Spread Compositions TRIZ Cases
- Cryogenic Spray Crystallization for Stable Fat Dispersions
Atomized cryogenic fat crystallization cuts heating and cooling demand while producing free-flowing particles that stabilize oil dispersions.
- Cryogenic Spray Crystallization for Stable Fat Spreads
Pre-crystallized fat particles formed by cryogenic spray cut heating and cooling demand while improving spread stability and mouthfeel.
- Water-in-Oil Emulsion Composition for Frozen Cutting Workability
Fatty acid balance and hardness control keep this water-in-oil emulsion cuttable when frozen, avoiding thawing in professional use.
- Sweet Spread Water Activity Control for Shelf-Stable Sandwich Fillings
By tuning water activity to 0.89-0.91, this sweet spread limits moisture exchange with bread and stays smooth and shelf-stable for 15-25 days.
- Stearic Hardstock Fat Blend for Spreadable Water-in-Oil Emulsions
Controlled triglyceride ratios in a stearic hardstock improve margarine texture by limiting brittleness and graininess while preserving spreadability.
- Water-in-Oil Spread Composition Using Butter Stearin Without Emulsifiers
Butter stearin with a 37-45°C dropping point stabilizes a spreadable water-in-oil emulsion using vegetable oil without exotic fats or emulsifiers.
- Water-in-Oil Spread Processing With Recirculation and Low-Heat Mixing
A stirred tank with recirculation forms a stable water-in-oil spread below 40°C, cutting energy use and improving reworkability.