Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1987-02-12
1989-05-02
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426602, 426603, 426653, 426654, 426474, A23D 502, A21D 216
Patent
active
048266990
ABSTRACT:
Food emulsifiers for use in food products having a foamed structure such as chemically leavened and yeast raised bakery products, whipped desserts, icecream, mousse, filling custards, toppings and icings are prepared by treating a conventional emulsifier or emulsifier mixture in the melted state with an inactive gas, preferably CO.sub.2, under pressure, after which the thus-treated emulsifier or emulsifier mixture is passed directly to spray crystallization and evaporation of the gas. Emulsifiers thus treated impart an increased volume to the food products prepared therewith in comparison with corresponding food products prepared with the same emulsifier without gas treatment. The treatment imparts improved shelf life to bread baked from a yeast-raised dough into which a CO.sub.2 -treated emulsifier has been incorporated.
REFERENCES:
patent: 3216829 (1965-11-01), Hansen
patent: 3282705 (1966-11-01), Hansen
patent: 3396039 (1968-08-01), Leo et al.
patent: 3494771 (1970-02-01), Thompson
patent: 3549382 (1970-12-01), Hansen
patent: 4310556 (1982-01-01), Suggs
patent: 4609560 (1986-09-01), Yuda et al.
Grindsted Products A/S
Hunter Jeanette
LandOfFree
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