Oil in water emulsion
AssigneeUnilever Bestfoods North America, Division of Conopco, Inc.
InventorsGabriel Lansbergen, Theodorus Stam
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Abstract
Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and whipping performance. The complex mixtures of triglycerides are preferably obtained via interesterification.
Claims10
Oil in water emulsion comprising emulsifier, and 5 to 40 wt % fat wherein the fat is characterised by a ratio of H2U (triglycerides of 2 saturated fatty acids with chain length of at least 16 carbon atoms and one cis-unsaturated fatty acid) in weight % on total fat divided by HM2 (triglycerides of one saturated fatty acid with chain length of at least 16 carbon atoms and two saturated fatty acids with chain length of 10 to 14 carbon atoms) in weight % on total fat, plus H2M (triglycerides of two saturated fatty acid with chain length of at least 16 carbon atoms and one saturated fatty acid with chain length of 10 to 14 carbon atoms)in weight % on total fat, is from 0.25 to 3.
Dependencies are inferred from the claim text.