#$%^&*AU2012208975A120120816.pdf#####ABSTRACT Cream substitutes are described comprising: a cheese curd, a water source, and a combination of gums that provide the cream substitute the texture of a thick cream, 5 and/or stability against oil separation. The gums may be locust bean gum and xanthan gum. The amount of cheese curd in the composition is typically not more than 55% by weight of the total ingredients. There is also provided a process for the manufacture of a cream substitute, comprising: combining a cheese curd, a water source, and hydrated gums, to form a mixture, in which the amount of cheese curd is not more than 10 55% by weight of the total ingredients, homogenising the mixture, and heating the mixture at a temperature and for a time sufficient to pasteurise the mixture to form a cream substitute. 3546794_1 (GHMatters) P82199.AU-1 26/07/121/2 MIX (1) 4..- Gum and water MIX (2) - 50% Quarg and water MIX (3) <- Gum MIX (4) <- 50% Quarg, powdered ingredients MIX (5) 4.- Cream cheese, cream and acidity regulator HEAT AND MIX (6) - Emulsifer STANDARDISATION (7) PASTEURISATION (8) HOMOGENISATION (9) HOLD (10) FILL (11) s FIGURE 1 3546794_1 (GHManters) P82199.AU 126107/12
