Scm Corporation

Charles E Rule

Donald E Miller

Cecilia Gilmore

Charles E Werstak

Richard J Zielinski

Juan B Ilagan

Robert G Manning

Eugene J Stefanski

An homogenized cream/alcohol-containing beverage comprising cream or milk and alcohol in drink preparation amounts, and a high HLB emulsifier selected from the group consisting of high HLB polyglycerol esters of fatty acids, ethoxylated fatty acid esters; and sugar esters, each in an emulsifying amount.

Cream/alcohol-containing beverages

A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15% edible fat and about 0.6-1.5% mixed lipoidal emulsifier, said fat having a Wiley Melting Point below about 120.degree. F., said emulsifier constituting about 0.3-1.09%, low HLB, mono- and diglyceride or propylene glycol partial ester of fat-forming acids and about 0.1-0.45% hard, ionizable, lipoidal emulsifier component.

Fluid non-dairy coffee whitener

A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major constituent of the emulsifier being diglyceride in the weight proportion of about 38-48%, the triglyceride content being less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Low calorie cake batter or mix

A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15 edible fat and about 0.6-2 mixed lipoidal emulsifier, and water, said fat having a Wiley Melting Point below about 120.degree. F., said emulsifier constituting about 0.3-1% low HLB mono- and diglyceride or propylene glycol partial ester of fat-forming acids and about 0.3-1% high HLB polyglycerol ester having an HLB value above about 10, a hydroxyl value of about 400-600, a saponification number of about 60-100, and acid values of less than about 10.

Fluid non-dairy creamer

An improved imitation acid-set cheese product, prepared from a formulation containing a hydrogenated vegetable oil, an edible protein, a calcium containing salt such as calcium chloride, and edible acid such as lactic acid, flavoring and color, can be obtained by adding to the formulation an organic emulsifier which is fluid at ambient temperature and has an HLB value of more than about 10. Preferred emulsifiers are polyglycerol esters of fatty acids such as octaglycerol monooleate, polysorbates such as polyoxyethylene (20) sorbitan monostearate. ethoxylated mono- and diglycerides such as polyoxyethylene (20) mono- and diglycerides of fatty acids and sugar esters.

Imitation acid-set cheese

Imitation cheese is manufactured by a flow process from a plurality of edible ingredients comprising fat, protein, water, and flavor wherein the cheese product is set by the addition of an acidulant, in lieu of fermentation. The edible ingredients are introduced into an elongated, confined mixing zone in such a way that the acidulant and protein are in distinct and separate flow streams until in said zone, and in the zone are subjected, at a temperature of at least about 100.degree. F, to medium-to-high intensity axial and radial flow mixing. The mixing is continued until a substantially homogeneous mixture is obtained.

Flow process for production of imitation cheese

An imitation mozzarella type cheese for pizza pies and other products, where mozzarella cheese is used, is prepared by forming a mixture of specified amounts of a hydrogenated vegetable oil, a caseinate including at least 70% sodium caseinate, a calcium containing salt such as calcium chloride, an edible acid such as lactic acid, flavoring and color. A premix of the components, except the acid, is first prepared and thoroughly mixed at about 130.degree. to about 172.degree. F, and then the premix is directly acidified by the addition of the acid until a pH of about 6 to about 5 is reached. The product on cooling is readily formed into a desired shape, is capable of being grated, and has the properties characteristic of a mozzarella cheese.

Growing community of inventors

Lakewood, OH, United States of America

Charles E Rule