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公开(公告)号：EP1929881A4
公开(公告)日：2010-03-24
申请号：EP06798434
申请日：2006-09-28
发明人： HIROE MIKA , KATAOKA YOHEI , FUNAMI TAKAHIRO , KONDA TAKASHI , TOMITA CHIHIRO , TOYOIZUMI SATOSHI , HOSOMI TOMOHIRO , ISHIHARA SAYAKA
CPC分类号： A23C9/1544 , A23D7/0053 , A23F5/243 , A23L9/10 , A23L9/20 , A23L21/10 , A23L27/60 , A23L29/10 , A23L29/231 , A23V2002/00 , A23V2200/222 , A23V2250/5072
摘要： This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150°C at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.
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公开(公告)号：EP1889853A4
公开(公告)日：2010-03-24
申请号：EP06757147
申请日：2006-06-07
发明人： FUNAMI TAKAHIRO , KATAOKA YOHEI , HIROE MIKA
IPC分类号： C08B37/06 , A23L7/109 , A23L9/20 , A23L13/00 , A23L27/60 , A23L29/00 , A23L29/20 , A23L29/231
CPC分类号： C08L5/06 , A23C9/1542 , A23L7/109 , A23L13/422 , A23L13/67 , A23L29/231 , C08B37/0045
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