Edible cream composition (I) comprises dairy cream, skim milk, thermophilic microorganisms, modified starch (1-2.5 weight %), pectin (0.2-0.75 wt.%) and one or more of locust bean gum (0.1-0.3 wt.%), gelatin (0.1-0.25 wt.%) and guar gum (0.05-0.2 wt.%). Independent claims are also included for: (1) production of (I) by mixing the modified starch, pectin and locust bean gum, gelatin and/or guar gum with the skim milk, admixing pasteurized cream, pasteurizing, cooling, adding the microorganisms, fermenting, cooling to room temperature, pasteurizing at high temperature, homogenizing, cooling and packaging; (2) food product comprising (I) in sterile packaging; (3) industrial food product comprising (I); and (4) kit comprising (I) for extemporaneous preparation of a food product.
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