Method and composition for preventing oil separation in vegetabl

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

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426519, 426601, 426613, 426654, A23L 138

Patent

active

059620641

ABSTRACT:
Stabilized peanut butter and other vegetable kernel butters, and vegetable kernel butter-containing food compositions such as peanut butter-containing food composition are described. The stabilized peanut butter or other vegetable kernel butter include a mixture of ground seed or nuts, and between approximately 0.25% and 4% by weight of microparticulate silicon dioxide (silicon dioxide measured as the anhydrous weight content of SiO.sub.2), and/or between approximately 0.25% and 5% by weight of propylene glycol. Also described is a method for preventing the spontaneous (natural) separation of oil and ground kernel solids in vegetable kernel butter or a vegetable kernel butter-containing food composition by combining between approximately 0.25% and 4% by weight of microparticulate silicon dioxide and/or between approximately 0.25% and 5% by weight of propylene glycol with the vegetable kernel butter.

REFERENCES:
patent: 4980192 (1990-12-01), Finkel
Cabot Technical Data Information, "CAB-O-SIL.RTM. Fumed Silica as a Conditioning Agent for the Food Processing Industry," Cabot Corporation, Tuscola, IL, Oct. (1989).
Eastman Chemical Company brochure entitled "Stabilizers for Peanut Butter" (Publication ZM-91A, Nov. 1993).
Silicon Dioxide--Section 172.480 and "Peanut Butter--Section 164.150," Title 21--Food and Drugs, FDA Guidelines.
Laws of Malaysia, 1985 Malaysia Food Regulations, Article R.259.
"Syloid.RTM. Silica Typical Physical & Chemical Properties" Information Sheet, GraceDavison, Inc., Baltimore, MD.
"Silica Gel Application guide," GraceDavison, Inc., Baltimore, MD.

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