Method of preparing an emulsion spread using a wet gelatine rete

Details Method of preparing an emulsion spread using a wet gelatine rete Method of preparing an emulsion spread using a wet gelatine rete

1991-03-19

1992-09-08

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426386, 426387, 426388, 426602, 426603, 426613, A23D 700

Patent

active

051457040

ABSTRACT:
A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

REFERENCES:
patent: 4224348 (1980-09-01), Hayashi et al.
European Search Report and Annex.
Developments in Food Science: Frontiers of Flavor, Proceeding of the 5th International Flavor Conference, pp. 271-278.
Flavour and Fragrance Journal, vol. 1, 91-104 (1986).
Chemical Abstract 23:543.
Fane and Friend "Dewatering of Gelatin Liquor by Ultrafiltration" Chemeca 77, Canberra, 14-16 Sep. 1977.

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