PASTY DRY CREAM PRODUCT AND PROCESS FOR ITS MANUFACTURE
1417952 Dry cream product C P C INTERNATIONAL INC 22 May 1974 [23 May 1973] 22983/74 Heading A2B [Also in Division C5] A dry cream product comprises a mixture of one or more fat powders selected from butter powder and powders of fats having a melting point within the melting range of butter-fat, at least one of butter-fat, an animal or vegetable fat, starch, and sodium caseinate and/or dried skim milk. Vegetable binders such as agar-agar, alginate, carrageenate, guar flour, carob bean flour, pectin or gelatin may be present. Minor amounts of surface-active substances or emulsifiers such as lecithin and/ or monoglycerides and diglycerides of naturally occurring fatty acids occurring in fats and oils, and flavourings (e.g. NaCl, sugar, spices and aromatic substances) may also be added.