The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jun. 14, 1983

Filed:

Nov. 04, 1981
Applicant:
Inventors:

Richard B Lomneth, Cincinnati, OH (US);

Daniel R Blair, Cincinnati, OH (US);

Gary L Parnell, Forest Park, OH (US);

Bernard Y Tao, Cincinnati, OH (US);

Assignee:

The Procter & Gamble Company, Cincinnati, OH (US);

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A23D / ; A23D / ;
U.S. Cl.
CPC ...
426602 ; 426603 ; 426607 ;
Abstract

A margarine or other emulsified spread and methods for making these are disclosed. A water-in-oil emulsion is formed by mixing an aqueous base with an oil phase containing a margarine fat which comprises a soft oil and a structural fat having a unique melting profile and triglyceride composition. The emulsion is chilled to a temperature of from about 15.degree. F. (-9.degree. C.) to about 45.degree. F. (7.degree. C.) over a time period of at least about 0.5 minutes. The chilled emulsion is then crystallized over a time period of at least about 3 minutes. Due to heat generated during crystallization, the crystallized emulsion is preferably chilled further to a temperature of from about 15.degree. F. (-9.degree. C.) to about 40.degree. F. (4.degree. C.) over a time period of at least about 0.2 minutes. For stick-type products, the combination of chilling the emulsion to cooler temperatures together with longer residence times for crystallization provides spreads having sufficient viscosity to form stick-type products with conventional margarine equipment. This emulsified spread is characterized by a slump grade of at least 8 after one hour at 80.degree. F. and a Hot Probe value of at least about 11.3 (.degree.F./6 sec.).


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