Structured oil-in-water emulsion and food product comprising the same
AssigneeAak AB
InventorsJeroen Demeurisse, Alejandro Marangoni
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Abstract
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.
Claims26
An oil-in-water emulsion consisting of:
- i) from 1 to 8 wt. % emulsifier;
- ii) from 8 to 55 wt. % of sugar and/or sugar alcohol;
- iii) from 12 to 40 wt. % water;
- and
- iv) from 25 to 70 wt. % oil;
- wherein the emulsion is structured and
- the emulsifier consists of a non-ionic emulsifier and an ionic emulsifier, wherein the weight ratio of the non-ionic emulsifier to the ionic emulsifier is from 70:30 to 99:1.
A process for making an oil-in-water emulsion, comprising:
- i) preparing an oil phase by combining oil with the emulsifier, and heating the oil phase;
- ii) preparing an aqueous phase by combining water with a sugar component, and heating the aqueous phase;
- iii) combining the aqueous phase and the oil phase and mixing to form an emulsion;
- and
- iv) cooling the emulsion by means of a tubular cooler to form a solid comprising surfactant-encapsulated oil layers in a continuous aqueous phase;
- wherein the oil-in-water emulsion consists of:
- i) from 1 to 8 wt. % emulsifier;
- ii) from 8 to 55 wt. % of sugar and/or sugar alcohol;
- iii) from 12 to 40 wt. % water;
- and
- iv) from 25 to 70 wt. % oil;
- wherein the emulsion is structured and
- the emulsifier consists of a non-ionic emulsifier and an ionic emulsifier, wherein the weight ratio of the non-ionic emulsifier to the ionic emulsifier is from 70:30 to 99:1.
A food product comprising an oil-in-water emulsion consisting of:
- i) from 1 to 8 wt. % emulsifier;
- ii) from 8 to 55 wt. % of sugar and/or sugar alcohol;
- iii) from 12 to 40 wt. % water;
- and
- iv) from 25 to 70 wt. % oil;
- wherein the emulsion is structured and
- the emulsifier consists of a non-ionic emulsifier and an ionic emulsifier, wherein the weight ratio of the non-ionic emulsifier to the ionic emulsifier is from 70:30 to 99:1.
Dependencies are inferred from the claim text.