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    PRODUCTION TECHNOLOGY OF FAT MIXES WITH REDUCED FAT CONTENT
    8.
    发明公开
    PRODUCTION TECHNOLOGY OF FAT MIXES WITH REDUCED FAT CONTENT 有权
    脂肪生产技术脂肪含量减少MIXES

    公开(公告)号：EP2869708A1

    公开(公告)日：2015-05-13

    申请号：EP13747532.3

    申请日：2013-07-03

    申请人： Uniwersytet Warminsko - Mazurski w Olsztynie ,  PMT TRADING SP.Z.O.O.

    发明人： STANIEWSKI, Boguslaw ,  BARANOWSKA, Maria ,  CHOJNOWSKI, Wladyslaw ,  BOHDZEWICZ, Krzysztof

    IPC分类号： A23C15/16 ,  A23D7/015

    CPC分类号： A23C15/16 ,  A23C13/14 ,  A23C13/16 ,  A23D7/015 ,  A23D7/02

    摘要： A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteurisation of the mixture, refrigeration, homogenisation, addition of starters, souring, introduction of the other condensing and flavour additives, thermisation, smoothing homogenisation, hot packing is characterised by the fact that pasteurised, normalised cream, supplemented or not with an addition of recombined cream, is completed with milk protein carriers and the entire mixture is submitted to thermal processing in 85-135°C for 10-180 seconds, degassed, cooled down to 30-55°C, supplemented with transglutaminase in solution or solid form, in a quantity of 0.1- 20.0 U/g of the protein, then the entire product is kept in this temperature for 15-70 minutes, followed by thermal processing in 70-92°C for 30-180 seconds, cooled down to approximately 72°C, homogenised and treated in a standard way by an addition - or not - of taste and flavour components, submission to thermisation, formation, packing and refrigeration. Transglutaminase is added separately to the thermally processed cream and to the thermally processed solution of milk protein carriers or to the thermally processed solution of milk protein carriers. Milk protein carriers can be: skimmed milk powder, whey powder, milk, condensed by evaporation or by means of membrane systems (UF, RO, microfiltration), concentrate/isolate of milk proteins, concentrate/isolate of whey proteins or their mixture. Recombined cream is added in a form of prepared mixture of skimmed milk and vegetable oils and/or animal fats and/or modified fats.

    PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS
    9.
    发明公开
    PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS 有权
    VERFAHREN ZUR HERSTELLUNG VON ESSBAREN WASSER-IN-ÖL-EMULSIONEN MIT GERINGEM FETTANTEIL

    公开(公告)号：EP2757891A1

    公开(公告)日：2014-07-30

    申请号：EP12750395.1

    申请日：2012-08-27

    申请人： Unilever N.V. ,  Unilever Plc.

    发明人： DOL, Georg, Christian ,  LEENHOUTS, Abraham ,  POTMAN, Ronald, Peter ,  TIO, Farley, Ferdinand

    IPC分类号： A23D7/005 ,  A23D7/015

    CPC分类号： A23D7/0056 ,  A23D7/015 ,  A23L29/212 ,  A23V2002/00

    摘要： The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; ⋅ wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, ⋅ and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising ⋅ at most 45 wt. % of a fat phase, and ⋅ at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and ⋅ a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an e^sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6.

    摘要翻译： 本发明涉及一种制造可食用的低脂油包水乳液的方法，其包含水相和至多45wt。 ％的脂肪相，其中所述脂肪相包含液体油和构造脂肪，包括以下步骤：a。 提供包含胶凝体系的水相; 湾 提供包含结构化脂肪的脂肪粉末; C。 通过混合所述水相，所述脂肪粉末和液体油形成可食用的低脂油包水乳液; •其中在步骤c中包含胶凝体系的水相在5摄氏度下具有至多100mPas的粘度，并且其中液体油可以在步骤a，b或c中的任一步骤混合，或者当在 步骤a，b和c的任何组合本发明还涉及一种可食用的低脂油包水乳液，其包含至多45wt。 ％的脂肪相，和•至多25wt。 ％饱和脂肪酸，基于脂肪相的总重量，和•包含胶凝体系的分散水相，其中所述水相的粘度在5摄氏度时至多为100mPas，并且其中分散的水相为 其特征在于D3.3至多为20微米，ΔΣ至多为2.0，更优选为至多1.9，最优选为至多1.6。