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
1993-04-06
1994-10-04
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...
426601, 426602, A23D 704
Patent
active
053524756
ABSTRACT:
This invention is for a process for producing a water-in-oil emulsion and edible margarine-like spread composition having a fat content of less than 80 percent by weight and having the approximate consistency of margarine, the process comprising forming a liquid dispersion of a water phase and a liquid fat phase of a substantially hard fat and a liquid soft fat, followed by cooling of the dispersion and subjecting the cooled dispersion to a shearing force sufficient to produce a water-in-oil emulsion, and discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature. This invention is also for a process for producing a water-in-oil emulsion containing relatively high levels of a hydrocolloid, having a fat content of less than 80 percent by weights, and having the approximate consistency of margarine, the process comprising forming a separate water phase containing the hydrocolloid and a separate liquid fat phase of a substantially hard fat and a liquid soft fat, cooling the separate liquid fat phase to effect partially crystallization of the fat, followed by blending the water phase and the partially crystallized fat phase whereby the crystallized fat remains substantially crystallized and then subjecting the blended mixture containing the water phase and partially crystallized fat phase to a shearing force to produce a water-in-oil emulsion, and then discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature. Compositions prepared having a relatively high level of hydrocolloids generally have larger dispersed water droplets and, therefore, higher perceived flavor bursts.
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Bailey's Industrial Oil and Fat Products, 3rd Edition, pp. 344-349.
Encyclopedia Of Food Science and Technology, vol. 3, pp. 1643-1644.
Paden Carolyn
United Dominion Industries, Inc.
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