Cpc International, Inc.

Bestfoods

Gerhard Schneider

Florian Biller

Karin Frank

Richard Kellermann

Hans Bohrmann

Dieter Maier

Winfried Rupp

Gila Seewi

Guenther Mueller

Christine Obenland

A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.

Method for the preparation of a cream substitute

Formed cream substitute

A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.

Process for producing a base product for thickened sauces and soups

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Heilbronn-Sontheim, Germany

Gerhard Schneider