Plastic emulsion food spread

Details Plastic emulsion food spread Plastic emulsion food spread

1978-09-18

1979-08-28

Hart, Charles N.

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...

426607, A23D 300

Patent

active

RE0300861

ABSTRACT:
Margarine and low fat emulsion food spreads have been prepared, the fat phase of which consists essentially of randomized palm oil. The randomization is usually carried out on palm oil alone and enables a substantial amount of palm oil to be incorporated into the fat phase without the onset of excessive post-hardening effects. The randomization also minimizes the amount of expensive vegetable oils such as sunflower oil which have hitherto been found necessary adjuncts with palm oil in such products, particularly in recently-developed soft spreads which can be spread directly at domestic refrigerator temperatures. The major part of the spreads of the invention preferably consist of a fat of melting point 25.degree.-30.degree. C., particularly derived from vegetable oils.

REFERENCES:
patent: 2185353 (1940-01-01), Platt
patent: 2874056 (1959-02-01), Drew
patent: 2928745 (1960-03-01), Roylance
patent: 3174868 (1965-03-01), Teasdale
patent: 3210197 (1967-10-01), Galenkamp
patent: 3361568 (1968-01-01), Kidger
patent: 3488199 (1970-01-01), Gander
patent: 3494944 (1970-02-01), Seiden
patent: 3634100 (1972-01-01), Fondu
patent: 3634100 (1972-01-01), Paulin

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