Emulsifier composition and quality improvement method for starch containing foods
AssigneeRiken Vitamine Oil Co., Ltd.
InventorsTetsuro Fukuda, Hideo Matsuura, Yoshihito Koizumi, Takeshi Yamaguchi
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Abstract
An emulsifier composition for use in starch-containing foods prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride and cis-type unsaturated fatty acid monoglyceride; powdering the resultant mixture and thereafter tempering the powdered composition.
Claims4
A powdered emulsifier composition which is prepared by powdering a monoglyceride composition consisting essentially of 65-85% of a saturated fatty acid monoglyceride and 35 to 15% of a cis-type unsaturated fatty acid monoglyceride, said composition having an iodine value of 10 to 40 tempering the powdered monoglyceride composition for more than 30 minutes at a temperature not below 45.degree. C. to a temperature which does not melt the saturated fatty acid monoglyceride;
- and cooling.
A powdered emulsifier composition which is prepared by mixing a monoglyceride composition consisting essentially of 65-85% of a saturated fatty acid monoglyceride and 35 to 15% of a cis-type unsaturated fatty acid monoglyceride, said composition having an iodine value of 10 to 40, with less than 5% of one or more substances selected from alcohols, organic acids, lecithin and stearoyl lactylate, powdering the resultant mixture;
- tempering the powdered mixture for more than thirty minutes at a temperature which is not below 45.degree. C. to a temperature which does not melt the saturated fatty acid monoglyceride;
- and cooling.
Dependencies are inferred from the claim text.