Use of high acyl gellan in whipping cream

The present invention provides a whipping cream comprising high acyl gellan, wherein said whipping cream comprises between 0.0125 % (w/w) and 0.1 % (w/w) high acyl gellan and between 15% (w/w) and 35% (w/w) fat wherein at least 80% of the total amount of fat in the whipping cream is vegetable fat, t...

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Bibliographische Detailangaben
Hauptverfasser:	Liot, Frédéric, Madsen, Finn
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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:	The present invention provides a whipping cream comprising high acyl gellan, wherein said whipping cream comprises between 0.0125 % (w/w) and 0.1 % (w/w) high acyl gellan and between 15% (w/w) and 35% (w/w) fat wherein at least 80% of the total amount of fat in the whipping cream is vegetable fat, the vegetable fat having sufficient crystallinity at whipping temperature to facilitate aeration and stability of the foam (in the whipped cream), the whipping cream further comprising one or more emulsifiers selected from the group consisting of monoglycerides, mono/diglycerides and lactic acid esters of mono- and diglycerides of fatty acids (lactems), and at least one anionic emulsifier.