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
1977-07-29
1980-11-04
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
A23C 1902
Patent
active
042320500
ABSTRACT:
An improved imitation acid-set cheese product, prepared from a formulation containing a hydrogenated vegetable oil, an edible protein, a calcium containing salt such as calcium chloride, and edible acid such as lactic acid, flavoring and color, can be obtained by adding to the formulation an organic emulsifier which is fluid at ambient temperature and has an HLB value of more than about 10. Preferred emulsifiers are polyglycerol esters of fatty acids such as octaglycerol monooleate, polysorbates such as polyoxyethylene (20) sorbitan monostearate. ethoxylated mono- and diglycerides such as polyoxyethylene (20) mono- and diglycerides of fatty acids and sugar esters.
REFERENCES:
patent: 3397995 (1968-08-01), Elenbogen
patent: 3922374 (1975-11-01), Bell et al.
patent: 4075360 (1978-02-01), Rule et al.
patent: 4110484 (1978-08-01), Rule et al.
Petromski, G. E., Food Grade Emulsifiers-Part II, Food Technology, Jul. 1976, pp. 36-40.
Kogikowski, F., Cheese and Fermented Milk Foods, published by the Author, Cornell University, Ithaca, N.Y., 1966, pp. 155 & 156.
Manning Robert G.
Rule Charles E.
Zielinski Richard J.
Naff David M.
SCM Corporation
Thomas Richard H.
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