EDIBLE OIL-IN-WATER EMULSION

One aspect of the invention relates to oil-in-water emulsions comprising 3-60 wt.% of a dispersed oil phase having a pH of 5.2-8.0 and 40-97 wt.% of a continuous aqueous phase, said emulsion containing by weight of aqueous phase: . 0.5-5 wt.% of gelatinized starch; . 0.05-2 wt.% of pulse seed albumi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	JADWIGA MALGORZATA BIALEK, MIA CLAIRE BENJAMIN, ROBERT VREEKER, PIETER VERSLUIS
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:	One aspect of the invention relates to oil-in-water emulsions comprising 3-60 wt.% of a dispersed oil phase having a pH of 5.2-8.0 and 40-97 wt.% of a continuous aqueous phase, said emulsion containing by weight of aqueous phase: . 0.5-5 wt.% of gelatinized starch; . 0.05-2 wt.% of pulse seed albumin; and . 0.1-2 wt.% of a non-starch polysaccharide of low charge density. These emulsions have a very smooth texture and exhibit excellent high heat stability. Due to their heat stability, the emulsions according to the present invention can suitably be used as cooking creams. The invention further provides a process of preparing an oil-in-water emulsion according to any one of the preceding claims, said process comprising combining: . finely ground pulse seed; . non-starch polysaccharide of low charge density; . water; . oil; and . optionally further ingredients.