Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1997-08-22
1999-01-12
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426601, 426602, 426603, 426575, 426576, 426578, A23D 700, A23D 702
Patent
active
058584412
ABSTRACT:
A fat continuous spread having less than about 35 wt. % of a fat phase and a method of preparing the spread are described. The fat blend of the product must have a solid fat content at 10.degree. C. of greater than 25 wt. % and the aqueous phase must contain 0.05 to 0.5 wt. % of a modified protein. The viscosity of the aqueous phase must be at least 25 mPa.s at a shear rate of 17090 sec-.sup.1 and a temperature of 5.degree. C.
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Reddy Podutoori Ravinder
Wajda, Jr. Thomas John
Boxer Matthew
Paden Carolyn
Van den Bergh Foods Company, Division of CONOPCO, Inc.
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