Julius Wouter Johannes de Folter,Stephan Georg Schumm
申请号：
US16470251
公开号：
US20190307155A1
申请日:
2017.11.21
申请国别(地区):
US
年份:
2019
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； andd. 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.
