Multifunctional emulsification agents
Abstract
Abstract THERE ARE DISCLOSED POWDERED, FREE FLOWING, RELATIVELY NON-HYGROSCOPIC EMULSIFICATION COMPOSITIONS FOR IMPROVING THE PHYSICAL PROPERTIES AND QUALITY OF FOOD PRODUCTS AND ESPECIALLY CARBOHYDRATE CONTAINING FOOD PRODUCTS CONFECTIONS AND PREPARED MIXES. THE EMULSIFICATION AGENTS ARE COMPOSITIONS OF MATTER WHICH CONTAIN CO-ACTING CONSTITUENTS CONSISTING ESSENTIALLY OF (A) FROM 20 TO 80 PARTS BY WEIGHT OF AT LEAST ONE OF THE ALIPHATIC POLYOL ESTERS OF THE FATTY ACIDS HAVING FROM 10 TO 24 CARBONS, GLYCERYL LACTOPALMITATE, GLYCERYL LACTOSTEARATE, SUCCINYLATED MONOGLYERIDES, AND ACETYLATED TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES, (B) FROM 80 TO 20 PARTS BY WEIGHT OF AT LEAST ONE POLYOXYETHYLENE DERIVATIVE OF ANY OF SAID POLYOL ESTERS OF FATTY ACIDS AND HAVING A TOTAL OF FROM ABOUT 5 TO 100 MOLES OF ETHYLENE OXIDE PER MOLE OF SAID POLYOL ESTER; AND (C) A HYDROGENATED TRIGLYCERIDE TO THE EXTENT OF FROM 20 TO 80 WEIGHT PERCENT OF SAID COMPOSITION.
Inventors
- 👤 B Buddemeyer
Bibliographic Details
Claims Analysis
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