Salted spreadable food cream, as well as semi-finished product and method for preparing thereof
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United States of America Patent
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Issued Date -
Jul 18, 2024
app pub date -
Apr 7, 2022
filing date -
Apr 7, 2021
priority date (Note) -
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status (Latency Note)
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Abstract
A salted spreadable food cream consists from 3%-60% by weight of a lipid component (A) including or consisting of a solid fat; (B) 5%-50% by weight of a dehydrated, dried, and/or freeze-dried flavor component; (C) 5%-70% by weight of a filler consisting of milk or its derivatives; (D) 0.2%-3% by weight of an emulsifier; and (E) 0%-5% by weight of a supporting ingredient, has salt between 1 g/100 g and 2.5 g/100 g, a viscosity between 11,000 cP and 65,000 cP, a fineness between 10 pm and 100 pm, and a water activity value lower than 0.5. A method for the preparation of the salted spreadable food cream includes providing the ingredients (A) to (D) and optionally (E), and refining the ingredients (A)-(D) and optionally (E) at a predetermined working temperature for a predetermined working time.
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