Abraham Leenhouts;Farley Tio;Georg Christian Dol;Ronald Peter Potman
发明人:
Georg Christian Dol,Abraham Leenhouts,Ronald Peter Potman,Farley Tio
申请号：
US14344782
公开号：
US20140342080A1
申请日:
2012.08.27
申请国别(地区):
US
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； •wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, •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 •at most 45 wt. % of a fat phase, and •at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and •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 ê sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6.
