Abstract 1. A METHOD OF PREPARING SOLID, FLEXIBLE, WATER DISPERSIABLE FOOD PIECES HAVING IMPACT STRENGTH AGAINST SHATTERING AND OF UNITARY CONSTRUCTION IN THAT ANY GIVEN 300 MM. PORTION THEREOF WILL HAVE SUBSTANTIALLY THE SAME UNIFORM DISTRIBUTION OF FOOD CONSTITUENTS AS ANOTHER PORTION THERE OF, SAID METHOD COMPRISING THE STEPS OF (A) PROVIDING MINUTE DROPLETS OF AN EDIBLE FAT ENCAPSULATED WITHIN A HARDENED SHELL OF A HYDROPHILIC FILM FORMER, (B) FORMING A STABLE DISPERSION COMPRISING IN PART AN EXTERNAL PHASE, SAID EXTERNAL PHASE COMPRISING A HOMOGENEOUS CONTINUOUS DISPERSION OF 10 PARTS BY WEIGHT OF A HYDROPHILIC FILM FORMER, AT LEAST 1 PART BY WEIGHT TO 70 PARTS BY WEIGHT OF AN EDIBLE HUMECTANT AND WATER, (C) INCORPORATING INTO SAID DISPERSION AS AN INTERNAL PHASE THEREOF, EDIBLE FAT GLOBULES IN TWO PHYSICAL FORMS, ONE FORM COMPRISING SAID FAT GLOBULES ENCAPSULATED WITHIN THE HARDENED SHELLS OF THE HYDROPHILIC FILM FORMER AND ADDITIONAL FAT GLOBULES FREE FROM SAID HARDENED COATINGS AND DISPERSED UNIFORMLY WITHIN THE EXTERNAL PHASE, THE TOTAL FAT BEING PRESENT IN AN AMOUNT RANGING FROM ABOUT 150 PARTS BY WEIGHT TO ABOUT 1 PART BY WEIGHT OF FAT FOR EACH 10 PARTS BY WEIGHT HYDROPHILIC FILM FORMER, THE FAT ENCAPSULATED WITHIN THE HARDENED SHELLS BEING PRESENT IN THE AMOUNT OF FROM ABOUT 1 PART FOR EACH 2 PARTS OF THE FREE FAT TO ABOUT 2 PARTS TO EACH 1 PART OF FREE FAT THE MINUTE DROPLETS OF EDIBLE FAT ENCAPSULATED WITHIN HARDENED SHELLS COMPRISE A NORMALLY LIQUID FAT AND THE FREE FAT COMPRISES A NORMALLY PLASTIC FAT AND AN EFFECTIVE AMOUNT OF AN EMULSIFIER IS ADDED TO THE DISPERSION TO REDUCE ENCAPSULATION OF THE FREE FAT AND REDUCE OIL LOSS OF THE FREE FAT DURING FORMING OF THE PIECES, AND (D) MAINTAINING THE MOSITURE LEVEL OF THE STABLE DISPERSION TO PROVIDE A FOOD PIECE HAVING A MOSITURE CONTENT FROM AT LEAST ABOUT 7% BY WEIGHT TO ABOUT 20% BY WEIGHT TO THUS PROVIDE A SOLID FOOD PIECE HAVING IMPACT STRENGTH AGAINST SHATTERING AND RETAINING ITS FLEXIBILITY THROUGHOUT STORAGE WITHOUT HAVING A ENDENCY TO LOSE FAT DURING FABRICATION AND FORMING INTO PIECES.
A METHOD OF PREPARING SOLID, FLEXIBLE, WATER DISPERSIABLE FOOD PIECES HAVING IMPACT STRENGTH AGAINST SHATTERING AND OF UNITARY CONSTRUCTION IN THAT ANY GIVEN 300 MM. PORTION THEREOF WILL HAVE SUBSTANTIALLY THE SAME UNIFORM DISTRIBUTION OF FOOD CONSTITUENTS AS ANOTHER PORTION THERE OF, SAID METHOD COMPRISING THE STEPS OF (A) PROVIDING MINUTE DROPLETS OF AN EDIBLE FAT ENCAPSULATED WITHIN A HARDENED SHELL OF A HYDROPHILIC FILM FORMER, (B) FORMING A STABLE DISPERSION COMPRISING IN PART AN EXTERNAL PHASE, SAID EXTERNAL PHASE COMPRISING A HOMOGENEOUS CONTINUOUS DISPERSION OF 10 PARTS BY WEIGHT OF A HYDROPHILIC FILM FORMER, AT LEAST 1 PART BY WEIGHT TO 70 PARTS BY WEIGHT OF AN EDIBLE HUMECTANT AND WATER, (C) INCORPORATING INTO SAID DISPERSION AS AN INTERNAL PHASE THEREOF, EDIBLE FAT GLOBULES IN TWO PHYSICAL FORMS, ONE FORM COMPRISING SAID FAT GLOBULES ENCAPSULATED WITHIN THE HARDENED SHELLS OF THE HYDROPHILIC FILM FORMER AND ADDITIONAL FAT GLOBULES FREE FROM SAID HARDENED COATINGS AND DISPERSED UNIFORMLY WITHIN THE EXTERNAL PHASE, THE TOTAL FAT BEING PRESENT IN AN AMOUNT RANGING FROM ABOUT 150 PARTS BY WEIGHT TO ABOUT 1 PART BY WEIGHT OF FAT FOR EACH 10 PARTS BY WEIGHT HYDROPHILIC FILM FORMER, THE FAT ENCAPSULATED WITHIN THE HARDENED SHELLS BEING PRESENT IN THE AMOUNT OF FROM ABOUT 1 PART FOR EACH 2 PARTS OF THE FREE FAT TO ABOUT 2 PARTS TO EACH 1 PART OF FREE FAT THE MINUTE DROPLETS OF EDIBLE FAT ENCAPSULATED WITHIN HARDENED SHELLS COMPRISE A NORMALLY LIQUID FAT AND THE FREE FAT COMPRISES A NORMALLY PLASTIC FAT AND AN EFFECTIVE AMOUNT OF AN EMULSIFIER IS ADDED TO THE DISPERSION TO REDUCE ENCAPSULATION OF THE FREE FAT AND REDUCE OIL LOSS OF THE FREE FAT DURING FORMING OF THE PIECES, AND (D) MAINTAINING THE MOSITURE LEVEL OF THE STABLE DISPERSION TO PROVIDE A FOOD PIECE HAVING A MOSITURE CONTENT FROM AT LEAST ABOUT 7% BY WEIGHT TO ABOUT 20% BY WEIGHT TO THUS PROVIDE A SOLID FOOD PIECE HAVING IMPACT STRENGTH AGAINST SHATTERING AND RETAINING ITS FLEXIBILITY THROUGHOUT STORAGE WITHOUT HAVING A ENDENCY TO LOSE FAT DURING FABRICATION AND FORMING INTO PIECES.
Claim 2
Independent Claim
347 words
A METHOD OF PREPARING SOLID, FLEXIBLE, WATER DISPERSIABLE FOOD PIECES HAVING IMPACT STRENGTH AGAINST SHATTERING AND OF UNITARY CONSTRUCTION IN THAT ANY GIVEN 300 MM. PORTION THEREOF WILL HAVE SUBSTANTIALLY THE SAME UNIFORM DISTRIBUTION OF FOOD CONSTITUENTS AS ANOTHER PORTION THERE OF, SAID METHOD COMPRISING THE STEPS OF (A) PROVIDING MINUTE DROPLETS OF AN EDIBLE FAT ENCAPSULATED WITHIN A HARDENED SHELL OF A HYDROPHILIC FILM FORMER, (B) FORMING A STABLE DISPERSION COMPRISING IN PART AN EXTERNAL PHASE, SAID EXTERNAL PHASE COMPRISING A HOMOGENEOUS CONTINUOUS DISPERSION OF 10 PARTS BY WEIGHT OF A HYDROPHILIC FILM FORMER, AT LEAST 1 PART BY WEIGHT TO 70 PARTS BY WEIGHT OF AN EDIBLE HUMECTANT AND WATER, (C) INCORPORATING INTO SAID DISPERSION AS AN INTERNAL PHASE THEREOF, EDIBLE FAT GLOBULES IN TWO PHYSICAL FORMS, ONE FORM COMPRISING SAID FAT GLOBULES ENCAPSULATED WITHIN THE HARDENED SHELLS OF THE HYDROPHILIC FILM FORMER AND ADDITIONAL FAT GLOBULES FREE FROM SAID HARDENED COATINGS AND DISPERSED UNIFORMLY WITHIN THE EXTERNAL PHASE, THE TOTAL FAT BEING PRESENT IN AN AMOUNT RANGING FROM ABOUT 150 PARTS BY WEIGHT TO ABOUT 1 PART BY WEIGHT OF FAT FOR EACH 10 PARTS BY WEIGHT HYDROPHILIC FILM FORMER, THE FAT ENCAPSULATED WITHIN THE HARDENED SHELLS BEING PRESENT IN THE AMOUNT OF FROM ABOUT 1 PART FOR EACH 2 PARTS OF THE FREE FAT TO ABOUT 2 PARTS TO EACH 1 PART OF FREE FAT THE MINUTE DROPLETS OF EDIBLE FAT ENCAPSULATED WITHIN HARDENED SHELLS COMPRISE A NORMALLY LIQUID FAT AND THE FREE FAT COMPRISES A NORMALLY PLASTIC FAT AND AN EFFECTIVE AMOUNT OF AN EMULSIFIER IS ADDED TO THE DISPERSION TO REDUCE ENCAPSULATION OF THE FREE FAT AND REDUCE OIL LOSS OF THE FREE FAT DURING FORMING OF THE PIECES, AND (D) MAINTAINING THE MOSITURE LEVEL OF THE STABLE DISPERSION TO PROVIDE A FOOD PIECE HAVING A MOSITURE CONTENT FROM AT LEAST ABOUT 7% BY WEIGHT TO ABOUT 20% BY WEIGHT TO THUS PROVIDE A SOLID FOOD PIECE HAVING IMPACT STRENGTH AGAINST SHATTERING AND RETAINING ITS FLEXIBILITY THROUGHOUT STORAGE WITHOUT HAVING A ENDENCY TO LOSE FAT DURING FABRICATION AND FORMING INTO PIECES.