STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT CONTAINING THEREOF Russian patent published in 2024 - IPC A23D7/00 A23D7/05 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil and food industry. Structured oil-in-water emulsion for use in a food product; wherein said structured emulsion contains: i) from 1 to 8 wt.% of emulsifier; ii) from 8 to 55 wt.% of sugar and / or sugar alcohol; iii) from 12 to 40 wt.% of water and iv) from 25 to 70 wt.% of oil, in which the emulsifier contains a non-ionic emulsifier and an ionic emulsifier, wherein the weight ratio of the non-alcoholic emulsifier to the ionic emulsifier ranges from 70:30 to 99:1. Bakery product produced by means of a structured emulsion. Bakery product obtained using a structured emulsion, wherein the bakery product is a cooked or partially cooked product. Dough for making a bakery product, preferably, the bakery product is a sponge cake or a cookie, wherein the dough contains: i) a structured emulsion and ii) flour. Method of producing dough, which includes the following stages: a) obtaining a wet phase containing a structured emulsion; b) obtaining a dry phase containing flour; and c) mixing the wet phase and the dry phase to form a dough. Method for production of prepared or partially cooked bakery product, besides, the specified method envisages dough production and dough preparation with production of prepared or partially cooked bakery product. Use of a structured emulsion as a shortening substitute. Method of producing a structured emulsion, comprising steps of: i) obtaining an oil phase by combining oil with an emulsifier component and heating the oil phase; ii) obtaining an aqueous phase by combining water with a sugar component and heating the aqueous phase; iii) combining the aqueous phase and the oil phase and mixing to form an emulsion; and iv) cooling the emulsion by means of a tubular cooler to form a solid containing oil layers encapsulated in a surfactant in a continuous aqueous phase.

EFFECT: invention enables to obtain a structured emulsion, which reduces or eliminates the use of saturated fatty acids and trans-isomers of fatty acids, provides the desired texture and consistency to food products, at the same time it is also characterized by high stability and long storage life.

37 cl, 14 dwg, 16 tbl, 10 ex