http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2012311832-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 |
| filingDate | 2012-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb2cfdf0858fdf8aaa9dbde82bd85cb4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1cf76488a5076b4bd8917a63f1861f6f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35890e7484268cfc0108f1b908914027 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21143746abd850fd9f99f4876418ac5b |
| publicationDate | 2014-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2012311832-A1 |
| titleOfInvention | Process to manufacture edible low-fat water-in-oil emulsions |
| abstract | The invention relates to a process for the manufacture of an edible low-fat water-in-oil emulsion comprising an aqueous phase and at most 45 wt. % of a fat phase, wherein said fat phase comprises liquid oil and structuring fat, comprising the steps of: a. providing an aqueous phase comprising a gelling system; b. providing fat powder comprising structuring fat; c. forming the edible low-fat water-in-oil emulsion by mixing said aqueous phase, said fat powder and liquid oil; ⋅ wherein the aqueous phase comprising a gelling system at step c has a viscosity of at most 100 mPas at 5 degrees Celsius, ⋅ and wherein the liquid oil may be mixed at any of steps a, b or c, or when mixed in parts in any combination at steps a, b and c The invention further relates to an edible low-fat water-in-oil emulsion comprising ⋅ at most 45 wt. % of a fat phase, and ⋅ at most 25 wt. % saturated fatty acids, based on the total weight of the fat phase, and ⋅ a dispersed aqueous phase comprising a gelling system, wherein said aqueous phase has a viscosity of at most 100 mPas at 5 degrees Celsius, and wherein the dispersed aqueous phase is characterized by an D3,3 of at most 20 micrometer and an e^sigma of at most 2.0, more preferably of at most 1.9 and most preferably of at most 1.6. |
| priorityDate | 2011-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.