Process for whipping an emulsion
US4478867A · kind A · utility
16Cited by
4References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 21, 1983 |
| Grant date | Oct 23, 1984 |
| Priority date | — |
| Expiry date | Mar 21, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for whipping an homogenized emulsion comprised of fat, protein, emulsifier, stabilizer and water. The emulsion is aerated in a continuous mixer. The aerated emulsion is then pressure reduced in a gradual manner and whipped under pressure. The whipped emulsion is then reduced to atmospheric pressure wherein the temperature of the whipped emulsion upon reaching atmospheric pressure is from about 46.degree. F. to 60.degree. F.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.