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
1992-10-02
1993-05-18
Golian, Joseph
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...
426417, 426601, A23D 904
Patent
active
052119815
ABSTRACT:
A process for making a uniform liquid, pourable shortening involves preparing a melted base oil containing partially hydrogenated oil and optionally highly hydrogenated oil, then blending a melted emulsifier containing at least 30% monoglyceride with the base oil so that the monoglyceride content of the total blend is 10% to 16%. The amounts of emulsifier and highly hydrogenated oil are chosen so that they fall within the cross-hatched area EFGD in FIG. 1. The melted blend is rapidly cooled and partially crystallized in a first zone, and then worked by agitation in a second zone. The product shortening has the following solid fat index: 3-12 at 50.degree. F., 0-7 at 70.degree. F., 0-4 at 80.degree. F., 0-3 at 92.degree. F., and not more than 3 at 104.degree. F.
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Adams Keith D.
Halstead Larry D.
Purves Edward R.
Federman Evan
Golian Joseph
Hemingway Ronald L.
Sutter Gary M.
The Procter & Gamble & Company
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