Edible oil-and-water emulsion
US8425971B2 · kind B2 · utility
0Cited by
3References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 21, 2007 |
| Grant date | Apr 23, 2013 |
| Priority date | — |
| Expiry date | May 26, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: It was discovered that egg yolk granule proteins can advantageously be used to stabilize acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.