a sugar
free, cream food product.
Consequent to increase in health consciousness, dietetic foods
have gained importance especially in recent tiaies. Foods which
are rich in calories and are therefore detriaiental to health
are sought to be avoided by a large section of the public.
It is therefore an object of this invention to propose a sugar
free cream food product to meet the requirements of the
restricted sugar intake population.
Conventionally, a food product such as a biscuit, is made by
mixing vegetable fat, sugar, colour, flavour, butter, skimmed
milk powder and water, among other ingredients (creaming
stage). Next wheat flour is prepared into dough (dough making
stage). The dough is mixed with the creaming stage mass and
baked, to obtain the end product.
On the other hand, artificial sweeteners, due to their high
""^' intensity sweetness, can only be used in a miniscule quantity,
-a* when compared to the quantity of sugar used for the same
"^ product. Consequently, in the conventional methods employed,
§^ straightaway mixing a low quantity of artificial sweeteners in Co
the product will not result in uniform distribution of the
former in the latter. In such a case the product loses its
tf^ characteristic taste, colour, freshness.
t^ Our co-pending Application No.327/MAS/2001 relates to a
O process for the manufacture of a sugar free, nutritious,
t»4 food product. This invention proposes a process for the
manufacture of a sugar free cream food product, which despite the absence of sugar, still retains the

desirable characteristics referred to above.
It is well known that a "cream biscuit* comprises two biscuits disposed one on top of the other with a layer of cream in between, in sandwich formation. Such cream layer is generally of high sugar content.
Among various uses to which the cream product proposed herein can be put, the said food product can be used as a cream layer between biscviits to obtain a "cream biscuit", with this difference, namely, that such layer Is sugar free. Thus, with the use of such a layer, while the real taste, colour and freshness of the conventional cream layer comes through, the sugar free aspect will meet the requirements of the restricted sugar Intake population.
Alternatively, the cream product proposed herein can be substituted In the place of conventional cream products, to provide the benefits of sugar free cream intake.
According to this invention, artificial Bweetener(s) are first mixed with at least one low calorie bulking agent, to ensure uniform distribution of the sweetener

in the cream.
The method of manufacture of a sugar free cream food product, according to this invention, comprises the preparation of a premix of (I) at least one artificial sweetener selected from aspartame (0.23 - 0.33X by weight), acesulfame -K (0.2 - 0.3% by weight), sucralose (0.07 - 0.1% by weight) and (li> at least one low calorie bulking agent such as inulin (40 - 50% by weight), o1igofructose (40-50% by weight); adding to the said premix skimmed milk powder (15 - 20% by weight), edible starch (5 - 7% by weight), fat (25 30% by weight), emulsifier lecithin (0.05 - 0.1% by weight), colouring and flavouring agents to provide colour and flavour at the desired level; and thoroughly mixing al1 the foregoing Ingredients to obtain the said product of a predetermined consistency.
It is essential to first prepare a pre-mix of the artificial sweetener(s) and the low calorie bulking agent and thereafter mix the other Ingredients therewith, for proper distribution of the said sweetener(s).
Uhen a combination of two sweeteners are used In the mix, they will be used in the proportion range 20;80 to 90 :10

EXAMPLE
0.33 % by weight aspartame or 0.1% by weight of