Method for the preparation of a spreadable acidified cream and spreadable acidified cream obtainable by this method

Described is a method for the preparation of a spreadable acidified cream and spreadable acidified cream having a conductivity of 0.1 to 50 mS.cm-1 at 10 °C, comprising 40 to 80 wt. % fat and less than 3 % protein. Obtained creams have butter like texture and melting behaviour with a free fat conten...

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Bibliographische Detailangaben
Hauptverfasser:	VOORBACH WIM, DE ROOIJ WIM HERMAN, WEMMENHOVEN BELINDA, KLEINHERENBRINK FRANCISCUS ANTONIUS M, BODOR JANOS
Format:	Patent
Sprache:	eng ; slo
Schlagworte:	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
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Beschreibung
Zusammenfassung:	Described is a method for the preparation of a spreadable acidified cream and spreadable acidified cream having a conductivity of 0.1 to 50 mS.cm-1 at 10 °C, comprising 40 to 80 wt. % fat and less than 3 % protein. Obtained creams have butter like texture and melting behaviour with a free fat content at 65 °C of 30 to 85 wt. % on total fat and have a Stevens value of 200 to 1000 g at 5 °C and of 50 to 300 g at 20 °C. Je opísaný spôsob prípravy rozotierateľného acidifikovaného krému a rozotierateľného acidifikovaného krému s vodivosťou 0,1 až 50 mS.cm-1 pri 10 °C, ktorý obsahuje 40 až 80 % hmotn. tuku a menej ako 3 % bielkovín. Získané krémy majú textúru aj vlastnosti pri topení podobné maslu s obsahom voľného tuku pri 65 °C 30 až 85 % hmotnostných z celkového obsahu tuku a majú Stevensovo číslo 200 až 1000 g pri 5 °C a 50 až 300 g pri 20 °C.