Monoglyceride emulsifier and method of making same

Claim 1

THE METHOD OF PREPARING A STABLE EMULSION OF MONOGLYCERIDE AND WATER WHICH COMPRISES (A) HEATING TO ABOUT 200*F. A DISTILLED MONOGLYCERIDE OF FAT-FORMING FATTY ACID, WHICH MONGLYCERIDE IS NORMALLY A SOLID AT ROOM TEMPERATURE, (B) SEPARATELY HEATING TO ABOUT 200*F. WATER, THE WEIGHT OF WHICH IS NOT LESS THAN THE WEIGHT OF THE MONOGLYCERIDE OR SUBSTANTIALLY GREATER, (C) SEPARATELY HEATING TO ABOUT 200*F. A VOLUME OF WATER IN WHICH IS DISSOLVED FRUIT PECTIN, (D) COMBINING THE WATER FIRST NAMED AND THE MONOGLYCERIDE BY INTRODUCING THE MONGLYCERIDE INTO THE WATER AND BEATING THE RESULTING GEL INTO A CREAMY MASS, (E) THEN ADDING THE PECTIN SOLUTION RAPDILY WHILE THE BEATING CONTINUES, AND (F) CONTINUING THE BEATING UNTIL THE MIXTURE HAS COOLED TO A LEVEL APPROXIMATELY 100*F., THE SOLUTION OF WATER AND PECTIN BEING SUFFICIENT THAT THE WEIGHT OF THE PECTIN CALCULATED AS A DRY POWDER IS IN THE RANGE OF 0.25% TO 2.5% OF THE WEIGHT OF THE TOTAL WATER IN THE MIX.

Claim 2

THE METHOD OF PREPARING A STABLE EMULSION OF MONOGLYCERIDE AND WATER WHICH COMPRISES (A) HEATING TO ABOUT 200*F. A DISTILLED MONOGLYCERIDE OF FAT-FORMING FATTY ACID, WHICH MONGLYCERIDE IS NORMALLY A SOLID AT ROOM TEMPERATURE, (B) SEPARATELY HEATING TO ABOUT 200*F. WATER, THE WEIGHT OF WHICH IS NOT LESS THAN THE WEIGHT OF THE MONOGLYCERIDE OR SUBSTANTIALLY GREATER, (C) SEPARATELY HEATING TO ABOUT 200*F. A VOLUME OF WATER IN WHICH IS DISSOLVED FRUIT PECTIN, (D) COMBINING THE WATER FIRST NAMED AND THE MONOGLYCERIDE BY INTRODUCING THE MONGLYCERIDE INTO THE WATER AND BEATING THE RESULTING GEL INTO A CREAMY MASS, (E) THEN ADDING THE PECTIN SOLUTION RAPDILY WHILE THE BEATING CONTINUES, AND (F) CONTINUING THE BEATING UNTIL THE MIXTURE HAS COOLED TO A LEVEL APPROXIMATELY 100*F., THE SOLUTION OF WATER AND PECTIN BEING SUFFICIENT THAT THE WEIGHT OF THE PECTIN CALCULATED AS A DRY POWDER IS IN THE RANGE OF 0.25% TO 2.5% OF THE WEIGHT OF THE TOTAL WATER IN THE MIX.