DONALD JOSEPH HAMM,HELGA FRANÇOISE SIRVENTE,JADWIGA MALGORZATA BIALEK,MARC JOAQUIN ANTOINE ANTON,SUDARSHI TANUJA ANGELIQUE REGISMOND,VALÉRIE ANNE MARIE BEAUMAL
申请号：
BRPI0719630
公开号：
BRPI0719630B1
申请日:
2007.12.04
申请国别(地区):
BR
年份:
2016
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 stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.
