| abstract |
FIELD: food industry. SUBSTANCE: invention deals with cream having fat content from 10 to 30% and containing additive selected from modified starch with starch content from 1.5 to 4%; mixture of modified starch/maltodextrin with content of modified starch from 1.5 to 4%, and maltodextrin, from 1 to 4%; and mixture of xanthane/maltodextrin with content of maltodextrin from 1.5 to 4%, and xanthane, from 0.1 to 0.4%. Said cream has viscosity from 250 to 1600 cP. Fat is dairy fat, vegetable fat or their mixture. Fat content may be from 15 to 25%. Prepared cream may be aromatized unsweetened, aromatized sweet, unsweetened, sweet or neutral. Cream may contain modified starch from 3 to 4%. EFFECT: reduced fattiness, and increased stability during storage life. 5 cl, 4 ex |