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Priority claimed from US07/579,482external-prioritypatent/US5137743A/en
Application filed by Opta Food Ingredients IncfiledCriticalOpta Food Ingredients Inc
Publication of NO930821LpublicationCriticalpatent/NO930821L/en
Publication of NO930821D0publicationCriticalpatent/NO930821D0/en
Teksturiserte oljer og olje-kontinuerlige emulsjoner fremstilles ved å kombinere flytende oljer med spiselige polyesterpolymerer. De resulterende teksturiserte oljer og emulsjoner er gelerte substanser som har fettlignende konsistens som ligner de viskoelastiske egenskaper til fast fett, f.eks. smør, margarin eller hydrogenerte vegetabilske oljer, men som ikke inneholder noe mettet fett. Disse teksturiserte oljer og emulsjoner kan anvendes som erstatning for fast fett i matvareprodukter og til å lage smøreprodukter av høy kvalitet som inneholder reduserte mengder av mettet fett.Textured 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 similar to the viscoelastic properties of solid fats, e.g. butter, margarine or hydrogenated vegetable oils, but which do not contain any saturated fat. These textured oils and emulsions can be used as a substitute for solid fats in food products and to make high quality lubricants that contain reduced amounts of saturated fats.
NO930821A1990-09-071993-03-05
FAT SOLUBLE POLYMERS AND THE USE OF THESE IN FOODS
NO930821D0
(en)
Textured composition of fat blend, fat blend and foodstuff containing it, method for obtaining the properties of a food blend containing fat blend and use of fatty acid esters or mixtures thereof as texturizing agent in fat blend