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IMPROVED OXIDATION STABILITY OF OIL-IN-WATER EMULSIONS USING NATURAL STABILISERS
IMPROVED OXIDATION STABILITY OF OIL-IN-WATER EMULSIONS USING NATURAL STABILISERS
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机译：使用天然稳定剂改善油包水乳液的氧化稳定性
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摘要
FIELD: animal or vegetable oils.;SUBSTANCE: invention relates to the fat and oil industry. A food product in form of an oil-in-water emulsion, wherein the food product comprises a high molecular weight chelating polymer in a non-thickening amount effective for providing oxidation stability of the food product for at least approximately 7 months at 21°C when the emulsion essentially contains no EDTA, wherein the food product comprises from 40% to 80% oil. An oxidation-stable packaged food product comprising: a container comprising a UV emission blocking agent; and an oil-in-water emulsion comprising a high molecular weight chelating polymer in a non-thickening amount effective for providing oxidation stability of the food product for at least approximately 6 months at 70°F when the emulsion essentially contains no EDTA, wherein the food product comprises from 40% to 80% oil.;EFFECT: invention allows increasing the shelf life of a fat and oil product by increasing oxidation stability.;20 cl, 4 dwg, 6 tbl, 5 ex
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