Bake-stable custard

Details Bake-stable custard Bake-stable custard

A - Human Necessities

23

C

A23C 9/154 (2006.01) A23L 1/052 (2006.01) A23L 1/056 (2006.01) A23L 1/187 (2006.01)

Patent

CA 2150415

Sterilized, bake-stable custards comprise: (a) up to 8 wt% UHT-stable, modified starch; (b) 0.01-10 wt% milk proteins; (c) 0.05-6 wt% non-gelling thickener; (d) 0.001-5 wt% of a salt, interacting: with gelling gums; (e) 0.1-20 wt% of a gelling thickener, interacting with salt (d); and (f) conventional ingredients, such as sweeteners, flavours, and colorants - balance up to 100 % : water and optionally other ingredients.

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