Method for the preparation of a cream substitute
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United States of America Patent
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-
Jun 19, 2001
Grant Date -
N/A
app pub date -
Aug 2, 1999
filing date -
Nov 20, 1995
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.
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