ACIDIFIED BUTTER LIKE SPREAD
The invention relates to a spreadable, predominantly water continuous acidified cream comprising more than 35 wt.% fat and less than 3 wt.% protein. Creams according to the invention have a butter like texture and a butter like melting behaviour. The cream is characterized by a free fat content at 6...
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| creator | VOORBACH WIM DE ROOIJ WIM HERMAN WEMMENHOVEN BELINDA KLEINHERENBRINK FRANCISCUS ANTONIUS M BODOR JANOS |
| description | The invention relates to a spreadable, predominantly water continuous acidified cream comprising more than 35 wt.% fat and less than 3 wt.% protein. Creams according to the invention have a butter like texture and a butter like melting behaviour. The cream is characterized by a free fat content at 65 DEG C of 30-85 wt.% on total fat and a Stevens value of 200-1000 g at 5 DEG C and 50-300 g at 20 DEG C. The cream has a fresh taste and a smooth creamy mouthfeel. |
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Creams according to the invention have a butter like texture and a butter like melting behaviour. The cream is characterized by a free fat content at 65 DEG C of 30-85 wt.% on total fat and a Stevens value of 200-1000 g at 5 DEG C and 50-300 g at 20 DEG C. 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The cream has a fresh taste and a smooth creamy mouthfeel.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2006</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJBxdPZ08XTzdHVRcAoNCXENUvDx9HZVCA4IcnV04WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8QE-hpaGFqaWTk6GxkQoAQAi1SBt</recordid><startdate>20060731</startdate><enddate>20060731</enddate><creator>VOORBACH WIM</creator><creator>DE ROOIJ WIM HERMAN</creator><creator>WEMMENHOVEN BELINDA</creator><creator>KLEINHERENBRINK FRANCISCUS ANTONIUS M</creator><creator>BODOR JANOS</creator><scope>EVB</scope></search><sort><creationdate>20060731</creationdate><title>ACIDIFIED BUTTER LIKE SPREAD</title><author>VOORBACH WIM ; DE ROOIJ WIM HERMAN ; WEMMENHOVEN BELINDA ; KLEINHERENBRINK FRANCISCUS ANTONIUS M ; BODOR JANOS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL191859BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2006</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>VOORBACH WIM</creatorcontrib><creatorcontrib>DE ROOIJ WIM HERMAN</creatorcontrib><creatorcontrib>WEMMENHOVEN BELINDA</creatorcontrib><creatorcontrib>KLEINHERENBRINK FRANCISCUS ANTONIUS M</creatorcontrib><creatorcontrib>BODOR JANOS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>VOORBACH WIM</au><au>DE ROOIJ WIM HERMAN</au><au>WEMMENHOVEN BELINDA</au><au>KLEINHERENBRINK FRANCISCUS ANTONIUS M</au><au>BODOR JANOS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ACIDIFIED BUTTER LIKE SPREAD</title><date>2006-07-31</date><risdate>2006</risdate><abstract>The invention relates to a spreadable, predominantly water continuous acidified cream comprising more than 35 wt.% fat and less than 3 wt.% protein. Creams according to the invention have a butter like texture and a butter like melting behaviour. The cream is characterized by a free fat content at 65 DEG C of 30-85 wt.% on total fat and a Stevens value of 200-1000 g at 5 DEG C and 50-300 g at 20 DEG C. The cream has a fresh taste and a smooth creamy mouthfeel.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; pol |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | ACIDIFIED BUTTER LIKE SPREAD |
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