LOW-VISCOSITY EMULSION COMPOSITION

PURPOSE:To obtain a low-viscosity emulsion composition having excellent emulsion stability without damaging flavor by blending fibers having specific particle diameter, gum and fat and oil component in a specific ratio. CONSTITUTION:0.05-4wt.% calculated as a dry base of fibers having

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Bibliographische Detailangaben
Hauptverfasser:	KATOU CHIHIRO, ARAKAWA AKIKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL 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:	PURPOSE:To obtain a low-viscosity emulsion composition having excellent emulsion stability without damaging flavor by blending fibers having specific particle diameter, gum and fat and oil component in a specific ratio. CONSTITUTION:0.05-4wt.% calculated as a dry base of fibers having