Eastman-Kodak Company

James L Suggs

Dan F Buck

Howard Kenneth Hobbs

William W Blount, Jr

Henry C Twiggs

Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of succinylated monoglycerides, monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Food emulsifiers

Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and an alkali metal salt of a fatty acid. The emulsifiers are essentially totally active and do not require the use of a carrier.

Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures of saturated monoesters and succinylated monoglycerides and (2) unsaturated monoesters. The monoesters are prepared from fatty acids and either glycerine or propylene glycol, and are saturated to an extent so as to have an iodine value within the range of about 5 to about 33, and a melting point of at least about 50.degree. C. The powder has sufficient wettability to form a particulate dispersion in water at 25.degree. C. under mild agitation.

Emulsifiers for baked goods

Composition adapted for use as a starch complexing additive in potatoes and alimentary pasta products is described. The composition comprises a blend of about 25 to about 95% saturated monoglycerides prepared from vegetable oil and about 75 to 5% unsaturated monoglycerides prepared from vegetable oil. The composition is readily dispersible in the food product and overcomes problems such as stickiness in the cooked food.

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Greeneville, TN, United States of America

James L Suggs