Method for preparation of an oil-in-water emulsion

The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the higher oil variants. This objective has been met by a method wh...

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Bibliographische Detailangaben
Hauptverfasser:	van Gastel, Hubertus Cornelis, Bouman, Tjerk, Hauser, Astrid
Format:	Patent
Sprache:	eng
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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Beschreibung
Zusammenfassung:	The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the higher oil variants. This objective has been met by a method wherein a dispersion of cellulosic fibres is heated, before being mixed with other ingredients of the emulsion. Either the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure, or the final emulsion containing the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure.