초록 ▼

Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located i

Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

대표청구항 ▼

1. A frozen low-fat food emulsion comprising a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules, wherein substantially all of the fat particles are located within the gel particles, and wherein at least 35% of the flavour m

1. A frozen low-fat food emulsion comprising a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules, wherein substantially all of the fat particles are located within the gel particles, and wherein at least 35% of the flavour molecules are located in a plurality of the gel particles to thereby delay the rate of release of the flavour molecules from the frozen emulsion. 2. A frozen emulsion as claimed in claim 1 wherein at least 50% of the flavour molecules are located in a plurality of the gel particles. 3. A frozen emulsion as claimed in claim 1 wherein the gel particles are prepared from food-grade gelling biopolymers selected from proteins, galactans, galactomannans, glucomannans, galacturonates, glucans, uronates, exopolysaccharides, natural gum exudates, gelatin and mixtures thereof. 4. A frozen emulsion as claimed in claim 3, wherein the gel particles are prepared from food-grade gelling biopolymers selected from casein agar, iota-carrageenan, kappa-carrageenan, furcelleran, guar gum, locust bean gum, tara gum, fenugreek, konjac mannan, pectin, alginate, xanthan, gellan, gum acacia, gum arabic and mixtures thereof. 5. The frozen emulsion as claimed in claim 1 comprising greater than 0.005% and up to 30% wt % fat. 6. A frozen emulsion as claimed in claim 5 comprising 0.01 to 10 wt % fat. 7. A frozen emulsion as claimed in claim 6 comprising 0.1 to 8 wt % fat. 8. A frozen emulsion as claimed in claim 1 comprising from 0.1 to 60.0% by volume of gel particles. 9. A frozen emulsion as claimed in claim 8 comprising from 0.2 to 40.0% by volume of gel particles. 10. A frozen emulsion as claimed in claim 9 comprising from 0.25 to 30% by volume of gel particles. 11. A frozen emulsion as claimed in claim 1 wherein the gel particles have a volume average size of from 50 to 5000 microns. 12. A frozen emulsion as claimed in claim 11 wherein the gel particles have a volume average size of from 60 to 500 microns. 13. A frozen emulsion according to claim 1 wherein the emulsion is aerated and has an overrun of 5-200%. 14. A frozen emulsion according to claim 13 wherein the overrun is from 10-150%. 15. A composite food product comprising the frozen food emulsion of claim 1.