Cream compositions optimized for foaming systems
AssigneeFrieslandCampina Nederland B.V.
InventorsMarc Jacques Christian Maurice Custinne, Arno Fraiponts
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Abstract
The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.
Claims22
A foamable or whippable food composition, comprising at least 12 wt. % fat, and further comprising protein, water, citric acid esters of mono- and/or diglycerides (CITREM) of one or more fatty acids comprising an unsaturated acyl chain, and lactic acid esters of mono- and diglycerides of one or more fatty acids (LACTEM),
- wherein a total content of fat, protein, citric acid esters, and lactic acid esters is at least 15 wt. % of the composition, and
- wherein 50-100 wt. % of the protein is milk protein.
A foamed or whipped food composition, comprising at least 12 wt. % fat, and further comprising protein, water, citric acid esters of mono- and diglycerides (CITREM) of one or more fatty acids comprising an unsaturated acyl chain, and lactic acid esters of mono- and diglyceride (LACTEM),
- wherein a total content of fat, protein, CITREM, and LACTEM is at least 15 wt. % of the composition, and
- wherein 50-100 wt. % of the protein is milk protein.
A foamable or whippable food composition, comprising at least 12 wt. % fat, and further comprising protein, water, citric acid esters of mono- and/or diglycerides (CITREM) of one or more fatty acids comprising an unsaturated acyl chain, and lactic acid esters of mono- and diglycerides of one or more fatty acids (LACTEM),
- wherein a total content of fat, protein, citric acid esters, and lactic acid esters is at least 15 wt. % of the composition, and
- wherein the composition has a protein content of 0.8-4 wt. %.
A foamed or whipped food composition, comprising at least 12 wt. % fat, and further comprising protein, water, citric acid esters of mono- and diglycerides (CITREM) of one or more fatty acids comprising an unsaturated acyl chain, and lactic acid esters of mono- and diglyceride (LACTEM),
- wherein a total content of fat, protein, CITREM, and LACTEM is at least 15 wt. % of the composition, and
- wherein the composition has a protein content of 0.8-4 wt. %.
Dependencies are inferred from the claim text.