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Method for preparing a stable whipped cream product


Method for preparing a stable whipped cream product



Netherlands Patent Application: (7 411 546)



A whipped cream product suitable as a topping for desserts, e.g. fruit jelly is prepared on the bases of cream and an acidified milk product. Cream having a fat content of approx. 40% by wt. is mixed in a ratio of preferably 60-70 to 40-30 parts by wt. with curd cheese or yoghurt having an SNF content of 9-20%. Small amounts of a stabilizer (carob bean flour, guar gum, gelatin, starch or modified starch) and/or an emulsifier (preferably containing partial glycerides), may be added.

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Accession: 000429699

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Related references

Whipped cream: Stable longer and a fresh product in spite of it. Deutsche Milchwirtschaft 25(21): 729-732, 1974

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The composition and sanitary quality of a product used as whipped cream on ice cream in upstate New York. J. Milk Food Tech 12(6): 325-31; 349, 1949

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