DE FOLTER, JULIUS WOUTER JOHANNES,SCHUMM, STEPHAN GEORG
申请号：
CA3046404
公开号：
CA3046404A1
申请日:
2017.11.21
申请国别(地区):
CA
年份:
2018
代理人:
摘要：
The present invention provides a method of preparing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt.% of oil, 65-20 wt.% water and 0.5-6 wt.% egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, said method comprising the steps of: a. increasing the pH of a liquid aqueous mixture comprising a first egg yolk plasma fraction to a pH of at least 9 and keeping the liquid aqueous mixture at said pH for 1-300 minutes followed by decreasing the pH of the mixture to a pH of 7 or less to produce an alkaline treated egg yolk plasma liquid comprising alkaline treated egg yolk plasma fraction； b. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction； c. combining the alkaline treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion； and d. homogenizing the second pre-emulsion to obtain an oil-in-water emulsion； wherein the egg yolk proteinaceous component of the oil-in-water emulsion has the following composition: 60-75 wt.% LDL； 8-14 wt.% livetin； 11-18 wt.% HDL； 2-5 wt.% phosvitin.
