| 摘要 |
PURPOSE:To enhance the emulsion stability, emulsifying activity, improved safety of food and easy application to food, medicine or the like by utilizing a lecithin-gluten admixture or a lecithin-globin admixture as an emulsifier. CONSTITUTION:To the mixed solution of lecithin and globin or gluten, supersonic treatment is applied at 5-40kHz frequency and 10-90W.Hr preferably at room temperature to form a lecithin-gluten admixture or a lecithin-globin admixture, and the same is utilized as an emulsifier. As said lecithin, animal and vegetable lecithins such as egg yolk lecithin, bean lecithin and the like are used. As gluten, wheat gluten is suitable, and as globin, blood globin is suitable. The suitable weight mixing ratio of gluten or globin with lecithin is in the range of 1:20-1:2. |
