A METHOD OF PREPARING AN EDIBLE OIL-IN-WATER EMULSION AND EMULSION SO OBTAINED

摘要

The invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts: 5-69 parts by weight of oil; 30-92 parts by weight of water; 0.5-15 parts by weight of heat-treated pulse flour having a mass weighted diameter of 10-500 µm and a lipoxygenase activity of less than 10 U/g; 0-14.5 parts by weight of native pulse flour having mass weighted diameter of 0-500 µm and a lipoxygenase activity of more than 20 U/g and 0-30 parts by weight of one or more further ingredients; wherein the combined amount of the heat-treated pulse flour and the native pulse flour is in the range of 1 to 15 parts by weight. The inventors have found that the stability of oil-in-water emulsions containing ground pulse seed (pulse flour) can be improved significantly without adverse effect on product texture if at least a part of the pulse flour used in the preparation of the emulsion has previously been subjected to a heat treatment. Whereas native pulse flour typically has a lipoxygenase activity well in excess of 20 U per gram of flour, the lipoxygenase activity in the heat-treated pulse flour has been reduced to less than 10 U per gram of flour as a result of the heat treatment.