Low-SAFA cream alternatives
AssigneeUnilever Patent Holdings B.V.
InventorsIain J. Campbell, Malcolm G. Jones, Anne C. Peilow, Paul T. Quinlan
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Abstract
Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N.sub.5 of the fat mixture ranges from 20 to 40 and the N.sub.35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.
Claims10
Whippable, water-continuous fat emulsion comprising 10-40 wt. % of a fat mixture obtained by blending of at least fats A and B;
- 0.01-2 wt. % of a thickener;
- 0.01-2 wt. % of an emulsifier system;
- 1-8 wt. % of a milk protein compound wherein the fat mixture obtained by blending of fats A and B comprises:
- 10-35 wt. % of a fat A that is low in SAFA and free from trans-acids, and
- 90-65 wt. % of fats B that are high in PUFA and low in SAFA, a solid fat content of the fat mixture at 5.degree. C. (N.sub.5)=20-40 and at 35.degree. C. (=N.sub.35) being less than 5 and the SAFA content of the fat mixture being less than 35 mol. % wherein the emulsion displays a whipping time, applying a Kenwood whipping machine, of less than 5 minutes, while its viscosity at 5.degree. C. and 100 s.sup.-1 ranges from 30-150 mPa.s, whereas the whipped structure, obtained after whipping, is characterized by an overrun of 140-230 and a Stevens value of 20-50.
Dependencies are inferred from the claim text.