LOW-FAT MILK WHIPPING CREAM Russian patent published in 2016 - IPC A23C13/00 

FIELD: food industry.

SUBSTANCE: product contains milk cream 30-35% fat content in amount of 56.00-58.00, skimmed milk 0.09-0.12% fat content in amount of 28.50-43.00, whey protein isolate in amount of 1.80-2.20, and water in amount of 9.00-13.0 and stabilizer. Stabiliser used is group of food fibres, selected from following: low-etherified pectin 0.08-0.12, ι-carrageenan 0.01-0.03, guar gum 0.05-0.07; or λ-carrageenan 0.09-0.11, ι-carrageenan 0.04-0.06, guar gum 0.05-0.07; or low-etherified pectin 0.18-0.22, agar 0.09-0.11, guar gum 0.18-0.22; or ι-carrageenan 0.18-0.22, sodium alginate 0.14-0.16, guar gum 0.18-0.22. Initial components quantities are expressed in terms of wt%.

EFFECT: invention ensures production of product with high organoleptic indices, in particular, pleasant taste, functional and technological properties.

1 cl, 2 dwg, 2 tbl, 4 ex