Spreadable water-in-oil emulsion based on a high-melting butterf

Details Spreadable water-in-oil emulsion based on a high-melting butterf Spreadable water-in-oil emulsion based on a high-melting butterf

1982-03-29

1984-03-20

Yoncoskie, Robert A.

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...

426607, 426586, 426804, A23D 300, A23D 302

Patent

active

044381492

ABSTRACT:
The invention relates to a spreadable water-in-oil emulsion based on a high melting butterfat fraction and a liquid oil which is substantially free of solid fat crystals at 10.degree. C. and to a process for producing said emulsion. The use of a high melting butter stearin fraction obtained by dry fractionation at 15.degree.-30.degree. C., as one of the fat components of the fatty phase of the emulsion enables the incorporation of up to 80% of liquid oil, preferably an oil having a relatively high level of polyunsaturated fatty acids.

REFERENCES:
patent: 2745750 (1956-05-01), Shafer et al.
patent: 3519435 (1970-07-01), MacCollum
patent: 3922376 (1975-11-01), Strinning et al.
patent: 4005228 (1977-01-01), Norris
patent: 4112132 (1978-09-01), Badertscher et al.
patent: 4209546 (1980-06-01), Johansson
patent: 4307125 (1981-12-01), Amer
patent: 4316919 (1982-02-01), Pelluso et al.
patent: 4350715 (1982-09-01), Rek

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