Particulate creamer-thickener and process of preparing the same

A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30 DEG -45 DEG C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and...

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Bibliographische Detailangaben
Hauptverfasser:	HAISMAN, DEREK R, WOOLGAR, GORDON D
Format:	Patent
Sprache:	eng
Schlagworte:	ADHESIVES BAKERY PRODUCTS BAKING CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DYES EDIBLE DOUGHS FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FORELSEWHERE METALLURGY MILK OR CHEESE SUBSTITUTES MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS NATURAL RESINS PAINTS POLISHES 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 particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30 DEG -45 DEG C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous emulsifier (e.g. sodium caseinate) or a fatty acid emulsifier, 25-75% by weight of starch thickener and from 0-8% by weight of water. Also a process of its manufacture has been described.