Edible spread with aqueous phase with non-gelling thickener syst

Details Edible spread with aqueous phase with non-gelling thickener syst Edible spread with aqueous phase with non-gelling thickener syst

1994-06-17

1997-08-12

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...

426575, 426578, 426661, A23D 700

Patent

active

056563221

ABSTRACT:
Edible spreads having a reduced fat level produced from a continuous fat phase and a dispersed aqueous phase containing a non-gelling, non-proteinaceous thickener system such that the viscosity of the aqueous phase is 30-4000 mPas and the awueous phase contains 0.01-4% by weight protein.

REFERENCES:
patent: 4305970 (1981-12-01), Moran et al.
patent: 4308294 (1981-12-01), Rispoli et al.
patent: 4443487 (1984-04-01), Darling
patent: 4587131 (1986-05-01), Bodor et al.
patent: 4591507 (1986-05-01), Bodor et al.
patent: 5094872 (1992-03-01), Furcsik
patent: 5126161 (1992-06-01), Poppe et al.
patent: 5294455 (1994-03-01), O'Brien
Research Disclosure, No. 313, p. 452, XP000114927 (May 1, 1990).
Research Disclosure, No. 302, pp. 458-460, XP000035114 (Jun., 1989).

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