Fat emulsion product and process for producing the same

Details Fat emulsion product and process for producing the same Fat emulsion product and process for producing the same

1976-06-21

1977-08-30

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426 98, 426658, 426661, A23C 1100

Patent

active

040455890

ABSTRACT:
A stable, dry, non-dairy fat emulsion product suitable for use as a coffee whitener is prepared without the use of protein by incorporating a chemically modified dextrinized starch having a lipophilic character in the formulation. The chemically modified starch is included in an aqueous emulsion containing fat or oil and a conventional emulsifier to stabilize the emulsion through the drying step so that upon reconstitution in coffee a stable emulsion is formed. The pH of the liquid emulsion must be controlled in order for the chemically modified starch to be effective in stabilizing the emulsion through the drying step. A buffering agent is mixed with the dried emulsion to improve the taste of coffee whitened with the dried emulsion.

REFERENCES:
patent: 2876160 (1959-03-01), Schock et al.
patent: 2913342 (1959-11-01), Cameron et al.
patent: 3592940 (1971-07-01), Quesada
patent: 3706572 (1972-12-01), Einstman et al.
patent: 3792178 (1974-02-01), Nozuick et al.

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