发明名称 |
FOOD COMPOSITION IN THE FORM OF A DRY EMULSION, PREPARATION METHOD AND USE THEREOF |
摘要 |
The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5 %; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40 %. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed. The invention further concerns the use of said dry emulsions for making food compositions. |
申请公布号 |
WO9938387(A1) |
申请公布日期 |
1999.08.05 |
申请号 |
WO1998FR02670 |
申请日期 |
1998.12.09 |
申请人 |
RHODIA CHIMIE;VASLIN, SOPHIE;GUERIN, GILLES;MORVAN, MIKEL |
发明人 |
VASLIN, SOPHIE;GUERIN, GILLES;MORVAN, MIKEL |
分类号 |
A23L1/40;A23J3/14;A23J3/16;A23L1/00;A23L1/035;A23L1/22;A23L1/24;A23L1/39;A23P1/04;A23P1/06 |
主分类号 |
A23L1/40 |
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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