Flavored spreadable emulsion
AssigneeSCM Corporation
InventorsDonald E. Miller, Charles E. Werstak
Life of this patent
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Abstract
A non-pourable, flavored, spreadable emulsion comprising about 8 to about 15% of a high solids fat, the balance being water and sweetening agent with lesser amounts of stabilizing agent, emulsifier, and protein. The use of a high solids fat makes the emulsion temperature stable over a wide temperature range. The emulsion is particularly suitable as a spreadable syrup for such food products as pancakes and waffles, and becomes fluid at the usual temperatures of serving of such products.
Claims9
A flavored, spreadable emulsion which is non-pourable over a wide temperature range including room temperature and which is readily spreadable at elevated temperatures above about 110.degree. F. consisting essentially of, based on the total weight of the emulsion, about 8% to about 15% vegetable fat, water and sweetening agent, in the proportion of about 3-4:1 sweetening agent to water, a bodying amount of stabilizing agent, and emulsifying amounts of an oil-in-water emulsifier and water dispersible or soluble protein, the relative proportions of emulsifier and protein being those necessary to maintain said non-pourable but spreadable emulsion consistency, said stabilizing agent, emulsifier and protein in combination comprising less than about 10% by weight of the emulsion;
- said fat having a Wiley Melting Point in the range of about 90.degree. to about 115.degree. F., and an approximate solid-fat index of:
- ______________________________________ Temperature, Approximate .degree. F. Solid-Fat Index ______________________________________ 50 65 .+-. 10 92 more than 18 100 11 max. ______________________________________
A flavored, spreadable emulsion which is non-pourable over a wide temperature range including room temperature and which is readily spreadable at elevated temperatures above about 110.degree. F. consisting essentially, based on the total weight of the emulsion, of about 8-15% hydrogenated vegetable fat, about 0.8-1% water dispersible or soluble protein defined as actual protein content, about 0.5-1.4% stabilizer, about 0.1-2% oil-in-water emulsifier and sweetening agent and water in the proportion of about 3-4:1 sweetening agent to water, at least a substantial portion of the sweetening agent being corn syrup solids, said hydrogenated vegetable fat being essentially non-lauric and having a Wiley Melting Point in the range of about 90.degree. F. to about 115.degree. and an approximate solid-fat index of:
- ______________________________________ Temperature, Approximate .degree. F. Solid-Fat Index ______________________________________ 50 65 .+-. 10 92 more than 18 100 11 max. ______________________________________
Dependencies are inferred from the claim text.