GB1113462A - An improved powdered free flowing fat composition and a process for preparing the same - Google Patents
An improved powdered free flowing fat composition and a process for preparing the sameInfo
- Publication number
- GB1113462A GB1113462A GB47753/65A GB4775365A GB1113462A GB 1113462 A GB1113462 A GB 1113462A GB 47753/65 A GB47753/65 A GB 47753/65A GB 4775365 A GB4775365 A GB 4775365A GB 1113462 A GB1113462 A GB 1113462A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat phase
- temperatures
- preparing
- same
- fat composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
A fat phase, including an emulsifying agent, and a non-fat phase of proteinaceous and/or carbohydrate material is dispersed in an aqueous medium, and the so-formed emulsion is dried and tempered at a temperature and for a period of time sufficient to crystallise the fat phase. The fat phase has a solids content index of not less than 19.6 at temperatures below 86 DEG F., not more than 12 at temperatures above 104 DEG F., and at least 3 at temperatures from 86 DEG to 110 DEG F., and has a crystalline structure both above and below 98.5 DEG F. The product may be used in cake &c. mixes, and particularly in topping mixes. The emulsifier may be a partial glycol or glycerol ester of a higher fatty acid. Examples employ hydrogenated cottonseed, palm kernel, and coconut oil. Other ingredients include hydroxylated soy lecithin, sucrose, whey solids, and sodium caseinate.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB47753/65A GB1113462A (en) | 1965-11-10 | 1965-11-10 | An improved powdered free flowing fat composition and a process for preparing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB47753/65A GB1113462A (en) | 1965-11-10 | 1965-11-10 | An improved powdered free flowing fat composition and a process for preparing the same |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1113462A true GB1113462A (en) | 1968-05-15 |
Family
ID=10446131
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB47753/65A Expired GB1113462A (en) | 1965-11-10 | 1965-11-10 | An improved powdered free flowing fat composition and a process for preparing the same |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1113462A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0239378A2 (en) * | 1986-03-27 | 1987-09-30 | Unilever Plc | Hydratable powders |
EP0385081A2 (en) * | 1989-02-09 | 1990-09-05 | Societe Des Produits Nestle S.A. | Dried fat emulsion product and method of producing the same |
-
1965
- 1965-11-10 GB GB47753/65A patent/GB1113462A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0239378A2 (en) * | 1986-03-27 | 1987-09-30 | Unilever Plc | Hydratable powders |
EP0239378A3 (en) * | 1986-03-27 | 1990-01-10 | Unilever Plc | Hydratable powders |
US4933192A (en) * | 1986-03-27 | 1990-06-12 | Unilever Patent Holdings B.V. | Hydratable powders which form WOW emulsions |
EP0385081A2 (en) * | 1989-02-09 | 1990-09-05 | Societe Des Produits Nestle S.A. | Dried fat emulsion product and method of producing the same |
EP0385081A3 (en) * | 1989-02-09 | 1990-11-22 | Societe Des Produits Nestle S.A. | Dried fat emulsion product and method of producing the same |
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