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: from 7.5 till less than 75.0% wt, oil; water; from 0.5 to 12.0% wt, emulsifier, containing viscosity forming emulsifier, which, at 2.0% wt, partly or fully not dissolves in acidified deionised water, with pH, lower or equal 5.5, or viscosity forming emulsifier, containing at least about 50.0% wt, protein, or both of those emulsifiers, dissoluble fibers and a thickener. Food emulsion is coarse or homogenous, viscosity forming emulsifier makes from 0.1 to 4.0% wt of food emulsion. When used chemical emulsifier is taken in less quantity than viscosity forming emulsifier. Invention provides for mentioned emulsion production method. Food emulsion is also usable for usage as base while producing food products with lowered fat content.

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

23 cl, 2 ex