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
1984-06-01
1986-02-04
Yoncoskie, Robert
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, A23D 300, A23D 302
Patent
active
045685568
ABSTRACT:
Emulsified spreads, such as margarines, are made from structural fats having double-peaked differential scanning calorimetry curves, one representing triglycerides crystallizing at temperatures of from about 77.degree. F. (25.degree. C.) to about 50.degree. F. (10.degree. C.) and a second representing triglycerides crystallizing at about 41.degree. F. (5.degree. C.) to about 14.degree. F. (-10.degree. C.). The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time.
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Mayer Nancy S.
Sutter Gary M.
The Procter & Gamble & Company
Witte Richard C.
Yoncoskie Robert
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