PROCEDIMENTO PER PREPARARE PRODOTTI ALIMENTARI E MANGIMI CONTENENTI LI PIDI E PRODOTTO OTTENUTO

摘要

A process for making lipid-containing foodstuffs comprising solubilizing particulate proteinaceous matter, admixing a lipid material so as to form an emulsion, and contacting the emulsion with an effective amount of a pH adjusting agent to lower the pH to its isoelectric point, thereby aggregating the protein and simultaneously microencapsulating the lipid.