Coated flaked fats

Food or edible material: processes – compositions – and products – Applying diverse edible particulate solid to coat or... – Liquid surface coating subsequent to application of...

Reexamination Certificate

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Details

C426S304000, C426S307000, C426S607000, C426S417000, C426S515000, C426S524000, C062S071000, C062S074000

Reexamination Certificate

active

06932996

ABSTRACT:
An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.

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Bailey's Industrial Oil and Fat Products, vol. 3, by Thomas H. Applewhite (Wiley-Interscience), date n.a.
Research Dept. Technical Bulletin, vol. XIX, Issue 11, Nov. 1997, Chemically-Leavened Pizza Crusts by Thomas A. Lehmann, pp 1-6.

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