Coating food grade powders to aid dispersion

An easily dispersible powder product comprises a dry powder consisting of a food grade hydrocolloid, protein non-gelatinized starch and/or salt coated with an emulsifier and/or fat. The emulsifier and/or fat comprises 2 or 55% weight of the powder. The hydrocolloid may be pectin, alginate, guar gum,...

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Bibliographische Detailangaben
Hauptverfasser:	EJVIND KRINGELUM, STIG GROVEN
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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:	An easily dispersible powder product comprises a dry powder consisting of a food grade hydrocolloid, protein non-gelatinized starch and/or salt coated with an emulsifier and/or fat. The emulsifier and/or fat comprises 2 or 55% weight of the powder. The hydrocolloid may be pectin, alginate, guar gum, locust bean gum, carrageenan, galactomannan and/or xanthan, preferably pectin. The protein may be animal or vegetable protein such as milk protein, gelatine, soya protein, pea protein and/or carob protein. The salt is preferably phosphate, citrate or lactate. The emulsifier may be an ester of a fatty acid, or a mono- and/or diglyceride. The fat is preferably of animal or vegetable origin, such as palm oil, soya oil, lard or butter fat. These coated powders may be prepared by mixing liquid emulsifier and/or fat with the core material, or by spraying the emulsifier and/or fat onto the powder. The coated powders are suitable for incorporating in cakes, soups, sauces, yogurts, whipped cream, processed cheese, ice cream, sorbet and calf milk replacement.