Prepn. of oil and fat dry emulsions - for e.g. mayonnaise, by forming a prim. hydrophilic emulsifier gel from pure lecithin, water and oil or fat

摘要

Prepn. of dry emulsions based on oils or fats, emulsifiers and additives, comprises mixing pure lecithin, water and oil or fat in the ratio pure lecithin to water 1:0.5-1:3, to form an emulsifier gel. Water is then added, with stirring and this mixt. homogenised with a water-soluble organic substance that can form an amorphous matrix. The ratio organic substance to oil or fat is at least 0.7:1. Essentially all the water is then removed from the homogenised mixt. to give a dry emulsion. Dry emulsions are used in the foodstuffs industry as the basis for o/w prods. such as mayonnaise, oil enriched creams and dietetics. Improved dry emulsions are obtd. if they are prepd. as above, by first forming a hydrophilic emulsifier gel based on lecithin.