首页> 外国专利> CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY

CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY

机译：浓缩，乳化的固体和干成分的水包油乳液，其生产方法和用于在感官方面和营养生理学方面生产改良食品的方法

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摘要

Disclosed is a method for producing a composition of a phase-stable oil-in-water (O/W) emulsion having a dry mass content of between 5 to 60% by weight, containing, as related to the total weight of the emulsion, the following components: 0.2 to 10.0 % by weight of protein; 0.3 to 10.0 % by weight of polar polysaccharide; 0.1 to 60.0 % by weight of a fat/oil component; 0 to 30.0 % by weight of a polyol; wherein a phase that essentially consists of the fat/oil component (oil phase) (iii) and is optionally mixed with the polysaccharide (ii) or with a portion thereof is dispersed in an aqueous phase that contains the protein (i) and optionally the polysaccharide (ii) or a portion thereof, and wherein said emulsion is subsequently finely emulsified; and further comprising a step of concentrating and/or drying the emulsion.

机译：公开了一种生产具有5至60重量％干质量含量的相稳定的水包油（O / W）乳液的组合物的方法，所述乳液相对于乳液的总重量包含：下列成分：蛋白质的0.2至10.0重量％;极性多糖重量的0.3-10.0％;脂肪/油成分重量的0.1至60.0％; 0至30.0重量％的多元醇;其中基本上由脂肪/油成分组成的相（油相）（iii）并任选与多糖（ii）或其一部分混合，将其分散在含有蛋白质（i）和任选多糖（ii）或其一部分，并且其中所述乳液随后被细乳化;进一步包括浓缩和/或干燥乳液的步骤。

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公开/公告号NZ596026A

专利类型
公开/公告日2013-08-30

原文格式PDF
申请/专利权人 OPTISENS GMBH;
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申请/专利号NZ20100596026
发明设计人 MUSCHIOLIK GERALD;PAULUS KLAUS;
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申请日2010-04-30
分类号A23D7/005;A23L1/30;A23L7/109;A23L13/40;A23L13/60;A23L23;A23L27/60;A23L29;A23L29/10;A23L29/231;A23L29/256;A23L29/262;
国家 NZ
入库时间 2022-08-21 16:40:30

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