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公开(公告)号：US20080254194A1
公开(公告)日：2008-10-16
申请号：US12004777
申请日：2007-12-21
申请人： Marc Joaquin Antoine Anton , Valerie Anne Marie Beaumal , Jadwiga Malgorzata Bialek , Donald Joseph Hamm , Sudarshi Tanuja A. Regismond , Helga Francoise Sirvente
发明人： Marc Joaquin Antoine Anton , Valerie Anne Marie Beaumal , Jadwiga Malgorzata Bialek , Donald Joseph Hamm , Sudarshi Tanuja A. Regismond , Helga Francoise Sirvente
IPC分类号： A23D7/005
CPC分类号： A23D7/0053 , A23D7/015 , A23J1/08 , A23L27/60 , A23L29/10
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 stabilise acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.
摘要翻译： 本发明涉及一种pH在2.0-5.0范围内的食用水连续油和水乳液，所述乳液包括：5-90wt。 ％油相; 10-95重量％ ％的水相; 0.3-30重量％的选自高密度脂蛋白（HDL）和卵磷脂的一种或多种蛋黄颗粒蛋白质的水相; 和0.05％至10wt。 一种或多种选自低密度脂蛋白（LDL）和livetin的蛋黄血浆蛋白质的水相的％; 其中蛋黄颗粒蛋白与蛋黄血浆蛋白的重量比超过1:1。 发现蛋黄颗粒蛋白质可以有利地用于稳定酸性水 - 连续油和水乳液，如蛋黄酱和敷料。
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公开(公告)号：US20100233342A1
公开(公告)日：2010-09-16
申请号：US12720106
申请日：2010-03-09
摘要： The present invention provides a method for preparing a fiber-in-water slurry containing insoluble fibres, wherein said method comprises the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibres, (a2) freezing said slurry and (a3) grinding said frozen slurry.The present invention also provides a method for preparing an edible emulsion comprising oil, water and insoluble fibers, said method comprising the steps of (a) raising the temperature of the fiber-in-water slurry obtained in above step (a3) until said slurry is in the liquid state; (b) adding any further ingredients of the edible emulsion; and (c) homogenizing the thus-obtained mixture.It was found that by applying this method a low-oil edible emulsion can be prepared which emulsion has reduced insoluble fiber content but favorable texture and sensorial properties.
摘要翻译： 本发明提供一种制备含有不溶性纤维的水包油浆的方法，其中所述方法包括以下步骤：（a1）制备含有不溶性纤维的水包油浆，（a2）冷冻所述浆料和（ a3）研磨所述冷冻浆料。 本发明还提供了一种制备包含油，水和不溶性纤维的可食用乳液的方法，所述方法包括以下步骤：（a）将上述步骤（a3）中获得的水包油浆料的温度升高至所述浆料 处于液态; （b）加入可食用乳液的任何其他成分; 和（c）均匀化由此得到的混合物。 发现通过使用该方法，可以制备低油可食用乳液，其乳液具有降低的不溶性纤维含量，但具有良好的织构和感官特性。
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公开(公告)号：US08945659B2
公开(公告)日：2015-02-03
申请号：US12720106
申请日：2010-03-09
摘要： A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.
摘要翻译： 制备含有不溶性纤维的水包油浆的方法包括以下步骤：（a1）制备含有不溶性纤维的水包油浆，（a2）冷冻浆料，（a3）研磨冷冻浆料。 使用番茄，桃子，梨，苹果，李子，柑橘和组合的不溶性纤维。
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