公开(公告)号：US20110129579A1

公开(公告)日：2011-06-02

申请号：US13056146

申请日：2009-07-22

申请人： Jin-hee Park ,  Sang-hoon Song ,  Kang-pyo Lee ,  Mal-shick Shin ,  Ji-young Song

发明人： Jin-hee Park ,  Sang-hoon Song ,  Kang-pyo Lee ,  Mal-shick Shin ,  Ji-young Song

IPC分类号： A23L1/0522 ,  A23L1/025 ,  A23L1/24 ,  A21D6/00

CPC分类号： A23L33/21 ,  A23L27/60 ,  A23L29/212

摘要： The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment together with ultrasonication during the cross-linking of starch, and fibrous fiber with reduced starch particle size is added to lower the fat content and improve the emulsifying stability.

摘要翻译： 本发明涉及使用纤维纤维改善乳化稳定性的低热量/低脂肪敷料和蛋黄酱制剂。 更具体地，本发明涉及一种低热量/低脂肪敷料和蛋黄酱制剂，其中通过在淀粉交联过程中进行高温热处理以及超声波处理来改善膳食纤维含量和乳化稳定性，并且纤维 添加降低淀粉粒径的纤维以降低脂肪含量并提高乳化稳定性。