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Producing a phase-stable oil-in-water emulsion, useful as e.g. binders, comprises mixing an oil phase from a fat/oil component with a polysaccharide, dispersing in an aqueous phase and subsequently finely emulsifying the emulsion
Producing a phase-stable oil-in-water emulsion, useful as e.g. binders, comprises mixing an oil phase from a fat/oil component with a polysaccharide, dispersing in an aqueous phase and subsequently finely emulsifying the emulsion
Producing a phase-stable oil-in-water emulsion with a dry mass (5-60 wt.%), comprising a protein (0.2-10 wt.%), a polar polysaccharide (0.3-10 wt.%), a fat/oil component (0.1-60 wt.%) and a polyol (0-30 wt.%), comprises mixing an existing phase (oil phase) essentially from the fat/oil component or optionally with the polar polysaccharide or its part, dispersing in an aqueous phase comprising the protein and optionally the polar polysaccharide and then subsequently finely emulsifying the emulsion. Independent claims are also included for: (1) a composition obtained by the above mentioned method; (2) producing a sensory, functional and/or nutritional properties modified food comprising (i) providing the oil-in-water emulsion comprising the protein (0.2-10.0 wt.%), the polar polysaccharide (0.3-10 wt.%), the fat/oil component (0.1-60 wt.%), a flavoring oil component (0-30 wt.%), the polyol (0-30 wt.%), a flavoring agent (0-1 wt.%) and an acid (0-1 wt.%), where the particle size of the dispersed oil or fat droplets lies in a distribution maximum (X 5 0 . 3) of = 10 mu m (volume-based median) and dried mass of the emulsion is 5-60 wt.% and (ii) mixing the emulsion with a food base for producing a food product, where the emulsion based on the food base is present in a ratio of 0.1-75 wt .%; (3) a formulation comprising the composition which is a food product, health care product, medicinal product, agricultural product or industrial product; and (4) a food obtained by the above mentioned method.
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