リゾリン脂質を含むエマルション

Title:

リゾリン脂質を含むエマルション

Document Type and Number:

Japanese Patent JP2014516584

Kind Code:

A

Abstract:

The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage products, e.g. coffee and tea creamers, and has good stability without the use of synthetic emulsifiers.

More Like This:

JP2021052654	MANUFACTURING METHOD OF PLANT-BASED WHITENER COMPOSITION AND BEVERAGE USING THE COMPOSITION
JP5479637	Oil composition for foaming cream and foaming cream
JP6984153	Foamable oil-in-water emulsion

Inventors:

Bezel Goose, Jean-Baptiste
Chen, Pu Shen
Zans-Valero, Juan

Application Number:

JP2014516299A

Publication Date:

July 17, 2014

Filing Date:

June 19, 2012

Export Citation:

Click for automatic bibliography generation Help

Assignee:

Nestec Society Anonymous

International Classes:

A23L9/20; A23C11/04; A23D7/00; C12P7/64

Domestic Patent References:

JP2003235462A

2003-08-26

Foreign References:

EP0680699A1

1995-11-08

Other References:

JPN6016013062; Ｊｏｕｒｎａｌ　ｏｆ　Ａｇｒｏａｌｉｍｅｎｔａｒｙ　Ｐｒｏｃｅｓｓｅｓ　ａｎｄ　ＴｅｃｈｎｏｌｏｇｉｅｓＶｏｌ．ＸＩＩ，　Ｎｏ．１, 2006, ｐｐ．１９９-２０８
JPN6016013065; Ｍａｒｃ　Ｋｅｌｌｅｎｓ: 'Ｏｉｌ　Ｐｒｏｃｅｓｓｉｎｇ　Ｃｈａｌｌｅｎｇｅｓ　ｉｎ　ｔｈｅ　２１ｔｈ　Ｃｅｎｔｕｒｙ：　Ｅｎｚｙｍｅｓ　Ｋｅｙ　ｔｏ　Ｑｕａｌｉｔｙ　ａｎｄ　Ｐｒｏｆｉｔａｂｉｌｉｔｙ' Ｗｏｒｌｄ　Ｃｏｎｇｒｅｓｓ　ｏｎ　Ｏｉｌｓ　ａｎｄ　Ｆａｔｓ　＆　２８ｔｈ　ＩＳＦ　Ｃｏｎｇｒｅｓｓ , 2009, ｐｐ．１-４９

Attorney, Agent or Firm:

Yoshiki Hasegawa
Tomoya Kurokawa
Yoshinori Shimizu
Ikeda adult
Tosuke Yosuke

Previous Patent: ゲル、該ゲルを含む温度耐性グミキャンディ、および該グミキャンディを�...

Next Patent: 健康的ビスケット