NUTRITIONAL EMULSION (VERSIONS) AND NUTRITIONAL EMULSION PREPARATION METHOD Russian patent published in 2013 - IPC A23L1/29 A23L1/35 A23L1/30 A23C11/02 A23L2/52 

FIELD: food industry.

SUBSTANCE: invention relates to cooled nutritional emulsions. The nutritional emulsion includes fat, protein, carbohydrate and V-complex containing food surface-active substance in the form of a complex with polydextrose. Polydextrose is represented by maltodextrin with average polymerisation degree within the range of 20 - 400. The nutritional emulsion is characterised by first viscosity that is less than 300 mPa·s (at a temperature of 20°C) and by second viscosity that exceeds the first viscosity by at least 50 mPa·s (at a temperature of 0 - 8°C). The nutritional emulsion preparation method involves the following stages: (a) essentially fat-free water suspension formation by way of mixing a food surface-active substance with polydextrose, (b) mixing and homogenisation of the water suspension with fats and protein to produce a nutritional emulsion having a water phase containing 10 - 100 wt % of the food surface-active substance and 10 - 100 wt % of polydextrose and (c) the nutritional emulsion packaging. The first viscosity of the nutritional emulsion is equal to less than 300 mPa·s (at a temperature of 20°C); the second viscosity exceeds the first viscosity by at least 50 mPa·s (at a temperature of 0 - 8°C).

EFFECT: invention allows to manufacture an emulsion with increased viscosity and improved taste characteristics.

20 cl, 2 tbl, 2 ex