OIL-IN-WATER EMULSION SEASONING Russian patent published in 2022 - IPC A23L27/60 

FIELD: oil and fat industry.

SUBSTANCE: oil-in-water emulsion seasoning includes: 0.3-1.5 wt.% of thickening polysaccharide; 1.5-4.0 wt.% of a mixture of starch treated with octenyl succinic acid; from 22 to 50 wt.% of water; and oil and/or fat. The mixture of starch treated with octenyl succinic acid contains the first starch treated with octenyl succinic acid having a viscosity of less than 40 MPa·s at 20°C in 10% aqueous solution, and the second starch treated with octenyl succinic acid having a viscosity of at least 40 MPa·s at 20°C in 10% aqueous solution. The content of the first starch treated with octenyl succinic acid is from 25 to 60 wt.% relatively to the total weight of the mixture of starch treated with octenyl succinic acid. The viscosity of the oil-in-water emulsion seasoning at 20°C ranges from 150 to 300 Pa·s.

EFFECT: invention makes it possible to reduce the adhesion of the emulsion seasoning to the container, as well as allows the seasoning not to delaminate.

5 cl, 2 dwg, 6 tbl, 13 ex