WO1993017582A1

WO1993017582A1 - Hydrocolloidal dispersion for foodstuffs, mixture therefor and resulting foodstuff

Info

Publication number: WO1993017582A1
Application number: PCT/BE1993/000012
Authority: WO
Inventors: Guy Muyldermans
Original assignee: Tessenderlo Chemie N.V.
Priority date: 1992-03-09
Filing date: 1993-03-08
Publication date: 1993-09-16
Also published as: BE1005742A3

Abstract

An esculent dispersion providing a plastic texture and including two or more hydrocolloids or hydrocolloid systems. Said dispersion consists of a first phase and a second, gelled phase, with the first phase forming a continuous phase in which the second phase is dispersed, for at least one temperature of 0-40 DEG C. The first hydrocolloid or hydrocolloid system is in a sufficient concentration to form a continuous phase which is immiscible with the second phase, whereby the second phase is dispersed in the first, said concentration of the first hydrocolloid or hydrocolloid system being a concentration for which the continuous phase is an ungelled phase. For example, the first system comprises galactomannan (guar, tara or locust bean gum), and the second system comprises gelatin optionally with pectin.

Description

Hydrocolloid dispersion for food, mixture for such dispersion and food thus obtained.

Edible dispersions to give texture are plastic dispersions which are used in the food industry to improve the texture of food compositions.

Such dispersions are known from document EP-A-0298561. These dispersions which can be used as a fat substitute (material used to replace the fat of a food or a part thereof and therefore to reduce the fat content of a food or a food composition) are consisting of two gelled phases, a first being dispersed in the second.

The first phase contains at least one gelling hydrocolloid of the aggregate forming type, such as a maltodextrin of low DE (Dextrose equivalent), while the second phase contains a gelling hydrocolloid different from starch, such as gelatin. In all the examples of EP-A-0298561, the continuous phase contains maltodextrin, an agent which affects the taste of the dispersion.

In addition, such a plastic dispersion of gelatin and maltodextrin has a white color which can negatively influence the color of the food composition, for example chocolate spread.

In an advantageous embodiment, the plastic dispersion according to the invention is transparent or translucent, so that the plastic dispersion, according to this embodiment, will have no negative influence on the color of the food or the food composition . In a preferred embodiment of the plastic dispersion according to the invention, the particles which are dispersed or distributed in the continuous phase have a diameter which is more or less constant or identical. In other words, the particle size dispersion of the plastic dispersion according to the invention is very limited.

The particle size dispersion can be measured by the following formula:

095% - 05%

[(095% + 05%) / 2]

in which "095% is a determined diameter for which 95% by weight of the particles of the dispersion have a diameter which is less than said determined diameter, and 05% is a determined diameter for which 5% by weight of the particles have a diameter which is less than the determined diameter.

The 5% -95% particle size dispersion of a preferred embodiment according to the invention is, for example, less than 1.

The dispersion according to the invention is an edible dispersion for giving texture to a food or a food composition which comprises two phases, namely a continuous non-gelled phase and a gelled phase which is dispersed or distributed in the continuous phase to at least a temperature between 0 and 40 ° C.

The plastic dispersion comprises at least two different hydrocolloids or hydrocooid systems (mixtures of hydrocoids), the concentration of the first hydrocolloid or hydrocooid system being sufficient to form a continuous phase which is incompatible with the second gelled phase. this is called in the literature as being a thermodynamic incompatibility resulting in a phase separation. The concentration of the first hydrocolloid or hydrocooid system is insufficient to form a continuous gelled phase.

The concentration of the first hydrocolloid or hydrocooid system is therefore a concentration for which the continuous phase is an ungelled phase. The concentration must therefore be lower than the critical concentration of said first hydrocolloid or first hydrocooid system, that is to say the minimum concentration for which the hydrocolloid or hydrocooid system forms a gelled phase. The minimum concentration depends on various factors such as hydrocolloids, additives (sugars, salts, emulsifiers, triglycerides).

Advantageously, the concentration of the first hydrocolloid or of the first hydrocooid system is a concentration for which, at at least a temperature between 5 and 20 ° C., the continuous phase is an ungelled phase in which the second phase is dispersed .

The first hydrocolloid or hydrocooid system is a hydrocolloid which cannot be gelled or which can form a gel only at very high concentrations. The second hydrocolloid or hydrocooid system can form a gel, that is to say that its concentration is sufficient to form a gelled phase at at least a temperature below 40 ° C. This concentration must therefore be greater than the critical concentration. Additional information regarding the determination of the critical concentration is given in EP-A-0298561.-.

The second phase which is dispersed in the first continuous phase essentially comprises or is essentially consisting of the second hydrocolloid or system of hydrocoids or the second hydrocolloid or system of hydrocoids is essentially present in the second phase. The second hydrocolloid or hydrocooid system is advantageously a protein or a mixture of proteins, preferably a gelatin or a mixture of gelatins.

The gelatins can be gelatins of type A, of type B or a mixture of these.

By way of gelatin, it is possible to use a gelatinizing gelatin that is cold soluble, that is to say at a temperature below 30 ° C.

The second hydrocolloid or hydrocooid system is advantageously a mixture of gelatin (s) and pectin.

Examples of early hydrocolloids are nonionic polysaccharides consisting essentially of galactose and mannose. Preferred polysaccharides are galactomannans, which correspond to the following formula:

where m = 1 _r 2 or 3, and n is an integer. The first hydrocolloid is so, for example, guar gum, tara gum, locust bean gum or a mixture of these.

Advantageously, the first hydrocolloid or hydrocooid system is a mixture containing galactomannan and an agent for increasing viscosity at high temperature, in particular cellulose ether.

In one embodiment, the first phase of the dispersion contains, predominantly, a system comprising a cold soluble galactomannan and a cellulose ether, while the second phase contains, predominantly, a system comprising a soluble gelling gelatin cold and pectin.

The invention also relates to a mixture for producing or preparing particular dispersions according to the invention. This mixture contains at least two hydrocolloids at least partially dried, preferably in the form of a powder. These hydrocolloids are intended, after adding a determined quantity of water and optionally after a heating and cooling step, to form a first continuous and non-gelled phase at a temperature below 40 ° C, preferably at 20 ° C , in which a second gelled phase is dispersed or distributed. Said mixture contains a sufficient quantity of the first hydrocolloid or hydrocooid system to form, after addition of a determined quantity of water and optionally after a heating and cooling step, a continuous phase which, at least at a temperature below 40 ° C, is incompatible with the second phase. The amount of said first hydrocolloid or first hydrocooid system is an amount for which, after adding said amount of water, the continuous phase is a non-gelled phase for at least one temperature between 0 and 40 ° C, advantageously for at least one temperature between 5 and 20 ° C, in particular between 10 and 15 ° C and preferably between 5 and 20 ° vs.

The first and second hydrocolloids or hydrocoid systems of the mixture are advantageously the hydrocolloids mentioned above.

Advantageously, the mixture for preparing a dispersion according to the invention contains at least two hydrocolloids, a first hydrocolloid or a first system of hydrocoids having a critical temperature below 5 ° C., while a second hydrocolloid or a second system of hydrocoids has a critical temperature greater than 15 ° C., the weight ratio of the first hydrocolloid or first system of hydrocoloids / second hydrocolloid or second system of hydrocoids being greater than 0.1: 1, advantageously between 0, 1: 1 and 1: 1, preferably between 0.3: 1 and 1: 1.

By critical temperature is meant the temperature below which the hydrocolloid in aqueous solution at 2% by weight forms a gel. The mixture or dispersion according to the invention advantageously contains one or more elusives.

Advantageously, the weight ratio of emulsifier / first and second hydrocolloid "or hydrocooid system is less than 1: 1. Preferred emulsifiers are lecithins, diacetyltartryl ester of mono-diglycerides (DATEM), ester polyglycerol and fatty acids, calcium and / or sodium stearoyl lactilate.

A preferred mixture according to the invention comprises gelatin, galactomannan and pectin. Through based on the total weight of gelatin, galactomannan and pectin, the mixture contains, for example, from 50 to 80% of gelatin and from 10 to 40% of galactomannan, the remainder being pectin. Advantageously, the mixture contains from 1 to 40%, in particular from 5 to 25% of pectin relative to the weight of gelatin, galactomannan and pectin.

The first hydrocooid system is advantageously a system which, as such, forms a continuous phase for temperatures below 40 ° C. and exhibits an increased viscosity at a temperature above 50 ° C. relative to its viscosity measured at 20 ° C.

As an example, the first hydrocooid system can be:

- a galactomannan

- a mixture of galactomannans

- galactomannan + cellulose ether while the second hydrocooid system can be:

- a gelatin

- a mixture of gelatins

- a cold soluble gelatinizing gelatin

- gelatin + pectin - cold soluble gelling gelatin + pectin.

Other characteristics and details of the invention will emerge from the following detailed description in which reference is made to examples of preparation. EXAMPLE 1.-

A dry mixture of gelatin (71.5%) and locust bean gum (28.5%) was mixed with water to obtain a composition containing 1.5% by weight of gelatin and 0.6 % by weight of locust bean gum. After heating the composition to 85 ° C and cooling it to 10 ° C, a dispersion was obtained which consisted of two phases, namely a first continuous non-gelled phase and a second gelled phase which was dispersed in the first phase.

Gelatin was mainly present in the second phase, while locust bean gum was mainly present in the continuous phase.

The diameter of the particles which were dispersed in the first phase is given in the following table.

The particle diameter distribution was therefore very limited.

The particle distribution factor (for 90% of these) was equal to: 18 μm - 6 μm

2 x ≈ 1

18 μm + 6 μm

The dispersion thus obtained had plastic properties. EXAMPLE 2.-

A dispersion which contained 2% gelatin and 0.6% locust bean gum was prepared as described in Example 1. EXAMPLES 3 TO 5.-

Dispersions of gelatin and guar gum were prepared as follows.

The gelatin and guar gum were mixed with cold water. After heating the mixture to 85 ° C to ensure dissolution of the gelatin in water, the mixture was cooled to 10 ° C for

16 hours.

The gel strength G of the dispersions was measured using a Stevens texture measuring device.

(cylindrical element 2.54 cm in diameter, displacement of the element in the dispersion over a distance of 4 mm with a speed of 1 mm / s).

The viscosity of the dispersions was measured at 20 ° C for different speeds of rotation.

The following table gives the gel strength G and the viscosity V of the dispersions.

EXAMPLES 6 TO 11.-

Salad dressings were prepared as follows.

A dispersion was prepared by mixing gelatin, locust bean gum, salt, lecithin and sugar with water and vinegar, by heating the mixture to 85 ° C and cooling the mixture to 15 ° C. This mixture was added to egg yolks, mustard and aromatic preparation. By means of a kitchen mixer, the mixture was thus mixed. Then the oil was gradually added and mixed.

The composition of the sauces which have been prepared is given in the following table.

The fat content of sauces 6 and 7 had not been lowered. For these sauces, the gelatin / locust bean / lecithin dispersion was used exclusively as a means to give texture.

No transformation into a gel form of sauces 6 to 11 was observed after placing the sauces in a refrigerator (5 ° C) for a period of 1 to 4 weeks. The sauces retained a creamy and oily texture and a shiny appearance and were considered by tasters during this period to be mayonnaise with an attractive taste.

The viscosity of these sauces, as well as normal mayonnaise with an oil content of 80% was measured at 20 ° C. Texture settings of these sauces and normal mayonnaise were also measured at 20 ° C using a Stevens texture measuring device (conical element with an inclination of 60 °, displacement of 20 mm in the sauce with a speed of 1 mm / s).

* d erration + energy of adhesion

This table shows that by means of a correct dosage, it is possible to obtain products which had different solidities or rigidities, including, among others, the solidity or rigidity of a normal mayonnaise. The fat content of sauces can be greatly reduced by using a dispersion according to the invention. In particular, this fat content can be equal to 0. EXAMPLES 12 TO 14.- Butter creams were prepared as follows.

A dry mixture of 70% gelatin, 20% locust bean gum and 10% lecithin was mixed with water and milk. After heating the composition to 85 ° C and cooling it in a refrigerator, a plastic dispersion was obtained which was used as a texture agent for butter. After working the butter, the plastic dispersion was gradually incorporated into the butter. As a comparative example, a buttercream was prepared with starch instead of a gelatin / locust bean / lecithin mixture.

The composition and the texture parameters measured at 20 ° C. of the butter creams are given in the following table:

In Example 13, the mixture according to the invention was used as a fat substitute (butter content of 25% compared to a butter content of 50% in Examples 12 and 14).

The butter creams 12 and 13 had a greater plasticity than that of the cream. Example 14, as well as better adhesion parameters.

In terms of consistency, color and taste, butter creams # 12 and 13 were better than cream # 14. Butter creams # 12 and 13 were plastic, creamy and homogeneous and had a slightly white-yellowish color. EXAMPLES 15 AND 16.-

Spreads were prepared as follows.

A dry mixture of gelatin (70%), locust bean gum (20%) and lecithin (10%) in powder form, as well as salt and sodium sorbate were mixed with a quantity of water. After heating the mixture to 85 ° C, the pH of the mixture was adjusted to obtain a pH value of 4.6. Then the mixture was placed overnight in the refrigerator. This cooled mixture was then worked with butter and / or margarine. Composition and texture settings

(measured at 20 ° C) spreads are given in the following table.

In this table, it appears that the spread No. 16 is identical to the commercial product

(minarine) as regards the texture properties, while the spread No. 15 was more solid than the said product on the market.

The spreads 15 and 16 were stored at room temperature for 7 weeks.

After this period, the spreads had always retained their good properties. The mixture gelatin / locust bean gum / lecithin had no negative influence on taste. Only a slight decrease in the taste of butter or margarine was noticeable for spreads 15 and 16. This was the consequence of the fact that spreads 15 and 16 contain only a small amount of butter or of margarine. This low loss of taste can easily be resolved by adding a small amount of an aromatic composition. EXAMPLES 17 TO 21.-

Ice was prepared as follows. Dry ingredients (sugar, gelatin mixture, locust bean gum and lecithin) were dissolved in water and milk by heating the composition to 85 ° C. After cooling, fresh cream was added to this composition. The ice was then prepared in an ice cream maker and kept in a freezer.

The following table gives the composition and properties of the prepared ice, as well as the melting properties of the prepared ice. These melting properties were measured by placing 25 g of ice on a grid and measuring the weight of melted ice after 10, 15, 30 and 60 minutes.

Regarding taste, all ice creams were considered acceptable. However, ice # 19 was considered by tasters to be the best. The size of the ice crystals was better controlled for ice # 18 to 21.

Ice melt # 19 and # 21 was very well controlled.

In ice creams 20 and 21, more than 70% of the fat was replaced without negative influence on the taste or the fatty character of the ice. EXAMPLES 22 TO 24.-

Chocolate spreads were prepared by mixing suerose, fructose, cocoa, milk powder, salt, starch, lecithin (powder) and / or gelatin 70% / carob gum 20% / lecithin 10% with water, by heating this mixture to 85 ° C to dissolve the ingredients, by adding melted margarine and by forming an emulsion. The chocolate spreads had a plastic texture. Chocolate spread No. 23 had a very shiny appearance, was homogeneous and had a creamy texture. The chocolate spread # 24 had a shiny, but noticeably irregular appearance, and a texture that was less creamy than that of the chocolate spread # 23.

The chocolate spread n ° 24 actually had more or less the appearance and the texture of the chocolate spread n ° 22 (comparative example). The following table gives the composition and properties of the chocolate spreads (measured at 20 ° C).

EXAMPLE 25.-

A dispersion which contained 2% of gelatin, 0.7% of locust bean gum and 0.5% of an emulsifier diacetyltartryl ester of mono-diglycerides (DATEM) was prepared as in Example 1. The dispersion had a texture plastic more creamy and more opaque than the dispersion of Example 1, bringing it closer to the appearance of a solid fat, and had a viscosity curve at 20 ° C as follows:

A yogurt sauce was prepared as follows.

On the one hand, a plastic dispersion for substitution of fatty substances was prepared as in Example 25.

On the other hand, an oil / water emulsion was prepared according to the following formulation:

Soybean oil 20% Xanthan gum 0.06

Sugar 6

Salt 2 Potassium sorbate 0.2

Fresh egg yolk 4

Mustard 4

Vinegar (10%) 6

Aromatic preparation 2 Skim milk yogurt 55.74

The mixture of dry ingredients was dispersed in the mixture of wet ingredients. The oil was added slowly and emulsified. Part of the fat substitution dispersion was mixed with part of the emulsion. The yogurt salad dressing had the following viscosity curve at 5 ° C, after one week of storage in the refrigerator:

Shear rate fl / s) Viscosity (Pa.s) 2.25 16.7

4.5 9.81

9 6.63 18 3.87

45 1.98

90 1.14

180 0.685

EXAMPLE 27.-

A dry mixture of 15% gelling gelatin

® cold soluble (Cryogel), 6% guar gum, 4% pectin and 75% sugar was dispersed at 15% in water at 20 ° C. The solution was put in the refrigerator overnight. A plastic dispersion was obtained. EXAMPLES 28 TO 30.-

Plastic dispersions were prepared as in Example 27 from the following dry mixtures:

EXAMPLE 31.- A whipped cream with a reduced fat content was prepared by dispersing the dry mixture of Example 27 at a rate of 10% in skimmed milk at 20 ° C., placing this dispersion overnight in the refrigerator, by mixing a part of this dispersion with a part of fresh cream with 40% fat content, adding 6% sugar and whisking until a volume expansion of 150%. The whipped cream had organoleptic characteristics close to the model without reduction in the fat content (undiluted fresh cream) and had excellent volume stability at room temperature and in the refrigerator. EXAMPLE 32. -

A low-fat yoghurt dessert has been prepared according to the following formulation:

1% gelatin

Carob gum 0.4

Emulsifier DATEM 0.2 Aspartame 0.05

Egg yolk color 0.005 Vanillin 0.1

Skim milk 48,245

Lean yogurt 50

The mixture of dry ingredients was dispersed in milk at 85 ° C. The solution was cooled to 1 ° C for 1 hour and the plastic dispersion obtained was mixed with the yogurt. This dessert had the organoleptic qualities of a product having the fat content of non-skimmed milk (3.5%).

-E _-_ X -_-- E --- M ---- P --- L ---- E --___ 3 • _ "3 -___.----— _^

A yogurt with less than 0.2% fat was prepared in 2 steps according to the following formulation:

Step 1: Gelatin 2% Carob gum 0.7

Skim milk 97.3

100

Step 2: Skim milk 88

Skim milk powder 2

Lean yogurt (starter) 10

100 The dry ingredients from step 1 were dispersed in milk at 85 ° C and the solution was cooled to 10 ° C for 30 minutes. In step 2, a lean yoghurt was prepared by dispersing the milk powder and the starter yoghurt in the milk, and incubating at 37 ° C for 6 hours. The final product was prepared by mixing 4 parts of the yogurt obtained in step 2 with 1 part of the plastic dispersion obtained in step l. It was very creamy, creamy and comparable to a 3.5% fat yogurt, and showed no syneresis during storage and transport. EXAMPLE 34.-

A virtually sugar-free and fat-free pastry cream that can go in the oven was prepared according to the following formulation:

Cold soluble gelatinizing gelatin 1.75%

Guar gum 0.7 Pectin 0.4

Methylcellulose 0.4

Aspartame 0.1

Egg yolk dye 0.01

Vanillin 0.1 Skim milk 96.54

The mixture of dry ingredients was dispersed in milk at 20 ° C for 15 minutes and the dispersion was placed in the fridge for 30 minutes. The resulting pastry cream was used as a garnish for baking in the oven. It retained enough viscosity at oven temperature not to soak the dough, and retained its organoleptic characteristics after cooling, namely a creamy texture and a fusion on the palate. EXAMPLE 35. -

A 25% fat spread (minarine) was prepared according to the following formulation:

Lactic acid to adjust the pH to 4.6

The dry ingredients of the aqueous phase were dissolved in water at 85 ° C, the solution was cooled to 45 ° C, the water-soluble flavor was added and the pH was adjusted to 4.6 with the acid lactic.

The emulsion was prepared by melting the fatty substances and gradually adding the aqueous phase to the fatty phase at 45 ° C., with good stirring. The emulsion reversed from water / oil to oil / water. It was treated in a Schroeder pilot installation comprising, in order, a high-pressure positive displacement pump, a first scraped surface heat exchanger, a stick box and a second surface heat exchanger beating. The oil / water emulsion reversed again to water / oil at the second exchanger. The production parameters were as follows:

Hot emulsion temperature 45 ° C

Emulsion temperature after the 1st exchanger 14 ° C Emulsion temperature after the stick box 21 ° C

Emulsion temperature after the 2nd exchanger 11 ° C

Speed of the 1st heat exchanger 750 rpm

Stick box speed 800 rpm 2nd heat exchanger speed 800 rpm

Flow rate 85 kg / h

An excellent product was obtained offering a good texture and spreadability and a very good fusion profile in the mouth. The texture parameters as measured according to the method of Examples 6 to 11 were as follows:

Penetration force 446 g

Penetration energy 334 g.cm

Adhesion strength 133 g

Adhesion distance 1.23 cm Adhesion energy 106 g.cm

Spreadability index 2.27

EXAMPLE 36.-

A liver pâté with reduced fat added by a factor of 4 was prepared according to the following formulation: Pork liver

Pork fat

Lean pork

Gelatin nitrite salt

Guar gum

Wheat protein

Sodium caseinate

Dextrose potato starch

Ascorbic acid

Ascorbate

Citric acid

Tripolyphosphate Hydrolyzed soy protein

Glutamate

Spices and aromas

Water (60 ° C)

1500

The liver, fat and lean pork were removed in the cutter at high speed. Additives and spices were added and mixed at low speed. Hot water, gelatin and guar gum were then added and mixed at low speed until perfectly homogeneous. The emulsion was cooked in a mold, in a humid oven at 100 ° C, up to 72 ° C at its core. A perfectly spreadable pâté with organoleptic characteristics close to a pâté with 40% added fat was thus obtained.

The plastic dispersion according to the invention can thus be used in foods or food compositions as a means for giving texture, means for increasing viscosity, agent thickener, fat substitute.

For example, the dispersion according to the invention can be used as a thickening agent for an amount of water in a cold food composition. Since the dispersion according to the invention has no unpleasant taste, such a dispersion can advantageously be used as a substitute for thickening agents such as maltodextrin, starch, etc. For the dispersions according to the invention which contain as gelled particles gelled gelatin particles, it has been observed that the spreadability properties, the taste in the mouth and the release of the aroma are improved. This seems to be the consequence of the texture, the melting properties of gelatin in the mouth and the restricted particle size distribution of the gelatin particles.

Given the texture, plasticity and spreadability properties of the dispersion according to the invention, the dispersion can be used as a fat substitute, in particular when the particles (for example gelatin particles) have melting properties which are identical to those of solid fat.

It has also been noted that pectin exhibits gelatin dispersion properties in an aqueous medium. Another object of the invention is therefore the use of pectin as a dispersing agent for gelatin. Relative to the weight of gelatin, the amount of pectin used as a gelatin dispersant is advantageously less than 60%, preferably 50%, and is advantageously greater than 5%.

Claims

1.- Edible dispersion to give a plastic texture comprising at least two hydrocolloids or hydrocooid systems, said dispersion consisting of a first phase and a second gelled phase, the first phase forming a continuous phase in which the second phase is dispersed, for at least a temperature between 0 and 40 ° C, characterized in that the concentration of first hydrocolloid or first hydrocooid system is sufficient to form a continuous phase which is not miscible with the second phase, such that the second phase is dispersed in the first phase, said concentration of the first hydrocolloid or of the first hydrocooid system being a concentration for which the continuous phase is an ungelled phase.

2. Dispersion according to Claim 1, characterized in that the concentration of the first hydrocolloid or of the first hydrocooid system is a concentration for which, at at least a temperature between 5 and 20 ° C, the continuous phase is a phase ungelled in which the second phase is dispersed.

3. Dispersion according to claim 2, characterized in that the concentration of the first hydrocolloid or of the first hydrocoUoid system is a concentration for which, at least between 10 and 15 ° C, the continuous phase is an ungelled phase in which the second phase is dispersed.

4.- Dispersion according to any one of claims 1 to 3, characterized in that the second phase comprises the second hydrocolloid or hydrocoUoid system, the concentration of which being sufficient to form a gelled phase.

5. Dispersion according to claim 4, characterized in that the second hydrocolloid or the second hydrocooid system is a protein.

6. Dispersion according to claim 5, characterized in that the protein is a gelatin.

7. Dispersion according to claim 5, characterized in that the protein is a gelatinizing gelatin cold soluble at a temperature below 30 ° C.

8. Dispersion according to claim 5, characterized in that the second hydrocooid system comprises a mixture of gelatin and pectin.

9. Dispersion according to any one of the preceding claims, characterized in that the first hydrocolloid or hydrocooid system, the concentration of which is sufficient to form a continuous phase, comprises a nonionic polysaccharide.

10.- Dispersion according to claim 9, characterized in that the nonionic polysaccharide comprises galactose and mannose.

11.- Dispersion according to claim 9, characterized in that the first hydrocolloid or hydrocoUoid system comprises a galactomannan.

12.- Dispersion according to any one of the preceding claims, characterized in that the first hydrocolloid or hydrocooid system, the concentration of which is sufficient to form a continuous phase, comprises a mixture of galactomannan and cellulose ether.

13.- Dispersion according to claim 11, characterized in that the first hydrocolloid or hydrocoUoid system comprises a guar gum, a tara gum, a locust bean gum or a mixture of these, optionally in admixture with cellulose ether.

14.- Dispersion according to any one of the preceding claims, characterized in that the weight ratio of first hydrocolloid or system of * hydrocolloids / second hydrocolloid or system of hydrocoUoids is greater than 1:10.

15.- Dispersion according to claim 14, characterized in that the weight ratio first hydrocolloid or hydrocolloid system / second hydrocolloid or hydrocooid system is less than 1: 1.

16.- Dispersion according to any one of the preceding claims, characterized in that it comprises an emulsifier.

17.- Dispersion according to claim 16, characterized in that the emulsifier is a lecithin, a diacetyltartryl ester of mono-diglycerides

(DATEM), the ester of polyglycerol and fatty acids, calcium and / or sodium stearoyl lactilate.

18.- Dispersion according to claim 16 or 17, characterized in that the weight ratio of emulsifier / first and second hydrocolloids or hydrocoUoid systems is less than 1: 1.

19.- Dispersion according to any one of the preceding claims, characterized in that the first hydrocoUoid system is a hydrocoUoid system which, as such, forms a continuous phase for temperatures below 40 ° C and has an increased viscosity at a temperature above 50 ° C compared to that measured at 20 ° C.

20.- Dispersion according to claim 19, characterized in that the first hydrocooid system also comprises cellulose ether.

21. Dispersion according to claim 1, characterized in that the first phase contains predominantly a system of cold soluble galactomannan and of a cellulose ether and in that the second phase contains predominantly a gelling gelatin system cold soluble and pectin.

22. Mixture for producing dispersions according to either of the preceding claims, said mixture containing at least two hydrocolloids or hydrocooid system, a first hydrocolloid or a first hydrocooid system having a critical temperature of less than 5 ° C, while a second hydrocolloid or a second hydrocoid system has a critical temperature above 15 ° C, the weight ratio of the first hydrocolloid or first hydrocoloid system / second hydrocolloid or second hydrocoid system being between 0.1: 1 and 0.1: 1.

23.- A mixture according to claim 22, characterized in that the second hydrocooid system comprises pectin.

24.- A mixture according to claim 21 or 22, characterized in that it comprises gelatin, galactomannan and pectin.

25.- A mixture according to claim 24, characterized in that, relative to the total weight of gelatin, galactomannan and pectin, it contains 50 to 80% of gelatin and 10 to 40% of ga1actomannan.

26.- Mixture according to claim 25, characterized in that it contains from 1 to 40% by weight of pectin relative to the total weight of gelatin, galactomannan and pectin.

27.- Use of a dispersion or a mixture according to any one of the preceding claims for the production of food products or compositions.

28. Use of a dispersion or mixture according to any one of claims 1 to 26 as a fat substitute.

29.- Food product or composition containing a dispersion or a mixture according to any one of claims 1 to 26.