Stabilizing and emulsifying composition for the preparation of low-fat spreads
US5126161A · kind A · utility
4Cited by
9References
16Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 10, 1991 |
| Grant date | Jun 30, 1992 |
| Priority date | — |
| Expiry date | Jan 10, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/284
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A stabilizing and emulsifying composition for the preparation of low-fat spreads containing PA1 from 70 to 85% by weight of gelatin with a gel strength of between 100 and 200 blooms, PA1 from 7.5 to 15% by weight of iota-carrageenan and PA1 from 7.5 to 15% by weight of xanthan.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.