Use of a protein or polysaccharide containing oil such as liquid fat-in-water emulsion to prepare foodstuffs, preferably drinks, with a creamy consistency without oil fat droplet aggregation, and with a creamy taste sensation

摘要

Use of a protein or polysaccharide containing oil such as liquid fat-in-water emulsion with high water bonding for the preparation of foodstuffs, preferably drinks, with a creamy consistency without oil fat droplet aggregation, and with a creamy taste sensation. An independent claim is included for a method for the preparation of the protein and polysaccharide containing oil or liquid fat-in-water emulsion from a liquid fat or oil phase, preferably an aqueous phase with reduced bacteria content comprising mixing oil or liquid fat, e.g. medium chain triglycerides (MCT)- or sunflower oil and biopolymeric mixture containing an aqueous phase with proteins e.g. whey proteins and a polysaccharide, e.g. sodium carboxymethyl cellulose or amidiated low esterified pectin to an emulsion form, without adding acid; and lowering the pH-value of the obtained emulsion by adding preferred organic acid e.g. citric acid or ascorbic acid.