Foamable alcohol product and process of producing a foamable alc

Details Foamable alcohol product and process of producing a foamable alc Foamable alcohol product and process of producing a foamable alc

1988-04-18

1990-07-24

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426592, 426613, 426570, 426565, 426572, A23L 119, A23C 1156

Patent

active

049434438

ABSTRACT:
A stable foamable product consisting of a homogenized mixture of fat, protein, water, alcohol, calcium and foam stabilizing agents such as polyphosphates and lactates. The process for preparing such a foamable alcohol product is also disclosed.

REFERENCES:
patent: 3519440 (1970-07-01), Staackmann
Journal Dairy Foods (Feb., 1986) p. 30.
Effect of Alcohol Content on Emulsion Stability of Cream Liqueurs Food Chemistry, vol. 18, pp. 139-152 (1985).
"Encyclopedia of World Cookery", E. Campbell, (1968 ed.) p. 224.
"Chemical Abstracts", vol. 87, No. 25 (Dec. 19, 1977) p. 564.

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