Foods having an oil phase thickened with an oil soluble polyester
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United States of America Patent
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Aug 11, 1992
Grant Date -
N/A
app pub date -
Sep 7, 1990
filing date -
Sep 7, 1990
priority date (Note) -
Expired
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Abstract
Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.
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