Protein-lipid emulsifying and gelling composition and method of preparing same

摘要

A dry, bland-tasting composition of vegetable protein and lipids that is readily dispersible in water and aids in forming stable emulsions and self-supporting gels when dispersed in water and heated, and a process for preparing the composition. A preferred composition embodies 5-30 parts by weight of vegetable protein (soy protein) and 7-12 parts by weight of vegetable oil, commercial lecithin, or a mixture of both, the composition being readilly dispersible in water.