Patent ID: 6033710
Filing Date: 2000-03-07
Classification: A23D,A23G,A23L,A23P,A23V

Abstract:
A mouthfeel and lubricity enhancing composition for low fat and non-fat food products comprising an aqueous gel matrix containing a dispersion of ester vesicles in water, wherein said ester vesicles are prepared from a homogeneous mixture of powdered esters that are dispersed in water and formed into an aqueous gel mixture, the powdered esters being a first ester which is diacetyl tartaric acid esters of mono fatty acid glyceride and a second ester having an HLB above about 10 and a melting point above about 100.degree. F., wherein said aqueous gel matrix contains from about 80% to about 98% of water and from about 2% to about 20% of the ester mixture.