Method of improving the whipping properties of cream
US4556574A · kind A · utility
4Cited by
4References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 1, 1983 |
| Grant date | Dec 3, 1985 |
| Priority date | — |
| Expiry date | Nov 1, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C13/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for improving the whipping properties of cream by the addition of a fraction of buttermilk to the cream is disclosed. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8. This concentrate is mixed with cream with a desired fat content in an amount of 5-15%. The obtained mixture is neutralized and thereafter treated in a desired manner.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.