FOOD EMULSION AND METHOD OF ITS PREPARATION Russian patent published in 2002 - IPC

FIELD: food industry and public catering. SUBSTANCE: food emulsion contains the following ratio of components, mas.%: egg powder, 2.3-2.9; dry fat-free milk, 2.7-3.4; mixture of vegetable refined deodorized oils, 40.0-50.0; 30-% oil suspension of beta-carotene, 3.30; aspartame, 0.80; ascorbic acid, 0.28; flavor "Lemon", 6.00-7.50; water, the balance. Said emulsion may additionally include butter in amount of 19.2 mas.%, and also apple-black currant dietary paste in amount of 19.2 mas.%. For emulsion production, aqueous-protein phase is prepared by mixing water, egg powder and dry fat-free milk, and mixture is aged for swelling during 20 min. Mixture of vegetable oils, where 30-% oil suspension of beta-carotene is preliminarily diluted, is emulsified in swelled mixture. Aqueous solution of aspartame, ascorbic acid and flavor "Lemon" are introduced at the end of emulsification process. Whipped butter or apple-black currant dietary paste may add in prepared emulsion and mixed. EFFECT: broadened assortment of products with increased biological value with antimutagenic action; simplification of production process. 2 cl, 2 tbl, 8 ex