Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1995-12-12
1997-04-29
Pratt, Helen
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
4263305, 4263306, 426573, 426590, 426599, 426604, 426654, A23L 262
Patent
active
056246986
ABSTRACT:
The present invention relates to a method for stabilizing beverage fountain syrups having a dispersed oil phase consisting essentially of incorporating into said syrups from about 0.02% to about 0.3% of a stabilizer which is xanthan gum.
The present invention further relates to beverage fountain syrup compositions, preferably dilute juice beverage fountain syrup compositions, comprising:
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Dake Timothy W.
Pflaumer Phillip F.
Guttag Eric W.
Pratt Helen
Rasser J. C.
The Procter & Gamble & Company
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