METHOD FOR INTRODUCTION OF FAT-SOLUBLE AROMATIC COMPOUNDS INTO NO-FAT OR LOW-FAT FOOD PRODUCTS WHEREIN FAT COMPONENTS ARE REPLACED BY NONLIPID FAT SUBSTITUTES Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: mixture with fat-soluble aromatic compounds is heated to 104-180 F, homogenized at 2500-11000 psi and cooled below heating temperature thus producing emulsion of fat globules with fat-soluble aromatic compounds distributed therein. The produced emulsion of fat globules is used in the amount of up to 1 wt.-%. Fat component is represented by fat emulsion; fat globules are either milk fat, beef fat, lard, vegetable oils, emulsifier, polyesters or jujube oil while aromatic compounds are vanilla extract, vanilla, distillate of sour culture, lipolized oils, vegetable extracts of natural and artificial fatty aromatic substances, the fat emulsion and aromatic substances being used in the ratio of 1-50. EFFECT: higher efficiency. 3 dwg