发明名称 |
HEAT-STABLE OIL-IN-WATER EMULSION |
摘要 |
One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener. |
申请公布号 |
US2015050399(A1) |
申请公布日期 |
2015.02.19 |
申请号 |
US201314384062 |
申请日期 |
2013.02.15 |
申请人 |
Conopco, Inc., d/b/a UNILEVER |
发明人 |
van Gastel Hubertus Cornelis;Regismond Sudarshi Tanuja Angelique;Reszka Aleksander Arie |
分类号 |
A23L1/24;A23L3/16 |
主分类号 |
A23L1/24 |
代理机构 |
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代理人 |
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主权项 |
1. A process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains:
3-85 wt. % oil; 12-92 wt. % water; 0.1-1.0 wt. % egg yolk lecithin, said egg yolk lecithin having a weight ratio phosphatidyl choline (PC) to lysophosphatidyl choline (LPC) of more than 2:1; 0.1-5.0 wt. % water-insoluble cellulosic fibre; and 0-20 wt. % of one or more other edible ingredients. |
地址 |
Englewood Cliffs NJ US |