Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
AssigneeHama Foodservice GesmbH
InventorsRudolf Haindl, Hans Mandl
Life of this patent
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Abstract
A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent, soaking the mixture containing the solvent and the stabilizer in a warmed state for between 15 and 45 minutes at a temperature of between 10 degrees Celsius and 35 degrees Celsius, heating the vegetable fat contents to a temperature between 2% and 20% above their melting point, and mixing the fat carrier to the mixture containing the solvent and the stabilizer in liquid form.
Claims56
A process for the production of a foodstuff containing a fat carrier, a stabilizer, said stabilizer being a gelling agent, and a solvent for said stabilizer, said solvent being soya milk, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature, wherein the fat carrier contains a mixture of animal fats and vegetable fats in a ratio between 1 to 5:5 to 1 and wherein the vegetable fat contents of the fat carrier include non-lauric palm oil, coconut fat, cocoa butter and palm kernel fat or a mixture thereof, comprising:
- dissolving the stabilizer in the solvent;
- soaking the mixture containing the solvent and the stabilizer in a warmed state for between 15 and 45 minutes at a temperature of between 10° C. and 35° C.;
- heating the vegetable fat contents to a temperature between 2% and 20% above their melting point;
- admixing the fat carrier to the mixture containing the solvent and the stabilizer in liquid form.
A process for the production of a milk-free foodstuff containing a milk-free fat carrier a stabilizer, said stabilizer being a gelling agent, and a milk-free solvent for said stabilizer, said solvent being soya milk, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature and free from animal fats, said vegetable fat selected from the group consisting of non-lauric palm oil, coconut fat, cocoa butter, palm kernel oil or mixtures thereof, comprising:
- dissolving the stabilizer in the solvent;
- soaking the mixture containing the solvent and the stabilizer in a warmed state for between 15 and 45 minutes at a temperature of between 10° C. and 35° C.;
- heating said vegetable fat content to a temperature between 2% and 20% above their melting point;
- admixing the fat carrier to the mixture containing the solvent and the stabilizer in liquid form.
Dependencies are inferred from the claim text.