Document Type and Number:
Japanese Patent JPH0424025
Kind Code:
B2
Abstract:
To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive conditions, after which the emulsion is heat-treated. The process may be used for preparing, for example, egg custards, omelettes, pancakes, quiches, sausages, jellies, desserts and spreadable creams having excellent organoleptic properties.
Inventors:
ROBEERU BASHURU
PIEERUUIBU FUOTSUSO
RORUFU JOSU
PIEERUUIBU FUOTSUSO
RORUFU JOSU
Application Number:
JP6045986A
Publication Date:
April 23, 1992
Filing Date:
March 18, 1986
Export Citation:
Assignee:
NESTLE SA
International Classes:
A23C13/14; A21D2/26; A23G3/00; A23G3/34; A23L1/00; A23L1/305; A23L9/10; A23L13/40; A23L13/60; A23L15/00; A23L21/10; A23L29/20
Next Patent: JPH0424026