Food products and their method of preparation
US6998146B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 11, 2001 |
| Grant date | Feb 14, 2006 |
| Priority date | — |
| Expiry date | Mar 27, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend.In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C. for sufficient time to disperse and hydrate the lactylated mono- and di-glyceride in the clear mixture to form a hydrated emulsifier blend. The hydrated emulsifier described herein…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.