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

FIELD: food industry and public catering. SUBSTANCE: food emulsion contains components in the following ratio, mas.%: egg powder, 4.08-4.23; fat-free dry milk, 4,72-4.89; mixture of refined deodorized vegetable oils, 50.0-60.0; 10-% aqueous suspension of beta-carotene, 12.50; ascorbic acid, 0.28; water, the balance. For preparation of emulsion, aqueous-protein phase is prepared by mixing egg powder, dry fat-free milk, and water. The mixture is left for swelling for 20 min. Then it is emulsified with a fat phase. Introduction of aqueous solution of beta-carotene and ascorbic acid is carried out at final stage of emulsification. EFFECT: broadened assortment of products with increased biological value and antimutagenic properties; simplified technology of preparation. 3 cl, 4 tbl, 5 ex