A process for the preparation of an oil-in-water emulsion

A process for the preparation of a fat emulsion, which comprises emulsifying an oil or a fat in an aqueous phase, wherein by using an aqueous phase containing 0.1 to 3 wt.% of predominantly undenatured whey protein, the calcium content of which, expressed in percentages of the whey protein present,...

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Bibliographische Detailangaben
1. Verfasser:	GERHARD HUP
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE 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 ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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:	A process for the preparation of a fat emulsion, which comprises emulsifying an oil or a fat in an aqueous phase, wherein by using an aqueous phase containing 0.1 to 3 wt.% of predominantly undenatured whey protein, the calcium content of which, expressed in percentages of the whey protein present, being 0.2-3 wt.% and the total content of minerals based on the whey protein being not more than 15 wt.%.