Rich Products. has filed a patent for a low-fat, non-dairy whipping cream composition with increased heat stability. The composition includes a combination of fats, protein, sweetener, stabilizer, emulsifier, and water. This innovative product aims to provide stability at high temperatures for various culinary applications. GlobalData’s report on Rich Products gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Rich Products, Edible oil non-spreads was a key innovation area identified from patents. Rich Products's grant share as of January 2024 was 49%. Grant share is based on the ratio of number of grants to total number of patents.
Low-fat, non-dairy whipping cream composition stable at high temperature
A patent application (Publication Number: US20230363404A1) discloses a novel whipping cream composition that includes a combination of fats with different fatty acid profiles or solid fat content (SFC), along with protein, sweetener, stabilizer, emulsifier, and water. The fats, referred to as fat 1 and fat 2, are present in specific weight percentages ranging from about 30% to 70%. Fat 1 contains a distinct fatty acid profile with percentages of various fatty acids, while fat 2 has its own unique composition. Both fats can be fully or partially hydrogenated and have an iodine value of less than 2, with palm kernel oil being a suitable option.
Furthermore, the composition includes specific amounts of protein, a combination of micellar and globular proteins, sweetener, stabilizer (such as hydroxypropyl methylcellulose or xanthan gum), emulsifier (like polyglycol ester or propylene glycol mono stearate), and optional additives like a crystallizer, flavoring agent, salt, or preservative. The protein content ranges from 0.45% to 0.6%, with micellar casein and plant proteins like soya protein isolate being included. The sweetener, stabilizer, and emulsifier are present in defined amounts, contributing to the overall texture and stability of the whipping cream. Additionally, the inclusion of specific salts and a crystallizer further enhances the properties of the composition. This patent application showcases a carefully formulated whipping cream composition that offers a unique combination of ingredients to achieve desired whipping and stability characteristics.
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