Emulsion composition and method of preparing the same

Abstract

This invention provides a method of preparing emulsion compositions particularly emulsion foods, with excellent emulsifying activity, emulsion stability, heat resistance, and texture or mouthfeel. The method can be performed by carrying out a step (1) mixing pectin obtained by heating sugar beet pectin derived from sugar beet in powder form at a temperature of 50 to 150 DEG C at a relative humidity of 20 to 90% for 1 to 48 hours with raw materials for emulsion compositions; and a step (2) emulsifying the mixture obtained in the step (1), or, in place of step (1), (a) homogenizing a modified pectin in alternatively water systems; (b) mixing the water dispersions of the modified pectin obtained in step (a) with raw materials for emulsion compositions; and (c) emulsifying the mixture obtained in step (b). Thus, emulsion compositions can be prepared.

Description

Emulsion composition and preparation method thereof technical field The present invention relates to emulsified composition, especially the preparation method of emulsified food. The present invention also relates to emulsified compositions prepared by this method. Background technique Various food hydrocolloids have been used for the purpose of improving the physical properties, stability, dispersibility, and emulsification of food, or fortifying dietary fiber. The so-called food hydrocolloid mainly refers to proteins and polysaccharides with a particle size of about 1 μm or less that exist in food with water as the dispersion medium. Food hydrocolloid has specific physical properties, viscosity, and gelation properties. It is not only useful as a food raw material itself, but also has the effect of improving food physical properties and functionality by adding a small amount to other foods. There is a close relationship between eating sensation (texture), one of the ma...

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Problems solved by technology

However, this method is a method of sterilizing pectin, and although it is described that the pectin obtained by this method can be used to obtain a food with good preservability without bacterial contamination, it has no influence on emulsification and emulsification stability. mention

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