Layered foodstuff binding agent dispersible in hot water and milk and preparation thereof
US5897896A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Aug 12, 1997 |
| Grant date | Apr 27, 1999 |
| Priority date | — |
| Expiry date | Aug 12, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P10/35
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a fat coating layer about the emulsifier layer, the emulsifier being, in particular, a phospholipid or a sucroglyceride and the fat being one which has a melting point of above 35.degree. C. The particles are prepared by dissolving an emulsifier in an apolar lipid composition, including a liquid oil, and spraying the lipid composition containing the emulsifier onto farinaceous and/or protein particles to coat the particles and thereafter, (a) melting an edible fat and spraying the melted fat onto the coated particles to coat the emulsifier-coated particles with the fat or and then, cooling the twice-coated particles, or (b) combining a ground particulate fat with the coated particles and coating the coated particles with the fat in the solid state.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.