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:
- about 25 to about 55% by weight cheese curd,
- a water source in an amount effective to provide a total moisture content of about 60 to 78%,
- about 0.2% to about 1.5% starch by weight of the cream substitute;
- and
- about 0.055% to about 0.28% of a combination of hydrated gums, the cheese curd, water source, starch, and hydrated gums included in amounts effective to provide the cream substitute the texture of a thick cream having a firmness value between about 60 g and about 200 g, measured at 5° C. on a Stevens texture analyzer using a cylindrical spindle TA11 at a spindle speed of 1 mm/s and a spindle travel distance of 10 mm.
A cream substitute comprising:
- a cheese curd in an amount of about 25 to about 55% by weight,
- a water source in an amount effective to provide a total moisture content of about 60 to 78%,
- about 0.05% to about 0.2% hydrated locust bean gum,
- about 0.005 to about 0.08% hydrated xanthan gum, and
- about 0.2 to about 1.5 percent starch by weight of the cream substitute, the cream substitute having a firmness value between about 60 g and about 200 g, measured at 5° C. on a Stevens texture analyzer using a cylindrical spindle TA11 at a spindle speed of 1 mm/s and a spindle travel distance of 10 mm.
A process for the manufacture of a cream substitute, comprising:
- combining about 25 to about 55% cheese curd, a water source in an amount effective to provide a total moisture content of about 60 to 78%, about 0.2% to about 1.5% starch, and about 0. 055% to about 0.28% hydrated gums to form a mixture,
- homogenizing the mixture, and
- heating the homogenized mixture at a temperature and for a time sufficient to pasteurize the mixture to form a cream substitute having a firmness value between about 60 g and about 200 g, measured at 5° C. on a Stevens texture analyzer using a cylindrical spindle TA11 at a spindle speed of 1 mm/s and a spindle travel distance of 10 mm.
Dependencies are inferred from the claim text.