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
1995-05-04
1997-07-22
Paden, Carolyn
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...
426604, 426656, A23J 700
Patent
active
056501900
ABSTRACT:
The invention relates to a heat-stable oil-in-water emulsion comprising hydrolyzed protein as well as hydrolyzed lecithin having a degree of hydrolysis above 40%, to a powdery product obtained by drying an emulsion according to the invention, as well as to a dry, mixed product comprising hydrolyzed protein and hydrolyzed lecithin. The invention further relates to the use of hydrolyzed lecithin as stabilizer in oil-in-water emulsions comprising hydrolyzed protein.
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Whitaker 1972 Principles of Enzymology for the Food Sciences Marcel Dekker, Inc. New York pp. 481-489.
AR--Patent Abstracts of Japan 012, (501) (C-556), Dec. 27, 1988.
Buikstra Friso Pieter Martinus
van der Heijden Petrus Henricus Nicolaas
van der Kruis Albertus Jacobus Martinus Maria
Campina Melkunie B.V.
Meller Michael N.
Paden Carolyn
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