Process of producing an encapsulated emulsifier in a carbohydrat

Details Process of producing an encapsulated emulsifier in a carbohydrat Process of producing an encapsulated emulsifier in a carbohydrat

1999-08-04

1999-12-21

Cano, Milton

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426103, 426549, 426555, 426653, 426654, 426658, 426443, 426464, 426465, 426473, 426496, A23L 1035

Patent

active

060045949

ABSTRACT:
Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.

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