Fat soluble polymers and their use in foods
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United States of America Patent
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Oct 11, 1994
Issued Date -
N/A
app pub date -
Apr 2, 1993
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 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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