Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1975-11-03
1978-04-11
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426604, 426611, 426613, 426651, 426654, A23
Patent
active
040840123
ABSTRACT:
Improved aqueous edible oil emulsions are obtained by using about 1-20 wt.% of certain water-soluble hydroxy-propylmethyl cellulose ethers as the emulsion stabilizer. These ethers have a thermal gel point of at least 70.degree. C as a 2% aqueous solution, a methoxyl degree of substitution of about 1.12-1.56, a hydroxypropoxyl molar substitution of about 0.10-0.29, and a 2% aqueous solution viscosity of 2-15 cps at 20.degree.C. They are particularly effective in stabilizing homogenized emulsions of citrus flavoring oils used in soft carbonated beverages.
REFERENCES:
patent: 2906626 (1959-09-01), Eagan et al.
patent: 3119699 (1964-01-01), Gunther
patent: 3628968 (1971-12-01), Noznick et al.
patent: 3764346 (1973-10-01), Noznick et al.
Fiero Terry H.
Krasnoff Trudy L.
Krumel Karl L.
Jones Raymond N.
Kellom David B.
Kepplinger Esther M.
The Dow Chemical Company
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