Frozen low-fat food emulsions and processes therefor

Details Frozen low-fat food emulsions and processes therefor Frozen low-fat food emulsions and processes therefor

A - Human Necessities

23

L

A23L 1/22 (2006.01) A23D 7/015 (2006.01) A23D 7/02 (2006.01) A23G 9/32 (2006.01) A23L 1/00 (2006.01) A23L 1/05 (2006.01)

Patent

CA 2339591

Frozen low-fat food emulsions (e.g. ice cream) comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35 % of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

L'invention porte sur des émulsions glacées (par exemple des glaces alimentaires) à faible teneur en graisses comprenant une phase aqueuse continue et une phase dispersée comprenant des particules de graisse, des particules de gel et des molécules parfumées liposolubles. Presque toutes les particules de graisses se trouvent dans les particules de gel ainsi qu'au moins 35 % des particules de parfum. Du fait du retard de libération des molécules de parfum, l'émulsion glacée à le goût d'une émulsion à teneur normale en graisses.

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