LOW-FAT WATER-IN-OIL EMULSION Russian patent published in 2020 - IPC A23D7/00 B01F17/52 

FIELD: food industry.

SUBSTANCE: invention relates to food and fat-and-oil industry. Low-fat water-in-oil emulsion (W/O) containing a fat phase in an amount of not more than 60 wt% with respect to the total weight of the emulsion, an aqueous phase distributed within the fatty phase, and an emulsifier composition, wherein said emulsifier composition contains an acetone-insoluble (AI) component containing phosphatidylcholine (PC), phosphatidyl inositol (PI), phosphatidylethanolamine (PE) and phosphatidic acid (PA), where the AI component is present in amount between 40 and 80 % with respect to the total weight of the emulsifier composition, wherein the PC is present in an amount of not more than 15.5 % based on the total weight of the emulsifier composition and wherein the emulsifier composition is characterized by a weight ratio R between 50 and 59 %, wherein coefficient R is determined by formula 1:

(Formula 1),

where PC + PI + PE + PA is sum of separate masses of corresponding components of AI component, and AI is total weight of AI component. Food product containing an emulsion as per any of the preceding items, selected from a group of products consisting of spreadable food products, glazes, light and low-fat mayonnaise products, fillers, sauce, sauces, fillings, meat-based products, bakery mixtures and milk-based products. Emulsifying composition containing an acetone insoluble (AI) component containing phosphatidylcholine (PC), phosphatidyl inositol (PI), phosphatidylethanolamine (PE) and phosphatidic acid (PA), where the AI component is present in an amount of between 40 and 80 % with respect to the total weight of the emulsifier composition, wherein the PC is present in an amount of not more than 15.5 % based on the total weight of the emulsifying composition and wherein said composition is characterized by weight ratio R between 50 and 59 %, wherein coefficient R is determined by (formula 1).

EFFECT: invention enables to obtain a low-fat emulsion of water-in-oil, which exhibits stability at low temperatures, and is also easily smeared.

13 cl, 3 dwg, 7 tbl, 12 ex