Pumpkin vegetable based creamy food and process therefor

Details Pumpkin vegetable based creamy food and process therefor Pumpkin vegetable based creamy food and process therefor

A - Human Necessities

23

L

A23L 1/221 (2006.01) A23L 1/20 (2006.01) A23L 1/212 (2006.01) A23L 1/216 (2006.01) A23L 1/24 (2006.01) A23L 1/318 (2006.01) A23L 1/39 (2006.01) A23L 2/52 (2006.01)

Patent

CA 2291926

A creamy food comprising vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent vegetable matter, 1 - 15 % oil, and 0 - 5 % starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.

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