 92 eC and pasteurization is applied for 10 minutes. Pasteurized product of preferably 125 g is filled into packages at 70 eC and folios are posted onto packages.
In an application of the method of the invention, by sterilizing the packaged product in an autoclave at a temperature of 110-155 eC, its shelf life is prolonged and the product can be produced as a cream.

Claims

1. A chocolate milk cream alternative to spreadable products in food sector characterized by comprising; milk cream, sugar, cacao powder, thickener and stabilizer.
2. The chocolate milk cream according to claim 1 characterized by comprising; milk cream in the range of 30-80%, sugar in the range of 10 - 50%, cacao powder in the range of 1 - 15%, thickener and stabilizer in the range of 1 - 5% by weight.
3. The chocolate milk cream according to claim 1 characterized in that; the said thickener and stabilizer being selected from corn starch, potato starch, rice starch, tapioca starch, wheat starch, carrageenan, xanthan gum, guar gum, gellan gum.
4. The chocolate milk cream according to claim 1 characterized by comprising hazelnut.
5. The chocolate milk cream according to claim 4 characterized by comprising hazelnut in range of 1 - 20% by weight.
6. The chocolate milk cream according to claim 1 characterized by comprising, hazelnut flavour.
7. The chocolate milk cream according to claim 6 characterized by comprising; hazelnut flavour in range of 0.1 - 2% by weight.
8. Production method for a chocolate milk cream alternative to spreadable breakfast products in food sector characterized by comprising, following process steps: i) taking the milk cream into the mixing tank and regulating its acidity in the pH range of 6.45 - 6.55 ii) adding cocoa powder to milk cream and mixing by heating, iii) mixing the thickener and stabilizer with sugar, adding it into the mixture in the tank and mixing iv) heating the mixture upon transferring it to the cooking tank and adding hazelnuts and flavour to the mixture v) heating the mixture at temperature range of 90 - 95eC , vi) pasteurizing the mixture, vii) filling the mixture into packages. The production method according to claim 8 characterized in that; in process step in (i) milk cream acidity is standardized in pH 6,45 - 6,55 with lactic acid. The production method according to claim 8 characterized in that; in process step in (ii) mixture being heated to 50 - 60eC. The production method according to claim 8 characterized in that; in process step in (iv) flavour is added to the mixture heated between 70 - 90eC. The production method according to claim 8 characterized in that; in process step in (iv) pasteurization is applied in the temperature range of 90 - 95eC for 5 - 15 minutes. The production method according to claim 8 characterized in that; in process step in (vii) mixture is filled into packages at minimum 75eC. The production method according to claim 8 characterized in that; after process step in (vii), a cream product of longer shelf life being obtained by additionally sterilizing the packaged product at 110 - 155eC at autoclave.
PCT/TR2022/051362 2021-12-23 2022-11-28 Chocolate milk cream and its production method WO2023121618A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2021/020790 2021-12-23
TR2021/020790A TR2021020790A2 (en) 2021-12-23 2021-12-23 MILK CREAM WITH CHOCOLATE AND ITS PRODUCTION METHOD

Publications (2)

Publication Number Publication Date
WO2023121618A2 true WO2023121618A2 (en) 2023-06-29
WO2023121618A3 WO2023121618A3 (en) 2023-09-14

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TR (1) TR2021020790A2 (en)
WO (1) WO2023121618A2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1488305A (en) * 1976-06-23 1977-10-12 Cadbury Typhoo Ltd Method of producing a milk chocolate flavoured spread
HUP0101848A3 (en) * 1998-04-03 2002-01-28 Unilever Nv Acidified butter like spreas
US10045555B2 (en) * 2015-09-15 2018-08-14 Sofia Paleari Shelf-stable spreadable cream

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WO2023121618A3 (en) 2023-09-14

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