FIELD: food-processing industry.
SUBSTANCE: acidified artificial cream other than milk cream and adapted to be eaten by means of spoon contains dispersed fatty phase and continuous aqueous phase. Cream contains up to 5-35% of fat such as vegetable oil, or fat of marine mammals, or combination thereof, 0.05-15% of protein in the form of protein phase, and 0.01-3% of biopolymer. Cream has pH value of 4.0-5.8 and contains phase separate from aqueous phase and comprising biopolymeric phase and protein phase. Phase volume of biopolymeric phase is 10-60% by total volume of product. Also, method for producing of said cream is described.
EFFECT: increased stability of acidified artificial cream exhibiting reduced weeping extent during storage.
7 cl
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|
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RU2345542C2 |
