NON-DAIRY CREAMS

The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C (B = milk component, C = emulsifier) in these NDC's is high the viscosity of these NDC's is still les...

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Bibliographic Details
Main Authors MORLEY, WAYNE G, CAMPBELL, IAIN J
Format Patent
LanguageEnglish
Published 13.07.1991
Edition5
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C (B = milk component, C = emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.
Bibliography:Application Number: CA19912034023