Lipton, Division of Conopco, Inc.

Ingrid Anne Appleqvist

Malcolm G Jones

Ian Timothy Norton

Mark Emmett Malone

Jennifer Elizabeth Homan

Charles Rupert Brown

Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat particles are located within the gel particles, and at least 35 w. % of the flavor molecules are located in a plurality of the gel particles. The rate of release of the flavor molecules from the emulsion is delayed and controlled following the gradual break down of the particles, thereby imparting the taste and mouthfeel of a full-fat emulsion.

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Shambrook, United Kingdom

Ingrid Anne Appleqvist