IMPROVED HYDRATED EMULSIFIER COMPOSITIONS AND THEIR METHOD OF PREPARATION

Abstract: Unique powdered hydrated emulsifier, or surfactant compositions comprising, by weight, 2-15% water of hydration, emulsifier, at least about 0.1% shortening and/or about 0.1-30% flavoring agent. Virtually all of the common emulsifiers capable of hydrogen bonding are suitable for use in preparing the improved compositions of the present invention. The shortening used can be any of a number of the commonly available vegetable and animal shortenings, including marine oils, and is at least partially hydrogenated. Flavoring agents suitable for the compositions of this invention may be any of the normal natural or synthetic flavor additives commonly utilized in the food industry and suitable for human consumption. The invention further comprises improved methods for preparing the hydrated emulsifier compositions.

Description: IMPROVED HYDRATED EMULSIFIER COMPOSITIONS AND THEIR METHOD OF PREPARATION BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to improved hydrated emulsifier compositions and their method of preparation. In addition to the powdered hydrated -emulsifiers dis- closed and claimed in my prior application referred to above, this application describes and claims new methods for preparing the powdered hydrated emulsifiers, hy¬ drated emulsifier compositions including shortenings and/or flavoring agents, and methods for preparing the hydrated emulsifier compositions. Description of the Prior Art As set forth in my prior application, surface active agents (emulsifier) are commonly utilized in the food, cosmetic and industrial chemical industries for stabilizing and thereby enhancing the physical character¬ istics of various bakery products, cake icings, shorten¬ ings, whipped toppings, cosmetics, paints, and the like. While my prior invention was directed to minimal hydrates of emulsifiers and their method of preparation so as to yield powdered products exhibiting characteristics of functionality approaching those of the fully hydrated emulsifiers which were then commercially available, cer¬ tain unsolved problems in the emulsifier arts remain. It is with specific regard to a more complete solution of these problems that the present application is directed. For example, while my prior invention discloses and claims an economical and usable method for preparing powdered hydrated emulsifiers, I have now discovered new, alternative methods for their preparation. In addition, prior art literature as well as actual commercial usage of emulsifiers has recognized the de¬ sirability of providing and using stabilized shortenings containing surface active agents therein to produce what might be termed hydrated shortenings. In this regard-attention is invited to U. S. Letters Patent No. 3,943,259 to Norris. Therein, a fluid short¬ ening is disclosed including an emulsifier in.-;a-stabilized dispersion. -In similar fashion U. S. Patent Noi,-3 9.93,580 to Galusky discloses a process for the continuous produc¬ tion of hydrated lipids in which the final productc.may .-• have a fat plus emulsifier phase in its most stable.*. crystalline form. Other prior art teachings of. shorten- ing-emulsifier compositions which are considered- o;be of interest include the following U. S. Letters Pat-ξϊnt: 3,671,459; 3,782,970; 3,785,993; 3,889,004; 3, . $58,03.3; 3,966,632 and 3,995,069. However, none of these pripr art teachings disclose or suggest either the.. reparation or use of powdered shortening-hydrated emulsifier ;.-_.- compositions. Relatively modern developments in the food and .cos¬ metic industries have dealt with addition of flavoring agents to their products. For example, it is now quite common to add a butter flavoring to bread and cake ;pro- ducts and to add, for example, fruit flavors to cosmetics such as lipsticks. Such flavoring agents are normally added as a discrete ingredient during the commercial manufacture of the end use product. Particularly with regard to bakery mixes intended for private, in-the~ home, use, the addition of flavoring agents has proved to be. extremely difficult if not virtually impossible. The difficulties are primarily associated with the normal valatility of the flavoring agents and the fact that they must be packaged separately from the dry mix. In fact, I am not aware of any prior.art teaching where¬ by flavoring agents can be added in a dry> powdered or flaked, form to bakery mixes. Accordingly, it is clear that there is a great need in the art not only for additional methods for preparing powdered hydrated emulsifiers, but also for improved hydrated emulsifier compositions containing shortenings and/or flavoring agents. OMP ?- • ' " SUMMARY OF THE INVENTION ' ■ _.- _ιl I I £The present invention relates to improved hydrated Z.. " -emulsifier compositions of the type suitable for use in ** -:_ • _ϊ "' -the food, cosmetic and industrial chemical industries 5 i-≤as well as their methods of preparation. Accordingly, the present invention comprises a method for the forma- - :- ' a ~ t-i'6-_ of what may be termed "minimal hydrates" of emulsi- --ϊf&erέ or surfactant compositions as well as such co p- "-©gd€ions also including shortenings and/or flavoring 10 ' -agent ' s. Insofar as the hydrated emulsifiers and their --_ήethόd--**-bf preparation, per se, are involved, my presently - co-pending application referred to above is referred to and its disclosure is incorporated herein by reference. Further laboratory testing and experimentation has 15 revealed additional methods for preparing the hydrated emulsifiers in addition to the spray chilling method previously disclosed and claimed. More specifically, i-± has been determined that flaked and powdered hydrated emulsifiers can be prepared using a roller chiller or 20 a belt chiller process. The procedure is first to melt the chosen emulsifier or mixture of emulsifiers and then to add water to the heated emulsifier. This mixture is then blended until a substantially uniform, gel—like- mixture is obtained. This mixture is then applied, as ■ 25 by pouring, to either a roller chiller or a belt " chiller. A flaked hydrated emulsifier may then be removed from the chiller. In order to obtain a powdered final product, the flaked emulsifier is next placed iή a freezer for about 30 one hour and then ground in a blender to obtain the powdered product. The free flowing powder resulting from this process comprises the powdered hydrated emul¬ sifier, the composition of which was described and claimed in my prior application. Specific examples relating to 35 this new method of preparation are presented hereinafter. At this point it should be noted that the application OMPI of the water-emulsifier mixture to the chiller by pour¬ ing is but a preferred method for practicing the inven¬ tion. Other methods of application to the chiller, such as, for .example, spraying may also be utilized. In fact, it is believed that if the water-emulsifier is sprayed onto the chiller a powdered final product may be obtained without the necessity of grinding. Further¬ more, it is to be understood that the flaked hydrated emulsifier may be ground into a powder without the necessity of first freezing the flakes. Yet another aspect of the improved hydrated emul¬ sifier compositions of this invention comprises powdered or flaked water dispersible shortening-hydrated emulsifier blends, and their method of preparation. As previously stated there is a great need for water dis¬ persible shortening blends, and I have now been success¬ ful in applying minimal hydrate techniques to prepare shortening blends comprising shortening, emulsifier and water of hydration. The shortening used can be any of a number of the commonly available products such as, for example, soybean oil, corn oil, peanut oil, cotton¬ seed oil, palm oil, coconut oil, lard, tallow or marine oils. Since the final shortening-hydrated emulsifier blend is to be presented in a flaked or powdered form, the shortening should be at least partially hydrogenated so as to provide a sufficiently hard blend. While as little as about 0.1% shortening may be present in the final shortening-hydrated emulsifier blend, a preferred blend would contain a shortening to hydrated emulsifier ratio of about 7:3. It is, of course, to be understood that the ratio of shortening to hydrated emulsifier will vary dependent upon the lipophilic,hydrophilic charac¬ teristics of the chosen emulsifier. Accordingly, analy¬ sis of the shortening-hydrated emulsifier blends will reflect about 2-15% by weight water of hydration, at least about 0.1% by weight shortening, and emulsifier. These shortening-hydrated emulsifier blends may be O prepared substantially in accord with the method des¬ cribed and claimed in my prior application and the new chiller method described herein. More specific examples concerning the composition of these blends, their method of preparation and their use are presented hereinafter. Yet another improved hydrated emulsifier composi¬ tion of these blends, their method of preparation and their use are presented hereinafter. Yet another improved hydrated emulsifier composition of this invention comprises a flavored, hydrated emulsi¬ fier and its method of preparation. Briefly stated, these flavored, hydrated emulsifiers comprise flaked or powdered hydrated emulsifiers containing about 2-15% by weight water of hydration and about 0.1-30% by weight flavoring agent. Flavoring agents may be selected from any of the commercially available materials consisting of both natural and artificial flavors such as, for example, butter, butterscotch, chocolate, peppermint, orange, lemon, and others. While a specific example disclosing a preferred method for preparing the flavored, hydrated emulsifier is presented below, they may be prepared by spray chilling, roller chilling or belt chilling. Finally, the improved hydrated emulsifier composi- tions of the present invention further comprise flavored, water dispersible, shortening-hydrated emulsifier blends and their method of preparation. These blends comprise a flaked or powdered hydrated emulsifier composition comprising about 2-15% by weight water of hydration, about 0.1-30% by weight flavoring agent, at least about 0.1% by weight shortening, and emulsifier. Specific examples of these flavored, water dispersible, shorten¬ ing-hydrated emulsifier blends as well as their method of preparation are presented hereinafter, and they, too, may be prepared by spray chilling, roller chilling or belt chilling. The invention accordingly comprises several steps OMPI and the relation of one or more of such steps with respect to each of the others, and the compositions possessing the features, properties and the relation of constituents which are exemplified in the following detailed disclosure, and the scope of the invention will be indicated in the claims. DETAILED DESCRIPTION The present invention relates to improved hydrated emulsifier compositions and their method of preparation. Such compositions are commonly used in the food, cosme¬ tic and industrial chemical industries. The following examples, then, are set forth in order to fully describe the compositions of the present invention and their methods of preparation. EXAMPLE I One mole of distilled monoglyceride, made from fully hydrogenated fatty acid glycerol esters, containing 90% alpha monoglyceride, was reacted with 1/2 mold of succinic anhydride. The mixture was heated with stirring until maximum formation of the succinic half ester had occurred. TWO moles of water were added. The blend became quite viscous and gel-like. When the mixture was uniformly blended, it was applied to a roller chiller. This pro¬ duced an off-white flaked material which was then placed in a freezer for one hour. The frozen, flaked material was then ground in a Waring blender. The hydrated emulsifier product obtained was a free- flowing white powder that passed through a standard twenty mesh screen. This product contained about 7% by weight water. The hydrated emulsifier prepared in accord with this Example I dispersed readily in cold water. Further examples of the hydrated emulsifier compo- O PI sitions were prepared in accord with the roller chilling method of Example I. The resulting powdered hydrated emulsifier compositions thus prepared are presented be¬ low. All composition constituents are listed in weight percents. EXAMPLE II Distilled Monoglyceride s 85% Ethoxylated Mono-diglycerides 3% Water 12% EXAMPLE III Sodium Stearoyl 2 Lactylate 19% Polyoxyethylene Sorbitan Ester 19% Mono-diglycerides 57% Water 5% Powdered hydrated emulsifier compositions were also produced by flaking the material onto a belt chiller and subsequently grinding the flakes into a powder. The following Examples IV and V depict powdered hydrated emulsifier compositions prepared as generally set forth in Example I but utilizing a belt chiller. EXAMPLE IV Distilled Monoglyceride 88% Ethoxylated Mono-diglycerides 3% Water 9% EXAMPLE V Succinic half ester of glycerol monoesters 62.5% Monoglyceride 31.5% Water 6.0% O PI In each of the above examples, the blended material was applied to the chiller by pouring, but the method of this invention is not limited thereby. The material could be sprayed onto the chiller, and this could result in obtaining a powdered product without the necessity of grinding in a blender. It should also be noted that the flaked material may be ground to a powder without first having frozen them. The following examples are set forth in order to fully describe the method and the composition of improved hydrated emulsifier compositions of this invention com¬ prising powdered, water dispersible shortening-hydrated emulsifier blends. EXAMPLE VI A blend of twenty parts succinylated monoglyceride, ten parts distilled monoglyceride, forty-six and one half parts cottonseed flakes (Iodine value less than four) , and twenty-three and one half parts soybean oil (Iodine value 135) was heated to about 80°C and mixed. Water was added to this blend, and the mixture was sprayed into a cooling chamber where the material went from a temperature of about 80°C to about 20°C. The pro¬ duct obtained was free-flowing light yellow powder con- taining about 7% by weight water. The emulsification properties of the shortening- hydrated emulsifier blend was tested by placing forty grams of the product into 120 grams of 22°C. The mini¬ mum amount of mixing needed to wet the powder was used. The mixture was then observed with no further mixing. After approximately thirty minutes a noticeable swelling of the particles had occurred. After approximately one hour and thirty minutes the mixture was an emulsified paste. Yet another example of the powdered, water dispersible shortening-hydrated emulsifier blend of the present inven- OMPI tion was prepared in accord with the spray chilling method of Example VI. The resulting shortening-hydrated emulsifier blend composition is presented below. All composition constituents are listed in weight percents. EXAMPLE VII Cottonseed Flakes 46.5% Soybean Oil 23.5% Mono-diglycerides 15.0% Propylene glycol monostearate 15.-0% These materials were heated to about 80°C and mixed. Water was added and the mixture was spray chilled, re¬ sulting in a final product containing about 6% water. The product obtained was a light yellow powder. EXAMPLE VIII Palm Oil 49.2% Cottonseed Flakes 36.3% Polyoxye hylene sorbitan monostearate 9.5% Water 5.0% EXAMPLE IX Hydrogenated Soybean Oil 86.5% Ethoxylated Mono-diglycerides 7.5% Water 6.0% EXAMPLE X Hydrogenated Cottonseed Oil 79% Sodium Stearoyl 2 Lactylate 14% Water 7% The following example is given in order to illus¬ trate a method of utilizing the powdered, water disper- O P1 sible shortening-hydrated emulsifier blend of this invention. EXAMPLE XI Commercial yellow layer cake was prepared using the shortening-hydrated emulsifier blend of Example VII. The cake mix was of the following composition: Shortening-hydrated emulsifier blend 25 parts Granulated sugar 602 parts Cake flour 550 parts Milk powder 50 parts Whole egg solids 21 parts Egg white solids 9 parts Sale 9 parts Baking powder 35 parts Water 546 parts The test cake was of very good overall quality. The following example is set forth in order to fully describe a preferred composition for a flavored, hydrated emulsifier of this invention and its method of preparation. EXAMPLE XII Eighty-five parts monoglyceride was heated to about 75°C, and to this melt were added five parts butter flavor, four parts polyglycerate 60 and six parts water. when the resulting mixture was uniform it was applied by pouring onto a belt chiller. This produced white flaked material. The flaked material was placed in a freezer for about one hour and was then ground. The final pro¬ duct obtained was a free-flowing white powder that passed through a standard thirty mesh screen. The flavored, hydrated emulsifier composition wetted OMPI readily in cold water. The following examples are set forth in order to fully describe improved hydrated emulsifier compositions of the presen / t invention comprising flavored, water dis- persible, shortening-hydrated emulsifier blends and their methods of preparation. EXAMPLE XIII A flavored, water dispersible shortening-hydrated emulsifier blend was prepared from the following consti- tuents: Butterscotch flavor 5 parts Polyoxyethylene Sorbitan Monostearate 5 parts Cottonseed Oil (Hydrogenated) 85 parts Water 5 parts The butterscotch flavor, emulsifier and water were blended together at ambient temperature. The shortening was melted to about 80°C in a separate vessel. The two liquids were pumped to a single spray nozzle that sprayed into a cooling chamber. The atomized product rapidly decreased in temperature from about 80°C to about 20°C. The product obtained was a free-flowing light yellow powder including about 5% water. The emulsification properties of this flavored, water dispersible, shortening-hydrated emulsifier blend was tested in accord with the procedures of Example VI. The powder particles swelled after about forty-five minutes and emulsified in two hours. EXAMPLE XIV Yet another flavored, water dispersible, shortening- hydrated emulsifier blend was prepared utilizing the following constituents: O PI Butter flavor 5 parts Polyoxyethylene Sorbitan Monostearate 5 parts Cottonseed Oil (Hydrogenated) 85 parts Water . 5 parts All four constituents were blended together at about 70°C and then applied to a belt chiller. This produced a light yellow flaked material. The flaked material was placed in a freezer for one hour and then ground to a powder. The powdered product obtained was a free-flowing off-white powder that passed through a standard thirty mesh screen. The product contained about 5% water and wetted readily in cold water. Additional examples of flavored, water dispersible, shortening-hydrated emulsifier blends are presented below. EXAMPLE XV Garlic Oil .1 parts Polyglycerate 60 14.9 parts Cottonseed Oil (hydrogenated) 80 parts Water 5 parts EXAMPLE XVI Butter flavor 30 parts Polyglycerate 60 5 parts Cottonseed Oil (hydrogenated) 58 parts Water 7 parts While the above examples have been presented with specific relation to products in the food industry, it is to be understood that the method and composition of the invention is not to be limited thereby. Both the improved hydrated emulsifier compositions and their methods of preparation may be utilized in the production of yeast raised baked goods, non-yeast raised baked goods, dairy products, creamers, cake icings, pudding, mayonnaise, cosmetics, paints and the like. It will thus be seen that the object set forth above, among those made apparent from the preceding description are efficiently attained and since certain changes may be made in carrying out the above method and in the compo¬ sitions set forth without departing from the scope of the invention, it is intended that all matter contained in the above description shall be interpreted as illus¬ trative and not in a limiting sense. It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described, and all state- ments of the scope of the invention which, as a matter of language might be said to fall therebetween. Now that the invention has been described, OMPI

Claims: Claims 1. A method for the preparation of hydrated emul¬ sifiers, said method comprising the steps of: a. selecting said emulsifier from the group consist¬ ing of fatty .acid partial esters of polyhydric alcohols, half esters of succinic acid of a mono-acylated polyalcohol alkoxylated condensates of monoglycerides, stearoyl 2 lact late and calcium and dodium slats thereof, alkoxy¬ lated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; b. heating said emulsifier until melted; c. adding water into said heated emulsifier; d. blending the water-emulsifier mixture; e. applying the blended mixture to a chiller; and f. removing said hydrated emulsifier containing about 2-15% by weight water of hydration from the chiller. 2. A method as in claim 1.further comprising freezing said hydrated emulsifier for about one hour and then grind¬ ing said frozen hydrated emulsifier to obtain a powdered hydrated emulsifier containing about 2-15% by weight water of hydration. 3. A method as in claim 1 further comprising grind¬ ing said hydrated emulsifier to obtain a powdered hydrated emulsifier containing about 2-15% by weight water of hydration. 4. A method as in claim 1 wherein said step of applying said blended mixture comprises pouring. 5. A method as in claim 1 wherein said step of applying said blended mixture comprises spraying. 6. A method as in claim 1 wherein said chiller comprises a roller chiller. OMPI 7. A method as in claim 1 wherein said chiller com¬ prises a belt chiller. 8. A method for the preparation of powdered, water dispersible shortening-hydrated emulsifier blends, said method comprising the steps of: a. selecting said shortening from the group consist¬ ing of at least partially hydrogenated vegetable and animal shortenings; b. selecting said emulsifier from the group consist- ing of fatty acid partial esters of polyhydric alcohols, half esters of succinic acid of a mono-acylated poly¬ alcohol, alkoxylated condensates of monoglycerides, stearoyl 2 lactylate and calcium and sodium salts there¬ of alkoxylated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; c. blending said shortening and said emulsifier together; d. heating said blend to about 80°C; e. adding water into said heated blend; and f. spraying the water-blend mixture through a spray nozzle into a cooling chamber to obtain said pow¬ dered, water dispersible shortening-hydrated emulsifier blend containing about 2-15%by weight water of hydration and at least 0.1% by weight shortening. 9. A method as in claim 8 further comprising selecting said shortening from the group consisting of soybean oil, corn oil, peanut oil, cottonseed oil, palm oil, coconut oil, lard, tallow, and marine oil. 10. A method for the preparation of flavored, hydrated emulsifiers, said method comprising the steps of: a. selecting said emulsifier from the group con- OMPI /,. WIPO . sisting of fatty acid partial esters of polyhydric alcohols, half esters of succinic acid of a mono- acylated polyalcohol, alkoxylated condensates of mono- blycerides, stearoyl 2 lactylate and calcium and sodium salts thereof, alkoxylated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; b. heating said emulsifier until melted; c. adding a flavoring agent and water into said heated emulsifier; d. blending the flavor-water-emulsifier mixture; e. applying the blended mixture to a chiller; and f. removing said flavored, hydrated emulsifier containing about 2-15% by weight water of hydration and about 0.1-30% by weight flavoring agent from the chiller. 11. A method as in claim 10 wherein said step of applying said blended mixture comprising spraying through a spray nozzle into a cooling chamber. 12. A method as in claim 10 wherein said chiller comprises a roller chiller. 13. A method as in claim 12 wherein said step of applying said blended mixture comprises pouring. 14. A method as in claim 13 further comprising freezing said flavored, hydrated emulsifier for about one hour and then grinding said frozen flavored, hydrated emulsifier to obtain a powdered, flavored, hydrated emulsifier. 15. A method as in claim 13 further comprising grinding said flavored, hydrated emulsifier to obtain a powdered, flavored, hydrated emulsifier. OMPI 16. A method as in claim 12 wherein said step of applying said blended mixture comprises spraying. 17. A method as in claim 10 wherein said chiller comprises a belt chiller. 18. A method as in claim 17 wherein said step of applying said blended mixture comprises pouring. 19. A method as in claim 17 wherein said step of applying said blended mixture comprises spraying. 20. A method for the preparation of flavored, water dispersible, shortening-hydrated emulsifier blends, said method comprising the steps of: a. selecting said shortening from the group consist¬ ing of at least partially hydrogenated vegetable and animal shortenings; b. selecting said emulsifier from the group consist¬ ing of fatty acid partial esters of polyhydric alcohols, half esters of succinic acid of a mono-acylated polyalco¬ hol, alkoxylated condensates of monoglycerides, stearoyl 2 lactylate and calcium and sodium salts thereof, alkoxy- lated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; c. blending said emulsifier, a flavoring agent and water together; d. heating said shortening until melted; e. pumping said heated shortening through a conduit; f. injecting said emulsifier-flavor-water blend into the stream of said heated shortening; and g. spraying the emulsifier-flavor-water shortening mixture through a spray nozzle into a cooling chamber to obtain said flavored, water dispersible, shortening- hydrated emulsifier blend containing about 2-15% by weight water of hydration, about 0.1-30% by weight flavoring OMPI agent and at least about 0.1% by weight shortening. 21. A method as in claim 20 further comprising selecting said shortening from the group consisting of soybean oil, corn oil, peanut oil, cottonseed oil, palm oil, coconut oil, lard, tallow, and marine oil. 22. A method for the preparation of flavored, water dispersible, shortening-hydrated emulsifibr blends, said method comprising the steps of: a. selecting said shortening from the group consist¬ ing of at least partially hydrogenated vegetable and ani- mal shortenings; b. selecting said emulsifier from the group con¬ sisting of fatty acid partial esters of polyhydric al¬ cohols, half esters of succinic acid of a mono-acylated polyalcohol, alkoxylated condensates, stearoyl 2 lacty- late and calcium and sodium salts thereof, alkoxylated fatty acid partial esters of polyhydric alcohols, dia¬ cetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; c. blending said shortening and said emulsifier to- gether with the addition of a flavoring agens and water; d. heating the emulsifier-flavor-water-shortening mixture; e. applying the heated mixture to a chiller; and f. removing said flavored, water dispersible, shortening-hydrated emulsifier containing about 2-15% by weight water of hydration, about 0.1-30% by weight flavoring agent and at least about 0.1% by weight short¬ ening from the chiller. 23. A method as in claim 22 wherein said heating is sufficient to melt said mixture. 24. A method as in claim 22 wherein said heating is to about 70°C. OMP 25. A method as in claim 22 further comprising sel¬ ecting said shortening from the group consisting of soy¬ bean oil, corn oil, peanut oil, cottonseed oil, palm oil, coconut oil, -lard, tallow, and marine oil. 26. A method as in claim 22 wherein said chiller comprises a belt chiller. 27. A method as in claim 26 wherein said step of applying said heated mixture comprises pouring. 28. A method as* in claim 27 further comprising freezind said flavored, water dispersible, shortening- hydrated emulsifier for about one hour and then grind¬ ing said frozen material to obtain a powdered, flavored, water dispersible*, shortening-hydrated emulsifier. 29. A method as in claim 26 wherein said step of applying said heated mixture comprises spraying. 30. A method as in claim 22 wherein said chiller comprises a roller chiller. 31. A water dispersible, shortening-hydrated emul¬ sifier blend, said blend comprising: about 2-15% by wieght water of hydration; at least about 0.1% by weight shortening selected form the group consisting of at least partially hydrogenated vegetable and animal shortenings; and emulsifier selected from the group consisting of fatty acid partial asters of polyhydric alcohols, half esters of succinic acid of mono-acylated polyalcohol, alkoxylated condensates of monoglycerides, stearoyl 2 lactylate and calcium and sodium salts thereof, alkoxy¬ lated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; OMPI WIPO 32. A water dispersible, shortening-hydrated emul¬ sifier blend as in claim 31 wherein said shortening is selected from the group consisting of soybean oil, corn oil, peanut oil, cottonseed oil, palm oil, coconut oil, lard, tallow and marine oil. 33. A water dispersible, shortening-hydrated emul¬ sifier blend as in claim 32 comprising, by weight, about 7% water; about 63-70% cottonseed flakes and soybean oil in a ratio of about 2:1, and about 23-30% succinylated monoglyceride and distilled monoglyceride in a ratio of about 2:1. 34. A water dispersible, shortening-hydrated emul¬ sifier blend as in claim 32 comprising, by weight, about 6% water; about 63-70% cottonseed flakes and soybean oil in a ratio of about 2:1, and about 23-30% mono-digyl- cerides and propylene glycol mono stearate in a ratio of about 1:1. 35. A water dispersible, shortening-hydrated emul¬ sifier blend as in claim 32 comprising, by weight, about 5% water; about 49.2% palm oil; about 36.3% cottonseed flakes; and about 9.5% polyoxyethylene sorbitan mono¬ stearate. 36. A water dispersible, shortening-hydrated emul¬ sifier blend as in claim 32 comprising, by weight, about 6% water; about 86.5% hydrogenated soybean oil, and about 7.5% ethoxylated monodiglycerides. 37. A water dispersible, shortening-hydrated emul¬ sifier blend as in claim 32 comprising, by weight, about 7% water; about 79%. cottonseed oil; and about 14% sodium stearoyl 2 lactylate. 38. flavored, hydrated emulsifier composition, OM said composition comprising: about 2-15% by weight water of hydration; about 0.1-30% by weight flavoring agent; and emulsifier selected from the group consisting of fatty acid partial esters of polyhydric alcohols, half esters of succinic acid of a mono-acylated polyalcohol, alkoxylated condensates of monoglycerides, stearoyl 2 lactylate and calcium and sodium salts thereof, alkoxy¬ lated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alcohols, and mixtures of said emulsifiers; 39. A flavored, hydrated emulsifier composition as in claim 38 comprising, by weight, about 6% water; about 5% butter flavor; about 4% polyglycerate; and about 85% monoglyceride. 40. A flavored, water dispersible, shortening- hydrated emulsifier blend, said blend comprising: about 2-15% by weight water of hydration; about 0.1-30% by weight .flavoring agent; at least 0.1% shortening selected from the group consisting of at least partially hydro- genated vegetable and animal shortenings; and emulsifiers selected from the grup consisting of fatty acid partial esters of polyhydric alcohols, half esters of succinic acid of a mono-acylated polyalcohol, alkoxylated conden¬ sates of monoglycerides, stearoyl 2 lactylate and calcium and sodium salts thereof, alkoxylated fatty acid partial esters of polyhydric alcohols, diacetyl tartaric acid esters of fatty acid partial esters of polyhydric alco¬ hols, and mixtures of said emulsifiers. 41. A flavored, water dispersible, shortening- hydrated emulsifier blend as in claim 40 wherein said shortening is selected from the group consisting of soy¬ bean oil, corn oil, peanut oil, cottonseed oil, palm oil, coconut oil, lard, tallow and marine oil. OMPI ,. WIPO 42. A flavored, water dispersible, shortening- hydrated emulsifier blend as in claim 41 comprising, by weight, about 5% water; about 5% butter flavor, about 85% cottonseed oil; and about 5% polyoxyethylene sorbi- tan monostearate. 43. A flavored, water dispersible, shortening- hydrated emulsifier blend as in claim 41 comprising, by weight, about 5% water; about .1% garlic oil, about 80% cottonseed oil; and about 14.9% polyglycerate 60. 44. A flavored, water dispersible, shortening- hydrated emulsifier blend as in claim 41 comprising, by weight, about 7%water; about 30% butter flavor; about 58% cottonseed oil; and about 5% polyglycerate 60. OMPI

Inventors: JACKSON C
Applicants: SOUTHLAND CORP
Application year: 1980
Main classification: B01F17
IPC codes: A23D7, A23D9, A61K8, A61Q19, B01F17