Hydratable powders which form WOW emulsions
AssigneeUnilever Patent Holdings B.V.
InventorsDonald F. Darling, Martin J. Izzard, Kevin J. Povey
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Abstract
A hydratable powder capable of providing a duplex emulsion is of value in food products. The powder contains the components of the emulsion and may be prepared by spray drying, freeze drying or spray crystallization.
Claims12
A powder composition capable of hydration to form a duplex water-in-oil-in-water emulsion, comprising
- (i) from about 10% to about 80% by weight of an edible fat or oil component,
- (ii) an internal emulsion component which stabilises a water/oil emulsion having an HLB of not more than about 6 within the powdered fat component in an amount of from about 0.05% to about 10% by weight of the total product,
- (iii) an osmotic pressure component within the fat particles and associated with the internal emulsion component in an amount of about 0.05 to about 10% by weight of the total powder composition,
- (iv) an oil/water external emulsifier having an HLB of at least 8 and forming from 0.5% to 10% by weight of the total powder composition and present in the hydratable powder on the external surface of the oil or fat component particles,
- (v) a matrix structure agent on the external surface of the fat particles forming from about 5% to about 80% by-weiqht of the total product and
- (vi) not more than about 5% by weight of moisture in the rehydratable powder.
A powder composition according to any preceding claim wherein the fat/oil component is a fat having a melting point above 25.degree. C.
A powder composition according to any preceding claim wherein the water/oil emulsifier (ii) is present in an amount of at least about 0.5% by weight of the total product.
A powder composition according to any preceding claim wherein the water/oil emulsifier (ii) is present in an amount up to about 2% by weight of the total product.
A powder composition according to any preceding claim wherein the matrix structure agent forms up to about 55% of the total product.
A powder composition according to any preceding claim wherein the amount of moisture in the powder is not more than about 2%.
A food product containing, as an additive thereto from about 1% to about 60% hydratable powder composition capable of hydration to form a duplex water-in-oil-in water emulsion, comprising
- (i) from about 10% to about 80% by weight of an edible fat or oil component,
- (ii) an internal emulsion component which stabilises a water/oil emulsion having an HLB of not more than about 6 within the powdered fat component in an amount of from about 0.05% to about 10% by weight of the total product,
- (iii) an effective amount of an osmotic pressure component within the fat particles and associated with the internal emulsion component,
- (iv) an oil/water external emulsifier having an HLB of at least 8 and forming from 0.5% to 10% by weight of the total powder composition and present in the hydratable powder on the external surface of the oil or fat component particles,
- (v) a matrix structure agent on the external surface of the fat particles forming from about 5% to about 80% by-weight of the total product and
- (vi) not more than about 5% by weight of moisture in the rehydratable powder.
Dependencies are inferred from the claim text.