EDIBLE EMULSION

PROBLEM TO BE SOLVED: To solve the problem that edible emulsions contain a variety of seasonings, flavors, and the like, and a variety of additives for increasing storability, taste, nutrition and the like and there are anxieties that some of them cause reactions with each other and the functions of...

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Bibliographische Detailangaben
Hauptverfasser:	IYAMA HIROSHI, MASUBUCHI TAKAAKI, YOKOYAMA KAZUAKI
Format:	Patent
Sprache:	eng
Schlagworte:	ADHESIVES CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY CHEMISTRY DYES 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 MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FORELSEWHERE METALLURGY MISCELLANEOUS APPLICATIONS OF MATERIALS MISCELLANEOUS COMPOSITIONS NATURAL RESINS PAINTS PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL POLISHES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR RELEVANT APPARATUS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To solve the problem that edible emulsions contain a variety of seasonings, flavors, and the like, and a variety of additives for increasing storability, taste, nutrition and the like and there are anxieties that some of them cause reactions with each other and the functions of the reactive additives may be lost. SOLUTION: This edible emulsion is a water-in-oil emulsion where fine particles of aqueous phase are dispersed in oil phase and 2 or more kinds of aqueous phases different in their compositions are independently emulsified and dispersed. In a preferred embodiment, the aqueous phase and the oil phase are emulsified by using a polyglycerol condensed ricinoleic ester as an emulsifier.