Non-frozen low-fat food emulsions and processes therefor

Details Non-frozen low-fat food emulsions and processes therefor Non-frozen low-fat food emulsions and processes therefor

A - Human Necessities

23

L

A23L 1/22 (2006.01) A23D 7/005 (2006.01) A23D 7/015 (2006.01) A23D 7/02 (2006.01) A23L 1/0522 (2006.01) A23L 1/0524 (2006.01) A23L 1/0526 (2006.01) A23L 1/0528 (2006.01) A23L 1/0532 (2006.01) A23L 1/054 (2006.01) A23L 1/0562 (2006.01) A23L 1/24 (2006.01) A23P 1/04 (2006.01)

Patent

CA 2280189

Non-frozen 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 35 wt.% 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, thereby imparting the taste and mouthfeel of a full-fat emulsion.

Des émulsions alimentaires non congelées à teneur réduite en matières grasses comprennent une phase aqueuse continue et une phase dispersée qui contient des particules de matière grasse, des particules de gel et des molécules d'arôme liposolubles. Presque toutes les particules de matière grasse se trouvent dans les particules de gel, 35 % au moins de la masse des molécules d'arôme se situant dans une pluralité de particules de gel. La vitesse de libération des molécules d'arôme de l'émulsion est retardée, ce qui confère à l'émulsion le goût et la sensation en bouche d'une émulsion à teneur normale en matières grasses.

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