Food-grade emulsions of water-oil or oil-water-oil type, have aqueous phase comprising hydrophilic thickener and oil phase comprising lipophilic surfactant and phytosterol

摘要

The emulsions consist of an aqueous phase comprising hydrophilic thickener and continuous oil phase comprising lipophilic surfactant and phytosterol. The emulsions of water/oil or oil/water/oil kind consist aqueous phase comprising hydrophilic thickener and continuous oil phase comprising lipophilic surfactant and phytosterol. Lipophilic surfactant is preferably present in concentration up to 0.4 wt.%, phytosterol at concentration 0.05-10 (preferably 0.1-1) wt.%, and hydrophilic thickener at concentration 0.1-5 (preferably 0.8-2) wt.% (per total wt. of emulsion). Aqueous phase may comprise 3-12 wt.% of dissolved salt (NaCl, KCl) and/or sugar (glucose, maltodextrin, fructose) and preferably contains sodium chloride, in amount 2-10 wt.% per total wt. of emulsion, and has pH below 4 (preferably 3-3.5). Aqueous phase may also comprise hydrophilic surfactant, in amount 0.01-5 (preferably 0.5-3) wt.%. The emulsion preferably contains disperse phase, in amount 30-70 (preferably 50-65) wt.%, and has viscosity (at shear 1/sec) below 5 Pa s (preferably below 2 Pa s). An Independent claim is also included for French dressing consisting of water/oil emulsion or oil/water/oil emulsion as claimed.