Author(s): Donnelly, E. (Patent assignee(s):Lakeland Dairy Processing Ltd.)

Correspondence address: Lakeland Dairy Processing, Republic of Ireland

Publication Year: 2007

Irish Patent Application

Patent number: IE 2006/0648 A2

Patent priority: IE 20060648 (20060831)

Language(s): English

Protein-free whipping cream, diluted whipping cream and methods for their manufacture are described. The protein-free whipping cream shows improved whipping properties: it forms a stiff foam with improved foam stability when whipped. The diluted whipping cream comprises the protein-free whipping cream, having a fat content of ≥25% (by wt.), and a liquid at a content of ≤70% by wt.of final diluted cream. The diluted whipping cream can also form a stiff foam when whipped.

Section: Milk and dairy products

Keywords: CREAM; DILUTION; FUNCTIONAL PROPERTIES; MILK PROTEINS; PATENTS; PROTEINS MILK; WHIPPING CREAM; WHIPPING PROPERTIES

Patent

Accession number: 2008-04-Pv0685

Date added: 21-Jan-2008

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