25 To 65 wt. % fat content water-in-oil emulsion spread whose aq

Details 25 To 65 wt. % fat content water-in-oil emulsion spread whose aq 25 To 65 wt. % fat content water-in-oil emulsion spread whose aq

1981-11-13

1983-06-21

Yoncoskie, Robert A.

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...

426603, 426804, A23D 500, A23D 300

Patent

active

043894267

ABSTRACT:
Water-in-oil emulsion spread having a fat content ranging from 25 to 65 wt %, which comprises a dispersed aqueous phase containing a gelling system comprising at least on hydrocolloid (i) capable of forming a linear gel structure under conditions allowing gelling of said hydrocolloid (i) and at least one hydrocolloid (ii) capable of forming a spherical gel structure under conditions allowing gelling of said hydrocolloid (ii).
Said spread being stable on storage and sufficiently unstable under temperature and shear conditions prevailing in the mouth to allow preception of watersoluble components of the aqueous phase.

REFERENCES:
patent: 2203643 (1940-06-01), Musher
patent: 3986890 (1976-10-01), Richter et al.
patent: 4146652 (1979-03-01), Kahn et al.
patent: 4273795 (1981-06-01), Bosco et al.
Corn Syrups and Sugars, Corn Ind. Res. Foundation, Inc., New York, N.Y., 1958 pp. 15, 33.

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