EP0120967A1
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Process for producing w/o/w oil-and-fat composition for food use
Assignee: Meiji Dairies Corp
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Filing: 1983-09-29
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Granted: —
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Expires: 2003-09-29
Abstract
Abstract A process for producing an extremely fine and stable W/O/W composite emulsion, which comprises preparing a fine W/O emulsion by a primary emulsification using polyglycerol-condensed ricinoleic ester and a secondary emulsification of adding an aqueous phase containing an emulsifier to the resulting W/0 emulsion and subsequent stirring.
Inventors
- 👤 Yasuyuki Takahashi
- 👤 Toshiro Yoshida
- 👤 Takeshi Takahashi
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-06 08:44
CPC Classifications
A; A23; A23L; A23L29/00; A23L29/10
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
48 words
(1) A process for the production of a W/O/W type multiple emulsion for foods, which comprises adding a water phase containing an emulsifier to a W/O emulsion obtained from water or a water phase and oil or fat containing a polyglycerol condensed ricinoleate, and conducting mixing with stirring.
Claim 2
Dependent Claim
55 words
(2) A process for the production of a W/O/W type multiple emulsion for foods as set forth in claim 1, wherein the W/O emulsion is one obtained by mixing oil or fat containing a polyglycerol condensed ricinoleate with water or a water phase to form an O/W emulsion and conducting stirring to reverse the phase.
Claim 3
Dependent Claim
29 words
(3) A process for the production of a W/O/W type multiple emulsion for foods as set forth in claim 1, wherein the emulsifier is a sucrose fatty acid ester.
References Cited (Backward Citations)
No citation records indexed.
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