Menetelmä säädettävän viskositeetin omaavan emulsion valmistamiseksi sekä näin valmistettu emulsio

摘要

Preparation of a heat-stable oil-in-water emulsion of adjustable viscosity by a) preparing an oil-in-water emulsion having an oil content of from 10 to 25 wt.% based on the total emulsion and a whey protein content of from 3 to 7 wt.% based on the total emulsion, the preparation of said emulsion including homogenization such that at least 85% of the fat particles present possess an average diameter smaller than 1.2 mu m, whereafter b) the pH of this emulsion is adjusted to a value higher than 6.5 and subsequently c) the emulsion is flow-heated at this pH for a period of 0.5-5 minutes at a temperature of 75-140 DEG C, whereafter d) the emulsion is cooled to a temperature lower than 20 DEG C, whereafter, with stirring, the pH of the emulsion is adjusted to a value between 4 and 5, so that in the final product a permanent structure is obtained.