发明名称 |
CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY |
摘要 |
Disclosed is a method for producing a composition of a phase-stable oil-in-water (O/W) emulsion having a dry mass content of between 5 to 60% by weight, containing, as related to the total weight of the emulsion, the following components: 0.2 to 10.0 % by weight of protein; 0.3 to 10.0 % by weight of polar polysaccharide; 0.1 to 60.0 % by weight of a fat/oil component; 0 to 30.0 % by weight of a polyol; wherein a phase that essentially consists of the fat/oil component (oil phase) (iii) and is optionally mixed with the polysaccharide (ii) or with a portion thereof is dispersed in an aqueous phase that contains the protein (i) and optionally the polysaccharide (ii) or a portion thereof, and wherein said emulsion is subsequently finely emulsified; and further comprising a step of concentrating and/or drying the emulsion. |
申请公布号 |
NZ596026(A) |
申请公布日期 |
2013.08.30 |
申请号 |
NZ20100596026 |
申请日期 |
2010.04.30 |
申请人 |
OPTISENS GMBH |
发明人 |
MUSCHIOLIK, GERALD;PAULUS, KLAUS |
分类号 |
A23D7/005;A23L1/0524;A23L1/0534;A23L1/30 |
主分类号 |
A23D7/005 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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