Low-fat water-in-oil emulsion

US10506819B2 · kind B2 · utility

Assignee

• CARGILL, INCORPORATED · US

Inventors

• Arnulf Schoeppe · Hamburg, DE
• Daniel Steiger · San Francisco, US
• Johan Guillaume Lucien Steyls · Tildonk, BE
• Susanne Tirok · Hamburg, DE
• Pauline Van Eesbeek · Neder-Over-Heembeek, BE

Key dates

• Filing date: Mar 17, 2016
• Grant date: Dec 17, 2019
• Expiry date: Jul 5, 2036

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C07F9/106
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt % relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier composition, said emulsifier composition comprising an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is in an amount of at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R of at most 65%, the ratio R being defined as (1) wherein PC+PI+PE+PA is the sum of the individual weights of the respective constituents of the AI component and AI is the total weight of the AI component.