Particulate creamer-thickener and process of preparing the same

Details Particulate creamer-thickener and process of preparing the same Particulate creamer-thickener and process of preparing the same

1986-12-16

1989-03-07

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426579, 426661, 426613, 426589, 426453, 426608, 426653, A23L 1195

Patent

active

048105180

ABSTRACT:
A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30.degree.-45.degree. C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.

REFERENCES:
patent: 3021222 (1962-02-01), Kerr et al.
patent: 3231391 (1966-01-01), Breivik et al.
patent: 3331306 (1967-07-01), Hutton
patent: 3769027 (1973-10-01), Mangiere et al.
patent: 3949104 (1976-04-01), Cheng et al.
patent: 4269863 (1981-05-01), Inagami et al.
patent: 4291066 (1981-09-01), Anema et al.
patent: 4415599 (1983-11-01), Bos
patent: 4428972 (1984-01-01), Wurzburg et al.

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