WATER-AND-OIL EMULSION AND PROCESS FOR PREPARING SUCH EMULSION
The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt.% fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the...
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| creator | JONES MALCOLM G NORTON IAN T |
| description | The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt.% fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain. The plastic bi-continuous emulsion according to the invention has a very low fat content and combines a number of the advantages of water- and fat-continuous plastic emulsions. Another aspect of the invention relates to a process for preparing the emulsion according to the present invention, said process comprising the steps of: (a) forming an oil-and-water mixture, (b) homogenizing the oil-and-water mixture under such conditions that an oil-in-water dispersion is obtained wherein the oil-droplets have a volume weighted mean diameter of less than 5 microns, and (c) cooling the oil-in-water under such conditions that coalescence of the oil-droplets is induced. e |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US5217742A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US5217742A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US5217742A3</originalsourceid><addsrcrecordid>eNrjZLALdwxxDdJ19HPR9ff0UXD1DfUJ9vT3UwAKKAQE-Tu7BgcruPkHAdmuAY5Bnn7uCsGhzh5wdTwMrGmJOcWpvFCam0HezTXE2UM3tSA_PrW4IDE5NS-1JD402NTI0NzcxMjRmLAKAL1SKYc</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>WATER-AND-OIL EMULSION AND PROCESS FOR PREPARING SUCH EMULSION</title><source>esp@cenet</source><creator>JONES; MALCOLM G ; NORTON; IAN T</creator><creatorcontrib>JONES; MALCOLM G ; NORTON; IAN T</creatorcontrib><description>The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt.% fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain. The plastic bi-continuous emulsion according to the invention has a very low fat content and combines a number of the advantages of water- and fat-continuous plastic emulsions. Another aspect of the invention relates to a process for preparing the emulsion according to the present invention, said process comprising the steps of: (a) forming an oil-and-water mixture, (b) homogenizing the oil-and-water mixture under such conditions that an oil-in-water dispersion is obtained wherein the oil-droplets have a volume weighted mean diameter of less than 5 microns, and (c) cooling the oil-in-water under such conditions that coalescence of the oil-droplets is induced. e</description><language>eng</language><subject>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</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930608&DB=EPODOC&CC=US&NR=5217742A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930608&DB=EPODOC&CC=US&NR=5217742A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JONES; MALCOLM G</creatorcontrib><creatorcontrib>NORTON; IAN T</creatorcontrib><title>WATER-AND-OIL EMULSION AND PROCESS FOR PREPARING SUCH EMULSION</title><description>The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt.% fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain. The plastic bi-continuous emulsion according to the invention has a very low fat content and combines a number of the advantages of water- and fat-continuous plastic emulsions. Another aspect of the invention relates to a process for preparing the emulsion according to the present invention, said process comprising the steps of: (a) forming an oil-and-water mixture, (b) homogenizing the oil-and-water mixture under such conditions that an oil-in-water dispersion is obtained wherein the oil-droplets have a volume weighted mean diameter of less than 5 microns, and (c) cooling the oil-in-water under such conditions that coalescence of the oil-droplets is induced. e</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1993</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLALdwxxDdJ19HPR9ff0UXD1DfUJ9vT3UwAKKAQE-Tu7BgcruPkHAdmuAY5Bnn7uCsGhzh5wdTwMrGmJOcWpvFCam0HezTXE2UM3tSA_PrW4IDE5NS-1JD402NTI0NzcxMjRmLAKAL1SKYc</recordid><startdate>19930608</startdate><enddate>19930608</enddate><creator>JONES; MALCOLM G</creator><creator>NORTON; IAN T</creator><scope>EVB</scope></search><sort><creationdate>19930608</creationdate><title>WATER-AND-OIL EMULSION AND PROCESS FOR PREPARING SUCH EMULSION</title><author>JONES; MALCOLM G ; NORTON; IAN T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US5217742A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1993</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JONES; MALCOLM G</creatorcontrib><creatorcontrib>NORTON; IAN T</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JONES; MALCOLM G</au><au>NORTON; IAN T</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WATER-AND-OIL EMULSION AND PROCESS FOR PREPARING SUCH EMULSION</title><date>1993-06-08</date><risdate>1993</risdate><abstract>The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt.% fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain. The plastic bi-continuous emulsion according to the invention has a very low fat content and combines a number of the advantages of water- and fat-continuous plastic emulsions. Another aspect of the invention relates to a process for preparing the emulsion according to the present invention, said process comprising the steps of: (a) forming an oil-and-water mixture, (b) homogenizing the oil-and-water mixture under such conditions that an oil-in-water dispersion is obtained wherein the oil-droplets have a volume weighted mean diameter of less than 5 microns, and (c) cooling the oil-in-water under such conditions that coalescence of the oil-droplets is induced. e</abstract><oa>free_for_read</oa></addata></record> |
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| 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 |
| title | WATER-AND-OIL EMULSION AND PROCESS FOR PREPARING SUCH EMULSION |
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