ANTON, MARC JOAQUIN ANTOINE,BEAUMAL, VALERIE ANNE MARIE,BIALEK, JADWIGA MALGORZATA,HAMM, DONALD JOSEPH,REGISMOND, SUDARSHI TANUJA ANGELIQUE,SIRVENTE, HELGA FRANCOISE
申请号：
CA2670369
公开号：
CA2670369C
申请日:
2007.12.04
申请国别(地区):
CA
年份:
2015
代理人:
摘要：
The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt.% of an oil phase； 10-95 wt.% of an aqueous phase； 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin； and from 0.05% up to 10 wt.% of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin； wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilise acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.
