EP0257714A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Multifunctional, fat-continuous emulsions with a reduced fat content
Assignee: Unilever PLC
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Filing: 1987-08-21
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Granted: —
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Expires: 2007-08-21
Abstract
Abstract The invention relates to multifunctional edible w/o emulsions which can be used for both spreading and baking and have a reduced fat content of below 80% fat and preferably 50-70% fat. The invention is characterized by the use of an emulsifier system comprising mono fatty acid esters of both saturated and unsaturated fatty acids with a polyhydroxyl alcohol selected from the group comprising glycerol, polyglycerol or a mixture of both glycerol and polyglycerol, there being 0.l-0.4 wt.% saturated ester and 0.l-0.6 wt.% unsaturated ester in a ratio of from l.8 to 0.2. The use/advantage of the emulsifier system is both a lack of sogginess on baking and good spreading properties are achieved.
Inventors
- 👤 Roger M. Finlayson
- 👤 Harry Scharmann
- 👤 Leo Frans Vermaas
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-02 18:36
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D10/00; A21D10/04; A23; A23D; A23D7/00; A23D7/001; A23D7/003; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
158 words
A process for the preparation of a water-inoil emulsion, which process comprises blending together: (i) a fatty phase containing up to 75 wt.% of a fat containing at least l0% of crystallized fat within the temperature range of l5-30°C; (ii) a thickened, proteinaceous, aqueous phase constituting at least 25% by weight of the total emulsion and containing a thickening agent or a gelling agent consisting of a protein, a polysaccharide or mixtures thereof; and (iii) an emulsifier system comprising mono fatty esters of both saturated and unsaturated fatty acids with a polyhydroxyl alcohol selected from the group comprising glycerol, polyglycerol or a mixture of both glycerol and polyglycerol, wherein (a) the amount of unsaturated fatty acid ester ranges from 0.l-0.6 wt.%, preferably from 0.3-0.5 wt.%, (b) the amount of saturated fatty acid ester ranges from 0.l-0.4 wt.%, preferably from 0.3-0.5 wt.%, and (c) the ratio of saturated fatty acid ester to unsaturated fatty acid ester ranges from 0.2-l.8.
Claim 2
Dependent Claim
158 words
A process for the preparation of a water-inoil emulsion, which process comprises blending together: (i) a fatty phase containing up to 75 wt.% of a fat containing at least l0% of crystallized fat within the temperature range of l5-30°C; (ii) a thickened, proteinaceous, aqueous phase constituting at least 25% by weight of the total emulsion and containing a thickening agent or a gelling agent consisting of a protein, a polysaccharide or mixtures thereof; and (iii) an emulsifier system comprising mono fatty esters of both saturated and unsaturated fatty acids with a polyhydroxyl alcohol selected from the group comprising glycerol, polyglycerol or a mixture of both glycerol and polyglycerol, wherein (a) the amount of unsaturated fatty acid ester ranges from 0.l-0.6 wt.%, preferably from 0.3-0.5 wt.%, (b) the amount of saturated fatty acid ester ranges from 0.l-0.4 wt.%, preferably from 0.3-0.5 wt.%, and (c) the ratio of saturated fatty acid ester to unsaturated fatty acid ester ranges from 0.2-l.8.
Claim 3
Dependent Claim
18 words
Process according to claim l, wherein the level of fat is selected from the range 50-70% by weight.
Claim 4
Dependent Claim
20 words
Process according to claim l, wherein the fat contains from l5-25 wt.% crystallized fat within the temperature range of l5-30°C.
Claim 5
Dependent Claim
11 words
Process according to claim l, wherein the gelling agent is gelatin.
Claim 6
Dependent Claim
18 words
Process according to claim l, wherein the gelling agent consists of native starch, modified starch or cross-linked starch.
Claim 7
Dependent Claim
15 words
Process according to claim l, wherein the emulsifier system comprises calcium or sodium stearoyl lactylate.
Claim 8
Dependent Claim
28 words
Process according to claim l, wherein the ratio of saturated : unsaturated fatty acid ester of the glycerol or polyglycerol is selected from the range 0.3:l to l.3:l.
Claim 9
Dependent Claim
34 words
A process for producing batters for bakery products, which comprises using the emulsions prepared according to claim l as a substitute for the margarine or shortening component of the recipe for said bakery products.
Claim 10
Dependent Claim
16 words
A process for producing bakery products, which comprises using the batters prepared according to claim 8.
References Cited (Backward Citations)
No citation records indexed.
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