Frozen low-fat food emulsions
AssigneeGood Humor-Breyers Ice Cream, Division of Conopco, Inc.
InventorsAlex Aldred, Ingrid Anne Appelqvist, Charles Rupert Brown, Jennifer Elizabeth Homan, Malcolm Glyn Jones, Mark Emmett Malone, Ian Timothy Norton, Jeffrey Underdown
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Abstract
Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.
Claims15
A frozen low-fat food emulsion comprising a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules, wherein substantially all of the fat particles are located within the gel particles, and wherein at least 35% of the flavour molecules are located in a plurality of the gel particles to thereby delay the rate of release of the flavour molecules from the frozen emulsion.
Dependencies are inferred from the claim text.