Process for producing a fat-continuous emulsion spread with impr

Details Process for producing a fat-continuous emulsion spread with impr Process for producing a fat-continuous emulsion spread with impr

1981-11-13

1983-09-13

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...

426603, 426613, A23D 302, A23D 502

Patent

active

044042310

ABSTRACT:
A process for producing fat-continuous emulsions which are stable at relatively high ambient temperatures and which give on consumption an improved impression of water-soluble flavoring components, particularly salt or sugar.
The process involves adding said flavoring components in the form of a dispersion in a pourable or liquid fat into a partly crystallized water/oil emulsion.

REFERENCES:
patent: 2024647 (1935-12-01), Joyce
patent: 2054072 (1936-09-01), Ellis
patent: 2955039 (1960-10-01), Melnick et al.
patent: 3268341 (1966-08-01), Sjoholm et al.
patent: 4325980 (1982-04-01), Rek et al.

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