Use of mesomorphic phases in food products
AssigneeVan den Bergh Foods Co., Division of Conopco, Inc.
InventorsIsaäc Heertje, Henricus Arnoldus Hendrickx, Albertje Johanna Knoops, Elias Cornelis Royers, Hessel Turksma
Life of this patent
Estimating the term…
Abstract
Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products.
Claims30
Finished foodstuff, cake batters not constituting finished foodstuffs, comprising bulk regions of a mesomorphic phase of edible surfactant which structures the finished foodstuff and less than 80% wt. edible oil, said surfactant being selected from the group consisting of edible monoglycerides, diglycerides, non-ionic phospholipids, non-fatty carboxylic acid esters of fatty acid esters, partial sugar-fatty acid esters, partial fatty acid esters of polyols, cationic surfactants, anionic surfactants and mixtures there, said finished foodstuff being selected from the group consisting of dressings, mayonnaise, spreads, whippable products, frozen desserts, cheese, sauces, liquid dairy products, dairy and non-dairy creams and toppings, said mesomorphic phase being a continuous phase or comprising 80 wt. % or more of water.
Dependencies are inferred from the claim text.