use of solid fat to modulate texture of low fat emulsions.

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专利权人:

KRAFT FOOD GROUP BRANDS LLC

发明人:

BRUCE E. CAMPBELL,DENNIS ANN KIM,JOHNNY CASASNOVAS,ROBERT F. CLASS,SHAMSHER MAHAMMAD,WILLIAM H. SCHWIMMER,YAN WANG

申请号：

BR112015003037

公开号：

BR112015003037A2

申请日:

2013.09.20

申请国别(地区):

BR

年份:

2017

代理人:

摘要：

Spoonable, pourable, and/or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystallized) and a liquid fat portion in effective relative amounts, such that when the fat blend is added to dressings and edible continuous aqueous emulsions, lower fat versions effectively mimic the sensory, texture, viscosity, storage modulus, and/or yield stress of much higher fat dressings or emulsions.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/