FOOD EMULSION "OIL-IN-WATER" Russian patent published in 2002 - IPC

FIELD: fat-and-oil industry, particularly, food emulsion "oil-in-water" stable at storage. SUBSTANCE: food emulsion "oil-in-water" contains vegetable oil, food acid, soya product in the form of soya flour with index of protein dispersibility (20-75)%, size of particles not more 300 mcm, and mass part of isoflavonoids not less 0.05 mas.%. Emulsion has the following ratio of components, mas. %: vegetable oil, 5-75; soya flour, 0.5-5; food acid (on conversion to 100-% acid), 0.05-1.5; water, the balance. Low-, medium- and high-caloric mayonnaise may additionally comprise salt, sugar or its analog, and mustard flavor. Mayonnaise cream may additionally contain sugar or its analog. Mayonnaise cream may additionally contain sugar or its analog. Besides, food emulsion may additionally have sodium bicarbonate and/or ground mustard, and/or food conserving agents, and/or food colors, and/or aromatic additives, and/or natural fresh or dried flavor additives, and/or emulsifier, and/or stabilizer. Proposed emulsion "oil-in-water" and emulsion products on its base have high and stable structural rheological properties due to multifunctional properties of soya flour and its three functions: emulsifier, stabilizer and antioxidant. EFFECT: higher stability at storage. 2 cl, 1 tbl, 3 ex