FOOD EMULSION Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: emulsion contains fat- containing component (including vegetable oil), stabilizer and/or structure-former, and/or emulsifier, taste and aromatizing additives, and water. In particular, fat-containing component is (with melting temperature, ^°C): margarine emulsion, 26-53; and/or partially hydrogenated vegetable oil, 18-28; and/or food hydrogenated fat, 27-56; and/or mixed food hydrogenated fat, 27-53; and/or confectionery fat, 26-42; and/or culinary fat, 26-50; and/or cotton palmitin and/or palm stearin, 42-56; and/or palm olein, 12-25 in amounts from 1.0 to 99.0% of the total weight of product. In addition, food emulsion can contain sugar and/or honey, and/or sugar substituents, and/or glucose, and/or fructose, and/or their derivatives all in amounts 0.001 to 28.00% of the total weight of product. Taste and aromatizing additives can be (individually or in combinations) food salt, mustard powder, mustard, food acids, fruit vinegar, aromatizers, cacao powder, vanillin, candied peel, nuts, spicery, vegetable or fruit fillers, milk or soya proteins, egg products, flour, preservatives, antioxidants, colorant, and vitamins. EFFECT: extended assortment of emulsion products with wide application range and improved structural properties of products. 6 cl, 2 ex