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Reduced oil emulsion with viscosity-building emulsifier

An emulsifier and emulsion technology, applied in the direction of edible oil/fat containing fatty acid ester, edible oil/fat with reduced calorie content/fat content, edible oil/fat, etc., can solve opaque, dull, and lack of full-fat products Sensory properties etc.

Inactive Publication Date: 2006-11-29
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Poor texture is invariably associated with reduced oil content in edible emulsions, resulting in food products that lack the organoleptic properties of full-fat products, as low-fat and low-calorie products have high levels (i.e., more than 3.8 wt%) of alternative oils for thickening agents like starches and gums
The replacement of oils with high levels of starch and gums is effective in minimizing the calories in the food, but unfortunately, results in the food being sticky in the mouth (difficult to dissipate) and looking very dull and opaque

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A low-fat mayonnaise food product having an edible emulsion of the invention is prepared by mixing the following phases:

[0056] A. Composition wt% **

[0057] Stable egg yolk (10.0% sodium chloride) 3.2~3.7

[0058] Sugar 2.40~3.10

[0059] Salt 2.00~2.50

[0060] Spice 0.08~0.13

[0061] β-carotene (1.0%) 0.01~0.03

[0062] Sodium caseinate 0.4~0.6

[0063] Tap water 7.0~10.0

[0064] B. Composition wt% **

[0065] Vegetable oil 29.0~35.0

[0066] C. Composition wt% **

[0067] Citrus Fiber * 0.22~0.26

[0068] Tap water 5.0~8.0

[0069] D. Composition wt% **

[0070] Tap water balance

[0071] E. Composition wt% **

[0072] Vinegar (12%) 1.8~2.2

[0073] Lactic acid (50%) 0.18~0.26

[0074] Phosphoric acid (85%) 0.05~0.07

[0075] Xanthan gum 0.1~0.3

[0076] Modified starch 2.5~3.5

[0077] * AQ+F Plus, commercially available from Herbstreith & Fox

...

Embodiment 2

[0082] Similar to the low-fat mayonnaise food made in Example 1, the test of surface gloss, visible firmness, viscosity and rate of dissipation is carried out as follows:

[0083] Give 15 trained judges 2.0mL commercially available real mayonnaise (75~80wt% oil), commercially available light mayonnaise (32~37wt% oil), and low-oil mayonnaise (30wt% oil) made with edible emulsion of the present invention % oil) samples. Taste the samples and rinse your mouth with water between each sample. The judges were also given canned mayonnaise of the type mentioned above for visual appearance evaluation.

[0084] real mayonnaise light mayonnaise low fat mayonnaise

[0085] Surface Gloss 11.47 10.57s.d. 11.49

[0086] Visible Firmness 10.45 11.45s.d. 10.13

[0087] Viscosity 8.37 9.00s.d. 12.10

[0088] Diffusion rate 12.21 11.49s.d. 12.10

[0089] s.d. indicates a statistically significant difference relative to real mayonnaise and low-fat mayonnaise according to the i...

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PUM

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Abstract

An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion have consumer acceptable appearances, viscosities and texture as well as sensorial properties consistent with full fat food products.

Description

technical field [0001] The present invention relates to fiber-containing edible emulsions. More particularly, the present invention relates to low oil emulsion compositions containing insoluble fibers, thickeners and viscosifying emulsifiers. For example, when the emulsions of the present invention are used to make low-fat mayonnaise compositions, the resulting low-fat mayonnaise compositions unexpectedly have the taste, viscosity, mouthfeel, and appearance of full-oil mayonnaise. Moreover, the edible emulsion containing insoluble fiber, thickener and thickening emulsifier of the present invention can be used as a base for dressings, soups, sauces, sauces, spreads, drinks, etc. in addition to mayonnaise And can be used in hot, cold and freezing applications. Background technique [0002] Edible emulsions are used as a base for many types of food products. For example, a mayonnaise composition typically includes an edible oil-in-water emulsion typically having 80-85 wt% oi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23D7/01A23D7/02A23D7/015A23L1/308A23L23/00A23L27/60A23L33/20
CPCA23L1/24A23D7/011A23D7/015A23D7/02A23L1/307A23L1/3081A23L27/60A23L33/20A23L33/22
Inventor L·J·S·阿奎诺J·M·比阿勒克S·M·梅尼可夫
Owner UNILEVER NV