Fatty substances of quasi-vitreous structure

Details Fatty substances of quasi-vitreous structure Fatty substances of quasi-vitreous structure

1977-10-19

1979-03-20

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426601, 426610, 426613, 426660, A23D 500

Patent

active

041454529

ABSTRACT:
A quasi-vitreous structure is obtained for a fatty substance by the addition of dry vegetable gum which is soluble in water but insoluble in the fatty substance. The fatty substance consists of fatty constituents which are crystallizable at ambient temperature and oils, and the dry vegetable gum is dispersed therein by prolonged kneading to modify the structure of the fatty substance so that it is of quasi-vitreous structure. The substance is particularly useful as a food product.

REFERENCES:
patent: 1444562 (1923-02-01), Sherman
patent: 1903126 (1933-03-01), Newton et al.
patent: 2168360 (1939-08-01), Musher
patent: 2279202 (1942-04-01), Musher
patent: 3023104 (1962-02-01), Battista
patent: 3271166 (1966-09-01), VanLeeuwen

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