发明名称 |
Chilled nutritional emulsions |
摘要 |
Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10; wherein the nutritional emulsion has a first viscosity at 20° C of less than about 300 cps and a second viscosity at a temperature of from 0° C to 8° C that is at least about 50 cps higher than said first viscosity. Also disclosed is a process for the making the nutritional emulsion. The nutritional emulsions develop a surprisingly thick, creamy texture when chilled prior to use. |
申请公布号 |
AU2008343044(A1) |
申请公布日期 |
2009.07.09 |
申请号 |
AU20080343044 |
申请日期 |
2008.12.19 |
申请人 |
ABBOTT LABORATORIES |
发明人 |
EMILY A. STEPP;JOSEPH WALTON;KATI SHEARER;TERRY MAZER;JAMES WEN-LIU;CHRON-SI LAI |
分类号 |
A23L1/29;A23L1/035;A23L1/302;A23L1/304;A23L1/305;A23L2/38;A23L2/52 |
主分类号 |
A23L1/29 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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