Foodstuff preparation in the form of an emulsion

Edible oil-in-water emulsion comprising:35-70% (wt) edible oil0.5-10% (wt) egg yolk derived emulsifier0.3-1.5% (wt) casein65-25% (wt) water,wherein at least 60% of the oil droplets has a size of 1-5 mum. Such a composition preferably has a Stevens value of 60-160, when measured using a Stevens Textu...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	PELAN BARBARA MARGARETHA CATHARINA, STRUIK MATTHEUS, KUIL GIJSBERT
Format:	Patent
Sprache:	cze ; eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Edible oil-in-water emulsion comprising:35-70% (wt) edible oil0.5-10% (wt) egg yolk derived emulsifier0.3-1.5% (wt) casein65-25% (wt) water,wherein at least 60% of the oil droplets has a size of 1-5 mum. Such a composition preferably has a Stevens value of 60-160, when measured using a Stevens Texture Analyser, at 20° C., after 2 weeks storage at 20° C., using a speed of 2 mm/s and a distance 20 mm.