| 摘要 |
The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin, an edible acid, egg yolk and water is provided. The premix is subjected to high shear emulsification by transporting the premix through an impact-type homogenizer operated at a pressure of at least 5,000 psig (344.74 bar) to provide an oil-in-water emulsion having suspended oil droplets in an inulin-egg yolk complex. <IMAGE> |
