FIELD: food and fat and oil industry. SUBSTANCE: vegetable oil is hydrated, hydration precipitate is separated and moisture is removed. Hydration precipitate is treated with ethanol with simultaneous moisture removal at the ratio phospholipids of hydration precipitate (as measured for stearooleolecithin and ethanol) from 10:90 to 40:60 mas. p. Then emulsifier is separated from prepared aqueous-spirituous mixture. EFFECT: improved method of emulsifier preparing.
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DIETARY MAYONNAISE | 2003 |
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Authors
Dates
1995-09-20—Published
1993-11-18—Filed