CARBOHYDRATE/PROTEIN CREAM SUBSTITUTES

The invention provides improved cream substitutes of water dispersible macrolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroidal shape and a mean particle-size distribution ranging from ab...

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Bibliographische Detailangaben
Hauptverfasser:	BISHAY, IHAB, E, CLARK, DEANE, RANDALL
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS 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 provides improved cream substitutes of water dispersible macrolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 4 microns, with less than 2 % of the total number of particles exceeding 5 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion. L'invention se rapporte à des substituts de crème améliorés constitués de macrocolloïdes dispersibles dans l'eau comprenant des particules macrocolloïdales non agrégées pourvues d'un noyau d'hydrate de carbone et d'une enveloppe protéinique. Ces particules sont de forme sensiblement sphéroïdale et ont une granulométrie moyenne comprise entre environ 0,1 micron et 4 microns, moins de 2 % de la totalité des particules n'excédant pas 5 microns de diamètre. Les particules à l'état hydraté sont efficaces pour former un macrocolloïde ayant les propriétés organoleptiques sensiblement lisses d'une émulsion huile dans l'eau.