Lipton, Division of Conopco, Inc.

Good Humor-breyers Ice Cream, Division of Conopco, Inc.

Unilever Plc

Unilever, N.v.

Jennifer Elizabeth Homan

Malcolm G Jones

Andrew Richard Cox

Ian Timothy Norton

Mark Emmett Malone

Charles R Brown

Jeffrey Underdown

Deborah Lynne Aldred

Andrew Baxter Russell

Ingrid Anne Appelqvist

Ingrid Anne Appleqvist

Alex Aldred

Charles Rupert Brown

James Francis Crilly

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.

Low-fat food emulsions having controlled flavor release and processes therefor

Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecules are located in a plurality of the gel particles. The rate of release of the flavour molecules from the frozen emulsion is delayed, thereby imparting the taste of a full-fat emulsion.

Frozen low-fat food emulsions

Growing community of inventors

Shambrook, United Kingdom

Jennifer Elizabeth Homan