| 摘要 |
PURPOSE:The titled emulsified material, prepared by emulsifying an edible oily material with an aqueous solution of an edible protein under acidic region conditions below the isoelectric point of the above-mentioned edible protein, and having remarkably improved quality, nutritive value and stability. CONSTITUTION:An emulsified material prepared by adding an aqueous solution of an acid to an edible protein material, e.g. casein or gelatin, swelling the edible protein material, stirring and dissolving the edible protein material in the aqueous solution to give an aqueous solution within an acidic region below the isoelectric point of the above-mentioned protein, and emulsifying and mixing the resultant aqueous solution with an edible oily material, e.g. orange oil. |
