Water-in-oil emulsion spread

Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread, but that destabilize and release their flavor in the mouth and that can be prepared relatively e...

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Bibliographic Details
Main Authors NORTAN; IAN T, CAIN; FREDERICK W, JONES; MALCOLM G
Format Patent
LanguageEnglish
Published 17.04.1990
Subjects
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread, but that destabilize and release their flavor in the mouth and that can be prepared relatively easily despite the very low fat content, can be obtained by using as composition that is to constitute the aqueous phase, a gel-forming composition having a viscosity of at least 20 mPa.s when measured at 5 DEG C. and at a shear rate of 17090 sec.-1.
Bibliography:Application Number: US19870020423