FOERFARANDE FOER FRAMSTAELLNING AV EN VATTENHALTIG OLJEEMULSION MED GOD HAOLLBARHET

摘要

Aq. oil emulsions contg. is not >50wt.% fat and an aq. phase with a pH of 4.2-5.5 which contains 0.5-4% of its wt. of a globular protein while (virtually) no coagulated protein is present, and a non-proteinaceous emulsifier of the type which forms a flocculate in water at the prevailing pH, in sufficient amt. to retain dispersed gas when the emulsion is whipped. Pref. a fat phase is dispersed in an aq. phase contg. a globular protein such as that obtd. from whey, in the form of a complex with an anionic polysaccharide derived from algae, esp. Na alginate. Suitable emulsifier is a partial palmitic acid glyceride. The emulsion can be pasteurised or sterilised by heat and has excellent storage stability. Process is esp. useful for making whipped cream type prodts. which do not taste acid at the prevailing pH.