Use of sterile mesomorphic phases in food products

A process for the preparation of a 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; (b) sterilising the premix at a temperature above 115 DEG C; and (...

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Bibliographische Detailangaben
Hauptverfasser:	HENRICUS ARNOLDUS C. M HENDRICKX, ROB SIKKING, ISAAC HEERTJE, JACOBUS LEONARDUS HERMANUS SCHOLTES
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS 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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A process for the preparation of a 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; (b) sterilising the premix at a temperature above 115 DEG C; and (c) cooling the premix to below the Krafft temperature of the surfactants, said process also comprising (before, during or after step c) the aseptically filling into a suitable package.