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...
Patent
1996-10-15
1997-11-25
Paden, Carolyn
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...
426607, 426610, A23D 702
Patent
active
056909853
ABSTRACT:
A process of forming a liquid edible emulsion spread and the product itself is described. A tempering accelerator in an amount of from 2-10% by weight incorporated in a fat blend. The accelerator is preferably 2-elaidoyl triacylglycerol.
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CA 100828x Properties of 2-oleodipalmiten, 2-elaidodipalmiten and some of their mixtures.
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Bailey's Industrial Oil and Fat Products, vol. 3, ed. Thomas Applewhite, 60, 64.
Gunstone, F.D. et al., "The Lipid Handbook", pp. 59, 60 (London New York).
Bailey's Industrial Oil and Fat Products, vol. 2, Fourth Ed. (1982) pp. 13-14.
Lovegren, NV et al., Properties of 2-Oleodipalmitin, 2-Elaidodipalmitin and Some of their Mixtures, Journal of the American Oil Chemists' Soc., vol. 48 (Mar. 1971) pp. 116-120.
Journal of Food Science, vol. 47, No. 1, 1982, Chicago, Ill. pp. 36-39.
N. Matsui, Crystallization and Polymorphism of Fats and Fatty Acids, ed. by N. Garti and K. Sato (NY, 1988) pp. 410-412).
van Meeteren Johanna Antonia
Wesdorp Leendert Hendrik
Boxer Matthew
Paden Carolyn
Van den Bergh Foods Co. Division of Conopco, Inc.
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