Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1979-06-28
1980-12-09
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426578, 426604, 426804, A23D 300, A23D 500
Patent
active
042385202
ABSTRACT:
A low-fat comestible spread which is plastic in consistency similar in properties to margarine or other such spreads, and process for making same. The spread comprises an oil-in-water emulsion having stably dispersed therein about 20% to about 40% fat, a lipoidal emulsifier, a water soluble or dispersible thickening agent for the water, and advantageously, flavor and colorant, the fat having a Wiley Melting Point in the range of about 75.degree. F. to about 106.degree. F., a solid-fat index at 92.degree. F. not substantially greater than about 20 and a solid-fat index at 100.degree. F. not substantially greater than zero. A preferred emulsifier is a normally plastic partial fatty acid ester of a polyalcohol having an HLB value less than about 5. A preferred thickening agent is a cellulose ether, advantageously in combination with a thixotropic thickening agent. The process features homogenizing the thickened oil-in-water emulsion with the fat advantageously in molten condition, then setting up the emulsion in a plastic state by cooling same.
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Miller Donald E.
Werstak Charles E.
SCM Corporation
Thomas Richard H.
Yoncoskie Robert A.
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