METHOD OF PREPARING FOOD EMULSION

food industry, particularly, production of mayonnaise, media, pastes and creams. SUBSTANCE: before mixing of multicomponent mixture, aqueous solution of soybean protein isolate is prepared where ground sea kale is introduced, and mixture is homogenized. Quantity of soybean protein isolate is no less...

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Bibliographische Detailangaben
Hauptverfasser:	ANDREEVA E.I, BOGDANOV V.D
Format:	Patent
Sprache:	eng
Schlagworte:	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:	food industry, particularly, production of mayonnaise, media, pastes and creams. SUBSTANCE: before mixing of multicomponent mixture, aqueous solution of soybean protein isolate is prepared where ground sea kale is introduced, and mixture is homogenized. Quantity of soybean protein isolate is no less 1.5% in emulsion, and quantity of ground sea kale is from 7.5 to 12.5%. Prepared products may be recommended for dietetic and prophylactic alimentation. EFFECT: high quality of products with increased biological value. 3 cl, 3 ex