Reduced heavy cream substitutes and methods of making and using same

摘要

Cream products formed by dispersing gum and lactose in water prior to the addition of butter and dry ingredients, subjecting the mixture of ingredients to heating, followed by rapid cooling and shear forces, provides a stable product. The cream products may replace traditional liquid cream-based products, and instead use dry cream up to about 7.5 weight percent mixed with butter up to about 30 weight percent, gum at about 0.75 weight percent, lactose, and water forming the balance of the product. The product may form a reduced heavy cream replacer with a fat content of up to about 35 weight percent. The product includes at least one of a flavor, appearance, and texture substantially similar to that of a traditional reduced heavy cream but withstands stresses and abuses that are not tolerated by the traditional reduced heavy cream.

主权项

1. A method for producing a pasteurized cream product comprising:
forming a gum dispersion consisting of gum, lactose and a first portion of water by mixing the gum and the lactose with the first portion of water for a first time period, wherein the gum dispersion is free of protein; after the first time period, combining the gum dispersion with melted butter; forming a cream pre-mixture by hydrating dry cream in a second portion of water; mixing the cream pre-mixture with the combined melted butter and gum dispersion thereby forming a cream mixture; heating the cream mixture to a pasteurization temperature; cooling the heated cream mixture to below 70° F. while subjecting the heated cream mixture to shear forces such that the gum binds the first and second portions of water in the cream mixture; wherein the gum dispersion in the cream mixture subjected to the cooling and the shear forces forms a stable cream product.