Oil- or liquid fat-in-water emulsion, useful as creamy drink, is obtained by reducing pH of emulsion containing proteins and polysaccharides by mixing with acid-containing fruit juice

摘要

In the production of an oil- or liquid fat-in-water emulsion (I) by mixing an oil or liquid fat with a biopolymer mixture consisting of an aqueous phase containing proteins and polysaccharides, without addition of acids, then reducing the pH of the obtained emulsion by adding an acid, the acid is added by mixing with acid-containing fruit juice. The parent patent describes the production of an oil- or liquid fat-in-water emulsion (I) containing proteins and polysaccharides, from an oil or liquid fat phase and and an aqueous phase (preferably with a reduced germ content). The process involves: (a) mixing an oil or liquid fat with a biopolymer mixture consisting of an aqueous phase containing proteins and polysaccharides, without addition of acids, to give an emulsion; and (b) reducing the pH by adding an acid. In this patent of addition, the acid is added by mixing with acid-containing fruit juice.