Edible oil-and-water emulsion

Details Edible oil-and-water emulsion Edible oil-and-water emulsion

A - Human Necessities

23

L

A23L 1/24 (2006.01) A23L 1/035 (2006.01)

Patent

CA 2670369

The present invention relates to an edible water-continuous oil-and-water emulsion having a pH in the range of 2.0-5.0, said emulsion comprising: 5-90 wt.% of an oil phase; 10-95 wt.% of an aqueous phase; 0.3-30% by weight of the aqueous phase of one or more egg yolk granule proteins selected from high density lipoprotein (HDL) and phosvitin; and from 0.05% up to 10 wt.% of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin; wherein the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins exceeds 1:1. It was discovered that egg yolk granule proteins can advantageously be used to stabilise acidic water-continuous oil-and-water emulsions such as mayonnaise and dressings.

Émulsion eau-phase huîle continue-eau comestible dont le pH se situe entre 2,0 et 5,0 et qui comprend: de 5 à 90 % en poids d'une phase huileuse; de 10 95 % en poids d'une phase aqueuse; de 0,3 à 30 % de la phase aqueuse d'une ou de plusieurs nucléoprotéines de jaune d'oeuf prises parmi une lipoprotéine haute densité (HDL) et de la phosvitine; et de 0,05 % à 10 % en poids de la phase aqueuse d'une ou de plusieurs protéines plasmatiques de jaune d'oeuf prises parmi une lipoprotéine basse densité (LDL) et de la livetine, le rapport pondéral entre les nucléoprotéines de jaune d'oeuf et les protéines plasmatiques de jaune d'oeuf dépassant 1:1. On a constaté que les nucléoprotéines de jaune d'oeuf pouvaient s'utiliser avantageusement pour stabiliser des émulsions eau-huile-eau continues acides telles que la mayonnaise ou les sauces à salade.

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