FOOD EMULSION PASTE AND METHOD FOR ITS OBTAINING Russian patent published in 2007 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: the present innovation deals with manufacturing vegetable emulsion fatty products. The suggested food emulsion contains fatty foundation out of the mixture of vegetable refined deodorized oils aromatized with a smoking preparation chosen out of the group of olive, soybean and sunflower ones at the ratio that provides ω-6:ω-3 fatty acids being equal to 1:9-10.5, eggplant puree, an extract out of Saponaria root as an emulsifier, Laminal as a stabilizing agent and, also, ascorbic acid and common salt. The method for obtaining the paste suggested deals with supplementing the emulsifier with, at first, a fatty foundation followed by Laminal, eggplant puree and other food additives at constant mixing, moreover, the mixture should be homogenized at the rate of 1500 rot./min, not less. The innovation enables to obtain the product being stable at storage along with higher structure-rheological and high organoleptic properties.

EFFECT: higher efficiency.

5 cl, 4 ex, 5 tbl