Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
AssigneeRaffinerie Tirlemontoise
InventorsAnne Frippiat, George S. Smits
Life of this patent
Estimating the term…
Abstract
Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings, chocolate preparations, meat products, breads and pastries, fillings, sandwich spreads, jam, dairy products, sauces, etc. The foods containing these compositions are also described.
Claims21
Composition having a creamy structure and comprising a mixture of inulin and of a liquid, wherein the inulin is a fructan or mixture of fructans and is the essential element of the composition having a creamy structure said creamy structure being stable and resistant to separation into layers upon exposure to physical action or to heat at a temperature at which the fructan or mixture of fructans is not solubilized in said composition.
Dependencies are inferred from the claim text.