High solids monoglyceride hydrate

A high solids distilled monoglyceride hydrate composition for use as a food additive is disclosed along with a process for preparing the same wherein the product may be supplied to users at solids levels not heretofore practical because the monoglyceride compositions did not retain their functionali...

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Bibliographische Detailangaben
Hauptverfasser:	DAVIS, ERIC W, TENNEY, RALPH J, FRANCE, JAMES R, RUSCH, DAVID T
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ACYCLIC OR CARBOCYCLIC COMPOUNDS ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY DETERGENTS EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF 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 high solids distilled monoglyceride hydrate composition for use as a food additive is disclosed along with a process for preparing the same wherein the product may be supplied to users at solids levels not heretofore practical because the monoglyceride compositions did not retain their functionality at those high solids levels. A finely beaded, particulate monoglyceride composition having an iodine value of from about 5 to about 32 is stirred with water at a temperature below the melting point of the monoglyceride composition to form a paste. The amount of water introduced is correlated with the quantity of monoglyceride composition to cause the final product to have from about 40% to about 60% by weight of solids with about 56% being preferred. The resulting product is just as functional in additive applications such as yeast leavened wheat flour based foods as lower solids levels monoglyceride hydrates. As a consequence, the distilled monoglyceride hydrate product is less costly for the consumer by virtue of significantly lower shipping costs in relationship to functional results obtained and less product for bakers to weigh and inventory.