Heat-stable oil and water emulsion and preparation thereof

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...

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426 44, 426 46, 426 52, 426589, 426613, 426662, A23D 700, A23J 700

Patent

active

053147065

ABSTRACT:
An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

REFERENCES:
patent: 4034124 (1977-07-01), van Dam
patent: 4794015 (1988-12-01), Fujita et al.
European Search Report No. 91 12 1318, Jul. 28, 1992.

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