US 12,453,355 B2
Emulsifier compositions, and methods of production and use
Laura Anne Williams, Oak Creek, WI (US); Michael Snarski, Kulpmont, PA (US); Jianhua Wang, Naperville, IL (US); and Michael Savidakis, Lindenhurst, IL (US)
Assigned to Vantage Specialty Chemicals, Inc., Gurnee, IL (US)
Filed by Vantage Specialty Chemicals, Inc., Gurnee, IL (US)
Filed on May 24, 2024, as Appl. No. 18/673,911.
Claims priority of provisional application 63/505,656, filed on Jun. 1, 2023.
Prior Publication US 2024/0397958 A1, Dec. 5, 2024
Int. Cl. A23D 9/02 (2006.01); A21D 2/14 (2006.01); A21D 2/16 (2006.01); A21D 13/80 (2017.01)
CPC A21D 2/16 (2013.01) [A21D 2/145 (2013.01); A21D 13/80 (2017.01)] 6 Claims
 
1. A method of producing an emulsifier blend for comestibles, comprising the steps of:
in a vessel, admixing water with citric acid, propylene glycol, lecithin, and polyglycerol ester to form an admixture while mixing at a first mixing rate during heating to an elevated temperature of at least about 150° F., wherein a vortex is formed in the admixture at the first mixing rate;
maintaining the vortex in the admixture while adding mono and diglycerides to the vessel and reheating to the elevated temperature;
maintaining the vortex in the admixture while adding sorbitan monostearate to the vessel and reheating to the elevated temperature,
wherein an emulsifier blend at the elevated temperature is formed in the vessel with the vortex maintained;
gradually decreasing a temperature of the emulsifier blend in the vessel while subjecting the emulsifier blend to a second mixing rate higher than the first mixing rate to maintain the vortex,
wherein the emulsifier blend contains at least 40 wt % water, and wherein water accounts for more of the emulsifier blend than any other component of the emulsifier blend.