Title:
OIL-IN-WATER EMULSION
Document Type and Number:
WIPO Patent Application WO/2022/202532
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an oil-in-water emulsion that has much better, than in the past, permeability into dry tissue protein under non-vacuum conditions. The inventors discovered that good permeability into dry tissue protein under non-vacuum conditions is obtained with an oil-in-water emulsion that contains 10 to 35 mass% of a plant oil/fat, 0.3 to 6.5 mass% of a plant-based protein, and an emulsifier. The oil-in-water emulsion has a viscosity of 100 mPa∙s or less, and has an emulsified particle diameter of 2.0 μm or smaller.
Inventors:
TAKEDA MARIKO (JP)
YANAGISAWA MASANOBU (JP)
OSAWA RYO (JP)
YANAGISAWA MASANOBU (JP)
OSAWA RYO (JP)
Application Number:
PCT/JP2022/011892
Publication Date:
September 29, 2022
Filing Date:
March 16, 2022
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23D7/005; A23J3/00; A23L5/00; A23L13/00; A23L13/40
Foreign References:
| JPS5344653A | 1978-04-21 | |||
| JP2007043949A | 2007-02-22 | |||
| JP2007117036A | 2007-05-17 | |||
| KR20210030631A | 2021-03-18 | |||
| JPS6439949A | 1989-02-10 | |||
| JP2021145614A | 2021-09-27 | |||
| JP2021194000A | 2021-12-27 |
Other References:
ANONYMOUS: "Trends of textured soybean protein foods", SCIENCE OF COOKERY, vol. 20, no. 4, 1987, pages 42 - 52, XP009527388
"Progress of Textured Soybean Protein Food Product", COOKING SCIENCE, vol. 20, no. 4, 1987, pages 42 - 52
"Progress of Textured Soybean Protein Food Product", COOKING SCIENCE, vol. 20, no. 4, 1987, pages 42 - 52
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