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
1980-10-24
1982-07-27
Yoncoskie, Robert A.
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...
426633, A23D 500
Patent
active
043418147
ABSTRACT:
Disclosed is a peanut butter stabilizer composition comprising (1) an intermediate melting fat fraction having an iodine value of from 25 to 45 and a solids content of between 80% and 95% at a temperature of from 50.degree. F. to 90.degree. F. and a solids content of less than 50% at 115.degree. F., and (2) a hydrogenated oil component comprising a triglyceride having a high proportion of C.sub.20 -C.sub.22 fatty acids and, optionally, a second hydrogenated oil, the hydrogenated oil component having an iodine value of less than 8. The use of this stabilizer improves the texture of peanut butter, increases the mouthmelt, and reduces the stickiness often caused by the use of a stabilizing component.
REFERENCES:
patent: 3127272 (1964-03-01), Baker et al.
patent: 3129102 (1964-04-01), Sanders
patent: 3265507 (1966-08-01), Japikse
patent: 3278314 (1966-10-01), Colby et al.
patent: 3671267 (1972-06-01), Gooding et al.
patent: 3821448 (1974-06-01), Parker et al.
Dabek Rose Ann
Filcik Julius P.
The Procter & Gamble & Company
Witte Richard C.
Yoncoskie Robert A.
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