Edible emulsions containing Amadori rearrangement products

Details Edible emulsions containing Amadori rearrangement products Edible emulsions containing Amadori rearrangement products

1983-06-06

1985-10-15

Yoncoskie, Robert

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...

426604, 426611, A23D 300, A23D 302

Patent

active

045473870

ABSTRACT:
A process for producing a stabilized, edible water- and oil-containing emulsion, particularly a margarine with a low level of salt with a reduced tendency to spatter during frying, comprising dispersing or dissolving in either the aqueous or the fatty phase an Amadori rearrangement product derived from phosphatidyl ethanolamine and a reducing sugar.

REFERENCES:
patent: 2629662 (1953-02-01), Julian et al.
patent: 3004922 (1961-10-01), Buer
patent: 3652397 (1972-03-01), Pardun
patent: 3663235 (1972-05-01), Menz et al.
patent: 3690894 (1972-09-01), Kelly et al.
patent: 3940423 (1976-02-01), Eibl et al.
patent: 4399224 (1983-08-01), Flider et al.
patent: 4425334 (1984-01-01), Hunt

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