Flavoured oil-in-water emulsions for food applications

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/24 (2006.01) A23C 9/13 (2006.01) A23C 9/137 (2006.01) A23C 9/15 (2006.01) A23C 13/12 (2006.01) A23C 13/14 (2006.01) A23C 21/06 (2006.01) A23C 21/08 (2006.01) A23D 7/00 (2006.01) A23D 7/005 (2006.01) A23J 1/20 (2006.01) A23J 3/08 (2006.01) A23L 1/0524 (2006.01) A23L 1/0562 (2006.01) A23L 1/22 (2006.01) A23L 1/226 (2006.01)

Patent

CA 2484987

The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour 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 stabiliser of these emulsions. These systems can be advantageously used for the flavouring of various food applications, in particular for dairy products.

La présente invention concerne une émulsion huile dans eau de beurre acide d'une substance lipophile capable d'imprimer, d'améliorer ou de modifier les propriétés de saveur d'une composition à laquelle elle est ajoutée. Ces émulsions sont particulièrement stables du fait de la présence d'une combinaison de pectine à teneur en méthoxyle élevée et de protéine de lactosérum dans leur phase continue, cette combinaison agissant comme un émulsifiant et un stabilisant de ces émulsions. On peut utiliser ces systèmes avec profit pour aromatiser des produits alimentaires dans diverses applications, en particulier des produits laitiers.

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