НЕЧЕПУРЕНКО Кристина Борисовна (UA),ПИВОВАРОВ Павел Петрович (UA),НЕКЛЕСА Ольга Павловна (UA)
申请号：
RU2013156167/13
公开号：
RU2013156167A
申请日:
2013.12.16
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A method for producing a solid emulsion by emulsifying the aqueous and fat phases, characterized in that as the aqueous phase, a solution of 0.5-3.0 wt.% Sodium alginate, and as the fat phase of vegetable oil using 2,0 dispersion . 7.5 wt% calcium salts, and emulsifying the aqueous and fat phases is carried out respectively in the following ratio: (90,0 ÷ 60,0) :( 10,0 ÷ 40,0) wt% 2... A method according to claim 1, wherein the fatty phase comprises one or more additives, such as emulsifiers, stabilizers, texture improvers, thickening agents, foaming agents, foam inhibitors, antioxidants, vitamins, taste, aromatic dobavki.3. The method of any one of claims 1 or 2, wherein the aqueous phase contains one or more additives such as acidity regulators, buffers, stabilizers, chelating agents, solubilisers, sugars, sweeteners, proteins, taste adjusters, flavors, vitamins, nutrients, including salt and minerals krasiteli.4. Solid emulsion prepared by emulsifying the aqueous and fat phases, characterized in that the aqueous phase contains 0.5-3.0 wt.% Sodium alginate, and the fat phase comprises a vegetable oil dispersion 2,0-7,5 wt.% Salt calcium and wherein the ratio of aqueous and fat phases, respectively is (90,2-63,0) ÷ (9,8-37,0) wt.%. 5. The solid emulsion according to claim 4, wherein the fat phase comprises one or more additives, such as emulsifiers, stabilizers, texture improvers, thickening agents, foaming agents, foam inhibitors, antioxidants, vitamins, flavoring dobavki.6. Solid emulsion according to any of the foregoing claims 4 or 5, wherein the aqueous phase contains one or more additives, eg1. Способ получения твердой эмульсии путем эмульгирования водной и жировой фаз, отличающийся тем, что в качестве водной фазы используют раствор 0,5-3,0 мас.% альгината натрия, а в качестве жировой фазы используют дисперсию растительного масла с 2,0-7,5 мас.% солями кальция, а эмульгирование водной и жировой фаз осуществляют соответственно при следующем соотношении: (90
