Patent ID: 7658962
Filing Date: 2010-02-09
Classification: A23C,A23L,A23P,A23V

Abstract:
1. A pourable cooking cream consisting essentially of about 55 to 93% by weight water, about 5 to 45% by weight of a fat component selected from the group consisting of palm kernel oil, coconut oil and combinations thereof, and wherein said fat component comprises all of the fat in the cooking cream, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch selected from the group consisting of corn, maize, potato, wheat, rice, tapioca sorghum, and combinations thereof, an effective amount of emulsifier, an effective amount of stabilizer and an effective amount of buffering agent, wherein the pourable cooking cream is stable for at least 5 minutes at 90° C., and wherein the cooking cream is capable of being whipped.