FOOD EMULSION Russian patent published in 1998 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: food emulsion contains the following ratio of ingredients, mas.%: vegetable oil, 15-75; fish milts, 15-75; salt, 1.2-2.2; acetic or citric acid, 0.1-1.2 water, the balance. Food emulsion may additionally have, mas.%: ground mustard, 0.3-5.0; and/or sugar, 1.5-17.0; and/or colors, 0.001-0.005; and/or antiseptics, 0.05-0.1. Colors are taken from the variety: tartrazine E 102, sunset E 110, ponceau E 124. Flavors are taken from the variety in the following amount, mas.%: mustard AGF 721, 0.1-0.5; mushrooms ASL 192, 0.1-0.5; roasted onion ASL 190, 1.0-1.5; nutmeg ASK 649, 0.01-0.05; paprika ASK 412, 0.01-0.2; pepper ASK 545, 0.1-0.05; caraway ASK 654; dill ASK 120, 0.05-1.0; garlic ASK 129, 0.001-0.010; strawberry ASF 434, 0.1-0.2; lemon ASE 453, 0.01-0.10. Antiseptics are chosen from the variety in the amount, mas.%: sodium benzoate, 0.05-0.10; sorbitic acid, 0.05-0.1. EFFECT: higher biological value. 2 cl