Dry cream

Butter Buds, M Dried Cream Extract, Cumberland Packing Co., Racine, Wis., 1991, p. 1. 

A solution of 66.5 g. (1.01 moles) of 85% potassium hydroxide in 300 ml. of water in an 800-ml. beaker is heated to 60-70 , and 100 g. (0.505 mole) of commercial 1,8-naphthalic anhydride (Note 1) is stirred in. The pH of the resultant deep-brown solution is adjusted to a value of 7 (Note 2) with 6N hydrochloric acid and 3N potassium hydroxide. It is treated with 10 g. of decolorizing carbon and filtered. This operation is repeated. The filtrate is concentrated in a 1.5-1. beaker on a steam bath to about 180 ml. The concentrate is cooled to room temperature, 800 ml. of methanol is added with vigorous stirring by hand, and the mixture is cooled to 0-5°. The precipitated dipotassium naphthalate is separated by filtration, washed with 150 ml. of methanol, and dried in a vacuum oven at 150°/150 mm. The dried cream-colorcd salt weighs 130 135 g. (88 92%). 

Other Uses. The use of butter or anhydrous milkfat requires more added emulsifiers in ice creams and ice milks, because the naturally occurring milkfat emulsion will have been destroyed in the manufacturing process. Milkfat is also used in fresh cream, frozen cream, dry cream, and plastic cream. Ice creams contain a high level of milkfat, and its manufacture uses substantial quantities of milkfat worldwide. 

Dry creams are commonly produced as an ingredient for many applications. They consist of at least 40% butter fat, but can range up to 70% fat, 22-57% nonfat milk solids, and 0.5-5% moisture. 

IDF Standard. Dried milk and dried cream. Determination of Water Content, 26A, 1993. 

Other dehydrated dairy products, in addition to whole milk or skim milk powders, are manufactured by similar processes. Products include dehydrated malted milk powder, spray- or roller-dried creams with at least 42% fat content of their solids and a maximum 4% moisture, and butter or cream powders with 70-80% milk fat. Dehydrated buttermilk and lactic acid-soured milk are utilized as children s food. 

Chem. Descrip. Microcrystalline cellulose and cellulose gum USP/NF CAS 9004-34-6 9004-324 EINECS/ELINCS 232-674-9 Uses Cosmetic base opacifier for wh. lotions and creams adsorbent for dry cream bases and sachets o/w emulsifier excipient, vehicle, vise, control agent, thixotrope for pharmaceutical suspensions and emulsions Features Heat and freeze-thaw stable stable pH 4-11 Ig. surf, area for absorbing ingred. matrix onto RC... 

Whilst the solution is still hot, add dilute hydrochloric acid until the stirred solution is just acid to litmus, and then distil off as much ethanol as possible, using the water-bath. Now add more dilute hydrochloric acid to the residual hot solution until it is just acid to methyl-orange. The 5,5-dimethyl-cyclohexan-1,3-dione separates as an oil which solidifies on cooling. Filter the product at the pump, wash it with ice-cold water, and dry it in a desiccator. Yield of the pale cream-coloured crystals, 12 g. m.p. 136-145 (preliminary softening). 

Hydrolysis of methyl m-nitrobenzoate to m-nitrobenzoic acid. Place 90 -5 g. of methyl m-nitrobenzoate and a solution of 40 g. of sodium hydroxide in 160 ml. of water in a 1-htre round-bottomed flask equipped with a reflux condenser. Heat the mixture to boiling during 5-10 minutes or until the ester has disappeared. Dilute the reaction mixture with an equal volume of water. When cold pour the diluted reaction product, with vigorous stirring, into 125 ml. of concentrated hydrochloric acid. Allow to cool to room temperature, filter the crude acid at the pump and wash it with a httle water. Upon drying at 100°, the crude m-nitrobenzoic acid, which has a pale brownish colour, weighs 80 g. and melts at 140°, Recrystalhsation from 1 per cent, hydrochloric acid afibrds the pure acid, m.p. 141°, as a pale cream sohd the loss of material is about 5 per cent. 

Theie aie only a few fat replacement products based on protein. LITA is a com protein—polysaccharide compound the role of the polysaccharide is to stabilize the protein (zein). The final product is 87% protein and 5% polysaccharide. The mixture, spray dried after processing, claims to look like cream on rehydration. It is low in viscosity, flavor, and lubricity, and is stable to mild heating. The protein particle size is 0.3—3 p.m (55). 

In the United States, 62% of fluid milk production is used for manufactured products, mainly cheese, evaporated and sweetened condensed milk, nonfat dry milk, and ice cream. Evaporated and condensed milk and dry milk are made from milk only other ingredients are added to make ice cream and sweetened condensed milk. 

Yogurt. Yogurt is a fermented milk product that is rapidly increasing in consumption in the United States. Milk is fermented with Uactobacillus bulgaricus and Streptococcus thermophilous organisms that produce lactic acid. Usually some cream or nonfat dried milk is added to the milk in order to obtain a heavy-bodied product. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

Casein hydrolyzates are produced from dried casein. With appropriate heat treatment and the addition of alkaHes and enzymes, digestion proceeds. FoUowing pasteurization, evaporation (qv), and spray drying, a dried product of 2—4% is obtained. Many so-called nondairy products such as coffee cream, topping, and icings utilize caseinates (see Dairy SUBSTITUTES). In addition to fulfilling a nutritional role, the caseinates impart creaminess, firmness, smoothness, and consistency of products. Imitation meats and soups use caseinates as an extender and to improve moistness and smoothness. 

Nonstabilized foams are referred to as froths froth-bonded fabrics are similar in properties to some saturation-bonded nonwovens. Typical foams used as nonwoven binder solutions have a consistency similar to shaving cream. AppHcation methods include knife-edge layering onto a horizontal web surface followed by vacuum penetration, and saturation and penetration of a vertical web surface using a horizontal-nip pad. Drying and curing is carried out in ovens, dmm dryers, or steam cans. 

Concentration. Tea extracts are generally concentrated under vacuum to the soHds content desired for drying. Ereeze concentration has been described (99), as has reverse osmosis (qv) (100). Preserved aroma and the solubiHzed cream fraction may be added before drying. 

Enzymes. Invertase (P-fmctofuranosidase) is commercially produced from S. cerevisiae or S. uvarum. The enzyme, a glycoproteia, is not excreted but transported to the cell wall. It is, therefore, isolated by subjecting the cells to autolysis followed by filtration and precipitation with either ethanol or isopropanol. The commercial product is available dry or ia the form of a solutioa containing 50% glycerol as a stabilizer. The maia uses are ia sucrose hydrolysis ia high-test molasses and ia the productioa of cream-ceatered candies. 

Differentiated from the quickly perishable bakery foods are the dry bakery products such as cookies, crackers, pretzels, and ice cream cones. These latter items possess a much longer shelf life and may be distributed over a wider area from typically very large manufacturing faciUties. According to the 1987 Census of Manufacturers (2), there are 380 estabUshments producing these dry-type bakery foods, and the value added by such manufacturing facihties amounts to over 4 biUion. 

Dry Ice. Refrigeration of foodstuffs, especially ice cream, meat products, and frozen foods, is the principal use for soHd carbon dioxide. Dry ice is especially useful for chilling ice cream products because it can be easily sawed into thin slabs and leaves no Hquid residue upon evaporation. Cmshed dry ice may be mixed directly with other products without contaminating them and is widely used in the processing of substances that must be kept cold. Dry ice is mixed with molded substances that must be kept cold. For example, dry ice is mixed with molded mbber articles in a tumbling dmm to chill them sufficiently so that the thin flash or rind becomes brittle and breaks off. It is also used to chill golf-ball centers before winding. 

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