Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1980-06-20
1981-12-29
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426567, 426575, 426576, 426577, 426578, 426656, 426657, 426603, 426613, A23D 300, A23J 300, A23L 124, A23L 134
Patent
active
043082947
ABSTRACT:
An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.
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Belshaw, F., "New Product Line, New Package Concept," Food Product Dev., Jul. 1978, pp. 22, 23.
"Functional Soy Protein," Food Processing, Jul. 1978, pp. 53, 54.
Giuliano Carmine
Ho Allen S.
Rispoli Joseph M.
Sabhlok Jatinder P.
Scherer Bryan G.
Bittman Mitchell D.
General Foods Corporation
Yoncoskie Robert A.
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