OIL-IN-WATER TYPE EMULSION - FUJI OIL CO.,LTD.

Title:

OIL-IN-WATER TYPE EMULSION

Document Type and Number:

Japanese Patent JP3632514

Kind Code:

B2

Abstract:

PROBLEM TO BE SOLVED: To obtain an oil-in-water type emulsion having excellent emulsion stability and workability, stable physical properties after whipping, bringing out a strong flavor of egg yolk, excellently melt in the mouth.
SOLUTION: This oil-in-water type emulsion has ≥60% SFC of oils and fats at 10°C and ≥20% at 20°C, contains 25-75 wt.% of SUS type triglyceride and 1-8 wt.% of enzyme treated egg yolk and has 15-40% proteolysis ratio of the enzyme treated egg yolk.

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Inventors:

Masaya Nishitani
Hideko Wada
Tsuguo Nishimoto

Application Number:

JP21611299A

Publication Date:

March 23, 2005

Filing Date:

July 30, 1999

Export Citation:

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Assignee:

FUJI OIL CO.,LTD.

International Classes:

A23D7/00; A23D7/005; A23L1/00; A23L9/20; B01J13/00; (IPC1-7): A23D7/00; A23L1/19

Domestic Patent References:

JP62040257A
JP11196802A

Foreign References:

WO1994004044A1

Other References:

卵の科学,朝倉書店,1998年,P125

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