EMULSION BEATEN AT ROOM TEMPERATURE Russian patent published in 2016 - IPC A23L9/20 

FIELD: oil and fat industry.

SUBSTANCE: invention relates to fat and oil industry. Method of stabilising an edible or whipped ultrahigh-temperature treated oil-in-water emulsion, which includes a step of mixing vegetable fat with an aqueous phase, where said vegetable fat contains more than 20 wt% trilaurin of total amount of triglycerides in said fat, as well as steps of adding sucrose ester and polysorbate. Edible ultrahigh temperature treated oil-in-water emulsion, containing 20-30 wt% vegetable fat, where said vegetable fat contains more than 20 wt% trilaurin of total amount of triglycerides in said vegetable fat, wherein said edible emulsion additionally includes sucrose ester and polysorbate. Method for production of emulsion, including following steps: forming oil phase containing 20-30 wt% of vegetable fat, where said vegetable fat contains more than 20 wt% trilaurin and 0.01-2 wt% of sucrose ester, where said sucrose ester preferably includes more than 70 wt% of sucrose monostearate, separately forming aqueous phase containing polysorbate, more preferably polysorbate 60 and/or 80, even more preferably polysorbate 60, heating each phase preferably to about 60-75 °C, mixing both phases and homogenisation, processing with ultrahigh temperature preferably for 2-4 seconds at 135-150 °C, cooling emulsion.

EFFECT: invention allows to produce a product which can be whipped not only at low temperature, but also at temperature from 10 to 25 °C, which makes it easier to process and produce vegetable cream.

20 cl, 2 dwg, 8 tbl, 3 ex