FOOD EMULSION Russian patent published in 2010 - IPC A23D7/00 A23L1/24 

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. It also contains powder from stevia leaves obtained by drying them up to the humidity of 10-11%, following grinding in fine helix-rotating film 0.1-0.5 mm thick at pulsing pressure gradient of 2-7 MPa and temperature of 25-30°C. All components are taken in a certain proportion.

EFFECT: invention allows for the production of high quality food emulsion and increasing its storage life.

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