发明名称 |
Edible oil-and-water emulsion |
摘要 |
The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt. % of an oil phase; 10-95 wt. % of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt. % of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings. |
申请公布号 |
US8425971(B2) |
申请公布日期 |
2013.04.23 |
申请号 |
US20070004777 |
申请日期 |
2007.12.21 |
申请人 |
ANTON MARC JOAQUIN ANTOINE;BEAUMAL VALERIE ANNE MARIE;BIALEK JADWIGA MALGORZATA;HAMM DONALD JOSEPH;REGISMOND SUDARSHI TANUJA A;SIRVENTE HELGA FRANCOISE;CONOPCO, INC. |
发明人 |
ANTON MARC JOAQUIN ANTOINE;BEAUMAL VALERIE ANNE MARIE;BIALEK JADWIGA MALGORZATA;HAMM DONALD JOSEPH;REGISMOND SUDARSHI TANUJA A;SIRVENTE HELGA FRANCOISE |
分类号 |
A23D7/00 |
主分类号 |
A23D7/00 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|