Alcohol-stable, low ph-stable fat emulsion product

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material

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Details

426103, 426592, C12G 306, A23L 119, A23C 1100

Patent

active

043316891

ABSTRACT:
This invention provides a dried fat emulsion concentrate which contains a major proportion by weight of a water soluble carbohydrate, and an edible fat or oil, with the fat or oil particles being encapsulated with a lipophilic starch derivative. The dried emulsion concentrate when reconstituted with water forms an oil-in-water emulsion which is stable in the presence of a relatively high alcohol concentration and relatively high acidity, over a wide range of temperatures, including pasteurizing and freezing temperatures. The reconstituted emulsion is combined with wine having an alcohol concentration of 8%-20% (vol/wt) and a pH of about 2.5 to 5.0 to form a stable oil-in-water emulsion in the wine, thereby providing a unique wine based beverage having a creamy appearance and mouthfeel.

REFERENCES:
patent: 3098748 (1963-07-01), Noznick et al.
patent: 3159585 (1964-12-01), Evans et al.
patent: 3764346 (1973-10-01), Noznick et al.
patent: 4045589 (1977-08-01), Petrowski et al.
patent: 4146652 (1979-03-01), Kahn et al.
patent: 4242364 (1980-12-01), Buddemeyer et al.

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