Non-frozen, low-fat food emulsions and processes thereof
AssigneeCharles Rupert T. Brown
InventorsCHARLES RUPERT T. BROWN, JENNIFER ELIZABETH HOMAN, MALCOLM GLYN JONES, MARK EMMETT MALONE, IAN TIMOTHY NORTON
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Abstract
Non-frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 wt % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed, thereby imparting the taste and mouthfeel of a full-fat emulsion.
Claims17
A non-frozen, low-fat food emulsion comprising a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules, wherein substantially all of the fat particles are located within the gel particles, and wherein at least 35% of the flavour molecules are located in a plurality of the gel particles to thereby delay the rate of release of the flavour molecules from the emulsion.
A process for the preparation of a non-frozen low-fat food emulsion comprising the steps of
- a) admixing fat and a gel-forming biopolymer to form a first liquid phase
- b) adding the first liquid phase to a second liquid phase which promotes gel formation of the biopolymer to form gel particles having particles of fat located therein
- c) mixing the gel particles with an aqueous phase and fat-soluble flavour molecules to form an aqueous-continuous emulsion.
Dependencies are inferred from the claim text.