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
1996-06-11
1997-08-19
Paden, Carolyn
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...
426604, 426660, A23G 300, A23D 706
Patent
active
056590008
ABSTRACT:
A water continuous fat emulsion is formed from 10-30 wt %. fat, 5-57 wt % water, 13-85 wt % of one of an acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavor, colorant, humectant or preservative by mixing the components at a temperature above the melting point of the fat. Then the emulsion is cooled at a shear of 30-1500 s.sup.-1 for less than two minutes while phase inversion occurs.
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patent: 5340600 (1994-08-01), Reckweg
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patent: 5409719 (1995-04-01), Cain
Cain Frederick William
Hutson Gina Suzette
Wesdorp Leendert Hendrik
Paden Carolyn
Van den Bergh Foods Co. Division of Conopco, Inc.
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