Preparation of whippable emulsions

Details Preparation of whippable emulsions Preparation of whippable emulsions

1974-07-23

1976-03-16

Naff, David M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426521, 426569, 426570, 426583, 426586, 426654, 426656, A23J 302, A23C 1312, A23C 2300

Patent

active

039446808

ABSTRACT:
Aqueous oil emulsions which can be whipped to an overrun of 70 to 500% and heat treated for microbial stability are prepared containing an aqueous phase with a pH of 4.2 to 5.5, a fat content of 3 to 50%, an emulsifier that forms a flocculate in water at the pH of the aqueous phase, such as partial fatty acid esters of polyalcohols, and a globular protein in substantial absence of coagulated protein. The globular protein may be a complex of globular protein with an anionic polysaccharide and the fat may be butter fat or vegetable fat.

REFERENCES:
patent: 3359116 (1967-12-01), Little
patent: 3404142 (1968-10-01), Shank et al.
patent: 3443960 (1969-05-01), Noznick et al.
patent: 3701669 (1972-10-01), Von Den Hoven
patent: 3782971 (1974-01-01), Roon
patent: 3792175 (1974-02-01), Schmitt

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