Edible emulsions containing gelling agents

Details Edible emulsions containing gelling agents Edible emulsions containing gelling agents

1981-06-17

1983-11-08

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426575, 426602, 426603, A23D 300, A23D 500

Patent

active

044142366

ABSTRACT:
The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33.degree. C. and a sharp decrease in gel strength at 45.degree.-70.degree. C., the gel strength below the softening point being 0.1-30 N/cm.sup.2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.

REFERENCES:
patent: 2203643 (1940-06-01), Musher
patent: 3366492 (1968-01-01), Voss et al.
patent: 4112132 (1978-09-01), Badertscher et al.

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