OIL-IN-WATER TYPE EMULSION AND METHOD FOR ITS PREPARATION Russian patent published in 2021 - IPC A23D7/05 A23D7/04 A23L27/60 

FIELD: food industry.

SUBSTANCE: oil-in-water emulsion contains water in the amount from 35 to 60% of the composition weight, oil in the amount from 25 to 45% of the composition weight, modified wax corn starch in the amount from 1.5 to 5.5% of the composition weight, wax rice starch in the amount from 0.15 to 3.5% of the composition weight, emulsifier in the amount from 2 to 9% of the composition weight and acid in the amount from 0.1 to 10% of the composition weight. The total amount of starch corresponds to the amount from 2 to 6% of the composition weight, the emulsion has viscosity in the range from 8 to 30 Pa·s at a shear rate of 10 s^-1 at 20°C. The term “modified wax corn starch” refers to physically modified or chemically modified starch with amylopectin content from 95 to 98% and amylose content from 5 to 2% by weight of starch in the dry state. The term “waxy rice starch” refers to the content of amylopectin from 95 to 98% and the content of amylose from 5 to 2% of the starch weight in the dry state. The use of the emulsion to produce mayonnaise is proposed. A method for producing the oil-in-water emulsion is also proposed.

EFFECT: group of inventions provides a product that has consumer-oriented ingredients and labeling, which has reduced syneresis or which is characterized by its absence, which is a viscous product, and has good taste sensations, like mayonnaise with full fat content.

15 cl, 2 tbl, 15 ex