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
1981-11-04
1983-06-14
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...
426603, 426607, A23D 300, A23D 500
Patent
active
043883397
ABSTRACT:
A margarine or other emulsified spread and methods for making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous base with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique melting profile and triglyceride composition. The emulsion is chilled to a temperature of from about 15.degree. F. (-9.degree. C.) to about 45.degree. F. (7.degree. C.) over a time period of at least about 0.5 minutes. The chilled emulsion is then crystallized over a time period of at least about 3 minutes. Due to heat generated during crystallization, the crystallized emulsion is preferably chilled further to a temperature of from about 15.degree. F. (-9.degree. C.) to about 40.degree. F. (4.degree. C.) over a time period of at least about 0.2 minutes. For stick-type products, the combination of chilling the emulsion to cooler temperatures together with longer residence times for crystallization provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment. This emulsified spread is characterized by a slump grade of at least 8 after one hour at 80.degree. F. and a Hot Probe value of at least about 11.3 (.degree.F./6 sec.).
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Blair Daniel R.
Lomneth Richard B.
Parnell Gary L.
Tao Bernard Y.
Dabek Rose Ann
Guttag Eric W.
Roth Michael J.
The Procter & Gamble & Company
Yoncoskie Robert A.
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