您的位置: 首页 > 农业专利 > 详情页

Oil-in-water type emulsion composition, and method for producing said oil-in-water type emulsion composition
专利权人:
Mitsubishi-Chemical Foods Corporation
发明人:
Hanasaki, Minako,Matsuura, Tsutashi,Kasai, Tetsuo,Isojima, Tatsushi
申请号:
AU2017372671
公开号:
AU2017372671A1
申请日:
2017.12.08
申请国别(地区):
AU
年份:
2019
代理人:
摘要:
The present invention addresses the problem of providing an emulsion composition which can retain emulsion stability even when undergoing a high-temperature process such as sterilization (heat resistance) and has a small change in particle diameter distribution before and after heating, and of which the emulsion stability can be retained even when an oily phase component causes the change in state (e.g., the oily phase component is coagulated and crystallized by decreasing the temperature of the composition, or the oily phase is melted by increasing the temperature of the composition) (i.e., resistance to decrease in temperature), and which is easy to handle during the production thereof.The problem can be solved by an oil-in-water type emulsion composition comprising solid particles, a surfactant having one alkyl group, an oily phase component and an aqueous phase component, wherein the oily phase component comprises an oily phase component having an unsaturated bond and/or an oxygen atom, and the solid particles exist on the interface between the oily phase component and the aqueous phase component.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

意 见 箱

匿名:登录

个人用户登录

找回密码

第三方账号登录

忘记密码

个人用户注册

必须为有效邮箱
6~16位数字与字母组合
6~16位数字与字母组合
请输入正确的手机号码

信息补充