发明授权
- 专利标题： Emulsification system for creamy food products
- 专利标题（中）： 奶油食品乳化系统
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申请号： US511617申请日： 1983-07-07
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公开(公告)号： US4539215A公开(公告)日： 1985-09-03
- 发明人: Jeffrey M. Schweid , Arthur H. Cohee , Anthony F. Dec
- 申请人： Jeffrey M. Schweid , Arthur H. Cohee , Anthony F. Dec
- 申请人地址： NY White Plains
- 专利权人： General Foods Corporation
- 当前专利权人： General Foods Corporation
- 当前专利权人地址： NY White Plains
- 主分类号： A23L27/60
- IPC分类号： A23L27/60 ; A23L29/10 ; A23L29/20 ; A23L29/269 ; A23L1/24 ; A23L1/04 ; A23L1/187
摘要：
A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.
公开/授权文献
- US5626816A Silver recovery system 公开/授权日：1997-05-06
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