Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1981-04-23
1983-03-01
Yoncoski, Robert A.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
426601, 426606, 426613, 426423, A23D 500, A23D 502
Patent
active
043754830
ABSTRACT:
A flavor-enhancing fat composition containing salt, lecithin and a hydrophilic fumed silica. The salt provides flavor enhancement and in combination with the lecithin provides a synergistic improvement in the anti-stick properties of the fat composition. Inclusion of the hydrophilic silica significantly decreases the settling rate of certain particle sizes of salt in the presence of lecithin when the fat is heated and liquefied. The salt remains sufficiently suspended for commercially acceptable periods of time.
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Clark Faith D.
Russell Brenda J.
Shuford Charles E.
Guttag Eric W.
Mayer Nancy S.
The Procter & Gamble & Company
Witte Richard C.
Yoncoski Robert A.
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