Tricalcium phosphate to generate smoothness and opaqueness in reduced fat liquid food products and method
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United States of America Patent
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Mar 8, 1994
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N/A
app pub date -
Dec 2, 1992
filing date -
Jan 7, 1992
priority date (Note) -
Expired
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Abstract
A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan.
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