Cream substitute

Details Cream substitute Cream substitute

A - Human Necessities

23

C

A23C 11/00 (2006.01)

Patent

CA 2716815

Cream substitutes are described comprising: a cheese curd, a water source, and a combination of gums that provide the cream substitute the texture of a thick cream, and/or stability against oil separation. The gums may be locust bean gum and xanthan gum. The amount of cheese curd in the composition is typically not more than 55% by weight of the total ingredients. There is also provided a process for the manufacture of a cream substitute, comprising: combining a cheese curd, a water source, and hydrated gums, to form a mixture, in which the amount of cheese curd is not more than 55% by weight of the total ingredients, homogenising the mixture, and heating the mixture at a temperature and for a time sufficient to pasteurise the mixture to form a cream substitute.

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