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1. (WO2010143066) POLYMER GELATION OF OILS
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CLAIMS

1. An edible oleogel comprising an oil, ethylcellulose and a surfactant.

2. An oleogel according to claim 1, having a gelation temperature of from about 4O0C to about 900C

3. An oleogel according to any preceding claim wherein the oil is selected from the group consisting of Soybean oil, Canola oil, Corn oil, Sunflower oil, Safϊlower oil, Flaxseed oil, Almond oil, Peanut oil, Fish oil, Algal oil, Palm oil, Palm stearin, Palm olein, Palm kernel oil, High oleic soybean/canola/sunflower/safflower oils, Hydrogenated palm kernel oil, Hydrogenated palm stearin, Fully hydrogenated soybean/canola/cottonseed oils, High stearic sunflower oil, enzymatically and chemically interesterified oils, butteroil, cocoa butter, avocado oil, almond oil, coconut oil, and cottonseed oil.

4. An oleogel according to claim 3 wherein the oil is soybean oil or corn oil.

5. An oleogel according to any preceding claim wherein the surfactant is selected from the group consisting of Polyoxyethylene sorbitan monooleate (T ween 80),

Polyoxyethylene sorbitan monostearate (T ween 60), Sorbitan monooleate (SMO or Span 80), Sorbitan monostearate (SMS or Span 60), Glyceryl monooleate (GMO), Glyceryl monostearate (GMS), Glyceryl monopalmitate (GMP), Polyglyceryl ester of lauric acid -polyglyceryl polylaurate (PGPL), Polyglyceryl ester of stearic acid - polyglyeryl polystearate (PGPS), Polyglyceryl ester of oleic acid (PGPO) - Polyglyceryl polyoleate (PGPO), and Polyglyceryl ester of ricinoleic acid (PGPR) - Polyglyceryl polyricinoleate (PGPR).

6. An oleogel according to claim 5 wherein the surfactant is selected from the group consisting of SMS, GMS, SMO, GMO and PGPL.

7. An oleogel according to claim 5 wherein the surfactant is SMS.

8. An oleogel according to claim 1, wherein the surfactant is an ester of a saturated C12-C24 fatty acid with a polyhydric alcohol having four or more hydroxyl groups.

9. An oleogel according to any preceding claim, wherein the ethylcellulose-to-surfactant ratio is from 10: 1 to 1 : 1 w/w.

10. An oleogel according to any preceding claim having GVG" greater than about 1 when measured at IHz and 200C.

11. A food composition comprising an oleogel according to any of claims 1 to 10 and further comprising one or more carbohydrates, proteins, dietary fibers, or mixtures thereof.

12. A food composition according to claim 11 comprising a meat.

13. A food composition according to claim 12, which is ground meat product or a meat emulsion product.

14. A method of preparing an edible oleogel, said method comprising: a) preparing a mixture of food-grade ethylcellulose in an edible oil; b) adding a surfactant to the ethylcellulose and oil mixture; c) heating the ethylcellulose/oil/surfactant mixture to a temperature above the glass transition temperature of the ethylcellulose with mixing, and d) allowing the mixture to cool thereby forming said oleogel.

15. A method according to claim 14, for the preparation of an oleogel according to any of claims 1 to 10.

16. A method according to claim 14, said method comprising the steps of: a.) preparing a mixture of ethylcellulose, sorbitan monostearate (SMS) and an oil at a ratio of about 18:6:76 w/w/w, b) heating the mixture to a temperature above the glass transition temperature of the ethylcellulose polymer while mixing, and c) adding this stock to a reduced fat, heated food composition at 60°C to 90°C at 1 :3 to 1 :9(w/w) levels; and d) cooling the mixture to form said oleogel.