Patent ID: 9119412
Filing Date: 2015-09-01
Classification: A23C,A23L

Abstract:
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.