Preparation of aerosol-type edible oil

Abstract

Abstract PURPOSE: To improve the safety, cooking processability, and finishing property of a cooked and processed food, by dissolving a specific amount of soybean lecithin in salad oil, and forming the solution into an aerosol-type oil with a specified space ratio. CONSTITUTION: 0.5W1.0% of soybean lecithin is added to salad oil, and if necessary one or more types of edible emulsifiers, e.g. monoglyceride, sorbitain ester or sucrose ester of a fatty acid, are dissolved in the solution to give an aerosol-type edible oil of space ratio ≥35% with carbon dioxide. For example, soybean salad oil is heated to 60°C, and 1.0% soybean lecithin is dissolved in the oil. 160ml of the solution is then filled into a 250ml aerosol pressure vessel (36% space ratio), and a usual aerosol-type spray is equipped. Carbon dioxide is then dissolved to saturation and filled into the vessel under the conditions of 25°C and 5.0kg/cm 2 to prepare an aerosol-type edible oil. COPYRIGHT: (C)1981,JPO&Japio

Inventors

• 👤 Masanao Ozeki
• 👤 Teruo Yatabane
• 👤 Morio Hamashima

Bibliographic Details