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AssigneeNestec S.A.
InventorsMartine Daenzer-Alloncle, Niklaus Meister, Madeleine Merz
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A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure or by pasteurization to provide a cream product for unrefrigerated or refrigerated storage and which contains an additive component for controlling viscosity which is in an amount so that the composition has a viscosity between 250 and 1600 mPas and which is chosen from a group of (i) a modified starch in an amount, by weight, between 1.5 and 4%, or (ii) a mixture of modified starch and maltodextrin wherein, by weight, the modified starch is in an amount between 1.5 and 4% and the maltodextrin is in an amount between 1 and 4%, or (iii) a mixture of maltodextrin and xanthan wherein, by weight, the maltodextrin is in an amount between 1.5 and 4% and the xanthan is in an amount between 0.1 and 0.4%.
A fluid lactic cream composition wherein the cream composition is pasteurized or sterilized and comprises a fat component in an amount, by weight based upon the lactic cream composition weight, of between 10% and 30%, non-fat milk solids which are solids of a milk composition component and which are, by weight based upon the lactic cream composition weight, in an amount of from 6.7% to 9%, a water component and a viscosity control component wherein the viscosity control component is in an amount by weight based upon the lactic cream composition weight and selected from the group consisting of (i) between 1.5% and 4% of a modified starch, (ii) a mixture of between 1.5% and 4% of a modified starch and of between 1% and 4% maltodextrin and (iii) a mixture of between 1.5% and 4% maltodextrin and of between 0.1 and 0.4% xanthan so that the lactic cream composition has a viscosity between 250 mPas and 1600 mPas.
A fluid lactic cream composition wherein the cream composition is pasteurized or sterilized and has a viscosity between 250 mPas and 1600 mPas and wherein, with exception to the presence of sugar and substances for flavoring and coloring, the components which constitute the lactic cream composition consist essentially of a fat component in an amount, by weight based upon the lactic cream composition weight, of between 10% and 30%, of non-fat milk solids which are solids of a milk composition component, of a water component and of a viscosity control component wherein the viscosity control component is in an amount by weight based upon the lactic cream composition weight and selected from the group consisting of (i) between 1.5% and 4% of a modified starch, (ii) a mixture of between 1.5% and 4% of a modified starch and of between 1% and 4% maltodextrin and (iii) a mixture of between 1.5% and 4% maltodextrin and of between 0.1 and 0.4% xanthan so that the lactic cream composition has the viscosity between 250 mPas and 1600 mPas.
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