Mouthfeel and lubricity enhancing composition
US6033710A · kind A · utility
8Cited by
10References
28Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 12, 1997 |
| Grant date | Mar 7, 2000 |
| Priority date | — |
| Expiry date | Sep 12, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.