Edible spread

Details Edible spread Edible spread

A - Human Necessities

23

D

99/156

A23D 7/02 (2006.01) A23D 7/01 (2006.01) A23D 7/015 (2006.01) A23D 7/05 (2006.01) A23D 9/02 (2006.01)

Patent

CA 2027127

Abstract EDIBLE FAT COMPOSITION Edible spreads are prone to microbiological spoilage by a number of organisms, including molds and bacteria as well as by physical changes occurring on storage While the growth of these organisms and consequently the onset of spoilage can be inhibited by the use of preservatives, some consumers find preservatives unacceptable. We have determined that in edible fat products wherein the fat phase comprise a homogenous dispersion of fine crystals and in which the fat phase is essentially free of crystalline aggregates spoilage is greatly reduced. Anhydrous products can be produced by melting the fat, substantially in the absence of ah aqueous medium, cooling the melted fat to a temperature at which partial crystallization occurs, homogenising the partially crystallised fat, and, cooling the homogenised fat to further crystallise the fat. By means of a modified process it is possible to produce comprising 50-60% fat phase, 40-50% water phase, 0.1-1% lecithin, 0.01-1% salt, being essentially free of monoglycerides, proteins and sorbate salts, which are stable on storage.

Affiliated with

Also associated with

Rating

Edible spread does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Edible spread, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Edible spread will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1753970