Chilled nutritional emulsions

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/29 (2006.01) A23L 1/035 (2006.01) A23L 1/302 (2006.01) A23L 1/304 (2006.01) A23L 1/305 (2006.01) A23L 2/38 (2006.01) A23L 2/52 (2006.01)

Patent

CA 2707976

Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10; wherein the nutritional emulsion has a first viscosity at 20° C of less than about 300 cps and a second viscosity at a temperature of from 0° C to 8° C that is at least about 50 cps higher than said first viscosity. Also disclosed is a process for the making the nutritional emulsion. The nutritional emulsions develop a surprisingly thick, creamy texture when chilled prior to use.

L'invention concerne des émulsions nutritives qui comportent un corps gras, une protéine et des glucides. Les émulsions comprennent un complexe V ou une phase aqueuse comportant un surfactant de qualité alimentaire se complexant avec un polydextrose ayant un degré de polymérisation moyen d'environ au moins 10 ; l'émulsion nutritive présentant une première viscosité à 20°C inférieure à environ 300 cps, et une deuxième viscosité à une température de 0°C à 8°C qui est supérieure d'environ au moins 50 cps à la première viscosité. Un procédé pour fabriquer l'émulsion nutritive est également décrit. Les émulsions nutritives développent une texture étonnamment épaisse et crémeuse lorsqu'elles sont réfrigérées avant leur utilisation.

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