DE FOLTER, JULIUS WOUTER JOHANNES,SCHUMM, STEPHAN GEORG
申请号:
CA3046483
公开号:
CA3046483A1
申请日:
2017.11.21
申请国别(地区):
CA
年份:
2018
代理人:
摘要:
The invention relates to a method of producing 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.% hen's 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, and the method comprises the steps of: heating a liquid aqueous mixture comprising a first egg yolk plasma fraction to produce heat treated egg yolk plasma liquid; a. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; b. combining the heat treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; c. Adding one or more acidulants; 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.