A HYDROALCOHOLIC FAT EMULSION AND EMULSIFIER FOR USE THEREIN

摘要

Disclosed is a hydroalcoholic fat emulsion comprising at least 1 % alcohol by volume and at least 1 % fat by weight and a glycoprotein emulsifier which comprises at least one protein and at least one carbohydrate covalently bonded through a Maillard reaction to cause the chemical bonding of the amine group of the amino acids of the protein and the reducing end of the carbohydrate, wherein the protein may be selected from the group comprising one or more of milk, plant or egg protein, the carbohydrate may be selected from the group comprising one or more of simple sugars, monosaccharides, disaccharides and polysaccharides, and the glycoprotein comprises alpha-lactalbumin or beta-lactoglobulin derived from whey protein and hydrolysed guar gum covalently bonded