Method for the preparation of a cream substitute

US6248389A · kind A · utility

Assignee

• Bestfoods · US

Inventors

• Florian Biller · Löwenstein, DE
• Karin Frank · Heilbronn, DE
• Richard Kellermann · Eppingen, DE
• Gerhard Schneider · Baldham, DE
• Christine Obenland · Freising, DE
• Winfried Rupp · Öhringen, DE

Key dates

• Filing date: Aug 2, 1999
• Grant date: Jun 19, 2001
• Expiry date: Aug 2, 2019

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23P10/25
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.