Production of salt-containing oil-in water type emulsion foaming property

Abstract

Abstract PURPOSE:To regulate the average particle diameter of fat spheres in an oil-in- water type emulsion and to obtain the titled emulsion having good and stable foaming characteristics, by using lecithin as an emulsifying agent of an oil phase component, protein as a water phase component and fats and oils having an adjusted solid fat ratio as fats and oils. CONSTITUTION:(A) 40-55wt% oil phase component obtained by dissolving 0.4-5wt% based on oil phase component of lecithin in fats and oils having 15-40wt% solid fat ratio at 10 deg.C is blended with (B) 60-45wt% water phase component obtained by dissolving 7-12wt% based on water phase component of protein (rennet, casein, etc.) in water. The blend is emulsified to make the average particle diameter of the fat spheres into <=1mum. 100pts.wt. of the prepared oil-in-water type emulsion is mixed with >=1.5pt.wt. salt while stirring.

Inventors

• 👤 Shigeo Okonogi
• 👤 小此木　成夫
• 👤 Tsutomu Kudo
• 👤 力 工藤
• 👤 Mizuo Tsuda
• 👤 津田　瑞生
• 👤 Seiichi Takebe
• 👤 健部　精一
• 👤 Yoshihiro Imahori
• 👤 義洋 今堀

Bibliographic Details