Stable homogeneous emulsifier-free suspension, its method of...

Details Stable homogeneous emulsifier-free suspension, its method of... Stable homogeneous emulsifier-free suspension, its method of...

2003-08-12

2009-06-30

Paden, Carolyn A (Department: 1794)

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...

C426S601000

Reexamination Certificate

active

07553510

ABSTRACT:
The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130° C., and a thickening agent, in an aqueous medium. Said suspensions can be used in food compositions, in particular based on milk and milk derivatives.

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Lowe, 1937. Experimental Cookery 2ndedition. John Wiley & Sons, London. p. 2-3.

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