Oil-in-water type emulsion
An oil-in-water emulsion, lactose technology, applied in whey, milk replacer, dairy products, etc., can solve problems such as water pollution, shortage, environmental pollution, etc.
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Embodiment 1
[0044] By adding, mixing and dissolving 20.0 parts of palm kernel oil (melting point: 28°C), 5.0 parts of hydrogenated palm kernel oil (melting point: 36°C), 5.0 parts of hydrogenated palm oil (melting point: 31°C), 0.1 parts of lecithin and 0.05 parts The oil phase was prepared from polyglycerol unsaturated fatty acid ester. In addition, 1.0 parts of milk protein / lactose-containing material (mineral whey concentrate (protein: 7wt%, sugar: 73wt%, ash: 16wt%)), 3.0 parts of skimmed milk powder, 0.1 part of sucrose fatty acid ester, 0.05 part of polyglycerol Saturated fatty acid ester, 0.2 part of sodium hexametaphosphate, 0.05 part of sodium bicarbonate and 0.1 part of iota-carrageenan were dissolved in 65.35 parts of water to prepare an aqueous phase. After initial emulsification by stirring the water phase and oil phase with a homomixer at 65°C for 30 minutes, at 30kg / cm 2 Homogenize the mixture, then UHT sterilization at 135-145°C for 2-7 seconds, again at 30kg / em 2 Homoge...
Embodiment 2 to Embodiment 8
[0046] In the same manner as described in Example 1, an oil-in-water emulsion of the formulation shown in Table 1 was obtained. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 1.
[0047] In Example 2, 0.1 part of κ-carrageenan (kappa-carrageenan) was used instead of 0.1 part of iota-carrageenan used in Example 1.
[0048] In Example 3, 0.05 part of gellan gum was used instead of 0.1 part of iota-carrageenan used in Example 1 to prepare the aqueous phase.
[0049] In Example 4, 0.1 part of furcellan was used instead of 0.1 part of iota-carrageenan used in Example 1.
[0050] In Example 5, instead of 1.0 parts mineral whey concentrate and 3.0 parts skim milk powder used in Example 3, 3.0 parts mineral whey concentrate and 1.0 part skim milk powder were used.
[0051] In Example 6, instead of 1.0 parts mineral whey concentrate and 3.0 parts skim milk powder used in Example 3, 0.3 parts mineral whey concentrate and 3.7 par...
Embodiment 9 to Embodiment 11
[0057] In the same manner as described in Example 1, oil-in-water emulsions of the formulations shown in Table 2 were obtained. These emulsions were evaluated in the same manner as in Example 1. The results are summarized in Table 2.
[0058] In Example 9, 15.0 parts of palm kernel oil (melting point: 28° C.), 10.0 parts of hydrogenated palm oil (melting point: 31° C.) and 5.0 parts of hydrogenated rapeseed oil (melting point: 35° C.) were used instead of those used in Example 1. 20.0 parts of palm kernel oil (melting point: 28°C), 5.0 parts of hydrogenated palm kernel oil (melting point: 36°C), and 5.0 parts of hydrogenated palm oil (melting point: 31°C).
[0059] In Example 10, 0.08 part of sorbitan unsaturated fatty acid ester and 0.04 part of sorbitan saturated fatty acid ester were used instead of 0.05 part of polyglycerol unsaturated fatty acid ester and 0.05 part of polyglycerol used in Example 1 Saturated fatty acid esters.
[0060] In Example 11, 15.0 parts of coco...
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