Cream Substitute
AssigneeKraft Foods Group Brands LLC
InventorsVarinder Singh Jaswal, Joanne Dixon
Life of this patent
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Abstract
Cream substitutes are described comprising: a cheese curd, a water source, and a combination of gums that provide the cream substitute the texture of a thick cream, and/or stability against oil separation. The gums may be locust bean gum and xanthan gum. The amount of cheese curd in the composition is typically not more than about 55% by weight of the total ingredients. There is also provided a process for the manufacture of a cream substitute, comprising: combining a cheese curd, a water source, and hydrated gums, to form a mixture, in which the amount of cheese curd is not more than about 55% by weight of the total ingredients, homogenising the mixture, and heating the mixture at a temperature and for a time sufficient to pasteurise the mixture to form a cream substitute.
Claims20
A cream substitute comprising:
- a cheese curd,
- a water source, and
- a combination of gums that provide the cream substitute the texture of a thick cream.
A cream substitute comprising:
- a cheese curd in an amount of not more than 55% by weight,
- a water source,
- locust bean gum, and
- xanthan gum.
A process for the manufacture of a cream substitute, comprising:
- combining a cheese curd, a water source, and hydrated gums, to form a mixture, in which the amount of cheese curd is not more than about 55% by weight of total ingredients,
- homogenising the mixture, and
- heating the homogenized mixture at a temperature and for a time sufficient to pasteurise the mixture to form a cream substitute.
Dependencies are inferred from the claim text.