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...
Patent
1995-03-16
1997-03-25
Paden, Carolyn
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...
426804, 426601, A23D 7015
Patent
active
056142455
ABSTRACT:
A spread is provided which is a water-continuous dispersion comprising a continuous aqueous phase and optionally a dispersed fat phase. The continuous aqueous phase comprises a gelling maltodextrin and an aggregate-forming proteinaceous gelling agent. The dispersed fat phase, if present, contains no more than 20% of fat by weight of the spread. The components of the spread are selected so that the spread has a ratio of plastic stress to maximum stress (.sigma.p/.sigma.max) in the range 0.95 to 1, when measured by compression analysis at 5.degree. C., typically using samples of cylindrical shape, measuring 26 mm in length and 26 mm in diameter, which are compressed at a rate of 0.8 mm per second. The spreads show characteristic rheological parameters comparable to those of an idealised plastic dispersion, and have good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. They are suitable for use as a substitute for butter or margarine and show good microbiological stability.
REFERENCES:
patent: 4094872 (1992-03-01), Furcsek
patent: 4917915 (1990-04-01), Cain
patent: 4956193 (1990-09-01), Cain
patent: 5279844 (1994-01-01), Wesdorp
patent: 5294455 (1994-03-01), O'Brien
patent: 5338560 (1994-08-01), Wesdorp
patent: 5464645 (1995-11-01), Wesdorp
Gupta Bharat B.
Kasapis Stefan
Paden Carolyn
St. Ivel Limited
Wittenberg Malcolm B.
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