Tricalcium phosphate to generate smoothness and opaqueness in reduced fat liquid food products and method
US5292544A · kind A · utility
4Cited by
7References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 2, 1992 |
| Grant date | Mar 8, 1994 |
| Priority date | — |
| Expiry date | Dec 2, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.