Emulsification system for creamy cheese food products

Details Emulsification system for creamy cheese food products Emulsification system for creamy cheese food products

1986-12-05

1987-12-15

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426607, 426613, 426654, A23L 124

Patent

active

047132558

ABSTRACT:
A dry mix which contains an emulsification system including a combination of Polysorbate 60 and dextrin can be used to produce a creamy cheese and stable fluid emulsion by hand shaking the dry mix with a low aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems.

REFERENCES:
patent: 3582362 (1971-06-01), Drews et al.
patent: 4034122 (1977-07-01), Patterson
patent: 4107335 (1978-08-01), Glickstein et al.
patent: 4352832 (1982-10-01), Wood
patent: 4423084 (1983-12-01), Trainor et al.
patent: 4510166 (1985-04-01), Lenchin et al.
patent: 4539215 (1985-09-01), Schweid et al.

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