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
1996-05-10
1999-05-18
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...
426578, A23D7/00
Patent
active
059049499
ABSTRACT:
A fat continuous spread is described having up to about 65 wt % fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'.sub.eq of 400 dyne/cm.sup.2 or greater and a critical strain value (.gamma.cr) of 12 or greater at 10.degree. C. provided the starch is prepared at a concentration having an anhydrous starch solid content of 10 wt %.
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Fette Seifen Antrichmittel, 1978, pp. 180-186, No. 5 "A Method for the Determination of the Solid Phase Content of Fats Using Pulse Nuclear Magnetic Resonance".
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Jackson Judith
Kasica James
Reddy Podutoori Ravinder
Trzasko Peter
Boxer Matthew
Paden Carolyn
Van den Bergh Foods Company, Division of CONOPCO, Inc.
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