LAI, CHRON-SI,WALTON, JOSEPH,LIU, JIM-WEN R.,SHEARER, KATI
申请号：
CA2708764
公开号：
CA2708764C
申请日:
2008.12.19
申请国别(地区):
CA
年份:
2015
代理人:
摘要：
Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate,including: (A) an induced viscosityfiber system, and (B) a V-complex located within an aqueous phase of theemulsion and comprising a food grade surfactant complexedwith a polydextrose having an average degree of polymerization of at leastabout 10, wherein the nutritional emulsions havea first viscosity at 20° C of less than about 100 cps, a secondviscosity at a temperature of from 0° C to 8° C that is at leastabout 50cps higher than said first viscosity, and an induced viscosity of at leastabout 300 cps. The emulsions provide improved control overpostprandial hunger, especially for low calorie emulsions. The emulsions alsoprovide a thick, creamy texture when chilled.
