Stable, homogeneous buttered table syrups

Details Stable, homogeneous buttered table syrups Stable, homogeneous buttered table syrups

1976-12-27

1978-02-14

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426653, A23L 109

Patent

active

040739635

ABSTRACT:
Stable, homogeneous buttered table syrups are obtained by incorporating in the table syrup formulations an emulsion system consisting of at least 0.1% by weight sodium stearoyl-2-lactylate, at least 0.2% by weight sorbitan monostearate, and at least 2.0% by weight butter. The sugar solids content of the table syrup is adjusted to be no less than 65% Brix, its viscosity is no less than about 300 cps and its pH is about 4.0-5.5. Table syrups containing the emulsion system exhibit good clarity and prolonged shelf life stability.

REFERENCES:
patent: 3057734 (1962-10-01), Pader
patent: 3282707 (1966-11-01), Topalian et al.
patent: 3362833 (1968-01-01), Smith
patent: 3897262 (1975-07-01), Carlson

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