Water-continuous emulsions based on polysaccharides

Details Water-continuous emulsions based on polysaccharides Water-continuous emulsions based on polysaccharides

1993-02-25

1994-08-16

Pratt, Helen

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...

426573, 426575, 426604, 426613, A23D 700

Patent

active

053385616

ABSTRACT:
The invention concerns water-continuous emulsions having a fat content of 1-60 wt. %, and wherein the aqueous phase consists of a gelling polysaccharide capable of forming a gel while the shear modulus of the aqueous phase must fulfil specific requirements and while the gelling polysaccharides are present as microgels with a mean equivalent diameter of less than 100 .mu.m.
The emulsion is spoonable, meaning that it fulfils specific requirements as to yield value, Bingham viscosity and failure to stress.
The emulsions can be used in non-dairy creams, in dressings and mayonnaises.

REFERENCES:
patent: 4375512 (1983-03-01), Richmon
patent: 4917915 (1990-04-01), Cain et al.
patent: 5082684 (1992-01-01), Fung
patent: 5190781 (1993-03-01), Van Heteren
Copending appl'n: Campbell Ser No. 07/07/967,370-corresponding to EP 91/310,097.
Copending appl'n: Campbell-Ser. No. 07/971,529 corresponding to EP 91/310,098.
European Search Report & Annex.

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