Sensory and nutritionally modified food, and production method thereof

摘要

A process for the preparation of a in its sensory, and / or nutritional properties modified food products, comprising(a) providing an oil - in - water (o / w) - emulsion containing based on the total weight of the emulsion, the following components:(i) 0,2 – 10,0 w -% protein;(ii) 0,3 – 10,0 w -% polar polysaccharide, wherein the ratio of polysaccharide to protein 4 to 1 to 1 to 4 is;(iii) 0,1 – 60,0 w -% of a fat / oil - component;(iv) 0 w -% of a flavor providing oil - component;(v) 0 – 30,0 w -% polyol;(vi) 0 – 1,0 w -% of a flavoring agent;(vii) 0 w -% of an acid; whereinthe particle size of the dispersed oil - or fat droplets in the distribution maximum at x_50.3 ≤ 10 μm (hydrocarbons by median value); andthe dry mass of the emulsion between 5 and 60 w -%, and the emulsion is free of emulsifiers;(b) mixing of the emulsion with a food base for generating a food product, wherein the emulsion based on the said food base in a ratio of from 0,1 – 75 w -% is present, and the food is selected from the group consisting of milk - and dairy products, smoothies, confectionery, delicatessen products, soups, sauces, marinades, baby foods, ice products, meat products, bakery products or pasta.