FIELD: food industry.
SUBSTANCE: invention refers to fat-and-oil industry. Food emulsion contains refined deodorised vegetable oil, ground mustard, sugar, salt, sodium bicarbonate, acetic acid (80%), emulsifier and water as initial components. Phospholipids produced by hydrating unrefined high-oleic sunflower oil by water solution of monosubstituted sodium citrate with the concentration of 1.0-4.0% with the latter being pretreated in alternating electromagnetic field with the magentic induction of 0.1-0.4 T under the temperature of 30-50°C, separating the obtained phospholipid emulsion from the hydrated oil and following drying of the phospholipid emulsion are used as the emulsifier. All components are taken in a certain proportion.
EFFECT: invention allows for the production of high quality food emulsion and increasing its storage life.
1 tbl, 2 ex
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Authors
Dates
2010-09-10—Published
2009-06-10—Filed