Method for improving the performance of a food product
AssigneeUnilever Patent Holdings B.V.
InventorsFrederick William Cain, Gerald Patrick McNeill, Thomas M. Tongue JR.
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Abstract
Our novel invention concerns with a method for improving the oral properties and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product of a structured particulate system comprising one or more active component(s) in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.
Claims11
Method for improving the oral properties and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product of a structured particulate system comprising one or more active component(s) in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.
Food products with improved oral properties and/or with a better homogeneity and/or a fizzy effect upon use comprising an effective amount of a structured particulate of one or more solid active components in a matrix in a weight ratio of 1:99 to 99:1 and having a particle size of 25 to 500 micron.
Dependencies are inferred from the claim text.