초록

It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.

대표청구항 ▼

[ What is claimed is:] [1.] An edible fat-containing product having the textural characteristics of a margarine-type tablespread which is a stable homogeneous blend comprising an aqueous dispersion and an oil phase wherein said oil phase comprises about 92% to about 98.5% of a liquid fat which is li

[ What is claimed is:] [1.] An edible fat-containing product having the textural characteristics of a margarine-type tablespread which is a stable homogeneous blend comprising an aqueous dispersion and an oil phase wherein said oil phase comprises about 92% to about 98.5% of a liquid fat which is liquid at about 60.degree. F. and about 1.5% to about 8% of a wax, wherein said liquid fat consists of polyol fatty acid polyesters which are selected from the group consisting of sugar fatty acid esters and sugar alcohol fatty acid esters having at least five fatty acid ester groups, wherein said edible fat-containing product is prepared by a process comprising:(a) providing a mixture of said liquid fat and said wax, said mixture having from about 92% to about 98.5% of said liquid fat and from about 1.5% to about 8% of said wax;(b) heating said mixture with agitation to a temperature sufficient to melt said wax and to provide a homogeneous oil phase of said liquid fat and said wax;(c) adding said aqueous dispersion to said heated oil phase, said aqueous dispersion being added at a level of one part of said aqueous dispersion to from about 3 parts to about 5 parts of said oil phase to form a homogeneous blend;(d) first cooling said homogeneous blend under low shear agitation to a temperature intermediate between ambient temperature and the melting temperature of said wax; and(e) further cooling the homogeneous blend to refrigeration temperature under quiescent conditions;whereby the structure of said wax formed during said first cooling is not broken down during said further cooling and said homogeneous blend is formed into a stable edible fat-containing product having the textural characteristics of a margarine-type tablespread.