OIL-IN-WATER EMULSION

An object of the present invention is to provide an oil-in-water emulsion having higher penetration into a dry textured protein in a non-vacuum environment than ever before. It has been found that an oil-in-water emulsion containing 10 to 35 mass% of vegetable oils and fats, 0.3 to 6.5 mass% of vege...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TAKEDA, Mariko, YANAGISAWA, Masanobu, OSAWA, Ryo
Format:	Patent
Sprache:	eng ; fre ; ger
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 PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	An object of the present invention is to provide an oil-in-water emulsion having higher penetration into a dry textured protein in a non-vacuum environment than ever before. It has been found that an oil-in-water emulsion containing 10 to 35 mass% of vegetable oils and fats, 0.3 to 6.5 mass% of vegetable protein, and an emulsifier, and having a viscosity of 100 mPa·s or less and an emulsion particle size of 2.0 µm or less has good penetration into a dry textured protein in a non-vacuum environment.