Emulsions

Details Emulsions Emulsions

1993-08-19

1994-12-06

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426602, 426613, A23L 139

Patent

active

053708962

ABSTRACT:
A rich and creamy sauce or soup is provided with a reduced fat content by incorporating the fat droplets in two populations, i.e. droplets above 10 microns and droplets below 5 microns, with the emulsion being substantially free of fat droplets between 5 and 10 microns.

REFERENCES:
patent: 5084295 (1992-01-01), Whelan et al.
patent: 5217742 (1993-06-01), Jones et al.

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