Oil-in-water type emulsion and process for producing the same

Details Oil-in-water type emulsion and process for producing the same Oil-in-water type emulsion and process for producing the same

1996-03-19

1997-11-25

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...

426656, A23D 700

Patent

active

056909861

ABSTRACT:
An oil-in-water type emulsion is disclosed which contains (1) an emulsifying agent, (2) a lysophospholipoprotein, and (3) a protein other than the lysophospholipoprotein (2), (4) oil and (5) water the protein (3) having a larger molecular weight than the protein. (2) A process for producing the same composition includes preliminarily emulsifying an aqueous phase containing the emulsifying agent (1) and the lysophospholipoprotein (2) with an oil phase, homogenizing the emulsion, and then adding the protein (3) to the homogenate. Alternately the oil and water components containing the emulsifying agent (1) and the lysophospholipoprotein (2) are emulsified by means of a membrane emulsifier and then the protein (3) is added thereto.

REFERENCES:
patent: 4119564 (1978-10-01), Van Dam
patent: 5082674 (1992-01-01), Carrell
K. Thome et al., "The foaming properties of cream"Milchwissenschaft, vol. 28, No. 9, 1973, pp. 554-558.
C. Dutilh et al., "Improvement of Product Attributes of Mayonnaise by Enzymic Hydrolysis of Egg Yolk with Phospholipase A.sub.2 ", J. Sci. Food Agric., vol. 32, 1981, pp. 451-458.

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