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
WO2009086054(A1)
申请公布日期
2009.07.09
申请号
WO2008US87597
申请日期
2008.12.19
申请人
ABBOTT LABORATORIES;LAI, CHRON-SI;WALTON, JOSEPH;SHEARER, KATI;MAZER, TERRY;WEN-LIU, JAMES;STEPP, EMILY, A.
发明人
LAI, CHRON-SI;WALTON, JOSEPH;SHEARER, KATI;MAZER, TERRY;WEN-LIU, JAMES;STEPP, EMILY, A.