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Edible aerated oil-and-water emulsion

A water emulsion, emulsion technology, applied in the direction of edible oil/fat, edible oil/fat phase, food forming, etc., can solve the problem that additives are not allowed

Inactive Publication Date: 2009-11-04
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] An important disadvantage of the above-mentioned foamed mayonnaise products lies in the fact that the use of the advocated additive may not be permitted in products labeled "mayonnaise" by national regulations

Method used

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  • Edible aerated oil-and-water emulsion
  • Edible aerated oil-and-water emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Aerated three emulsions were made according to the following recipes:

[0060] Composition (weight%)

A

B

C

undenatured egg yolk protein #

1.2

-

-

egg yolk protein #

-

1.2

-

egg yolk protein #

-

1.2

Oil

60

60

60

NaCl aqueous solution (0.75M)

margin

margin

margin

total

100

100

100

[0061] # The indicated concentrations refer to egg yolk proteins.

[0062] Yolk granules and yolk slurry were separated from the same undenatured hen's egg yolk used in the preparation of one of the mayonnaise products. Egg yolks are obtained by the following process:

[0063] · Break fresh eggs

[0064] Roll the yolks on tissue until all the whites are removed

[0065] Use a glass pipette to break through the yolk membrane to release the yolk from the "coating"

[0066] · Collect the released egg yo...

Embodiment 2

[0072]Example 1 was repeated, except this time the pH of the aqueous phase was lowered to pH 4.0 by the addition of aqueous acetic acid / sodium acetate buffer (50 mM). The emulsion was homogenized and aerated using similar homogenization conditions as in Example 1.

[0073] This time the following results are obtained:

[0074] A

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Abstract

One aspect of the invention relates to an aerated water- continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising: 5-90 wt.% of an oil phase; 10-95 wt.% ofan 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% by weight of theaqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of egg yolk granule proteins to egg yolk plasma proteins exceeds1:1. The aerated emulsions according to the present invention can easily be produced at a high overrun. Furthermore, the foam structure of these emulsions remains surprisingly stable during shelf life.

Description

technical field [0001] This invention relates to edible aerated oil-water emulsions. Examples of aerated oil-in-water emulsions encompassed by the invention include aerated mayonnaise, aerated dressings, aerated sauces, whipped cream, soufflés, mousses, and ice creams. Background technique [0002] Conventional mayonnaise is an oil-in-water emulsion containing vegetable oil (70-80%), egg yolk (5-8%), salt, vinegar (to achieve a pH of the aqueous phase below 4.2 and to be considered an acid stable food ), mustard, and optional sugar, pepper, and herbs. Oil is generally present in mayonnaise as a dispersed phase with an average oil droplet size of 3-8 microns. Because of the droplet size and high amount of dispersed phase, mayonnaise contains very tightly packed oil droplets. The close packing of the oil droplets, combined with the very thin layer of aqueous phase that separates them, results in mayonnaise exhibiting very desirable rheological properties that give consumers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23L1/00A23L1/035A23L29/10
CPCA23L1/0097A23V2002/00A23D7/0053A23V2300/04A23L1/035A23J1/08A23L1/24A23P30/40A23L29/10A23L27/60A23V2250/5428
Inventor M·J·A·安东V·A·M·比马尔J·M·比亚莱克D·J·哈姆H·F·西文特
Owner UNILEVER NV
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