Flavored oil-in-water emulsions for food applications
AssigneeFirmenich SA
InventorJean-Luc Gelin
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Abstract
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabilizer of these emulsions. These systems can be advantageously used for the flavoring of various food applications, in particular for dairy products. The emulsion can be used as is or can be dried to a powder prior to such use.
Claims6
A process for the preparation of a dry emulsion for imparting, improving, or modifying the flavor properties of a composition to which it is added, which process comprises dehydrating an oil-in-water emulsion of a lipophilic substance selected from the group consisting of a flavor ingredient or composition, a vegetable fat hydrolysate, an animal fat hydrolysate, and mixtures thereof, the substance being present for imparting, improving or modifying the flavor properties of a composition to which it is added, the emulsion comprising 70 to 95% by weight relative to the total weight of the emulsion of a continuous aqueous phase comprising a combination of high methoxyl pectin and whey protein, and 5 to 30% by weight relative to the total weight of the emulsion of a dispersed phase, wherein the high methoxyl pectin is present in an amount of from 0.10 to 4% by weight relative to the total weight of the emulsion and the whey protein is present in an amount of from 0.2 to 10% by weight relative to the total weight of the emulsion.
Dependencies are inferred from the claim text.