| 摘要 |
fat-and-oil industry. SUBSTANCE: food emulsion contains palm olein, milk proteins and water at the following ratio of ingredients (0.5-80.0): (0.01-35.00):(5.0-90.0), respectively. Proposed emulsion may additionally include egg powder, and/or egg products, and/or flavor, and/or spicy aromatic additives, and/or stabilizer, and/or tomato-containing products, and/or ground mustard, and/or mustard, and/or vegetable and/or fruit additives, and/or preservative, and/or color, and/or vitamins. EFFECT: broadened assortment of food product in the form of emulsion with wide range of application and higher storage stability. 6 cl, 3 ex |
