Edible emulsion with reduced fat and cholesterol

An emulsion, emulsifier technology, applied in application, food preparation, food science and other directions, can solve problems such as high cholesterol

Inactive Publication Date: 2007-06-06
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high levels of egg yolk often result in mayonnaise compositions with high cholesterol

Method used

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Embodiment 1

Embodiment 2

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Abstract

An edible emulsion with a viscosity of 4,500 cps or higher is described. The edible emulsion has 75.0% by weight oil, or less, and less than 4.0% by weight liquid emulsifier. The edible emulsion has good color, texture and flavor characteristics and is substantially free of cholesterol and carbohydrates.

Description

Edible emulsion with reduced fat and cholesterol field of invention The present invention relates to an edible emulsion having reduced oil and cholesterol levels. More specifically, the present invention relates to an edible emulsion containing 75.0% by weight or less of oil, and generally less than 4.0% by weight of liquid emulsifier. The edible emulsions of the present invention are unexpectedly very good tasting, maintain a viscosity of at least about 4,500 centipoise in the absence of starch, and are substantially free of cholesterol and carbohydrates. Background of the invention Obesity is a concern for men, women and children in many countries. There is therefore a trend for food manufacturers to prepare products with reduced levels of fat in order to minimize calorie intake. Unfortunately, reduced fat products tend to have inferior properties (eg, flavor and texture properties) than those of full fat and calorie foods. For example mayonnaise compositions (typical...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L1/24A23L27/60
Inventor M·M·托博勒维斯基T·V·默罗拉S·M·默尔尼科夫D·J·哈姆F·M·米尤塞
Owner UNILEVER NV
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