Emulsification system for creamy food products
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United States of America Patent
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-
Sep 3, 1985
Grant Date -
N/A
app pub date -
Jul 7, 1983
filing date -
Jul 7, 1983
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
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.
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Cited Art Landscape
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