BAKE-STABLE CUSTARD

Sterilized, bake-stable custards comprise: (a) up to 8 wt% UHT-stable, modified starch; (b) 0.01-10 wt% milk proteins; (c) 0.05-6 wt% non-gelling thickener; (d) 0.001-5 wt% of a salt, interacting: with gelling gums; (e) 0.1-20 wt% of a gelling thickener, interacting with salt (d); and (f) convention...

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Bibliographische Detailangaben
Hauptverfasser:	HAMELEERS-V BILSEN, DANIELLE GERTRUDE J. L, SCHOLTES, JACOBUS LEONARDUS HERMANUS, VAN ZON, MARIA JOHANNA A
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Sterilized, bake-stable custards comprise: (a) up to 8 wt% UHT-stable, modified starch; (b) 0.01-10 wt% milk proteins; (c) 0.05-6 wt% non-gelling thickener; (d) 0.001-5 wt% of a salt, interacting: with gelling gums; (e) 0.1-20 wt% of a gelling thickener, interacting with salt (d); and (f) conventional ingredients, such as sweeteners, flavours, and colorants - balance up to 100 % : water and optionally other ingredients.