Reduced heavy cream substitutes and methods of making and using same
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
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Sep 1, 2015
Grant Date -
Sep 19, 2013
app pub date -
Mar 14, 2012
filing date -
Mar 14, 2012
priority date (Note) -
In Force
status (Latency Note)
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Abstract
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.
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International Classification(s)
- 2012 Application Filing Year
- A23L Class
- 1279 Applications Filed
- 690 Patents Issued To-Date
- 53.95 % Issued To-Date
Cited Art Landscape
Patent Citation Ranking
- 0 Citation Count
- A23L Class
- 0 % this patent is cited more than
- 10 Age
Maintenance Fees
| Fee | Large entity fee | small entity fee | micro entity fee | due date |
|---|---|---|---|---|
| 11.5 Year Payment | $7400.00 | $3700.00 | $1850.00 | Mar 1, 2027 |
