Foods having an oil phase thickened with an oil soluble polyester
US5137743A · kind A · utility
24Cited by
16References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 7, 1990 |
| Grant date | Aug 11, 1992 |
| Priority date | — |
| Expiry date | Sep 7, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/26
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.