WHIPPABLE FLUID NON-DAIRY CREAM Russian patent published in 2009 - IPC A23L1/19 

FIELD: food products.

SUBSTANCE: whippable fluid non-dairy cream contains from approximately 55 to 93 wt % of water, from approximately 5 to 45 wt % of fat, from approximately 1 to 10 wt % of protein, from approximately 0.5 to 10 wt % of starch chosen from the group including starches of corn (maize), potatoes, wheat, rice, tapioca and sorghum, and effective amount of the emulsifier chosen from the group including polysorbate 60, polysorbate 65, polysorbate 80, lecithin, stearyllactylates, monoglycerides, diglycerides, polyglycerides, sorbitan monostearate, diacetyl tartaric acid ester and their mixtures. Method of whippable fluid non-dairy cream production is proposed as well. Non-dairy cream can additionally contain effective amount of stabiliser and effective amount of buffer.

EFFECT: claimed non-dairy cream is stable under 90°C for at least 5 minutes.

26 cl, 6 tbl, 2 ex