【発明の名称】脂肪可溶性重合体および食品中でのそれらの使用

Japanese Patent JPH06506104

A

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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Zakus, Alexei
Funey, Robert Day
Akiba

JP51535991A

July 14, 1994

September 06, 1991

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Opta Food Ingredients Incorporated

A23D7/005; A23D7/01; A23D7/015; A23D7/00; A23D9/00; A23D9/007; A23D9/013; A23L1/308; A23L33/00; (IPC1-7): A23D9/00; A23D7/00; A23L1/29

Heiyoshi Odashima

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