Emulsification system for creamy food products
US4539215A · kind A · utility
12Cited by
3References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 7, 1983 |
| Grant date | Sep 3, 1985 |
| Priority date | — |
| Expiry date | Jul 7, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/27
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.