Stabilized, whippable non-dairy creams
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United States of America Patent
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Oct 4, 1994
Grant Date -
N/A
app pub date -
Mar 11, 1993
filing date -
Mar 11, 1992
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and eggwhite. In fact, the composition of our creams is: 0.05-0.5 wt % emulsifier 0.5-8.0 wt % egg yolk 0.01-1.0 wt % caseinate 0.5-4.0 wt % egg white 0-1.0 wt % thickener 1-10 wt % carbohydrate 25-45 wt % fat balance: water The creams are sterile and display a water activity of 0.95-1.0. Also a process for the preparation of such non dairy creams is part of the invention.
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