Emulsifier composition and quality improvement method for starch

Details Emulsifier composition and quality improvement method for starch Emulsifier composition and quality improvement method for starch

1979-12-28

1982-02-09

Yoncoskie, Robert A.

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

426654, 426601, A21D 216

Patent

active

043150411

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

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patent: 3443965 (1969-05-01), Birnbaum
patent: 3502482 (1970-03-01), Birnbaum
patent: 3752770 (1973-08-01), Buddemeyer
patent: 3995069 (1976-11-01), Harries
patent: 4178393 (1979-12-01), Gregersen
patent: 4229480 (1980-10-01), Suggs et al.
Kuhrt, N. H. et al., Conjoined Crystals I, Composition and Physical Properties, Jour. Amer. Oil Chem. 40, (1963), pp. 725-730.
Kuhrt, N. H. et al., Conjoined Crystals II, Applications, Jour. Amer. Oil Chem. 40, (1963), pp. 730-733.

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