Emulsifier composition and quality improvement method for starch

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with batter – dough or baked goods

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Details

426654, 426 19, 426549, A23L 100

Patent

active

043638260

ABSTRACT:
An emulsifier composition for use in starch-containing foods prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride and cis-type unsaturated fatty acid monoglyceride; powdering the resultant mixture and thereafter tempering the powdered composition.

REFERENCES:
patent: 2978329 (1961-04-01), Cochran et al.
patent: 4178393 (1979-12-01), Gregersen
patent: 4229480 (1980-10-01), Suggs et al.
"Conjoined Crystals, I. Composition and Physical Properties", Journal of the American Oil Chemists' Society, vol. 40, (1963).

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