US 4,045,589 A · Fat emulsion product and process for producing the same

Abstract

A stable, dry, non-dairy fat emulsion product suitable for use as a coffee whitener is prepared without the use of protein by incorporating a chemically modified dextrinized starch having a lipophilic character in the formulation. The chemically modified starch is included in an aqueous emulsion containing fat or oil and a conventional emulsifier to stabilize the emulsion through the drying step so that upon reconstitution in coffee a stable emulsion is formed. The pH of the liquid emulsion must be controlled in order for the chemically modified starch to be effective in stabilizing the emulsion through the drying step. A buffering agent is mixed with the dried emulsion to improve the taste of coffee whitened with the dried emulsion.

Claims18

Dependent claims

A dry, protein-free coffee whitener which comprises

a dried emulsion concentrate containing
from 0%-55% by weight of a water soluble carbohydrate,
from 0.2%-1.25% of an emulsifier, and
from 20%-50% by weight of an edible fat having an average particle size of about 1-3 microns in diameter, said fat being stabilized with a chemically modified dextrinized starch derivative having a lipophilic character in an amount sufficient to provide the product with a starch derivative to fat ratio of between about 0.4-1.25 to 1, and
a buffering salt in an amount sufficient to provide the product with a pH in the range of 6-7 when reconstituted.

2 more elements

Dependencies are inferred from the claim text.

Fat emulsion product and process for producing the same

Life of this patent

Fat emulsion product and process for producing the same

Life of this patent

Abstract

Claims18