USE OF N-ACYLAMINO ACIDS THEIR SALTS AND ESTERS AS EMULSIFYING AGENTSAND EMULSION SYSTEMS PREPARED THEREFROM

1377271 Edible emulsions DEUTSCHE GOLD-UND SILBER-SCHEIDEANSTALT 9 March 1972 [10 March 1971] 10945/72 Heading A2B [Also in Divisions B1 and C2] An oil in water or water in oil emulsion which may be a milk substitute, a fish liver oil emulsion, soup, sauce, margarine, mayonnaise, cream, meat, sausage or farinaceous product includes as emulsifying agent at least one N- acyl amino acid or a salt or ester thereof produced by acylating a naturally occurring amino acid or its racemate or a chemically modified naturally occurring amino acid or its racemate with a naturally occurring fatty acid. The emulsifying agent may have general formula: where R 1 is the radical of a naturally occuring C 2 to C 22 saturated or unsaturated fatty acid, R 2 is the radical of the amino acid and R 3 is H, the radical of a C 1 to C, monohydric alcohol or the radical of a polyhydric alcohol, one or more free hydroxyl groups of which may be esterified by naturally occurring C 2 to C 22 saturated or unsaturated fatty acids, and may be used in amount from 0.1 to 20% by weight based on the oil in the emulsion. The emulsion may also contain 0.5 to 10% by weight based on the oil of a phosphatide, for example lecithin.