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
| Title | Year | Author | Number | 
|---|---|---|---|
| FOOD EMULSION | 2009 | 
									
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                RU2409289C1 | 
| FOOD EMULSION | 2009 | 
									
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                RU2398421C1 | 
| FOOD EMULSION | 2009 | 
									
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                RU2409989C1 | 
| FOOD EMULSION | 2009 | 
									
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                RU2398422C1 | 
| DIETETIC MAYONNAISE | 1998 | 
									
  | 
                RU2142722C1 | 
| METHOD FOR HYDRATION OF HIGH-OLEIC SUNFLOWER OIL | 2006 | 
									
  | 
                RU2320711C1 | 
| PHOSPHOLIPID FEED PRODUCT | 2008 | 
									
  | 
                RU2370097C1 | 
| PHOSPHOLIPID BIOLOGICALLY ACTIVE FOOD ADDITIVE HAVING HEPATOPROTECTIVE PROPERTIES | 2006 | 
									
  | 
                RU2311044C1 | 
| PHOSPHOLIPID BIOLOGICALLY ACTIVE FOOD ADDITIVE HAVING HYPOGLYCEMIC PROPERTIES | 2006 | 
									
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                RU2309614C1 | 
| PHOSPHOLIPID BIOLOGICALLY ACTIVE FOOD ADDITIVE HAVING HYPOTENSIVE PROPERTIES | 2006 | 
									
  | 
                RU2309612C1 | 
Authors
Dates
2010-09-10—Published
2009-06-10—Filed