Alcohol-stable, low ph-stable fat emulsion product

Details Alcohol-stable, low ph-stable fat emulsion product Alcohol-stable, low ph-stable fat emulsion product

C - Chemistry, Metallurgy

12

G

99/166

C12G 3/06 (2006.01) C12G 3/04 (2006.01)

Patent

CA 1175713

ABSTRACT OF THE DISCLOSURE This invention provides a dried fat emulsion concen- trate which contains a major proportion by weight of a water sol- uble carbohydrate, and an edible fat or oil, with the fat or oil particles being encapsulated with a lipophilic starch derivative. The dried emulsion concentrate when reconstituted with water forms an oil-in-water emulsion which is stable in the presence of a relatively high alcohol concentration and relatively high acid- ity, over a wide range of temperatures, including pasteurizing and freezing temperatures. The reconstituted emulsion is combined with wine having an alcohol concentration of 8%-20% (vol/wt) and a pH of about 2.5 to 5.0 to form a stable oil-in-water emulsion in the wine, thereby providing a unique wine based beverage having a creamy appearance and mouthfeel.

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