IE20060649A1 - A process for preparing a protein free whipping cream - Google Patents

Abstract

A process for preparing a protein free whipping cream is disclosed. The invention also relates to a process for preparing a diluted whipping cream. The invention further relates to a protein free whipping cream and a diluted whipping cream prepared by the processes. The protein free whipping cream has improved whipping properties; in particular it maintains a stiff foam when whipped and has improved stability. The diluted whipping cream comprises the protein free whipping cream having at least 25% fat by weight and up to 70% liquid by weight of the diluted whipping cream. The diluted whipping cream also has the ability to form a stiff foam when whipped. <Figure 3>

Description

uk process for preparing a protein free whipping cream” Introduction |K0 6 0 The present invention relates to a process for preparing a protein free whipping cream and further relates to a protein free whipping cream prepared by that process.

In the specification the term “% by weight” refers to the weight of the protein free whipping cream except where otherwise specified.

Protein free whipping creams are known in the art and these are considered to be an attractive alternative to protein containing creams. Specifically, as protein free creams are more tolerant to extreme conditions such as acidic and alcoholic conditions and display greater stability during freezing and thawing, the applications for protein free creams are greater. One of the drawbacks of protein free whipping creams however is a reduction in the whipping properties of the cream. Proteins are known to contribute to the stability of whipping creams, and in particular are known to stabilise the air bubbles formed during whipping so as to maintain a stiff foam, thus the whipping properties of protein free whipping creams are compromised.

It is known to add stabilisers such as hydrocolloids to protein free creams in order to improve the stability of these creams. US Patent publication nos. US 2002/0119238 and US 2005/0031764 both relate to a creamy milk-free oil-in-water emulsion having an aqueous phase which contains among other ingredients a hydrocolloid. US Patent Publication no. 2005/0048184 relates to a UHT treated 100% vegetable whipping cream also comprising a hydrocolloid. These processes however require high processing temperatures in order to dissolve the hydrophilic components added thereto. This has the associated disadvantage that the energy requirements are high in order to achieve these temperatures. Furthermore, temperatures in this range can have a negative effect on some components and in particular hydrocolloids. Specifically, higher temperatures lead to excessive hydration of these components which leads to excessive viscosity build up during processing.

Thus there is a need for a process for preparing a protein free whipping cream which W06064S has improved stability and without the above-mentioned disadvantages.

Statements of Invention According to the invention, there is provided a process for preparing a protein free whipping cream comprising: mixing a cellulose based hydrocolloid, a non-cellulose based hydrocolloid, salt and sugar and to form a dry mix; adding the dry mix to water and agitating at a temperature of between 40°C and 60°C for at least 10 mins to form an aqueous phase; heating a vegetable fat to a temperature of between 60°C and 80°C to form a liquefied oil phase; preparing a fat-emulsifier mix by combining emulsifiers selected from the group comprising at least polysorbate, polyglycerol ester, propylene glycol monostearate, glycerol lacto palmitate and lecithin with palm oil; adding the fat-emulsifier mix to the liquefied oil phase to form a fatemulsifier oil phase; adding the fat-emulsifier oil phase to the aqueous phase at the ratio of between 1:2 and 1:9 and mixing to form an oil-in-water pre-emulsion; sterilising the pre-emulsion by ultra heat treatment at a temperature of between 131 °C and 147°C for between 4 and 10 seconds; homogenising the pre-emulsion to form the protein free whipping cream; cooling the cream; and storing the cream. iSO 6 Ο β *8 The combination of emulsifiers in the fat-emulsifier mix is particularly advantageous. These particular emulsifiers when combined stabilise the whipping cream by destabilising the emulsion of the product. During whipping of the cream, the emulsifiers cause the fat globules to agglomerate, i.e. the emulsion is destabilised. These agglomerated fat globules then form a network in the continuous water phase between the air bubbles. As a result, the air bubbles are stabilised and the stiffness of the foam is enhanced.

The advantage of dry mixing the cellulose based hydrocolloid, the non-cellulose based hydrocolloid, salt and sugar prior to addition to the water is that premixing these components in their dry state and in particular premixing of the cellulose based hydrocolloid and the non-cellulose based hydrocolloid allows for improved dispersion and dissolution of these ingredients when added to the water. Thus lower temperatures are required in order to disperse these ingredients to form the aqueous phase having the associated advantage that neither the cellulose based hydrocolloid nor the non-cellulose based hydrocolloid will fully hydrate at temperatures within this range. This will prevent excessive viscosity build up during the process thus obviating any problems associated with high viscosity. Additionally, any further problems resulting from the use of high temperatures such as increased cost are obviated.

The advantage of adding the oil phase to the aqueous phase in this ratio it allows the fat content of the whipping cream to be reduced to as low as 12.5% by weight or increased to up to 35% by weight while still retaining its whipping properties. Thus low fat protein free whipping creams are also achievable.

The advantage of sterilising the emulsion by ultra heat treatment (UHT) is that all microbial growth is eliminated from the resultant product, thus providing a commercially sterile product. A further advantage of providing a sterile product is that preservatives such as acidulents are not required to extend the shelf life.

Ideally, the fat-emulsifier mix comprises between 40% and 50% of polysorbate, between 20% and 30% of polyglycerol ester, between 5% and 11% of propylene glycol monostearate, between 0.05% and 1% of glycerol lacto palmitate, and between 1E06 0 649 % and 3% lecithin by weight of the fat-emulsifier mix.

The function of polysorbate is to create and maintain a uniform small fat particle distribution within the cream. Polyglycerol esters promote good aeration and ensure stable blends with creamy mouthfeel. Propylene glycol monostearate traps air during whipping and improves the volume and texture of the resultant cream. Glycerol lacto palmitate enhances the aerating capability of the other emulsifiers and ensures the formation and maintenance of regular stable air cells. Lecithin promotes destabilisation of the emulsion during whipping. It also functions to retain stability of the emulsion after packaging. Furthermore due to its negative charge, lecithin also promotes ionic control in the emulsion.

In one embodiment of the invention, the fat-emulsifier mix further comprises one or more emulsifiers selected from the group comprising monoglycerides of fatty acids, diglycerides of fatty acids, sorbitan monostearate, lactic acid ester, sodium stearyl lactylate, propylene glycol acetoglycerides, sodium stearyl lactylate, monoglycerides and distilled monoglycerides and sorbitan ester.

Ideally, the fat-emulsifier mix comprises between 10% and 25% of palm oil by weight of the fat-emulsifier mix. The function of the palm oil in the fat-emulsifier mix is to increase the solid fat content of the oil phase. The palm oil has a high melting point of 58°C which has an effect on and influences the whipped stability of the cream. Preferably, the fat-emulsifier mix is added in the amount of between 0.2% and 2.0% by weight.

Preferably, the cellulose based hydrocolloid is added in the amount of between 0.07% and 0.7% by weight. Further preferably, the cellulose based hydrocolloid is selected from the group comprising one or more of carboxymethyl cellulose, microcrystalline cellulose, methyl cellulose, ethyl cellulose, hydroxyl propyl cellulose, ethyl methyl cellulose, hydoxypropyl methyl cellulose, sodium carboxy methyl cellulose, and crosslinked sodium carboxymethyl cellulose.

The advantage of using a cellulose based hydrocolloid is that it has been found to mimic the function of a protein and thus also functions as a stabiliser and assists in ago 6 0 6 49 stabilising the emulsion. It has been found that the cellulose based hydrocolloid in particular when combined with the emulsifiers enhances the stability of the protein-free cream. The cellulose based hydrocolloid behaves like a protein by ensuring the stability of uniform air bubbles in the whipped cream and allowing for Increased aeration and foaming ability. The cellulose based hydrocolloid has also been found to prevent syneresis in the protein-free cream.

Preferably, the non-cellulose based hydrocolloid is added in the amount of between 0.02% and 2.0% by weight.

Further preferably, the non-cellulose based hydrocolloid is selected from the group comprising one or more of xanthan gum, carrageenan, agar, alginate, gelatin, gellan, guar gum, gum arabic, locust bean gum, pectin, starch. The non-cellulose based hydrocolloid functions as a thickener and stabiliser in the cream. It furthermore imparts texture and body to the final cream.

Salt is added to improve the flavour of the resultant whipping cream. The most suitable type of salt is sodium chloride which has also been found to influence the ionic (electrolyte) balance of the cream due to the presence of sodium and chloride ions therein. This has the added advantage in that it promotes activity of any ionic emulsifiers in the cream.

Preferably, the sugar is added in the amount of between 10% and 20% by weight. Sugar is added to provide sweetness and is also added to provide body and texture to the resultant whipping cream. Any type of sugar or sugar syrup such as sucrose, glucose syrup or corn syrup is suitable.

Further preferably, the dry mix is added in the amount of between 10% and 22% by weight.

Preferably, the liquefied oil phase is in the amount of between 12.5% and 35% by weight. Further preferably, the liquefied oil phase comprises a vegetable fat selected from the group comprising one or more of fully hydrogenated fat, partially hydrogenated fat, low trans fat, and trans free fat. if 0 6 0 649 The advantage of hydrogenating the fat, i.e. by altering the fat from a liquid to a solid state, is that this can improve some of the characteristics required for the cream. These characteristics include improved whipping properties and improved stabilisation of the whipped foam. In addition, the resultant whipping cream has increased stability against oxidation. The fat however can also be added in a liquid form provided that the fat contains a sufficient amount of solid fat at room temperature that would make it suitable for whipping.

Ideally, the liquefied oil phase comprises a vegetable fat selected from the group comprising one or more of palm kernel oil, sunflower oil, rapeseed oil, soybean oil, linseed, oil, coconut oil and corn oil.

Preferably, the pre-emulsion is homogenised at a temperature in the region of between 65°C and 90°C and at least at an initial pressure of between 2000 psi and 4000 psi. Further preferably, the cream is cooled to a temperature of between 15°C and 0°C.

The protein free whipping cream of the invention has such a high level of stability that it can even be blended with liquids while still retaining stability. This is due to the unique blend of emulsifiers in combination with the cellulose and non-cellulose based hydrocolloids in the protein free whipping cream.

Thus according to the invention there is further provided a process for preparing a diluted whipping cream comprising: preparing a protein free whipping cream having at least 25% fat by weight by the process of the invention; adding up to 70% liquid by weight of the diluted whipping cream to the protein free whipping cream; and blending the liquid and the protein free whipping cream to form the diluted whipping cream.

In one embodiment of the invention, the process further comprises: prior to adding the liquid to the protein free whipping cream, whipping the protein free whipping cream to full stiffness; and blending the liquid and the protein free whipping cream at a speed in the region of between 95 and 150 rpm to form the diluted whipping cream.

In another embodiment of the invention, the process further comprises: prior to adding the liquid to the protein free whipping cream, partially whipping the protein free whipping cream to in the region of 75% stiffness; adding the liquid slowly to the protein free whipping cream; and blending the liquid and the protein free whipping cream at a speed in the region of between 95 and 150 rpm to form the diluted whipping cream.

Preferably, the liquid is selected from the group comprising one or more of water, milk, cream, evaporated milk, fonds, flavourings, alcohol and other food grade liquids.

In a further embodiment of the invention, the liquid is whipping cream and the process further comprises: prior to adding the liquid to the protein free whipping cream, whipping the protein free cream and the liquid separately to full stiffness respectively; and blending the liquid with the protein free whipping cream to form the diluted whipping cream. Ε«ιΜ0β*β Specifically one can add as much as 70% liquid to the protein free whipping cream and the resultant diluted whipping cream will still have the ability to whip to a stiffness suitable for a number of commercial applications such as bakery use. Additionally, the diluted whipping cream will maintain freeze thaw stability.

As it is possible to dilute the protein free cream by up to 70% to form the diluted cream, this will primarily lead to a cost saving as less of the protein free cream is required for most applications.

According to the invention there is further provided a protein free whipping cream prepared by the process of the invention.

According to the invention there is still further provided a diluted whipping cream prepared by the process of the invention.

Description The invention will be more clearly understood from the following description of Figs. 1 to 3 of the drawings which outlines, in flow diagram form, the process according to the invention.

All of the equipment used in carrying out the process is well known equipment and accordingly does not require any further description.

Referring to the drawings, in step 1 a cellulose based hydrocolloid, a non-cellulose based hydrocolloid, salt, and sugar are obtained and are mixed together in step 2 to form a dry mix in step 3. In step 4 the dry mix is added to water and the dry mix and water are agitated together at a temperature of between 40°C and 60°C for at least 10 minutes in step 5 to form an aqueous phase in step 6.

Referring now to Fig. 2, in step 7 a vegetable fat is obtained and is heated in step 8 at a temperature of between 60°C and 80°C to form a liquefied oil phase in step 9. In step 10 a fat-emulsifier mix is prepared and added to the liquefied oil phase to form a fat-emulsifier oil phase in step 11.

Referring now to Fig. 3, in step 12 the fat-emulsifier oil phase is added to the aqueous phase and they are mixed together in step 13 to form an oil-in-water pre-emulsion in step 14. In step 15 the pre-emulsion is sterilised by ultra heat treatment (UHT). In step 16 the pre-emulsion is homogenised to form the protein free whipping cream in step 17. In step 18 the cream is cooled and is stored in step 19.

The combination of emulsifiers used work in equilibrium with each other to promote stability of the product. The combination which has been found to be most favourable comprises at least polysorbate, polyglycerol ester, propylene glycol monostearate, glycerol lacto palmitate, and lecithin. Additional emulsifiers including monoglycerides of fatty acids, diglycerides of fatty acids, sorbitan monostearate, lactic acid ester, sodium stearyl lactylate, propylene glycol acetoglycerides, distilled monoglycerides and sorbitan ester can also be added.

The emulsifiers may be obtained separately and pre-mixed prior to addition to the vegetable fat. Alternatively emulsifier pre-mixes which can be obtained commercially can be used. Additionally, some emulsifier - hydrocolloid pre-mixes which are available commercially can also be used. It will be appreciated that commercially obtained emulsifier pre-mixes and emulsifier - hydrocolloid pre-mixes may also be combined with other emulsifiers prior to addition to the vegetable fat.

Any type of vegetable fat may be used provided that the fat itself contains the correct amount of solid fat at room temperature which would make it suitable for whipping. The fat-emulsifier oil phase is added to the aqueous phase at a ratio of between 1:2 and 1:9 to form the oil-in-water pre-emulsion. In the pre-emulsion, the fat globules are dispersed within the aqueous phase. The specific ratio will obviously determine the resultant fat content of the cream. The overall fat content of the cream can be in the region of between 12.5% and 35% by weight but is preferably 25% by weight. A whipping cream having a fat content of this value is found to have desirable organoleptic properties as well as good mouthfeel.

The resultant cream is an emulsion or more specifically an oil-in-water emulsion, wherein the fat globules have been broken down to a size sufficient to allow them to - 10 retain stability within the cream. After sterilisation by UHT the cream is asceptically packed.

It is also possible to blend the protein free whipping cream with a liquid to form a diluted whipping cream. In order for the diluted whipping cream to maintain its whipping properties, it must be prepared using a protein free cream comprising at least 25% by weight fat. Suitable liquids include water, milk and cream which could also be a whipping cream, evaporated milk, fonds, flavourings, alcohol and other food grade liquids. Depending on the type of liquid added the resultant diluted whipping cream may contain some protein or may also be a protein free whipping cream. Although it is possible to add up to 70% liquid by weight of the diluted whipping cream, it will be appreciated that adding lower percentages of liquid will result in more stable whipping creams.

The liquid can either be added to the protein free cream and the liquid and cream can be blended together prior to whipping. Alternatively the protein free cream can be fully whipped. The liquid can then be blended into the liquid at a high speed in the region of between 95 and 150 rpm, and preferably around 120 rpm and then whipped.

Another option would be to partially whip the protein free cream. The liquid can then be slowly added to the partially whipped protein free cream and the partially whipped protein free cream and liquid blend can be whipped further. In the case where the liquid is a whipping cream, both creams can be whipped separately and then blended together after whipping.

Example 1 The preparation of the protein free whipping cream was carried out using the process according to the invention in the quantities outlined in Table 1. 166084» - 11 Table 1 Composition of raw materials showing contribution to final protein free whipping cream Composition % By Weight Hydrogenated palm kernel oil 25 Sucrose 15 Sodium chloride 0.1 Xanthan gum 0.02 Hydroxypropyl methyl cellulose 0.1 Fat-emulsifier mix comprising: Polysorbate (45%) Polyglycerol ester (25.2%) Propylene glycol monostearate (8%) Glycerol lacto palmitate (0.8%) Palm oil (19%) Lecithin (2%) 1 Flavouring 0.2 Water 58.58 Example 2 The preparation of the protein free whipping cream was carried out using the process according to the invention in the quantities outlined in Table 2. <|Γ,βί>6*« - 12 Table 2 Composition of raw materials showing contribution to final protein free whipping cream Composition % By Weight Sunflower oil 12.5 Glucose syrup 15 Sodium chloride 0.1 Carrageenan 0.1 Carboxymethyl cellulose 0.7 Fat-emulsifier mix comprising: Polysorbate (50%) Polyglycerol ester (25.5%) Propylene glycol monostearate (10%) Glycerol lacto palmitate (0.06%) Palm oil (13%) Lecithin (1.44%) 1 Flavouring 0.15 Water 70.45 Example 3 The preparation of the protein free whipping cream was carried out using the process according to the invention in the quantities outlined in Table 3.

SBo*o«** - 13 Table 3 Composition of raw materials showing contribution to final protein free whipping cream Composition % By Weight Rapeseed oil 35 Corn syrup 10 Sodium chloride 0.11 Xanthan gum 0.7 Hydroxypropyl methyl cellulose 0.07 Fat-emulsifier mix comprising: Polysorbate (40%) Polyglycerol ester (30%) Propylene glycol monostearate (5%) Glycerol lacto palmitate (1%) Palm oil (21%) Lecithin (3%) 1 Flavouring 0.25 Water 52.87 The protein free whipping cream produced by the process is uniform in composition with a white silky smooth appearance. The whipped cream whips up to four times its volume and maintains stability for up to 10 days. The nutrient composition of each of the protein free whipping creams prepared by each of the above examples is given in table 4 below.

Table 4 Nutrient composition of final protein free whipping cream.

Composition Ex 1 % by Weight Ex 2% by Weight Ex 3% by Weight Vegetable fat 25 12.5 35 Carbohydrate 15.2 16 10.8 Minerals 0.06 0.06 0.06 Moisture 58.58 70.45 52.87 Table 5 Physical analysis Compositional requirement Ex 1 Ex 2 Ex 3 Density 1.025 1.021 1.030 Acidity 6.5 6.5 6.5 Colour White White White Taste Clean free from artifical taints Clean free from artifical taints Clean free from artifical taints Overrun 250 - 300% 250 - 300% 250 - 300% Each of the creams formed a stable foam when whipped and each of the whipped foams retained stability for about 10 days under ambient conditions or when refrigerated. The shelf life of each of the whipping creams was found to be in the region of 12 months under ambient or refrigerated conditions.

Example 4 Preparation of diluted whipping cream The preparation of a protein free whipping cream was carried out using the process according to the invention in the quantities outlined in Table 1. Water was obtained and was added to the protein free whipping cream in the ratio of 1:2. The water and protein free whipping cream were blended in a large Hobart blender and whipped ίο δ ο β*® together at a speed of 136rpm to form the diluted whipping cream. The process parameters are tabulated in table 6 and the physical analysis of the diluted whipping cream is given in table 7.

Table 6 Process parameters for preparing a diluted whipping cream Process parameter Value Protein free cream temperature 4.5°C Water temperature 5.0°C Room temperature 22.0°C Whip time 7 mins, 15 secs, with an additional whipping time of 5 mins for greater smoothness Table 7 Physical analysis Compositional requirement Diluted whipping cream Overrun 265% Stability Stable at 5°C for 10 days on gateaux Stable after freezing and defrosting Stable in bulk holding (in the whipping bowl) for 24 hours without softening and syneresis Syneresis Og from 50g (using a funnel and graduated cylinder) In the specification the terms “comprise, comprises, comprised and comprising” or any variation thereof and the terms “include, includes, included and including” or any variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa.

The invention is not limited to the embodiment hereinbefore described, but may be varied in both construction and detail within the scope of the appended claims.

Claims (25)

Claims

1. A process for preparing a protein free whipping cream comprising: mixing a cellulose based hydrocolloid, a non-cellulose based hydrocolloid, salt and sugar and to form a dry mix; adding the dry mix to water and agitating at a temperature of between 40°C and 60°C for at least 10 mins to form an aqueous phase; heating a vegetable fat to a temperature of between 60°C and 80°C to form a liquefied oil phase; preparing a fat-emulsifier mix by combining emulsifiers selected from the group comprising at least polysorbate, polyglycerol ester, propylene glycol monostearate, glycerol lacto palmitate and lecithin with palm oil; adding the fat-emulsifier mix to the liquefied oil phase to form a fatemulsifier oil phase; adding the fat-emulsifier oil phase to the aqueous phase at the ratio of between 1:2 and 1:9 and mixing to form an oil-in-water pre-emulsion; sterilising the pre-emulsion by ultra heat treatment at a temperature of between 131°C and 147°C for between 4 and 10 seconds; homogenising the pre-emulsion to form the protein free whipping cream; cooling the cream; and storing the cream.

2. A process for preparing a protein free whipping cream as claimed in claim 1 in Mb*®·*· which the fat-emulsifier mix comprises between 40% and 50% of polysorbate, between 20% and 30% of polyglycerol ester, between 5% and 11% of propylene glycol monostearate, between 0.05% and 1% of glycerol lacto palmitate, and between 1% and 3% lecithin by weight of the fat-emulsifier mix.

3. A process for preparing a protein free whipping cream as claimed in claims 1 or 2 in which the fat-emulsifier mix further comprises one or more emulsifiers selected from the group comprising monoglycerides of fatty acids, diglycerides of fatty acids, sorbitan monostearate, lactic acid ester, sodium stearyl lactylate, propylene glycol acetoglycerides, sodium stearyl lactylate, monoglycerides and distilled monoglycerides and sorbitan ester.

4. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the fat-emulsifier mix is added in the amount of between 0.2% and 2.0% by weight.

5. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the cellulose based hydrocolloid is added in the amount of between 0.07% and 0.7% by weight.

6. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the cellulose based hydrocolloid is selected from the group comprising one or more of carboxymethyl cellulose, microcrystalline cellulose, methyl cellulose, ethyl cellulose, hydroxyl propyl cellulose, ethyl methyl cellulose, hydoxypropyl methyl cellulose, sodium carboxy methyl cellulose, and crosslinked sodium carboxymethyl cellulose.

7. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the non-cellulose based hydrocolloid is added in the amount of between 0.02% and 2.0% by weight.

8. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the non-cellulose based hydrocolloid is selected from the group comprising one or more of xanthan gum, carrageenan, agar, alginate, gelatin, gellan, guar gum, gum arabic, locust bean gum, pectin, starch.

9. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the sugar is added in the amount of between 10% and 5 20% by weight.

10. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the dry mix is added in the amount of between 10% and 22% by weight.

11. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the liquefied oil phase comprises a vegetable fat selected from the group comprising one or more of fully hydrogenated fat, partially hydrogenated fat, low trans fat, and trans free fat.

12. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the liquefied oil phase comprises a vegetable fat selected from the group comprising one or more of palm kernel oil, sunflower oil, rapeseed oil, soybean oil, linseed, oil, coconut oil and corn oil.

13. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the pre-emulsion is homogenised at a temperature in the region of between 65°C and 90°C and at least at an initial pressure of between 2000 psi and 4000 psi.

14. A process for preparing a protein free whipping cream as claimed in any preceding claim in which the cream is cooled to a temperature of between 15°C and 0°C. 30

15. A process for preparing a protein free whipping cream substantially as hereinbefore described with reference to the accompanying examples.

16. A process for preparing a diluted whipping cream comprising: - 19 preparing a protein free whipping cream having at least 25% fat by weight by the process as claimed in any preceding claim; adding up to 70% liquid by weight of the diluted whipping cream to the protein free whipping cream; and blending the liquid and the protein free whipping cream to form the diluted whipping cream.

17. A process for preparing a diluted whipping cream as claimed in claim 16, wherein the process further comprises: prior to adding the liquid to the protein free whipping cream, whipping the protein free whipping cream to full stiffness; and blending the liquid and the protein free whipping cream at a speed in the region of between 95 and 150 rpm to form the diluted whipping cream.

18. A process for preparing a diluted whipping cream as claimed in claim 16, wherein the process further comprises: prior to adding the liquid to the protein free whipping cream, partially whipping the protein free whipping cream to in the region of 75% stiffness; adding the liquid slowly to the protein free whipping cream; and blending the liquid and the protein free whipping cream at a speed in the region of between 95 and 150 rpm to form the diluted whipping cream.

19. A process for preparing a diluted whipping cream as claimed in any of claims 16 to 18 in which the liquid is selected from the group comprising one or more of water, milk, cream, evaporated milk, fonds, flavourings, alcohol and other food grade liquids. 61Η0β49 - 20

20. A process for preparing a diluted whipping cream as claimed in claim 16, in which the liquid is whipping cream and wherein the process further comprises: prior to adding the liquid to the protein free whipping cream, whipping the 5 protein free cream and the liquid separately to full stiffness respectively; and blending the liquid with the protein free whipping cream to form the diluted whipping cream.

21. A process for preparing a diluted whipping cream substantially as hereinbefore described with reference to the accompanying examples

22. A protein free whipping cream prepared by the process as claimed in any of 15. Claims 1 to 15.

23. A protein free whipping cream substantially as hereinbefore described with reference to the accompanying examples 20 24. A diluted whipping cream prepared by the process as claimed in any of claims

16. To 21.

25. A diluted whipping cream substantially as hereinbefore described with reference to the accompanying examples.