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
1988-07-07
1990-10-02
Cintins, Marianne
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...
426603, 426606, 426607, 426608, 426613, 426610, A23C 1512, A23D 700, A23D 900
Patent
active
049606069
ABSTRACT:
Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.
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Rico-Munoz and Davidson, "Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants," Journal of Food Science, vol. 48:4, Jul.-Aug., 1983.
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Bunge Foods Corporation
Cintins Marianne
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