Method for reducing the surface discoloration of food spreads an

Details Method for reducing the surface discoloration of food spreads an Method for reducing the surface discoloration of food spreads an

1977-09-19

1979-11-27

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426540, 426604, 426613, A23L 1275, A23D 504

Patent

active

041762002

ABSTRACT:
Surface discoloration of water-in-oil emulsion type food spreads such as margarines can be reduced by incorporating into the fat or water phase of the spread a substance which makes the optical properties of the spread, when dehydrated, comparable to the optical properties of a freshly prepared spread. Titanium dioxide may be used for this purpose at levels as low as 0.1% by weight of the spread.

REFERENCES:
patent: 2646355 (1953-07-01), Zweifel
patent: 3162538 (1964-12-01), Todd et al.
patent: 3322545 (1967-05-01), Siehrs
patent: 3366492 (1968-01-01), Voss et al.
patent: 3579356 (1971-05-01), Miller
patent: 3592940 (1971-07-01), Quesada
patent: 3836683 (1974-09-01), Hoos
patent: 3940504 (1976-02-01), Jackel

Affiliated with

Also associated with

Rating

Method for reducing the surface discoloration of food spreads an does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for reducing the surface discoloration of food spreads an, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for reducing the surface discoloration of food spreads an will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-803229