Low fat spreads containing emulsion disruptors

Details Low fat spreads containing emulsion disruptors Low fat spreads containing emulsion disruptors

1985-12-03

1986-12-30

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

Fat or oil is basic ingredient other than butter in emulsion...

426607, A23D 300, A23D 302

Patent

active

046328416

ABSTRACT:
An edible water-in-oil emulsion useful as a low fat spread is provided which contains from about 10 to 900 ppm of an anionic or from about 10 to 75 ppm of a nonionic emulsion disruptor, the disruptors having an HLB from 9 to 20. Reduced salt levels, without adverse taste effects, are achieved by use of the emulsion disruptor. Alternatively, in the absence of salt level reductions, addition of an emulsion disruptor provides enhanced flavor perception to spreads.

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Lissant, K. J., "Emulsions and Emulsion Technology", Marcek Dekker, Inc., New York, 1974, pp. 264-267.
"Emulsions" by W. C. Griffin, Kirk-Othmer Encyclopedia of Chemical Technology (Third Edition), vol. 8, pp. 901-930.

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