Phase inverting low fat spreads
US4115598A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jun 8, 1977 |
| Grant date | Sep 19, 1978 |
| Priority date | — |
| Expiry date | Jun 8, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/015
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to emulsions of the low calorie type, i.e., water-in-oil type emulsions of a fat content of 35-65 percent. The emulsions contain a fat blend having a solids content of 10-35 percent at all temperatures from 10.degree.-20.degree. C, a difference in solids content at 10.degree. and 20.degree. C of no more than 10 percent and a solids content at 30.degree. C of less than 5 percent. Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well. The emulsion destabilizes at body temperature; the degree of destabilization is expressed by the "Phase Instability Temperature."
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.