Low fat emulsion process
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United States of America Patent
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Aug 19, 1997
Issued Date -
N/A
app pub date -
Jun 11, 1996
filing date -
Mar 14, 1994
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Abstract
A water continuous fat emulsion is formed from 10-30 wt %. fat, 5-57 wt % water, 13-85 wt % of one of an acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavor, colorant, humectant or preservative by mixing the components at a temperature above the melting point of the fat. Then the emulsion is cooled at a shear of 30-1500 s.sup.-1 for less than two minutes while phase inversion occurs.
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