Multifunctional, fat-continuous emulsions with a reduced fat con

Details Multifunctional, fat-continuous emulsions with a reduced fat con Multifunctional, fat-continuous emulsions with a reduced fat con

1990-10-02

1991-11-05

Czaja, Donald E.

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...

426549, 426603, 426604, 426611, 426804, A23D 300, A23D 500

Patent

active

050630768

ABSTRACT:
Multifunctional fat-continuous emulsions having a reduced fat content are disclosed. The emulsions comprise a fatty phase, a thickened proteinaceous aqueous phase and an emulsifier system. The emulsifier system comprises mono fatty acid esters of both saturated and unsaturated fatty acids. The emulsions are of use in the manufacture of baked goods as table spreads and as frying products.

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Research Disclosure, 84-144091/23 (5/10/84).
Research Disclosure, 84-086176/14 (3/10/84).

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