DOUBLE EMULSION FOR COLORING FOOD PRODUCTS IMITATING CRAB MEAT Russian patent published in 2022 - IPC A23L5/40 A23D7/05 

FIELD: chemistry.

SUBSTANCE: invention relates to a multiphase emulsion in the form of a double emulsion of water in oil in water (W/O/W), which can be used to stabilize natural dyes. A double emulsion for coloring food products imitating crab meat is proposed, which is a double emulsion of water in oil in water and has a phase-to-medium ratio – internal aqueous phase:oil medium from 10:90 to 50:50, oil phase:external aqueous medium from 10:90 to 50:50, while the emulsification of the internal aqueous phase in the oil medium followed by the emulsification of the resulting oil phase containing the internal aqueous phase, in the external aqueous medium, is carried out in five stages. At the first stage, water in the amount from 10% to 99% by weight of the internal aqueous phase is heated to 90°C, and alkali KOH, or NaOH, or a mixture thereof is added to create a pH from 10.6 to 11.5 of the internal aqueous phase, carminlac is added in the amount of up to 12% by weight of the internal aqueous phase. After dissolving the carminlac, an inert filler is introduced, such as glycerin, propylene glycol, maltodextrin syrup, a mixture thereof, in the amount from 1% to 90% by weight of the inner aqueous phase, and heating is stopped. After mixing, the inner aqueous phase – the resulting alkaline solution of carminlac – is filtered. At the second stage, paprika extract in the amount of up to 94% by weight of the oil phase and vegetable oil in the amount of up to 90% by weight of the oil phase are heated and mixed. Then, an emulsifier polyglyceryl polyricinoleate PGPR is added in the amount from 2% to 40% by weight of the oil phase and mixed again. In addition, fat-soluble antioxidants are added into the resulting oil phase in the amount of up to 0.5%, as well as fat-soluble preservatives in the amount of up to 0.5% by weight of the oil phase. At the third stage, an alkaline solution of carminlac is introduced into the oil phase-medium and intensively dispersed by a high-speed mechanical device with a high shear force applied to obtain emulsion drops containing an alkaline solution of carminlac. The ratio of the internal aqueous phase:oil phase ranges from 10:90 to 50:50. At the fourth stage, an emulsifier Twin-80 is added to water in the amount from 0.1% to 10% by weight of the external aqueous medium and mixed. Water-soluble antioxidants in the amount of up to 0.5%, water-soluble preservatives in the amount of up to 0.5%, osmotic pressure equalizers in the amount of up to 2.0%, thickeners in the amount of up to 1.0%, and substances changing the pH of the external aqueous medium in the amount of up to 1.0% by weight of the external aqueous medium are also added to the resulting external aqueous medium. After that, at the fifth stage, the oil phase containing the internal aqueous phase of the alkaline carminlac solution is introduced into the external aqueous medium and dispersed in the device with a low shear force applied to obtain the size of drops of the double emulsion containing paprika extract, which include drops of the alkaline carminlac solution, while the ratio of the oil phase:external aqueous medium ranges from 10:90 to 50:50.

EFFECT: invention makes it possible to obtain a double emulsion for coloring food products based on fish or crustaceans, which are an imitation of crab meat – “crab sticks” or “crab meat” with reduced migration of carmine and paprika extract from the layer colored by them into the non-colored layer of the food product in contact with it.

1 cl, 15 dwg, 5 tbl