Process for making creamy bacteria-free foamable oil-in-water em

Details Process for making creamy bacteria-free foamable oil-in-water em Process for making creamy bacteria-free foamable oil-in-water em

1984-07-23

1987-01-20

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426572, 426584, 426602, 426593, 426613, A23D 502, A23G 100

Patent

active

046379371

ABSTRACT:
A bacteria-free foamable oil-in-water emulsion including chocolate is prepared by forming an emulsion containing (1) 5-35 wt % of oil, (2) 3-30 wt % of chocolate component, (3) 10-30 wt % of sugar component, (4) 0.5-4 wt % of sodium caseinate, (5) 0.02-0.1 wt % of phosphoric acid salt, (6) 0.05-3 wt % of stabilizer, (7) 2-6 wt % of defatted milk solid, (8) 3-10 wt % of emulsifier based on the oil and (9) 40-60 wt % of all solid components in the emulsion and by sterilizing the said emulsion by heating at ultra high temperature. The bacteria-free foamable oil-in-water emulsion including chocolate has long time stability and high foamability, and it meets the current demand for baking or confectionary products having softness and wetness.

REFERENCES:
patent: 2833286 (1959-04-01), Musser
patent: 3353965 (1967-11-01), Patterson
patent: 3840682 (1974-10-01), Kubota et al.
patent: 3903310 (1975-09-01), Buide et al.
patent: 4107343 (1978-08-01), Petricca
patent: 4343818 (1982-08-01), Eggen
patent: 4396638 (1983-08-01), Edo et al.
patent: 4438147 (1984-03-01), Hedrick, Jr.
patent: 4461777 (1984-07-01), Murase et al.

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