Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1980-03-10
1982-02-16
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426586, 426604, A23L 119, A23D 300
Patent
active
043159559
ABSTRACT:
A method for producing a solid, butter-like, churned emulsion and the product produced by the method is described. The invention relates to a margarine sometimes called "churned margarine" and contains less than 20% by weight of water dispersed uniformly through a partially hydrogenated vegetable oil fatty phase. Another aspect of the invention relates to a method for preparing a filled cream and the resulting filled cream. The so called "churned margarine" can have low levels of cholesterol and high levels of unsaturation and is produced by churning the filled cream.
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Madison Creamery, Inc.
Yoncoskie Robert A.
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