Low-fat food emulsions having controlled flavour release and...

Details Low-fat food emulsions having controlled flavour release and... Low-fat food emulsions having controlled flavour release and...

A - Human Necessities

23

L

A23L 1/22 (2006.01) A23D 7/00 (2006.01) A23D 7/005 (2006.01) A23D 7/015 (2006.01) A23D 7/02 (2006.01) A23G 9/32 (2006.01) A23L 1/05 (2006.01) A23L 1/24 (2006.01)

Patent

CA 2339651

Low-fat food emulsions 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 35w.% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.

Des émulsions alimentaires à faible teneur en matière grasse comprennent une phase aqueuse continue et une phase dispersée contenant des particules grasses, des particules de gel et des molécules d'arôme soluble dans la matière grasse; sensiblement toutes les particules grasses se situant dans les particules de gel, et au moins 35 % des molécules d'arôme sont situées dans une pluralité des particules de gel. La vitesse de libération des molécules d'arôme à partir de l'émulsion est différée et régulée après la décomposition graduelle des particules, conférant ainsi le goût et la sensation en bouche d'une émulsion à teneur totale en matière grasse.

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