| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to a nutritive emulsion with induced viscosity. The emulsion includes protein wherein content of protein-bound methionine sulphoxide is equal to no more than 8% of the total quantity of protein-bound methionine moles, fats and a fibre system with induced viscosity. The emulsion viscosity on delivery is less than 300 mPas, the induced viscosity after consumption is equal to at least 300 mPas. The nutritive emulsion is represented by an "oil in water" type emulsion. ^ EFFECT: usage of a source of protein with methionine sulphoxide content no more than 8% of the total quantity of protein-bound methionine moles reduces the tendency for stratification and formation of protein residue in the emulsion. ^ 12 cl, 7 tbl, 3 ex |
