Hydrated stable fluent shortening containing solid phase emulsif

Details Hydrated stable fluent shortening containing solid phase emulsif Hydrated stable fluent shortening containing solid phase emulsif

1978-11-13

1980-10-07

Yoncoskie, Robert A.

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...

426653, A23D 500

Patent

active

042268940

ABSTRACT:
An improved hydrated fluid shortening having a lipoidal content of about 25% to about 55% is prepared by emulsifying with about 75% to about 45% water, a shortening composition which contains about 40 to about 70 parts by weight of a liquid vegetable oil and about 8 to about 29 parts of an emulsifier concentrate, the latter consisting essentially of about 4 to about 10 parts normally liquid or soft partial glycerol ester food emulsifier vehicle in which is stably dispersed about 2 to about 8 parts ethoxylated fatty acid ester, about 2 to about 8 parts solid phase fine crystalline food emulsifier component, and about 0 to about 3 parts soybean stearine. In a preferred example of the present invention, the lipoidal emulsifier fraction comprises a fluent or soft mono- and diglyceride admixed with ethoxylated mono- and diglyceride and a solid phase ester emulsifier such as succinylated mono- and diglyceride, or the alkali or alkaline earth metal salt of an acyl lactylate.

REFERENCES:
patent: 3433645 (1969-03-01), Egan et al.
patent: 3851066 (1974-11-01), Langhans
patent: 3906117 (1975-09-01), Gawrilow
patent: 3914452 (1975-10-01), Norris
patent: 3943259 (1976-03-01), Norris

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