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    PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS
    3.
    发明申请
    PROCESS TO MANUFACTURE EDIBLE LOW-FAT WATER-IN-OIL EMULSIONS 审中-公开
    制造可食用低脂肪水乳剂的方法

    公开(公告)号：US20140342080A1

    公开(公告)日：2014-11-20

    申请号：US14344782

    申请日：2012-08-27

    申请人： Georg Christian Dol ,  Abraham Leenhouts ,  Ronald Peter Potman ,  Farley Tio

    发明人： Georg Christian Dol ,  Abraham Leenhouts ,  Ronald Peter Potman ,  Farley Tio

    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。