| abstract |
Frozen low-fat food emulsions (e.g. ice cream) comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35 % of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion. |