FOOD EMULSION Russian patent published in 2001 - IPC

FIELD: fat-and-oil and food-processing industry. SUBSTANCE: food emulsion contains plant oil, edible acid, flavor and aromatic additives, water, and mayonnaise emulsion with pH value of 4.0-10.0 and viscosity of 4.0-40.0 Pa. C, and/or mustard emulsion with viscosity of 1.0-25.0 Pa.C, and/or fruit, and/or vegetable emulsion with pH value of 3.0-10.0 in amount providing pH value of 1.0-9.5 and viscosity of 2.0-55.0 Pa.C, and/or fluidity of 0.5-15.0 cm/30 s in ready product. Food emulsion may further contain emulsifier, and/or stabilizer, and/or structure former, and/or dry cocoa, and/or vanillin, and/or candied peels, and/or nuts, as well as milk and/or soya proteins, and/or flour, and/or groats, and/or egg products, and/or cow butter, and/or cheeses, and/or preservative, and/or antioxidant, and/or colorant, and/or vitamin. EFFECT: wider range of food emulsions and usages and prolonged shelf life. 6 cl, 3 ex