Food products and their method of preparation

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Stabilizing or preserving agent or emulsifier other than...

Reexamination Certificate

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Details

C426S520000, C426S521000, C426S602000

Reexamination Certificate

active

07005157

ABSTRACT:
The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

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