公开(公告)号：US20130323395A1

公开(公告)日：2013-12-05

申请号：US13994891

申请日：2011-11-30

申请人： Johannes Robert Bons ,  Eckhard Flöter ,  Anne Marieke Meijer ,  Irene Erica Smit-Kingma

发明人： Johannes Robert Bons ,  Eckhard Flöter ,  Anne Marieke Meijer ,  Irene Erica Smit-Kingma

IPC分类号： A23D7/01

CPC分类号： A23D7/013 ,  A23D7/00 ,  A23D7/001

摘要： The present invention relates to a method of preparing an edible fat continuous emulsion spread comprising 10 to 85 wt % of a dispersed aqueous phase and 15 to 90 wt % of a fat phase, said fat phase comprising: —60 to 85 wt % of a combined amount liquid of liquid oil and structuring fat, —15 to 40 wt % of plant sterol esters, said method comprising the steps of: —preparing a mixture comprising at least part of the plant sterol esters and at least part of the liquid oil by subjecting the plant sterol esters to a temperature of at least the melting temperature of the plant sterol esters, —bringing the temperature of the mixture to a temperature below the melting point of the plant sterol esters, and —combining this mixture with at least part of the structuring fat, wherein the structuring fat is present as fat crystals. The invention further relates to an edible fat continuous emulsion spread obtainable by said method and the use of pre-crystallized structuring fat to lower the temperature at which a fat continuous emulsion spread comprising plant sterol esters breaks up in the mouth when consumed.

摘要翻译： 本发明涉及一种制备包含10〜85重量％的分散水相和15〜90重量％的脂肪相的食用脂肪连续乳液涂布的方法，所述脂肪相包含：-60-85重量％的 液体油和结构化脂肪的组合量液体，-15至40重量％的植物甾醇酯，所述方法包括以下步骤： - 通过以下步骤制备包含至少部分植物甾醇酯和至少部分液体油的混合物： 使植物甾醇酯至少达到植物甾醇酯的熔融温度， - 将混合物的温度降至低于植物甾醇酯熔点的温度，并将该混合物与至少部分 结构化脂肪，其中结构化脂肪以脂肪晶体存在。 本发明还涉及可通过所述方法获得的可食用脂肪连续乳液扩散，以及使用预结晶结构化脂肪来降低包含植物甾醇酯的脂肪连续乳液在饮食时在口中分解的温度。