CA1083882A - Phase inverting low fat spreads - Google Patents
Phase inverting low fat spreadsInfo
- Publication number
- CA1083882A CA1083882A CA265,235A CA265235A CA1083882A CA 1083882 A CA1083882 A CA 1083882A CA 265235 A CA265235 A CA 265235A CA 1083882 A CA1083882 A CA 1083882A
- Authority
- CA
- Canada
- Prior art keywords
- emulsion according
- solids content
- emulsion
- fat
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Colloid Chemistry (AREA)
Abstract
Abstract of the Disclosure The invention relates to emulsions of the low calorie type i.e. water-in-oil type emulsions of a rat content of 35-65 per cent.
The emulsions contain a fat blend having a solids content of 10-35% at 211 temperatures from 10-20°C, a difference in solids content at 10°C and 20°C of no more than 10% and a solids content at 30°C of less than 5%.
Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well.
The emulsion destabilises at body temperature; the degree of destabilisation is expressed by the "Phase Instability Temperature", which is measured by a test described in the Specification.
The emulsions contain a fat blend having a solids content of 10-35% at 211 temperatures from 10-20°C, a difference in solids content at 10°C and 20°C of no more than 10% and a solids content at 30°C of less than 5%.
Monoglycerides, preferably of an iodine value of 20-100, are present and preferably oil-in-water emulsion promoting emulsifiers as well.
The emulsion destabilises at body temperature; the degree of destabilisation is expressed by the "Phase Instability Temperature", which is measured by a test described in the Specification.
Claims (19)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Emulsion comprising 50-65 per cent by weight of a dispersed aqueous phase of a pH value of 4-6 and 50-35 per cent by weight of a continuous fat phase containing a minor amount of partial glyceride emulsifier, the fat having a solids content of 10-35% at all temperatures from 10-20°C, a difference in solids content at 10 and 20°C of no more than 10% and a solids content at 30°C of less than 5%, the emulsion having a phase instability temperature, as hereinbefore defined, of 10-40°C.
2. Emulsion according to claim 1, in which the phase instability temperature is 20-35°C.
3. Emulsion according to claim 1, in which the solids content of the fat at 35°C is no more than 0.5%.
4. Emulsion according to any one of claims 1-3, in which the solids content of the fat at 35°C is no more than 0.1%
5. Emulsion according to any one of claims 1-3, in which the difference is solids content between 10 and 20°C is no more than 5%.
6. Emulsion according to claim 1, in which the partial glyceride content is from 0.1-0.8% by weight.
7. Emulsion according to claim 6, in which the partial glycerides are of fatty acids with 16-22 carbon atoms and have an iodine value of 20-100.
8. Emulsion according to claim 7, in which the iodine value is 30-60.
9. Emulsion according to claim 1, in which the weight ratio of fat : partial glycerides is from (50:1) to (500:1).
10. Emulsion according to claim 9, in which the weight ratio is from (100:1) to (300:1).
11. Emulsion according to claim 1, further comprising oil-in-water promoting emulsifiers.
12. Emulsion according to claim 7, in which the content of oil-in-water promoting emulsifiers is 0.02 to 0.6 per cent by weight.
13. Emulsion according to claim 11, in which the oil-in-water promoting emulsifiers are phosphatides.
14. Emulsion according to claim 13, in which the phosphatides contain 5-25% of monoacyl glycerophosphatides.
15. Emulsion according to claim 13, in which the phospha-tides are whole vegetable phosphatides and that the emulsion contains a fat blend having a solids content of 26-35% at 10°C.
16. Emulsion according to claim 11, in which the oil-in-water promoting emulsifiers are proteins.
17. Emulsion according to claim 16, containing up to 12% of proteins.
18. Emulsion according to claim 1, further comprising hydrocolloids in the aqueous phase.
19. Emulsion according to claim 18, in which the hydro-colloid content is from 0.1 to 1.5 per cent by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA265,235A CA1083882A (en) | 1976-11-09 | 1976-11-09 | Phase inverting low fat spreads |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA265,235A CA1083882A (en) | 1976-11-09 | 1976-11-09 | Phase inverting low fat spreads |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1083882A true CA1083882A (en) | 1980-08-19 |
Family
ID=4107231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA265,235A Expired CA1083882A (en) | 1976-11-09 | 1976-11-09 | Phase inverting low fat spreads |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1083882A (en) |
-
1976
- 1976-11-09 CA CA265,235A patent/CA1083882A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |