Edible emulsions containing gelling agents
US4414236A · kind A · utility
18Cited by
3References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 17, 1981 |
| Grant date | Nov 8, 1983 |
| Priority date | — |
| Expiry date | Jun 17, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/0056
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33.degree. C. and a sharp decrease in gel strength at 45.degree.-70.degree. C., the gel strength below the softening point being 0.1-30 N/cm.sup.2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.