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...
Patent
1984-01-09
1985-07-09
Hunter, Jeanette
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...
426658, 426654, 426804, A23L 109, A23L 104
Patent
active
045282056
ABSTRACT:
A reduced calorie edible syrup containing a mixture of alginate and clarified xanthan gum is provided which exhibits special thickening and organoleptic properties. Butter containing syrups with this gum combination exhibit good phase stability.
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patent: 4401648 (1983-08-01), Piechota
patent: 4443482 (1984-04-01), Schopf
Kelco Xanthan Gum brochure, 2nd Edition, p. 29.
Kelcoloid Propylene Glycol Alginates, Technical Bulletin DB-5.
H. D. Graham "Food Colloids", The AVI Publishing Company, 1977, p. 448.
"Gordian", vol. 80, No. 9, pp. 200, 203-204 (1980).
"Progress in Food and Nutrition Science", vol. 6, Gums and Stabilisers for the Food Industry-Interactions of Hydrocolloids, Pergamon Press (1982), particularly p. 81.
Farrell James J.
Honig Milton L.
Hunter Jeanette
Lever Brothers Company
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