FOOD EMULSION Russian patent published in 2011 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry and can be used for manufacturing food emulsions. Food emulsion contains refined deodorised vegetable oil, skimmed dry milk, 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 magnetic 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. Apart from the ingredients used, the food emulsions contains a powder produced from echinacea plant aerial parts by way of preliminary defatting with carbon dioxide at a temperature of 20-25°C and a pressure of 6-7 MPa with the defatted material subsequently milled in 0.1-0.5 mm thick thin film rotating spirally at a pressure of 3-5 MPa and a temperature of 20-25°C.

EFFECT: invention allows to enhance consumer properties of the product and extend its storage life.

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