C - Chemistry – Metallurgy – 07 – K
Patent
C - Chemistry, Metallurgy
07
K
C07K 1/02 (2006.01) A23D 7/005 (2006.01)
Patent
CA 2496923
A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelectric point of the protein component in the emulsion system to form an emulsification product having an overall positive net charge. The lipid oxidation rates of these protein-stabilized emulsions are significantly lower at this pH value than of those above the pI of the protein component used in the emulsion system. As the difference between the pH of the emulsion and the pI of the protein component in the emulsion is increased the inhibition of lipid oxidation is also increased. These stabilized emulsification products are particularly useful in the production of water-based foods requiring the addition of inherently unstable oil or lipid components.
La présente invention concerne un procédé visant à stabiliser les composants lipides, ce procédé impliquant la formation d'un produit d'émulsion entre protéines et lipides et la détermination du point isoélectrique d'émulsification du produit. Le pH de l'émulsion est calé juste en dessous du point isoélectrique du composant protide dans le système d'émulsion de façon à former un produit d'émulsification à la charge nette globale positive. Les taux d'oxydation des lipides de ces émulsions stabilisées par des protéines sont notablement inférieurs à cette valeur du pH que ceux supérieurs a pI du composant protide utilisé dans le système d'émulsion. L'augmentation de l'écart entre le pH de l'émulsion et le pI du composant protide de l'émulsion renforce par contrecoup le blocage de l'oxydation des lipides. Ces produits d'émulsification conviennent particulièrement à la production d'aliments à base aqueuse nécessitant l'adjonction de composants huileux ou lipides instables par nature.
Decker Eric Andrew
Mcclements David Julian
Decker Eric Andrew
Finlayson & Singlehurst
Mcclements David Julian
University Of Massachusetts
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