Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1983-07-07
1985-09-03
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426613, 426654, 426662, 426650, 426573, 426579, A23L 124, A23L 104, A23L 1187
Patent
active
045392153
ABSTRACT:
A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an 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. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.
REFERENCES:
patent: 3676157 (1972-07-01), Wintersdorff
patent: 4269974 (1981-05-01), Wintersdorff
patent: 4423084 (1983-12-01), Trainor et al.
Cohee Arthur H.
Dec Anthony F.
Schweid Jeffrey M.
Donovan Daniel J.
General Foods Corporation
Hunter Jeanette
Savoie Thomas R.
Walker Sam D.
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