Granted Patent B2

US 9,756,868 · App. 14/616,526 · Granted Sep 12, 2017

Abstract

Claims (51)

1. An aeratable oil-in-water emulsion comprising a continuous aqueous phase and a dispersed oil phase, the aeratable emulsion comprising:

(a) 20-45 wt. % water;

(b) 4-40 wt. % oil;

(c) 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;

(d) 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; and

(e) 0-10 wt. % of other edible ingredients;

wherein the aeratable emulsion comprises at least 80% of the saccharides by weight of water, and when aerated to a specific gravity of 0.25-0.75, does not suffer from fluid drainage when kept under ambient conditions for two days.

2. The emulsion according to claim 1 , having a viscosity of at least 100 cP at 20° C. at 20 rpm.

3. The emulsion according to claim 1 , wherein the emulsion has a water activity of less than 0.95.

4. The emulsion according to claim 1 , comprising 25-42 wt. % water.

5. The emulsion according to claim 1 , wherein the oil comprises no more than 40 wt. % saturated fatty acid residues, calculated on total amount of fatty acid residues.

6. The emulsion according to claim 1 , wherein the oil has a solid fat content at 20° C. (N 20 ) of less than 20%.

7. The emulsion according to claim 1 , wherein the oil comprises at least 50 wt. % of vegetable oil selected from soybean oil, sunflower oil, rapeseed oil, cottonseed oil, linseed oil, maize oil, safflower oil, olive oil and combinations thereof.

8. The emulsion according to claim 1 , wherein the oil comprises at least 30 wt. % of lauric fat.

9. The emulsion according to claim 1 , comprising 5-30 wt. % oil.

10. The emulsion according to claim 1 , comprising at least 90% saccharides by weight of water.

11. The emulsion according to claim 1 , comprising at least 80% monosaccharides by weight of water, the monosaccharides being selected from fructose, glucose and combinations thereof.

12. The emulsion according to claim 1 , comprising 25-50 wt. % of the saccharides.

13. The emulsion according to claim 1 , wherein the cyclodextrin is alpha-cyclodextrin.

14. The emulsion according to claim 1 , comprising 4-10 wt. % of cyclodextrin.

15. The emulsion according to claim 1 , comprising 25-120% cyclodextrin by weight of the oil.

16. The emulsion according to claim 1 , comprising 0.03-1.2 wt. % of a cellulose derivative selected from carboxymethyl cellulose, hydroxypropyl cellulose and combinations thereof.

17. The emulsion according to claim 1 , comprising 0.2-4 wt. % of a starch component selected from starch, modified starch and combinations thereof.

18. The emulsion according to claim 1 , wherein the emulsion is pourable at 20° C.

19. An aerated oil-in-water emulsion comprising a continuous aqueous phase and a dispersed oil phase, the aerated emulsion comprising:

(a) 20-45 wt. % water;

(b) 4-40 wt. % oil;

(c) 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;

(d) 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; and

(e) 0-10 wt. % of other edible ingredients;

wherein the aerated emulsion comprises at least 80% of the saccharides by weight of water, has a specific gravity of 0.25-0.75, and does not suffer from fluid drainage when kept under ambient conditions for two days.

20. A foodstuff comprising 1-50 wt. % of the aerated emulsion according to claim 19 .

21. The foodstuff according to claim 20 , wherein the foodstuff is a product selected from cake, pie, custard, non-frozen dessert, frozen dessert, ice cream, fruit pieces and confectionary.

22. A method of preparing a foodstuff according to claim 20 , comprising heating the foodstuff comprising the aerated emulsion to a temperature in excess of 60° C. (140° F.) for at least 1 minute.

23. A process of preparing an emulsion according to claim 19 , comprising mixing oil and cyclodextrin to prepare an oil-and-cyclodextrin mixture, followed by mixing the mixture with one or more water-continuous components to produce an oil-in-water emulsion; and aerating the emulsion to a specific gravity of 0.25-0.75.

24. The emulsion according to claim 1 , comprising 5-20 wt. % oil.

25. The emulsion according to claim 1 , comprising 5-9 wt. % cyclodextrin.

26. The emulsion according to claim 1 , comprising 40-60 wt. % saccharides.

27. The emulsion according to claim 1 , comprising 25-30 wt. % water.

28. The emulsion according to claim 1 , comprising 80-180% of the saccharides by weight of water.

29. The emulsion according to claim 1 , wherein the saccharide is a monosaccharide.

30. The emulsion according to claim 1 , wherein the monosaccharide is provided as high fructose corn syrup.

31. The emulsion according to claim 1 , comprising 0.1-0.8 wt. % carboxymethyl cellulose.

32. The emulsion according to claim 1 , comprising 0.4-2.5 wt. % modified instant corn starch.

33. The emulsion according to claim 1 , comprising:

(a) 20-45 wt. % water;

(b) 5-20 wt. % oil;

(c) 3-9 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;

(d) 20-40 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, and combinations thereof; and

(e) 0-10 wt. % of other edible ingredients;

wherein the aeratable emulsion comprises at least 80-180% of the saccharides by weight of water.

Assignments (13)