FOOD EMULSION OF OIL AND WATER Russian patent published in 2011 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. The food emulsion of oil and water having a continuous-water-phase and pH within the 2.0-5.0 range contains 5-90 wt % of oil phase, 10-95 wt % of water phase, 0.3-30 wt % of water phase of one or several egg yolk granules proteins, chosen from high density lipoprotein (HDL) and phosvitin, from 0.05 wt % up to 10 wt % of water phase of one or several egg yolk plasma proteins, chosen from low density lipoprotein (LDL) and livetin; the weight ratio of egg yolk granules proteins to those of egg yolk plasma exceeds 1:1. The method for production of such emulsion involves joining all the ingredients, the produced mixture homogenisation to produce an emulsion of oil and water with continuous-water-phase and addition of an acidifier for pH emulsion reduction.

EFFECT: invention allows to produce stable products having thickness suitable for scooping with a spoon and reduced oil content and creating a mouthfeel of homogeneity and thickness similar to those of a full-fat mayonnaise.

12 cl, 1 dwg, 4 tbl, 2 ex