PROCESSO PARA A PREPARACAO DE UM CREME SEM LEITE PARA BATIDOS COM BASE NUM OLEO LIQUIDO

The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt%, wherein the fat consists for 25-85 wt% of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	MALCOLM GLYN JONES, JEANETTE YUK TING WONG, IAN MICHAEL KIMSEY, ANTHONY MORRISON, JAN VAN HETEREN
Format:	Patent
Sprache:	por
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:	The invention concerns with whippable non-dairy creams with fat levels of 15-60 wt%, wherein the fat consists for 25-85 wt% of a liquid oil and for the rest of a hard fat that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.