Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1994-02-03
1995-12-05
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426564, 426601, 426602, A23J 300
Patent
active
054727278
ABSTRACT:
Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.
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Campbell Iain J.
Jones Malcolm G.
Peilow Anne C.
Quinlan Paul T.
Czaja Donald E.
Tran Lien
Unilever Patent Holdings B.V.
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