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US 2021/0195909 A1Published application
Oil-in-water emulsion containing wheat flour and physically modified starch
AssigneeConopco, Inc., d/b/a UNILEVER
InventorsZaida Maria Salazar, Jurek Woller, Nicole Zwets
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Abstract
The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.
Claims10
A method for preparation of an oil-in-water emulsion wherein the method comprises the following steps:
- a) mixing water and wheat flour and physically modified starch at a temperature below 56° C.;
- b) heating the mixture from step a) from a temperature below 65° C. to a temperature ranging from 75° C. to 95° C., and keeping the mixture within that temperature range during a time period of at least 2 minutes;
- c) adding an acid to the mixture of step b), to a pH ranging from 3 to 5,
- d) adding oil to the mixture from step c) and dispersing the oil in the mixture;
- e) optionally homogenising the mixture of step d) to create an oil-in-water emulsion wherein the oil droplets have a surface weighted mean diameter D3,2 of less than 10 micrometer.
2 more elements
A method for preparation of an oil-in-water emulsion, comprising the steps of:
- a) mixing water and wheat flour at a temperature below 65° C., and heating the mixture to a temperature ranging from 75° C. to 95° C., and keeping the mixture within that temperature range during a time period of at least 2 minutes;
- and optionally subsequently cooling the mixture to a temperature below 70° C.;
- b) mixing water and physically modified starch at a temperature below 65° C., and heating the mixture to a temperature ranging from 75° C. to 95° C., and keeping the mixture within that temperature range during a time period of at least 2 minutes;
- and optionally subsequently cooling the mixture to a temperature below 70° C.;
- c) mixing the mixtures from steps a) and b) and optionally cooling the mixture to a temperature below 70° C.;
- d) adding an acid to the mixture of step c), to a pH ranging from 3 to 5,
- e) adding oil to the mixture from step d) and dispersing the oil in the mixture;
- f) optionally homogenising the mixture of step e) to create an oil-in-water emulsion wherein the oil droplets have a surface weighted mean diameter D3,2 of less than 10 micrometer.
5 more elements
Dependencies are inferred from the claim text.