Cream substitute comprising pulse protein
AssigneeCosucra Groupe Warcoing S.A.
InventorsGaelle Gautier, Pauline Beguin, Christophe Vervacke, Julie Pihen
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Abstract
The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components. e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.
Claims28
A cream substitute, wherein the cream substitute is a culinary cream comprising:
- non-hydrolysed pulse protein in an amount comprised between 0.5 wt. % and 10 wt. %, wherein a degree of hydrolysis of the pulse protein is less than 5%,
- fructose and/or glucose and/or saccharose in an amount of at most 4 wt. %,
- vegetable oil in an amount of at most 20 wt. %, and optionally
- additives selected from flavours, colorants, stabilisers, thickeners, gelling agents, emulsifiers, bulking agent in an amount from 0.05 wt. % to 10 wt. %,
- and wherein said wt. % are calculated based on total weight of the culinary cream.
A cream substitute, wherein the cream substitute is a milk dessert product comprising:
- non-hydrolysed pulse protein in an amount comprised between 0.5 wt. % and 10 wt. %, wherein a degree of hydrolysis of the pulse protein is less than 5%,
- sugar in an amount from 7 wt. % to 15 wt. %,
- starch in an amount of at most 5 wt. %,
- vegetable fat in an amount of at most-5 wt. %, and optionally
- additives selected from:
- flavours, colorants, stabilisers, thickeners, gelling agents, emulsifiers, sweetener, bulking agent in an amount from 0.05 wt. % to 5 wt. %,
- and wherein said wt. % are calculated based on total weight of the milk dessert product.
A cream substitute,
- wherein the cream substitute is a whipped cream comprising:
- non-hydrolysed pulse protein in an amount comprised between 0.5 wt. % and 10 wt. %, wherein a degree of hydrolysis of the pulse protein is less than 5%,
- sugar in an amount of at most 15 wt. %,
- vegetable oil in an amount of from 15 wt. % to 30 wt. %, and optionally
- additives selected from:
- flavours, colorants, stabilisers, thickeners, gelling agents, emulsifiers, bulking agent, sweeteners in an amount of from 0.05 wt. % to 2 wt. %,
- and wherein said wt. % are calculated based on the total weight of the whipped cream;
- or
- wherein the cream substitute is a whipped cream that does not contain sugar, and wherein the whipped cream comprises:
- non-hydrolysed pulse protein in an amount comprised between 0.5 wt. % and 10 wt. %, wherein a degree of hydrolysis of the pulse protein is less than 5%,
- vegetable oil in an amount of from 15 wt. % to 30 wt. %, and optionally
- additives selected from:
- flavours, colorants, stabilisers, thickeners, gelling agents, emulsifiers, bulking agent, sweeteners in an amount of from 0.05 wt. % to 2 wt. %,
- and wherein said wt. % are calculated based on total weight of the whipped cream.
Dependencies are inferred from the claim text.