Oil-in-water-in-oil doubly emulsified fat or oil composition

Details Oil-in-water-in-oil doubly emulsified fat or oil composition Oil-in-water-in-oil doubly emulsified fat or oil composition

1990-10-15

1991-12-31

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...

426601, 426611, 426654, A23D 700

Patent

active

050770772

ABSTRACT:
An oil-in-water-in-oil doubly emulsified fat or oil composition suitable for cream, spread, confectionery and baking, which contains a diglyceride having an open-tube melting point of below 20.degree. C. in the outermost oil phase and/or the innermost oil phase. The stability of this composition is further dramatically improved by using a phospholipid mixture as an emulsifying agent.

REFERENCES:
patent: 3917859 (1975-11-01), Terada et al.
patent: 4976984 (1990-12-01), Yasukawa et al.
Furia, T. E., 1972, "CRC Handbook of Food Additives", vol. 1; CRC Press, Cleveland, Ohio, pp. 398, 400, 406-408.

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