초록 ▼

A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15 edible fat and about 0.6-2 mixed lipoidal emulsifier, and water, said fat having a Wiley Melting Point below about 120°F., said e

A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15 edible fat and about 0.6-2 mixed lipoidal emulsifier, and water, said fat having a Wiley Melting Point below about 120°F., said emulsifier constituting about 0.3-1% low HLB mono- and diglyceride or propylene glycol partial ester of fat-forming acids and about 0.3-1% high HLB polyglycerol ester having an HLB value above about 10, a hydroxyl value of about 400-600, a saponification number of about 60-100, and acid values of less than about 10.

대표청구항 ▼

A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15% edible fat and about 0.6-2% mixed lipoidal emulsifier, and water, said fat having a Wiley Melting Point below about 120°F., said

A protein-free, lipoidal coffee whitener, the functional ingredients of which consist essentially of a pasteurized, homogenized water-rich lipoidal emulsion of about 6-15% edible fat and about 0.6-2% mixed lipoidal emulsifier, and water, said fat having a Wiley Melting Point below about 120°F., said emulsifier constituting about 0.3-1% low HLB, not substantially greater than 5, mono-and diglyceride or propylene glycol partial ester of fat-forming acids and about 0.3-1% polyglycerol ester of fatty acids having an HLB value above about 10, a hydroxyl value of about 400-600, a saponification number of about 60-100, and acid values of less than about 10.