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.
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申请公布号 |
US2009162517(A1) |
申请公布日期 |
2009.06.25 |
申请号 |
US20070962198 |
申请日期 |
2007.12.21 |
申请人 |
LAI CHRON-SI;WALTON JOSEPH E;LIU JIM-WEN R;SHEARER KATI E;STEPP EMILY A;MAZER TERRY B |
发明人 |
LAI CHRON-SI;WALTON JOSEPH E.;LIU JIM-WEN R.;SHEARER KATI E.;STEPP EMILY A.;MAZER TERRY B. |
分类号 |
A23C9/152;A23L1/035 |
主分类号 |
A23C9/152 |
代理机构 |
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代理人 |
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地址 |
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