초록 ▼

A quasi-vitreous structure is obtained for a fatty substance by the addition of dry vegetable gum which is soluble in water but insoluble in the fatty substance. The fatty substance consists of fatty constituents which are crystallizable at ambient temperature and oils, and the dry vegetable gum is

A quasi-vitreous structure is obtained for a fatty substance by the addition of dry vegetable gum which is soluble in water but insoluble in the fatty substance. The fatty substance consists of fatty constituents which are crystallizable at ambient temperature and oils, and the dry vegetable gum is dispersed therein by prolonged kneading to modify the structure of the fatty substance so that it is of quasi-vitreous structure. The substance is particularly useful as a food product.

대표청구항 ▼

A fatty substances containing fatty constituents which are glyceridic esters of fatty organic acids, some of said fatty constituents being solid at room temperature and some being liquiD at room temperature and being present in relative amounts such that the fatty substance normally has an essential

A fatty substances containing fatty constituents which are glyceridic esters of fatty organic acids, some of said fatty constituents being solid at room temperature and some being liquiD at room temperature and being present in relative amounts such that the fatty substance normally has an essentially crystalline structure at room temperature, and higher polyholosides vegetable gum in amount providing between 0.01 and 1.5% by weight of said gum which is unassociated with water in said fatty substance, said gum being insoluble in said fatty constituents, said fatty substance having a quasi-vitreous structure at room temperature in which the fatty constituents are divided into small areas bounded by elongated chains of said gum.