GB937564A - Improvements in or relating to powdered fat compositions - Google Patents

Improvements in or relating to powdered fat compositions

Info

Publication number
GB937564A
GB937564A GB32662/61A GB3266261A GB937564A GB 937564 A GB937564 A GB 937564A GB 32662/61 A GB32662/61 A GB 32662/61A GB 3266261 A GB3266261 A GB 3266261A GB 937564 A GB937564 A GB 937564A
Authority
GB
United Kingdom
Prior art keywords
parts
fat
blend
prepared
film
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
Application number
GB32662/61A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pillsbury Co
Original Assignee
Pillsbury Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Pillsbury Co filed Critical Pillsbury Co
Publication of GB937564A publication Critical patent/GB937564A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)

Abstract

A water-dispersible, water-stable, powdered fat is prepared by blending an edible oil or melted fat with a film-forming composition comprising a hydrophilic film-former and a quantity of water sufficient to hydrate and to disperse the film-former but not in excess thereof, agitating the blend thus formed to convert it into a physically bound dispersion consisting of a continuous encapsulating phase comprised of the film-forming composition and an internal encapsulated phase of oil or fat, and drying the encapsulating phase. The dispersion, once it has been formed, may be reduced in viscosity by adding additional water or by heating to a temperature of up to about 70 DEG C. According to an example, (1) a powdered fat composition suitable for producing on dilution a maple flavoured drink was prepared by blending together 30 parts corn oil, 90 parts non-fat dry milk solids, 40 parts sucrose, 10 parts of an isolated soybean protein, 25 parts sodium caseinate, and 2 parts maple flavouring; the blend was vigorously agitated with 160 parts of water until a viscous dispersion formed. The dispersion was then heated to 70 DEG C. to reduce its viscosity, and spray dried. In other examples: (2) a powdered fat composition suitable for use as a frozen dessert base was prepared from a blend of edible oil, sodium caseinate, dried egg albumen, cocoa, vanilla flavouring, and sucrose; in this example, the dispersion obtained was roller dried after its viscosity had been reduced by adding additional water; (3) a powdered fat composition suitable as a pudding base was prepared from a blend of an edible oil, non-fat milk solids, dried egg albumen, and sucrose; and (4) a powdered fat composition suitable as a texturing agent in bread goods was prepared from a blend of an edible oil, isolated soy protein, and non-fat milk solids. Other film-forming materials mentioned are fresh egg white and hydrophilic colloids. Specifications 922,751, 937,565 and 937,566 are referred to.
GB32662/61A 1960-09-12 1961-09-12 Improvements in or relating to powdered fat compositions Expired GB937564A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US5518260A 1960-09-12 1960-09-12

Publications (1)

Publication Number Publication Date
GB937564A true GB937564A (en) 1963-09-25

Family

ID=21996174

Family Applications (1)

Application Number Title Priority Date Filing Date
GB32662/61A Expired GB937564A (en) 1960-09-12 1961-09-12 Improvements in or relating to powdered fat compositions

Country Status (1)

Country Link
GB (1) GB937564A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3317325A (en) * 1964-10-05 1967-05-02 Pillsbury Co Powdered nut product
FR2312962A1 (en) * 1975-06-06 1976-12-31 Ralston Purina Co COMPOSITION OF SOY PROTEINS AND CASEIN FOR BLANKING COFFEE
GB2217175A (en) * 1988-01-25 1989-10-25 Unilever Plc Proteinaceous lipid composition
WO2002056707A2 (en) * 2001-01-17 2002-07-25 Societe Des Produits Nestle S.A. Balanced food powder composition
WO2002098242A1 (en) * 2001-06-06 2002-12-12 Nestec S.A. Calorically dense liquid oral supplement
WO2009005923A1 (en) * 2007-07-05 2009-01-08 Dow Global Technologies Inc. In situ, liquid-activated film coated tablets and a process for making the same
US8956676B2 (en) 2008-01-22 2015-02-17 Hamlet Protein A/S Composition comprising protein and disperse fat

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3317325A (en) * 1964-10-05 1967-05-02 Pillsbury Co Powdered nut product
FR2312962A1 (en) * 1975-06-06 1976-12-31 Ralston Purina Co COMPOSITION OF SOY PROTEINS AND CASEIN FOR BLANKING COFFEE
GB2217175A (en) * 1988-01-25 1989-10-25 Unilever Plc Proteinaceous lipid composition
GB2217175B (en) * 1988-01-25 1992-09-30 Unilever Plc Dry solid compositions containing lipid
WO2002056707A2 (en) * 2001-01-17 2002-07-25 Societe Des Produits Nestle S.A. Balanced food powder composition
WO2002056707A3 (en) * 2001-01-17 2002-12-27 Nestle Sa Balanced food powder composition
WO2002098242A1 (en) * 2001-06-06 2002-12-12 Nestec S.A. Calorically dense liquid oral supplement
WO2009005923A1 (en) * 2007-07-05 2009-01-08 Dow Global Technologies Inc. In situ, liquid-activated film coated tablets and a process for making the same
CN101686714B (en) * 2007-07-05 2013-11-27 陶氏环球技术公司 In situ, liquid-activated film coated tablets and process for making same
US8778399B2 (en) 2007-07-05 2014-07-15 Dow Global Technologies Llc In situ, liquid-activated film coated tablets and a process for making the same
US8956676B2 (en) 2008-01-22 2015-02-17 Hamlet Protein A/S Composition comprising protein and disperse fat

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