GEORG CHRISTIAN DOL,ABRAHAM LEENHOUTS,RONALD PETER POTMAN,FARLEY FERDINAND TIO
申请号：
MX2014002887
公开号：
MX2014002887A
申请日:
2012.08.27
申请国别(地区):
MX
年份:
2014
代理人:
摘要：
The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system b. providing fat powder comprising structuring fat c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil â‹ wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, â‹ and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising â‹ at most 45 wt. % of a fat phase, and â‹ at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and â‹ a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an e^sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6.La invención se refiere a un proceso para la fabricación de una emulsión de agua en aceite de contenido bajo de grasa, comestible, que comprende una fase acuosa y cuando mucho 45 % en peso de una fase grasosa, en donde la fase grasosa comprende un aceite líquido y una grasa de estructuración, que comprende las etapas de: a. proveer una fase acuosa que comprende un sistema de gelificación b. proveer un polvo grasoso que comprende la grasa de estructuración c. formar la emulsión de agua en aceite de contenido bajo de grasa, comestible, por el mezclado de la fase acuosa, el polvo grasoso y el aceite líquido - en donde la fase acuosa que comprende un sistema de gelificación en la etapa c tiene una viscosidad cuando
