WHITESIDE, KERRY,ECONOMIDES, LOUIS,WHITESIDE, Kerry,ECONOMIDES, Louis
申请号：
RSP20150110
公开号：
RS53936B1
申请日:
2011.10.06
申请国别(地区):
RS
年份:
2015
代理人:
摘要：
An low oil content emulsion having 50-60% or less by weight oil is made by mixing ingredients including oil, water, insoluble fibres and emulsifier to produce a pre- emulsion, which is then homogenised at pressures in the range of about 750 bar to about 1500 bar, to produce a homogenised edible emulsion withy organoleptic properties consistent with higher oil content emulsions. The emulsion is produced using between 0.2% and 2.0% by weight insoluble fibres. The inclusion of egg white prior to homogenisation has been found to improve the viscosity of the homogenised emulsion. The egg white ingredient may be added as egg white powder, uncooked whole egg or liquid egg white with similar results.Postupak za pripremu jestive emulzije koja poseduje jedno od: 50-60 % ili manje težinski ulja； u području od 55 % ili manje težinski ulja； i u području od 50 % ili manje težinski ulja； naznačen time što postupak uključuje korake:a) obezbeđivanje, bez određenog redosleda, sastojaka koji uključuju ulje, vodu, nerastvorljiva vlakna i emulzifikator；b) mešanje pomenutih sastojaka da se napravi pre-emulzija；c) povraćaj pre-emulzije； id) provođenje homogenizacione faze da se homogenizuje pre-emulzija kako bi se proizvela homogenizovana jestiva emulzija,naznačen time štoje pre-emulzija homogenizovana pri pritiscima u rasponu od 750 bar do 1500 bar.Prijava sadrži još 14 patentnih zahteva.
