Double emulsions comprising egg and process for preparing the same

A food composition in the form of a water-in-oil-in water emulsion including water; an oil phase including vegetable oil and a water-in-oil emulsifier including fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.

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Bibliographische Detailangaben
Hauptverfasser:	Schumm, Stephan Georg, Silva Paes, Sabrina, de Groot, Petrus Wilhelmus N, de Folter, Julius Wouter Johannes
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:	A food composition in the form of a water-in-oil-in water emulsion including water; an oil phase including vegetable oil and a water-in-oil emulsifier including fat crystals; oil-in-water emulsifier, not being egg yolk; egg yolk.