Use of high acyl gellan in whipping cream

Abstract

Use of high acyl gellan in whipping cream.

1 . A whipped cream comprising high acyl gellan. 
     
     
         2 . The whipped cream according to  claim 1 , which whipped cream has been aerated at a temperature below 25° C. 
     
     
         3 . The whipped cream according to  claim 1 , wherein said whipped cream comprises between 0.005% (w/w) and 0.2% (w/w) high acyl gellan. 
     
     
         4 . The whipped cream according to  claim 1 , wherein said whipped cream comprises between 10% (w/w) and 45% (w/w) fat. 
     
     
         5 . The whipped cream according  claim 4 , wherein part or all of said fat is vegetable fat. 
     
     
         6 . The whipped cream according to  claim 5 , wherein at least 80% of the total amount of fat in the whipped cream is vegetable fat. 
     
     
         7 . The whipped cream according to  claim 5 , wherein said whipped cream comprises vegetable fat derived from one or more of the group consisting of coconut oil, palm kernel oil, palm oil, peanut oil, soybean oil, rapeseed oil, sunflower seed oil, cotton seed oil, and olive oil. 
     
     
         8 . The whipped cream according to  claim 1 , further comprising one or more of the following: protein(s), emulsifier(s), stabiliser(s), buffer salt(s), salt(s), sweetener(s), and flavour(s). 
     
     
         9 . The whipped cream according to  claim 1 , comprising one or more emulsifiers selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbate, monoglycerides, mono/diglycerides, lactylates, lactic acid esters of mono- and diglycerides (lactems), diacetyitartaric add esters of mono- and diglycerides of fatty acids (datems), citric acid esters of mono- and diglycerides of fatty acids (citrems), and lecithin products. 
     
     
         10 . The whipped cream according to  claim 1 , wherein the whipped cream comprises:
 at least one emulsifier selected from the group consisting of monoglycerides and lactic acid esters of mono- and di glycerides of fatty acids, and   at least one anionic emulsifier.   
     
     
         11 . The whipped cream according to  claim 10 , wherein the anionic emulsifier is selected from the group consisting of lactylates, diacetyitartaric acid esters of mono- and diglycerides of fatty acids (datems), citric acid esters of mono- and diglycerides of fatty acids (citrems) and lecithin products. 
     
     
         12 . The whipped cream according to  claim 1 , wherein the whipped cream has been aereated at a temperature below 20° C. 
     
     
         13 . The whipped cream according to  claim 1 , wherein the whipped cream has been aereated at a temperature above 1° C. 
     
     
         14 . A method of producing an aerated whipped cream, wherein the method comprises:
 aerating a whipping cream at a temperature of less than 25° C., and   adding high acyl gellan before or during aeration.   
     
     
         15 . The method according to  claim 14 , wherein the aerated whipped cream comprises:
 at least one emulsifier selected from the group consisting of monoglycerides and lactic acid esters of mono- and diglycerides of fatty acids; and   at least one anionic emulsifier selected from the group consisting of lactylates, diacetyltartaric acid esters of mono- and diglycerides of fatty adds (datems), citric add esters of mono- and diglycerides of fatty acids (citrems) and lecithin products.   
     
     
         16 . A whipped product obtainable by the method according to  claim 14 .