Process for producing a low-fat oil-in-water-in-oil emulsion

Details Process for producing a low-fat oil-in-water-in-oil emulsion Process for producing a low-fat oil-in-water-in-oil emulsion

1981-05-12

1982-12-28

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

043661807

ABSTRACT:
A process for producing a low-fat oil-in-water-in-oil emulsion, particularly a low-fat spread, comprising (a) feeding the fatty phase which constitutes the continuous phase of the final emulsion into a system comprising an emulsification unit and units where cooling and working are carried out for a period of time long enough to at least achieve coating of the inner surface of said emulsification unit with said fatty phase and preferably for a period of time long enough to remove substantially all the air present in the emulsification unit, and (b) introducing in the system increasing amounts of a proteinaceous oil-in-water emulsion which is preferably substantially free of gas dissolved therein, until the desired concentration of fat in the end product is obtained. The fatty phase and the proteinaceous emulsion are preferably fed into the emulsification unit as concentric streams whereby the fatty phase constitutes the outer stream and the proteinaceous emulsion constitutes the inner stream.

REFERENCES:
patent: 2357896 (1944-09-01), Howe
patent: 2937093 (1960-05-01), Gorman et al.
patent: 2970917 (1961-02-01), Melnick
patent: 3245802 (1966-04-01), Pardun
patent: 3490919 (1970-01-01), Moran
patent: 3917859 (1975-11-01), Terada et al.
patent: 3946122 (1976-03-01), Scharp
patent: 4209546 (1980-06-01), Johansson

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