Stephan Georg SCHUMM,Julius Wouter Johannes DE FOLTER
申请号：
MX2019007167
公开号：
MX2019007167A
申请日:
2017.11.21
申请国别(地区):
MX
年份:
2019
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.La presente invención proporciona un método para preparar una emulsión aceite en agua comestible que tiene un pH en el rango de 3.0 a 5.0 y que comprende 30% a 78 % en peso de aceite, 65 % a 20% en peso de gua y 0.5% a 6% en peso de un componente proteico de yema de huevo en peso seco, donde dicho componente proteico de yema de huevo consiste en una combinación de lipoproteína de baja densidad (LDL), livetina, lipoproteína de alta densidad (HDL) Y fosvitina, dicho método comprende los siguientes etapas de: a. aumentar el pH en una mezcla acuosa líquida, que comprende una primera fracción de plasma de yema de huevo, hasta un pH de al menos 9 y mantener la mezcla acuosa líquida a dicho pH durante 1 a
