EP0011345A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Artificial cream-type food product and a process for the production thereof
Assignee: Assunzione O Variazione Mandato modiano & Associat
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Filing: 1979-11-13
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Granted: —
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Expires: 1999-11-13
Abstract
Abstract The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.
Inventors
- 👤 David Patrick Joseph Moran
- 👤 Peter William Halstead
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 19:49
CPC Classifications
A; A23; A23L; A23L9/00; A23L9/20; A23L9/22; A23L29/00; A23L29/20
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
14 words
Food product comprising a cuntinuous liquid aqueous phase and a dispersed gelled aqueous phase.
Claim 2
Dependent Claim
14 words
Food product comprising a cuntinuous liquid aqueous phase and a dispersed gelled aqueous phase.
Claim 3
Dependent Claim
37 words
Food product according to claim 1, in which the gel strength of the gelled aqueous phase ranges from 6 to 30 N/cm 2 as measured by the Instron apparatus, using it in the linear compression test mode.
Claim 4
Dependent Claim
22 words
Food product according to claim 1 or 2, in which the particles of the dispersed aqueous nhase are coated with linophilic material.
Claim 5
Dependent Claim
34 words
Food product to be used as a cream substitute according to any one of claims 1-3, in which the dispersed aqueous phase comprises gelled beads of an average diameter of 5 to 10 microns.
Claim 6
Dependent Claim
39 words
Food product according to any one of claims 1-4, in which gelled water beads are used that have been obtained by pouring a hot aqueous gel solution into a triglyceride oil and cooling and stirring the mass so obtained.
Claim 7
Dependent Claim
31 words
Food product according to any one of the preceding claims, containing 1-20% by weight of oil, 5-60 by weight of gelled aqueous phase and 40-94% by weight of liquid aqueous phase.
Claim 8
Dependent Claim
12 words
Food product substantially as hereinbefore described with particular reference to the Examples.
Claim 9
Dependent Claim
12 words
Food product substantially as hereinbefore described with particular reference to the Examples.
Claim 10
Dependent Claim
74 words
Process for preparing the food product as claimed in one or more of the preceding claims, which comprises preparing a hot aqueous solution of gellable material, poaring that solution into a triglyceride oil, setting the gellable material by coling and stirring the mass thus obtained, so as to obtaine gelled water beads suspended in the oil, separating the gelled beads from the excess of the oil and dispersing them in the liquid aqueous phase
Claim 11
Dependent Claim
30 words
Process according to claim 8, in which phase inversion of the gelled material in oil is achieved by adding additional water containing a suitable emulsifier and mildly stirring the mixture.
References Cited (Backward Citations)
No citation records indexed.
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