Food emulsion
AssigneeCadbury Holdings Limited
InventorsCarole Jean Elleman, Emilien Louis Joseph Esteve
Life of this patent
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Abstract
Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
Claims33
A confectionery water-in-oil emulsion comprising a fat phase;
- an emulsifier;
- and an aqueous phase;
- wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point;
- and a second non-tempering fat having a second melting point lower than the first melting point.
A method of making a confectionery water-in-oil emulsion, comprising
- blending a first tempering fat that can exist in more than one crystal form and having a first melting point, at a temperature above the first melting point, with a non-tempering second fat having a second melting point lower than the first melting point, to form a fat phase;
- mixing an emulsifier with the fat phase;
- providing an aqueous phase;
- mixing the fat phase and aqueous phase to form an initial emulsion;
- and
- cooling the emulsion to a temperature lower than the first melting point but greater than or equal to the second melting point thereby causing the first fat to adopt preferentially a single crystal form.
A confectionery emulsion comprising a fat phase and an aqueous phase, the fat phase comprising a first flavoring and the aqueous phase comprising a second flavoring, wherein the fat phase comprises a first fat that can exist in more than one crystal form and is present in the emulsion substantially in a single crystal form having a first melting point, and a second fat having a second melting point lower than the first melting point.
A confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the fat phase forms less than 6% of the emulsion and wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form and is present in the emulsion substantially in a single crystal form having a first melting point, and a second non-tempering fat having a second melting point lower than the first melting point.
A water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion has a savory flavor, and wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form and is present in the emulsion substantially in a single crystal form having a first melting point, and a second non-tempering fat having a second melting point lower than the first melting point.
A confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the emulsion is at least substantially sugar free, and wherein the fat phase comprises a first tempering fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point and a second non-tempering fat having a second melting point lower than the first.
A confectionery water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the fat phase comprises a first fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point, a second fat having a second melting point lower than the first melting point;
- and the aqueous phase comprises a flavoring.
A water-in-oil emulsion comprising a fat phase, an aqueous phase, and a powdered component;
- wherein the fat phase comprises a tempering first fat that can exist in more than one crystal form, present substantially in a single crystal form having a first melting point and a non-tempering second fat having a second melting point lower than the first;
- and the powdered component is distributed homogeneously throughout the fat phase.
Dependencies are inferred from the claim text.