Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1983-03-21
1984-10-23
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426572, 426565, A23C 1312, A23C 1314
Patent
active
044788673
ABSTRACT:
A process for whipping an homogenized emulsion comprised of fat, protein, emulsifier, stabilizer and water. The emulsion is aerated in a continuous mixer. The aerated emulsion is then pressure reduced in a gradual manner and whipped under pressure. The whipped emulsion is then reduced to atmospheric pressure wherein the temperature of the whipped emulsion upon reaching atmospheric pressure is from about 46.degree. F. to 60.degree. F.
REFERENCES:
patent: 3431117 (1969-03-01), Lorant
patent: 3889001 (1975-06-01), Buide et al.
patent: 4144293 (1979-03-01), Hamoto et al.
patent: 4251560 (1981-02-01), Dell et al.
Burke Joseph D.
Oppy John T.
Zobel Frederick A.
Donovan D. J.
General Foods Corporation
Harcarik J. T.
Hunter Jeanette M.
Savoie T. R.
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