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
1977-09-22
1979-04-10
Yoncoskie, Robert A.
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...
426613, A23D 300
Patent
active
041489306
ABSTRACT:
The invention relates to margarines of improved frying properties, which follow from a reduction in spattering upon frying.
The improvement is achieved by incorporating in the margarines proteins of an increased proteose-peptone content.
The weight ratio of proteose-peptone:
Proteinaceous material of an isoelectric point within the range of pH 4-6 is at least 0.5 : 1.
REFERENCES:
patent: 3887715 (1975-06-01), Cante et al.
patent: 3982039 (1976-09-01), Scibelli et al.
patent: 4038436 (1977-07-01), Smouse et al.
Duin Hendrik J.
Rek Johannes H. M.
van Dam Antonius F.
Farrell James J.
Kelly Michael J.
Kurtz Melvin H.
Lever Brothers Company
Yoncoskie Robert A.
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