FOOD EMULSION WITH DECREASED FAT AND CHOLESTERIN CONTENT

FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to food emulsion, including water, from 65.0 to 74.0 wt % of oil and emulgator corresponding liquid egg yolk or liquid whole egg with the modified egg yolk enzyme inside, possessing viscosity from 6000 sP to 50000 sP...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	TOBOLEVSKI MONIKA MARIJA, MEHUS FREDERIK MIKHEL, MEL'NIKOV SERGEJ MIKHAJLOVICH, KHAMM DONAL'D DZHOZEF, MEROLLA TOMAS VINSENT
Format:	Patent
Sprache:	eng ; rus
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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