Process for emulsifying fat or oil into aqueous phase comprising

Details Process for emulsifying fat or oil into aqueous phase comprising Process for emulsifying fat or oil into aqueous phase comprising

1987-06-10

1988-12-27

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426602, 426613, 426661, A23L 1238, A23L 139

Patent

active

047940158

ABSTRACT:
An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero phospholipid(s) as at least one emulsifier component in the emulsification of said fat or oil into an aqueous phase comprising soy sauce as the main component to give an oil-in-water type emulsion.

REFERENCES:
patent: 3652397 (1972-03-01), Pardum
patent: 3661795 (1972-05-01), Pardum
patent: 4034124 (1977-07-01), Van Dam
patent: 4115598 (1978-09-01), Moran

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