Emulsification system for creamy food products
AssigneeGeneral Foods Corporation
InventorsJeffrey M. Schweid, Arthur H. Cohee, Anthony F. Dec
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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.
Claims7
An emulsification system for food products which requires a mild hand shaking to form an emulsion having a creamy texture said system being consisting essentially of polysorbate 60, xanthan gum and lecithin solids at a weight ratio of 0.3-6:0.3-4:1.
A dry mix for combining with an aqueous and an oil phase in order to make a creamy, viscous, fluid product and to form an emulsion by mild hand shaking, said dry mix containing an emulsification system consisting essentially of polysorbate 60, xanthan gum and lecithin solids at a weight ratio of 0.3-6:0.3-4:1.
Dependencies are inferred from the claim text.