Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1991-10-30
1992-09-01
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426564, 426570, 426580, 426587, 426589, 426656, 426804, A23C 9142, A23L 119
Patent
active
051437414
ABSTRACT:
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces.
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Phoenix Advanced Technology, "Go! Nutritional Information Sheet Webb et al." Fundamentals of Dairy Chemistry, 1974, p. 607.
Habib Maher
Podolski Joseph S.
Federman Evan
Golian Joseph
Sanders John M.
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