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公开(公告)号：US20140342080A1
公开(公告)日：2014-11-20
申请号：US14344782
申请日：2012-08-27
IPC分类号： A23D7/005 , A23L1/0522
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 ê 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。 脂肪相的％，其中所述脂肪相包含液体油和结构化脂肪，其包括以下步骤：a。 提供包含胶凝体系的水相; b。 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中的任一步混合，或者当以 步骤a，b和c的任何组合本发明还涉及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，其中所述水相在5摄氏度时的粘度至多为100mPas，并且其中分散的水相为 其特征在于D3.3至多为20微米，Δigma为2.0以下，更优选为1.9以下，最优选为1.6以下。
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公开(公告)号：US07914839B2
公开(公告)日：2011-03-29
申请号：US10582600
申请日：2004-11-17
IPC分类号： A23D7/00
CPC分类号： A23D9/007 , A23D7/0053
摘要： Method for improving the spattering behavior of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
摘要翻译： 一种改善含有0-5wt。的烹调脂肪产品的飞溅行为的方法。 ％的分散水相包含步骤a。 选择含有0-5wt。 ％的分散水相，b。 选择具有允许研磨成粉末的稠度的脂肪不溶性植物物质，c。 将植物物质研磨成体积加权平均粒径（d4,3）的粉末，其选自1-2000＆micro; 将所得粉末以0.1-25重量％的量混合到烹饪脂肪产品中。 ％的产品，并使其均匀分散在整个产品。
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公开(公告)号：US20080305237A1
公开(公告)日：2008-12-11
申请号：US10582600
申请日：2004-11-17
CPC分类号： A23D9/007 , A23D7/0053
摘要： Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling to a powder, c. milling the vegetable matter to a powder having a volume weighted mean particle diameter (d4,3) selected from the range 1-2000 & micro; m, admixing the resulting powder to the cooking fat product in an amount of 0.1-25 wt. % on product and getting it evenly dispersed throughout the product.
摘要翻译： 一种改善含有0-5wt。的烹调脂肪产品的飞溅行为的方法。 ％的分散水相包含步骤a。 选择含有0-5wt。 ％的分散水相，b。 选择具有允许研磨成粉末的稠度的脂肪不溶性植物物质，c。 将植物物质研磨成体积加权平均粒径（d4,3）的粉末，其选自1-2000＆micro; 将所得粉末以0.1-25重量％的量混合到烹饪脂肪产品中。 ％的产品，并使其均匀分散在整个产品。
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