CHRON-SI LAI,JOSEPH WALTON,KATI SHEARER,TERRY MAZER,JAMES WEN-LIU,EMILY A. STEPP
申请号：
BRPI0820810
公开号：
BRPI0820810A2
申请日:
2008.12.19
申请国别(地区):
BR
年份:
2015
代理人:
摘要：
Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10； wherein the nutritional emulsion has a first viscosity at 20° C of less than about 300 cps and a second viscosity at a temperature of from 0° C to 8° C that is at least about 50 cps higher than said first viscosity. Also disclosed is a process for the making the nutritional emulsion. The nutritional emulsions develop a surprisingly thick, creamy texture when chilled prior to use.
