FOOD EMULSION Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, production of emulsified fatty products. SUBSTANCE: food emulsion comprises vegetable oil, fish caviar, wheat bread crumb, salt, edible grade acid, colorant, antiseptic, and water. Components are used in the ratio of: vegetable oil 10.00-60.00; fish caviar 5.00-40.00; wheat bread crumb 5.00-30.00; bulb onion 0.50-5.00; edible grade acid 0.10-1.20; salt 1.20-2.20; colorant 0.001-0.005; antiseptic 0.05-0.10; water the balance. Food emulsion may further comprise aromatizer in an amount of from 0.001 wt% to 1.5 wt%. EFFECT: increased biological and nutritive value, improved edibility properties, increased stability and improved homogeneity of ready product. 2 cl, 3 ex