EMULSION WITH DECREASED OIL CONTENT AND EMULSIFIER FORMING ITS VISCOSITY

FIELD: food industry. ^ SUBSTANCE: food emulsion contains: approx. 7.5-60 wt % of oil, water, approx. 0.5-12.0 wt % of mixture consisting of emulsifier having higher HLB, approx. 8.0 and viscosity making emulsifier picked from caseins, casein salts and its mixtures, approx. 0.1-1.0 wt % of dissolubl...

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Bibliographische Detailangaben

Hauptverfasser:	BIALEK JADVIGA MALGORZATA, BEN-SMAIL KKHALDUN ISMAIL, AKINO LEONARDO KHOSE SANCHES, MEL'NIKOV SERGEJ MIKHAJLOVICH
Format:	Patent
Sprache:	eng ; rus
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 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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