OIL-IN-WATER EMULSIONS WITH LOW OIL CONTENT

PROVIDED ARE OIL-IN-WATER EMULSIONS WITH LOW OIL CONTENT THAT HAVE HIGH EMULSION STABILITY, WHIPPABILITY AND SHAPE RETENTION AFTER WHIPPING, THAT MELT WELL IN THE MOUTH, AND THAT HAVE EXCELLENT FLAVOR, DESPITE HAVING A LOW OIL CONTENT WHICH IS 10-40 WT% OIL COMPONENTS. THE OIL-IN-WATER EMULSIONS WIT...

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Bibliographische Detailangaben
Hauptverfasser:	ITO, KAZUTAKA, MIYABE, MASAAKI
Format:	Patent
Sprache:	eng
Schlagworte:	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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Beschreibung
Zusammenfassung:	PROVIDED ARE OIL-IN-WATER EMULSIONS WITH LOW OIL CONTENT THAT HAVE HIGH EMULSION STABILITY, WHIPPABILITY AND SHAPE RETENTION AFTER WHIPPING, THAT MELT WELL IN THE MOUTH, AND THAT HAVE EXCELLENT FLAVOR, DESPITE HAVING A LOW OIL CONTENT WHICH IS 10-40 WT% OIL COMPONENTS. THE OIL-IN-WATER EMULSIONS WITH LOW OIL CONTENT CONTAIN OILS, PROTEIN AND WATER, 10-40 WT% IS OIL COMPONENTS, 60% OR MORE OF THE OIL PHASE IS LAURIC OIL, AND THE EMULSIONS CONTAIN A SOLID OIL WITH A MELTING POINT OF 40-68°C AND AN IODINE NUMBER OF 40 OR LESS. THE LAURIC OIL IS A NON-TRANSESTERIFIED OIL, 0.5-5 WT%, WITH RESPECT TO THE ENTIRE OIL-IN-WATER EMULSION, IS A SOLID OIL, AND THE TOTAL SOLID COMPONENT IS 14-44 WT%.