Emulsions

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...

Patent

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Details

426603, 426605, 426589, 426662, 252308, 252356, A23D 300, A23D 500

Patent

active

040341240

ABSTRACT:
Emulsions comprising an oil phase, an aqueous phase and a phospholipo-protein which has been subjected to a treatment with phospholipase A as emulsion stabilizer. These emulsions have an increased stability, especially heat stability, compared with emulsions which do not contain such a stabilizer.

REFERENCES:
patent: 3652397 (1972-03-01), Pardun
Frutton, J. S. et al., "General Biochemistry", John Wiley & Sons, Inc., New York, 1953, pp. 56, 57, 506, 507.

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