CREAM REPLACER, METHOD OF ITS PRODUCTION AND FROZEN DESSERT OF REDUCED FATTINESS Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: cream replacer includes protein component and water. Protein component are nonaggregated spheroidal macrocolloid particles with distribution according to diameter size from 0.1 to 3.0 microns, and envelope with coagulable protein. Frozen dessert of reduced fattiness is used as protein component for cream replacer in amount from 20 to 40 mas. %. Method for producing cream replacer involves mixing protein component with water and heating the mixture. Mixture contains from 5 to 20% of protein component containing noncoagulable protein and nucleus-forming agent. Prepared protein mixture is heated at temperature from 80 to 120 C under the action of shearing force from 3000 to 1000 rpm at pH from 6 to 7, denaturing in such way coagulable protein around nucleus-forming agent. EFFECT: higher nutritive properties. 18 cl, 6 dwg, 5 tbl