초록 ▼

Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the t

Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the three emulsifier mixture is formed using about 1 to about 40 percent of a first emulsifier which has an HLB of about 6 to about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of 2 to about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of about 9 to about 22. The mesophase-stabilized emulsions and dispersions are highly stable and convey advantageous mouthfeel and flavor characteristics to the food products they are used in.

대표청구항 ▼

[ What is claimed is:] [1.] A mesophase-stabilized composition for use in low-fat and fat-free food products comprising an emulsifier mixture and an aqueous phase;wherein the emulsifier mixture comprises about 1 to about 40 percent of a first emulsifier which has an HLB of between about 6 and about

[ What is claimed is:] [1.] A mesophase-stabilized composition for use in low-fat and fat-free food products comprising an emulsifier mixture and an aqueous phase;wherein the emulsifier mixture comprises about 1 to about 40 percent of a first emulsifier which has an HLB of between about 6 and about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of between about 2 and about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of between about 9 and about 22.