Cooking Cream

Abstract

A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.

1 . A cooking cream comprising about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. 
   
   
       2 . The cooking cream of  claim 1 , further comprising an effective amount of stabilizer, and an effective amount of buffer. 
   
   
       3 . The cooking cream of  claim 2 , wherein the cooking cream comprises about 0.01 to 2% by weight stabilizer, about 0.1 to 2% by weight emulsifier, and about 0.05 to 2% by weight buffer. 
   
   
       4 . The cooking cream of  claim 1 , wherein the cooking cream comprises about 50 to 87% by weight water, about 8 to 40% by weight fat, about 4 to 7% by weight protein, about 1 to 6% by weight starch, about 0.2 to 0.6% by weight stabilizer, about 0.5 to 1% by weight emulsifier, and about 0.1 to 1% by weight buffer. 
   
   
       5 . The cooking cream of  claim 1 , wherein the fat is a non-dairy fat. 
   
   
       6 . The cooking cream of  claim 1 , wherein the fat is selected from the group consisting of plant oil, soy bean oil, sunflower oil, canola oil, palm oil, palm kernel oil, coconut oil, safflower oil, corn oil, olive, oil, peanut oil, cottonseed oil, dairy fat, lard, tallow, and mixtures thereof. 
   
   
       7 . The cooking cream of  claim 1 , wherein the protein is selected from the group consisting of non-fat dry milk, caseinates, whey protein isolates, butter milk powder, soy proteins, milk protein concentrate, and mixtures thereof. 
   
   
       8 . The cooking cream of  claim 1 , wherein the stabilizer is selected from the group consisting of carageenan, locust bean gum, guar gum, xanthan gum, sodium alginate, carboxy methyl cellulose, hydroxy propyl methyl cellulose, hydroxy propyl cellulose, modified cellulose, and mixtures thereof. 
   
   
       9 . The cooking cream of  claim 1 , wherein the emulsifier is selected from the group consisting of polysorbate 60, polysorbate 65, polysorbate 80, lecithin, steryl lactalates, monoglycerides, diglycerides, polyglycerides, sorbitan monosterate, diacetyl ester of tartaric acid and mixtures thereof. 
   
   
       10 . The cooking cream of  claim 1 , wherein the buffer is selected from the group consisting of disodium phosphate, dipotassium phosphate, disodium hexaphosphate, sodium citrate, and mixtures thereof. 
   
   
       11 . The cooking cream of  claim 1 , wherein the cream has an overrun of at least about 210% when whipped. 
   
   
       12 . The cooking cream of  claim 1 , wherein the cream has an overrun of about 210 -290% when whipped. 
   
   
       13 . The cooking cream of  claim 1 , further comprising a sweetener. 
   
   
       14 . The cooking cream of  claim 13 , wherein the sweetener is selected from the group consisting of corn syrup, fructose, sucrose, and dextrose. 
   
   
       15 . The cooking cream of  claim 1 , wherein the composition is stable for at least 5 minutes at 90° C. 
   
   
       16 . The cooking cream of  claim 1 , wherein the composition is stable for at least 10 minutes at 90° C. 
   
   
       17 . The cooking cream of  claim 1 , wherein the cream is miscible with an aqueous solution.