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US 5,698,254 AGranted
Coconut cream alternative and method of preparing same
AssigneeUnilever Patent Holdings B.V.
InventorsIain James Campbell, Evelyn Mary Moriarty, Yenni Sibuea
Life of this patent
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Abstract
The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt % sweetener, 0.01-5 wt. % thickener, 0.01-2 wt. % flavor, 0-1,500 ppm. multivalent cation, upon heating above 70.degree. C. flocculation of at least the protein compound occurs.
Claims22
A sterilized, water-continuous fat emulsion comprising:
- 1-30 wt. % of a vegetable fat;
- 0.1-5 wt. % of a protein compound;
- 0-2 wt. % of an emulsifier composition;
- 0-10 wt. % of a sweetener;
- 0.01-5 wt. % of a thickener composition;
- 0.01-2 wt. % of a flavour composition;
- and
- some up to 1500 ppm. of a multivalent metal emulsified in water, said emulsion displaying a percentage of flocculation at heating for 50 min. at 85.degree. C. of at least 50%.
5 more elements
A sterilized, water-continuous fat emulsion comprising:
- 1-30 wt. % of a vegetable fat;
- 0.1-5 wt. % of a protein compound;
- 0-2 wt. % of an emulsifier composition;
- 0-10 wt. % of a sweetener;
- 0.01-5 wt. % of a thickener composition;
- 0.01-2 wt. % of a flavour composition;
- and
- 10-1500 ppm. of a multivalent metal emulsified in water, said emulsion having a Kinematic viscosity at 30.degree. C. (=.eta..sub.30) ranging from 2-200 centistokes and displaying a percentage of flocculation at heating for 50 min. at 85.degree. C. of at least 75%.
5 more elements
Dependencies are inferred from the claim text.