초록 ▼

Aqueous dispersions of plant sterols and other high melting lipids. The dispersions are useful in spreads and other food products. The dispersions provide structure to the food products and their use can permit minimization or elimination of saturated fats and trans fatty acids. The invention is als

Aqueous dispersions of plant sterols and other high melting lipids. The dispersions are useful in spreads and other food products. The dispersions provide structure to the food products and their use can permit minimization or elimination of saturated fats and trans fatty acids. The invention is also directed to a process for making the dispersions and to water and fat continuous spreads and other food products including the high melting lipids.

대표청구항 ▼

1. A food selected from the group consisting of water-continuous spreads, fat continuous spreads, bicontinuous spreads, dressings, beverages, dairy products, milk, cheese, yogurt, non-dairy coffee whiteners, beverages, confections and ice cream comprising an aqueous phase dispersion or suspension co

1. A food selected from the group consisting of water-continuous spreads, fat continuous spreads, bicontinuous spreads, dressings, beverages, dairy products, milk, cheese, yogurt, non-dairy coffee whiteners, beverages, confections and ice cream comprising an aqueous phase dispersion or suspension comprisinga) one or more high melting lipids having a mean size of 15 microns or lower, and b) a non-sterol emulsifier, the w/w ratio of emulsifier to high melting lipid in said aqueous phase being less than 1:2 wherein the melting lipids structure the food.