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
1992-05-01
1994-08-16
Paden, Carolyn
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...
426575, 426576, 426804, A23D 700
Patent
active
053385632
ABSTRACT:
An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising: preparing a liquid fat phase comprising fat and an emulsifier effective for forming a water-in-oil emulsion; preparing an aqueous phase comprising water, flavor, and a gelling agent; agitating the aqueous phase and the fat phase together under conditions effective to form a water-in-oil emulsion; cooling and agitating the emulsion under conditions effective to crystallize fat and at least partially gel the aqueous phase; and then admixing lecithin with said emulsion. In a preferred form of the invention, the spread is prepared with a fat content of from 35 to 45%, and will contain at least 30% polyunsaturated fatty acids. Also preferred is the recycle of up to 25% of the emulsion to a point following partial fat crystallization.
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Bailey's Industrial Oil and Fat Products, vol. 3, 1985, p. 75.
Gottenbos, J. J., chapter 8 in Beare-Rogers, J., ed., Dietary Fat Requirements in Health and Development, A.O.C.S., 1988, p. 109.
Mead, J., et al. Lipids, Plenum, N. Y. 1986, p. 459.
Bennardo Nicola T.
Mikulka Thomas L.
Trainor Thomas M.
Wienick Steven D.
Nabisco Inc.
Paden Carolyn
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