EMULSION AND GEL CONTAINING PROTEIN COMPOSITION OF LUPINE, METHOD FOR PREPARATION OF EMULSION, METHOD FOR PREPARATION OF GEL, BEVERAGE AND EDIBLE PRODUCT PREPARED BY THIS METHOD, AND LIKEWISE FUNCTIONAL FOOD COMPONENT, EDIBLE PRODUCT, BEVERAGE, ANIMAL FODDER, AND COSMETIC AGENT CONTAINING EMULSION AND GEL Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: emulsion contains water, fat, and protein composition of lupine. The latter contains less than 65% of lupine protein and also includes other, non-protein lupine components, endogenous enzymes in lupine protein composition being inactivated. Emulsion or gel serve for preparing functional food component, edible product, beverage, animal fodder, and cosmetic agent. Emulsion preparation method comprises preparing protein composition of lupine, mixing protein composition with oil and water, and emulsifying mixture. Gel preparation method comprises providing protein composition of lupine, mixing protein composition with water, and gelating mixture. EFFECT: enhanced oil-binding capacity at relatively low level of lupine protein composition (less than 65%) and enabled stabilization of emulsion at higher content of oil. 45 cl, 3 ex