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
1992-09-02
1995-03-14
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...
426605, 426662, A23D 702
Patent
active
053975928
ABSTRACT:
It is known to add anti-spattering agents to spreads and other frying fats so as to reduce the spattering tendency. Anti-spattering agents include, nitrogen, salt, calcium chloride or phosphates, and emulsifiers such as egg yolk and lecithin. Oxidised bean oil is known to be effective against primary spattering but ineffective against secondary spattering. An improved anti-spattering agent effective against both primary and secondary spattering, comprises a mixture of a thermally oxidised vegetable oil such as "blown bean oil" and a source of phosphatidyl choline, preferably "Cetinol".
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Flack, "The contribution of emulsifying agents to modern food production", Food Science and Technology Today, vol. 1, No. 4, 1987, pp. 240-243.
Hansen et al, "Short-term Feeding Study of the Emulsifier Homodan MO in Pigs", Fd Cosmet. Toxicol., Pergamon Press 1968, vol. 6, pp. 163-169.
Benjamins Jan
Sonneveld Peter
Vermaas Leo F.
Paden Carolyn
Van den Bergh Foods Co. Division of Conopco, Inc.
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