Water-in-oil dispersion and process for preparing such dispersio

Details Water-in-oil dispersion and process for preparing such dispersio Water-in-oil dispersion and process for preparing such dispersio

1992-06-26

1994-04-26

Paden, Carolyn

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...

426603, 426576, A23D 700

Patent

active

053065174

ABSTRACT:
The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.

REFERENCES:
patent: 4305970 (1981-12-01), Moran et al.
patent: 4389426 (1983-06-01), Reissmann et al.
patent: 4414236 (1983-11-01), Moran et al.
patent: 4591507 (1986-05-01), Bodor et al.
patent: 4849243 (1989-07-01), Sreenivasan et al.
patent: 4883681 (1989-11-01), Ernsting
patent: 4917915 (1990-04-01), Cain et al.
patent: 4943445 (1990-07-01), Norton et al.
patent: 4956193 (1990-09-01), Cain

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