Patent EP0265003A2 successfully refreshed from Google Patents.
EP0265003A2
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EP
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Water-in-oil emulsions with a reduced fat content, which are suitable for frying
Assignee: Unilever PLC
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Filing: 1987-10-09
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Granted: —
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Expires: 2007-10-09
Abstract
Abstract Reduced-fat, w/o emulsions, which are useful for frying, baking and spreading on bread, are produced from a thickened, proteinaceous aqueous phase, a fatty phase containing less than 75 wt.% of a fat and an emulsifier system containing an emulsifier promoting the formation of a fat-continuous emulsion and a mixture of phosphatides containing phosphatidyl choline and phosphatidyl ethanolamine in a ratio exceeding 3:1.
Inventors
- 👤 Leo Frans Vermaas
- 👤 Willem Jan Woestenburg
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-06 01:54
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/04; A23; A23D; A23D7/00; A23D7/003; A23D7/015
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
84 words
Water-in-oil emulsion comprising: (i) a fatty phase containing up to 75 wt.% of a fat; (ii) a thickened, proteinaceous, aqueous phase constituting at least 25% by weight of the total emulsion and containing a thickening agent or a gelling agent consisting of a protein or a mixture of a protein and a polysaccharide; and (iii) an emulsifier system comprising an emulsifier promoting the formation of a fat-continuous emulsion and a mixture of phosphatides containing phosphatidyl choline and phosphatidyl ethanolamine in a ratio exceeding 3:1.
Claim 2
Dependent Claim
84 words
Water-in-oil emulsion comprising: (i) a fatty phase containing up to 75 wt.% of a fat; (ii) a thickened, proteinaceous, aqueous phase constituting at least 25% by weight of the total emulsion and containing a thickening agent or a gelling agent consisting of a protein or a mixture of a protein and a polysaccharide; and (iii) an emulsifier system comprising an emulsifier promoting the formation of a fat-continuous emulsion and a mixture of phosphatides containing phosphatidyl choline and phosphatidyl ethanolamine in a ratio exceeding 3:1.
Claim 3
Dependent Claim
16 words
Water-in-oil emulsion according to claim 1, wherein the level of fat ranges from 50-70% by weight.
Claim 4
Dependent Claim
25 words
Water-in-oil emulsion according to claim 1, wherein the fat contains at least 10% and preferably 15-25 wt.% crystallized fat within the temperature range of 15-30°C.
Claim 5
Dependent Claim
32 words
Water-in-oil emulsion according to claim 1, wherein the gelling agent is gelatin, said gelatin being present in an amount ranging from 0.1-6 wt.%, preferably from 0.5-2.5 wt.% based on the total emulsion.
Claim 6
Dependent Claim
19 words
Water-in-oil emulsion according to claim 1, wherein the gelling agent consists of native starch, modified starch or cross-linked starch.
Claim 7
Dependent Claim
84 words
Water-in-oil emulsion according to claim 1, wherein the emulsifier system comprises one or more saturated and unsaturated fatty acid, partial esters of glycerol or a polyglycerol, or partial esters of both glycerol and polyglycerol, wherein (a) the amount of unsaturated fatty acid ester ranges from 0.1-0.6 wt.%, preferably from 0.3-0.5 wt.%, (b) the amount of saturated fatty acid ester ranges from 0.1-0.4 wt.%, preferably from 0.3-0.5 wt.%, and (c) the ratio of saturated fatty acid ester to unsaturated fatty acid ester ranges from 0.2-1.8.
Claim 8
Dependent Claim
25 words
Water-in-oil emulsion according to claim 1, wherein the mixture of phosphatides contains phosphatidyl choline and phosphatidyl ethanolamine in a ratio ranging from 5:1 to 9:1.
Claim 9
Dependent Claim
25 words
Water-in-oil emulsion according to claim 1, wherein the mixture of phosphatides is the alcohol-soluble fraction obtained by extraction of native soybean lecithin with aqueous alcohol.
Claim 10
Dependent Claim
23 words
Water-in-oil emulsion according to claim 1, wherein the amount of the mixture of phosphatides ranges from 0.05-2 wt.% based on the total emulsion.
Claim 11
Dependent Claim
17 words
Water-in-oil emulsion according to claim 1, wherein the emulsifier system further comprises sodium and/or calcium stearoyl lactylate.
Claim 12
Dependent Claim
24 words
Water-in-oil emulsion according to claim 1, wherein the aqueous phase contains 0.1-3 wt.%, preferably 0.5-2.5 wt.%, based on the total emulsion, of sodium chloride.
Claim 13
Dependent Claim
37 words
A process for producing batters for bakery products, which comprises using the emulsions according to any one of the claims 1-11 as a substitute for the margarine or shortening component of the recipe for said bakery products.
Claim 14
Dependent Claim
17 words
Bakery products produced from batters obtained from emulsions as claimed in any one of the claims 1-11.
Claim 15
Dependent Claim
16 words
Use of the emulsions claimed in any one of the claims 1-11 as a frying fat.
References Cited (Backward Citations)
No citation records indexed.
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