Process of preparing food products

Details Process of preparing food products Process of preparing food products

1985-11-04

1987-07-14

Yoncoskie, Robert

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

Patent

active

046801944

ABSTRACT:
A process of preparing an emulsified food product comprises preparing an aqueous phase of proteinaceous milk solids, an aqueous carrier and an amount of peptizing agent which is effective to peptize the precipitated protein in the milk solids on heating and agitating. An edible fat is mixed with the sol so produced to form an oil-in-water emulsion which is then cooled to below 5.degree. C. to convert the emulsion to one of the water-in-oil type by phase inversion. The product may be spreadable from the refrigerator on, if a large amount of protein has been included, may be in the form of a firm but sliceable product. If the emulsion has included non-precipitated protein, the product on being removed from the refrigerator may be unstable but can be stabilized by the addition of further amounts of peptizing agent and heating and agitating to produce a new oil-in-water emulsion which should then also be chilled to below 5.degree. C. to invert the phase.

REFERENCES:
patent: 3922376 (1975-11-01), Strinning et al.
patent: 3946122 (1976-03-01), Scharp
patent: 4000332 (1976-12-01), Strinning et al.
patent: 4071634 (1978-01-01), Wilton et al.
patent: 4390560 (1983-06-01), Koide et al.
patent: 4397926 (1983-08-01), Galal et al.
Meyer, Processed Cheese Manufacture, Food Trade Press Ltd., London, 1970, p. 56.
Wagner et al., Milchwissenschaft, 36, (12), 1981, pp. 744-747 and translation.

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