CREAM SUBSTITUTE

A CREAM SUBSTITUTE COMPRISING FROM 5 % TO 40 % BY WEIGHT OF BUTTER, FROM 0.05 % TO 2 % BY WEIGHT OF A FOOD ACCEPTABLE ACID, FROM 0.25 % TO 5 % BY WEIGHT OF A THICKENING AGENT, AND FROM 0.25 % TO 4 % OF A FOOD PROTEIN, BASED ON THE TOTAL WEIGHT OF THE CREAM SUBSTITUTE, TOGETHER WITH A SUFFICIENT AMOU...

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Bibliographic Details
Main Authors VADEHRA, DHARAM VIR, CHERIAN, GEORGE, JACOBSON, MARK RANDOLPH
Format Patent
LanguageEnglish
Published 30.11.2007
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:A CREAM SUBSTITUTE COMPRISING FROM 5 % TO 40 % BY WEIGHT OF BUTTER, FROM 0.05 % TO 2 % BY WEIGHT OF A FOOD ACCEPTABLE ACID, FROM 0.25 % TO 5 % BY WEIGHT OF A THICKENING AGENT, AND FROM 0.25 % TO 4 % OF A FOOD PROTEIN, BASED ON THE TOTAL WEIGHT OF THE CREAM SUBSTITUTE, TOGETHER WITH A SUFFICIENT AMOUNT OF WATER TO TOTAL 100 % BY WEIGHT.
Bibliography:Application Number: MY1999PI02012