Structured Fat System With Reduced Content In Or Free From Trans And Saturated Fatty Acids And Uses Thereof For The Preparation Of Foodstuffs
AssigneeCubiq Foods, S.L.
InventorsAndres Pablo MONTEFELTRO, Armando LARA CAMBIL, Raquel REVILLA SANCHEZ, Silvia BAENA CHICO, Nuria JIMENEZ GARCIA
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Abstract
The invention relates to a structured fat system for use in food applications. The invention also relates to the use of a structured fat system for reducing the trans- and saturated fat content of a food product.
Claims63
A method for obtaining a structured oil in the form of an oil-in-water (o/w) emulsion comprising the steps of
- (i) Contacting an oil with a emulsifier and at least one hydrocolloid, said emulsifier and said at least one hydrocolloid being provided in aqueous solution and
- (ii) Processing the mixture obtained in step (i) under conditions adequate for the dispersion of the oil in the aqueous solution to obtain the o/w emulsion.
- wherein the emulsifier is a denatured polypeptide selected from gelatine, pea protein, denatured collagen, albumin, casein, serum protein, soybean protein and rice protein and wherein the at least one hydrocolloid is a gum.
A structured oil system in the form of an o/w emulsion comprising a lipid phase (o) and a water phase (w), the lipid phase being dispersed inside the water phase wherein the oil phase is stabilized in the water phase by an emulsifier and at least a first hydrocolloid dissolved or dispersed in the water phase wherein the emulsifier is a denatured polypeptide selected from gelatine, pea protein, denatured collagen, albumin, casein, serum protein, soybean protein and rice protein and wherein the at least one hydrocolloid is a gum.
Dependencies are inferred from the claim text.