Oleaginous compositions

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...

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Details

426604, 252310, 252312, A23D 500, A23D 300

Patent

active

044461658

ABSTRACT:
Stable emulsions characterized by pseudo-"melting" properties are comprised of an oil phase, an aqueous disperse phase, and particles containing an immobilized water-in-oil emulsion destabilizing agent. The emulsions are suitable for use as drug delivery vehicles, cosmetic ointments, and the like, and especially as foods, such as cake frosting bases, desserts ("ice cream") and bread spreads. The physical and organoleptic properties of the emulsions make them especially useful as successors to butter or margarine. In an optional mode, compositions comprising the oil phase and the destabilizing agent are provided. Such compositions interact with extrinsic water (e.g., saliva) and provide palatable, non-waxy shortenings, food spreads, and the like. When used for frying foods, or the like, the water-containing compositions herein foam slightly, and this foaming reduces both spattering and the tendency of food being cooked to undesirably adhere to the cooking utensil.

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patent: 3528823 (1970-09-01), Rossen
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patent: 3751265 (1973-08-01), Seiden
patent: 3752770 (1973-08-01), Buddemeyer
patent: 4103037 (1978-07-01), Bodor et al.
patent: 4115598 (1978-09-01), Moran
patent: 4234606 (1980-11-01), Gawrilow

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