Use of Solid Fat To Modulate Texture Of Low-Fat Emulsions
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United States of America Patent
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Jul 30, 2015
app pub date -
Sep 20, 2013
filing date -
Sep 21, 2012
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Abstract
Spoonable, pourable, and/or spreadable dressings or edible continuous aqueous emulsions are provided that include a fat blend that is a specific balance of a solid fat portion or solid fat fraction (which may or may not be pre-crystallized) and a liquid fat portion in effective relative amounts, such that when the fat blend is added to dressings and edible continuous aqueous emulsions, lower fat versions effectively mimic the sensory, texture, viscosity, storage modulus, and/or yield stress of much higher fat dressings or emulsions.
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