Patent ID: 6139896
Filing Date: 2000-10-31
Classification: A23C,A23L,A23V

Abstract:
A fluid lactic cream composition wherein the cream composition is pasteurized or sterilized and comprises a fat component in an amount, by weight based upon the lactic cream composition weight, of between 10% and 30%, non-fat milk solids which are solids of a milk composition component and which are, by weight based upon the lactic cream composition weight, in an amount of from 6.7% to 9%, a water component and a viscosity control component wherein the viscosity control component is in an amount by weight based upon the lactic cream composition weight and selected from the group consisting of (i) between 1.5% and 4% of a modified starch, (ii) a mixture of between 1.5% and 4% of a modified starch and of between 1% and 4% maltodextrin and (iii) a mixture of between 1.5% and 4% maltodextrin and of between 0.1 and 0.4% xanthan so that the lactic cream composition has a viscosity between 250 mPas and 1600 mPas.