Patent ID: 9648895
Date: 2017-05-16
CPC Classifications: A23D,A23G,A23L,A23V

Claim:
1. A method for stabilizing an edible ultra high temperature (UHT)-treated oil-in-water emulsion, or a whipped edible UHT treated oil-in-water emulsion, comprising the step of mixing a processed vegetable fat with the aqueous phase to form said emulsion, wherein said processed vegetable fat comprises between 22% (w/w) and 34% (w/w) of trilaurin triglyceride based on the total amount of the triglycerides in said processed vegetable fat, wherein said UHT-treated oil-in-water emulsion comprises between 20% and 30% (w:w) of the processed vegetable fat, and wherein said edible UHT-treated oil-in-water emulsion further comprises between 0.01% (w/w) and 2% (w/w) of a sucrose ester, said sucrose ester comprising more than 70% of sucrose mono-stearate, and between 0.1% (w/w) and 1% (w/w) of a polysorbate, wherein the emulsion is whippable at room temperature to an overrun that is higher than 200% of incorporated air volume, and wherein after whipping the whipped product stays unchanged during 24 h at 20° C.