Satiety emulsions and food compositions

An emulsion and food technology, applied in dairy products, food science, milk preparations, etc., can solve the problem of no proof, and achieve the effect of simple production and good satiety effect

Inactive Publication Date: 2008-04-30
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Formulators of the above food and beverage product types have considered the above problems but have not proven to be easily overcome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0089] (v) Preparation of emulsion

[0090] The oil-in-water emulsions of the present invention may be produced by any suitable method. Suitable methods for producing such emulsions are well known to those skilled in the art.

[0091] A particularly suitable method of producing the emulsion has been found to be that the oil is added in at least a semi-molten state and slowly added to the emulsifier system under conditions of high shear while maintaining the molten state of the oil. It forms a dispersed phase of emulsifier in the oil, which is then slowly added to the water (heating it to at least the melting temperature of the oil), mixing under high shear conditions. The mixture is then homogenized with a pressure of 60-300 bar.

[0092] (vi) Incorporation into food and beverage products

[0093] The oil-in-water emulsions of the present invention may be incorporated into food and beverage products by any suitable method. For example the emulsion may be contacted with...

Embodiment 1

[0112] Example 1: Oil-in-Water Emulsion Containing Canola Oil and Hydrogenated Rapeseed Oil

[0113] Table 1 shows the oil-in-water emulsion containing unhydrogenated rapeseed oil (canola oil) and hydrogenated rapeseed oil in the present invention.

[0114] Table 1

[0115] Element

[0116] * 1 Commercially available unhydrogenated rapeseed oil called canola oil. The solid fat content in canola oil is detailed in Table 2 below.

[0117] * 2 The solid fat content of hydrogenated rapeseed oil is detailed in Table 2 below.

[0118] * 3 Contains 30wt% protein emulsifier, ie 1.5wt% protein emulsifier in the composition.

[0119] * 4Dimodan RT, from Danisco, Denmark., is based on a mixture of C16:0 / C18:0 and C18:1 monoglycerides and has an iodine value of about 50.

[0120] The solid fat content at 35°C of the oil used in Example 1 was determined as described above and the results are shown in Table 2. The 70 / 30 mixture of canola oil and canola oil used in Exam...

Embodiment 2

[0124] Example 2: Oil-in-Water Emulsion Containing Sunflower Oil or Canola Oil or Hydrogenated Soybean Oil

[0125] Table 3 shows the oil-in-water emulsions of the present invention containing unhydrogenated rapeseed oil (canola oil) or sunflower oil and hydrogenated soybean oil.

[0126] table 3

[0127] 2A

[0128] water

[0129] The solid fat content at 35°C of the oils used in Examples 2A and 2B was determined as described above, and the results are shown in Table 4. The 70 / 30 mixture of canola or sunflower oil and fully hydrogenated soybean oil used in Example 2 had a solid fat content of about 25% by weight at 35°C.

[0130] Table 4: % Solid Fat at 35°C

[0131] sunflower oil

[0132] The emulsion was prepared using the method used in Example 1.

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PUM

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Abstract

The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhydrogenated rapeseed oil and the emulsifier system preferably comprises milk protein and monoglycerides. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

Description

technical field [0001] The present invention relates to edible emulsions which provide a beneficial satiety effect and food and beverage products containing the emulsions. The emulsion has a specific solid fat content at 35°C and contains an emulsifier system comprising a specific type of emulsifier. The lotion, food and beverage are suitable for use in calorie-controlled meals and other weight management or weight loss programs. Background technique [0002] Over the past decade, the incidence of obesity and the number of people considered overweight has increased dramatically in countries adopting the so-called Western diet. Since obesity and overweight are generally considered to be associated with various diseases such as heart disease, high blood pressure, type 2 diabetes, and atherosclerosis, the aforementioned increase is a major health concern in the medical field as well as in individuals. In addition, being overweight is also considered unbeautiful by most Wester...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23D7/01A23D7/005A23C9/15
CPCA23D7/011A23D7/0053A23C9/1528A23D7/003
Inventor M·D·戈尔丁P·W·N·德格鲁特R·J·科帕特S·M·梅尔尼科夫E·G·佩兰
Owner UNILEVER NV
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