Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1980-10-17
1982-03-02
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426589, 426606, 426607, 260409, 426613, 426307, A23D 500
Patent
active
043178405
ABSTRACT:
A sauce coating base for liquid phase application to a foreign comestible comprising a blend of a nonrandom triglyceride hard butter consisting essentially of C.sub.16 and C.sub.18 acids having by weight 25-55% saturated fatty acids, 30-50% transmonoethanoic acids and 15-40% cis-monoethanoic acids and a hydrogenated edible vegetable oil hving an iodine value of about 97-102 and characterized in that coatings made therefrom resist cracking at frozen food temperatures and resist smearing off at room temperature. Sauces prepared from these bases are organoleptically acceptable when heated to serving temperatures. The sauces can be applied in a conventional batter applicator.
REFERENCES:
patent: 2972541 (1961-02-01), Cochran et al.
patent: 3949105 (1976-04-01), Wieske et al.
patent: 4045588 (1977-08-01), Wieske
patent: 4183971 (1980-01-01), Minowa et al.
patent: 4199606 (1980-04-01), Sortwell
patent: 4234618 (1980-11-01), Jasko et al.
Douthitt Merton H.
Hunter Jeanette M.
SCM Corporation
Sturges Robert A.
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