EMULSION WITH DECREASED OIL CONTENT AND EMULSIFIER FORMING ITS VISCOSITY Russian patent published in 2009 - IPC A23D7/00 A23D7/02 A23D7/15 A23L1/39 A23L1/24 

FIELD: food industry.

SUBSTANCE: food emulsion contains: approx. 7.5-60 wt % of oil, water, approx. 0.5-12.0 wt % of mixture consisting of emulsifier having higher HLB, approx. 8.0 and viscosity making emulsifier picked from caseins, casein salts and its mixtures, approx. 0.1-1.0 wt % of dissoluble food fibers and thickener picked from food starches, pectin, gum and its mixtures. In such mixture thickening emulsifier is presented in form of part of milk base, at least approx. 95% of all presented oil drops are smaller than 5 micron. Emulsion producing method is also presented. Food emulsion is usable for usage as base while producing food products with lowered fat content.

EFFECT: food products with lowered fat content prepared with food emulsion have a nice appearance, thickness and texture as well as sensor properties distinctive for food products with traditionally high fat content.

11 cl, 2 ex