FIELD: food-processing industry.
SUBSTANCE: emulsifier is 0.4-2%-aqueous solution of protein-leucosin separated from wheat germ flour. Emulsifier is characterized by amino acid composition, % by total of nitrogen: lysine 0.60-0.64; histidine 0.29-0.33; arginine 0.39-0.41; aspartic acid 0.77-0.81; threonine 0.36-0.40; serine 0.33-0.37; glutamic acid 1.57-1.61; proline 0.46-0.50; glycine 0.52-0.56; alanine 0.56-0.60; cystine 0.10-0.12; valine 0.47-0.49; methionine 0.16-0.18; isoleucine 0.30-0.33; leucine 0.57-0.60; thyrosine 0.25-0.28; phenylalanine 0.33-0.36; tryptophan 0.18-0.21. Emulsifier may be produced on the base of vegetable oils.
EFFECT: improved quality of emulsifier due to reduced bacterial seediness and increased emulsifying capacity.
2 cl, 4 tbl, 4 ex
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