Preparation and use of heat-treated mesomorphic phases in food products
A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of: (a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature...
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| creator | ROB SIKKING WILLIBRORD CORNELIS J VAN DER MEIJS FRANCISCA ANTONIUS M KLEINHERENBRINK ISAAC HEERTJE |
| description | A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of: (a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature of the surfactant-water mixture; (b) heating the premix at a temperature above the lamellar-cubic transition temperature of the surfactant-water mixture; (c) holding the premix between the Krafft temperature of the surfactant and the lamellar-cubic transition temperature of the surfactant-water mixture, especially with applying high shear, for a sufficient time to allow the mixture to reach a continuous lamellar phase; and (d) cooling the premix to below the Krafft temperature of the surfactants. As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c). The mesomorphic phase thus obtained process can be mixed with further food ingredients to produce a low-fat food product. |
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As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c). The mesomorphic phase thus obtained process can be mixed with further food ingredients to produce a low-fat food product.</description><edition>6</edition><language>eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1996</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960115&DB=EPODOC&CC=AU&NR=2788895A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960115&DB=EPODOC&CC=AU&NR=2788895A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ROB SIKKING</creatorcontrib><creatorcontrib>WILLIBRORD CORNELIS J VAN DER MEIJS</creatorcontrib><creatorcontrib>FRANCISCA ANTONIUS M KLEINHERENBRINK</creatorcontrib><creatorcontrib>ISAAC HEERTJE</creatorcontrib><title>Preparation and use of heat-treated mesomorphic phases in food products</title><description>A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of: (a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the surfactant and below the lamellar-cubic transition temperature of the surfactant-water mixture; (b) heating the premix at a temperature above the lamellar-cubic transition temperature of the surfactant-water mixture; (c) holding the premix between the Krafft temperature of the surfactant and the lamellar-cubic transition temperature of the surfactant-water mixture, especially with applying high shear, for a sufficient time to allow the mixture to reach a continuous lamellar phase; and (d) cooling the premix to below the Krafft temperature of the surfactants. As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c). 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As an alternative to the shear treatment, the premix can be held at a temperature below the Krafft temperature of the surfactant for at least 0.1 second between steps (b) and (c). The mesomorphic phase thus obtained process can be mixed with further food ingredients to produce a low-fat food product.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation and use of heat-treated mesomorphic phases in food products |
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