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
1995-06-07
1997-05-06
Hunter, Jeanette
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...
426654, 426659, 426804, 426572, A23D 9007
Patent
active
056269030
ABSTRACT:
A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a phosphated mono- or diglyceride or polyglycerol polyricinoleate. DATEM esters and lecithin may also advantageously be used. The fat sparer may be used to extend vegetable fat in cookie filler and other cremes.
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Weyland, "Functional Effects of Emulsifiers in Chocolate," The Manufacturing Confectioner, May 1994, pp. 2-8.
Dyer William
Gautchier Peter M.
Hunter Jeanette
McGowan, Jr. Gerard J.
Van den Bergh Foods Co. Division of Conopco, Inc.
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