TODAY’S PATENT – CREAM COMPOSITIONS OPTIMIZED FOR FOAMING SYSTEMS

The Cream compositions optimized for foaming systems was invented by Marc Jacques, Christian Maurice CUSTINNE, Arno FRAIPONTS and is been patented by USPTO on 20^th September 2022 bearing patent no. US11445734B2. This patent has been assigned to FrieslandCampina Nederland BV.

A foamed or whipped food composition, particularly dairy-cream or dairy-substitute-cream, can be produced with satisfactory properties, especially when foamed or whipped with a gas like nitrogen or air. The invention relates to a foamable or whippable food composition, which should contain at least 12 wt.% fat, protein, water, a citric acid ester of a mono- or diglyceride, and a total content of substances other than water of at least 15%.

The method for preparing the food composition is described, and the composition can be packaged in a bottle, spray can, or pouch. The invention also relates to a composite food product containing a whipped or foamed food composition and a further food component, such as baked dough, drinks, and desserts.