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
1998-03-04
1999-08-31
Tentoni, Leo B.
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...
426399, 426401, 426605, 426613, 426656, A23D 706, A23L 310, B65B 5502
Patent
active
059451491
ABSTRACT:
A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.
REFERENCES:
A. Escoffier, "The Complete Guide to the Art of Modern Cookery" reprint 1984 p. 22.
Andreae Cornelis Frederik
Dazo Philip Edward
Kuil Gijebert
Matthijssen Gerardus Anthonius
Mulder Johannes Frederik
Boxer Matthew
Tentoni Leo B.
Van den Bergh Foods Company
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