Low-fat emulsion processing

Details Low-fat emulsion processing Low-fat emulsion processing

A - Human Necessities

23

D

A23D 7/05 (2006.01) A23D 7/015 (2006.01) A23G 3/00 (2006.01) A23G 3/34 (2006.01) A23P 1/04 (2006.01)

Patent

CA 2182968

Fat continuous, low fat emulsions can be prepared by a process, comprising: (1) forming of a water continuous emulsion, having 10-30 wt. % fat, 5-57 wt. % of water and 13-85 wt. % of a remainder, mainly containing a thickener, a sweetener and/or a humectant, at a temperature above the melting temperature of the fat; (2) cooling the emulsion under a shear of 30-1500 s-1 applying a residence time of less than 2 min. during which cooling phase inversion occurs.

Procédé de préparation d'émulsions allégées en graisses, à phase continue en graisses, consistant: (1) à former une émulsion à phase continue en eau, composée de 10 à 30 % en poids de graisses, de 5 à 57 % en poids d'eau, le solde représentant 13 à 85 % en poids et comprenant principalement un épaississant, un édulcorant et/ou un humidifiant, à une température supérieure à la température de fusion de la graisse; (2) à refroidir l'émulsion en la soumettant à un cisaillement de 30 à 1500 s?-1¿ pendant un temps de séjour inférieur à deux minutes, refroidissement au cours duquel s'effectue la phase d'inversion.

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