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
1976-04-29
1978-05-02
Jones, Raymond N.
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...
426607, A23D 302
Patent
active
040875652
ABSTRACT:
The invention relates to a method for improving the structure of fats, and preferably margarines, by cooling a fat composition or an aqueous fat suspension with at least 40% of liquid oils to 25.degree.-40.degree. C thereby removing 5-70% of the latent heat of crystallization of the fat components which are crystallizable above 10.degree. C and subjecting said mass after removal of the desired heat of crystallization to a stirring action without further cooling. After a temperature rise of at least 0.5.degree. C and not higher than 0.5.degree. C below the melting point of the fat composition, the fat composition or suspension is further cooled to below about 20.degree. C.
REFERENCES:
patent: 2973269 (1961-02-01), Melnick
patent: 3455699 (1969-07-01), Bell et al.
patent: 3634100 (1972-01-01), Fondu et al.
Jones Raymond N.
Yoncoskie R. A.
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