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...
Patent
1993-04-02
1994-10-11
Pratt, Helen
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...
426417, 426601, 426602, 106244, 524322, 523511, A23D 700, A23D 900
Patent
active
053545737
ABSTRACT:
Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.
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Hanabusa, K. et al., (1993), "Small Molecular Gelling Agents to Harden Organic Liquids: Alkylamide of N-Benzyloxycarbonyl-L-valyl-L-valine", J. Chem. Soc. Chem. Comm., pp. 390-392.
Gross Akiva T.
Iyengar Radha
Shulman Mark L.
Opta Food Ingredients, Inc.
Pratt Helen
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