Water-in-oil emulsion spread
US4917915A · kind A · utility
69Cited by
9References
18Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 2, 1987 |
| Grant date | Apr 17, 1990 |
| Priority date | — |
| Expiry date | Mar 2, 2007 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when spread, but that destabilize and release their flavor in the mouth and that can be prepared relatively easily despite the very low fat content, can be obtained by using as composition that is to constitute the aqueous phase, a gel-forming composition having a viscosity of at least 20 mPa.s when measured at 5.degree. C. and at a shear rate of 17090 sec..sup.-1.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.